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best meatballs & spaghetti

Brysgal avatar
Recipe by
Sheila Nakata
@Brysgal
Maple Valley, WA

I love a dish I can make ahead and walk away. This sauce does great in a crockpot or simmered on low all day. For added flavor I add a parmesan rind, that can be found at some cheese counters or saved from your own parmesan wedge. We love a Sunday Supper of "Red Sauce". This recipe is also great as meatball sandwiches.

yield 4 -6
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For best meatballs & spaghetti

  • MAKING THE MEATBALLS
  • 1 lb
    ground beef
  • 1 lb
    ground pork
  • 1/2 c
    italian bread crumbs
  • 1/2 c
    asiago cheese, grated
  • 1 Tbsp
    dried parsley
  • 2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1
    egg
  • 2 clove
    garlic, minced
  • MAKING THE RED SAUCE
  • 1 Tbsp
    olive oil, extra virgin
  • 1
    onion, finely chopped
  • 4 clove
    garlic, minced
  • 1 c
    red wine
  • 2-28c can
    crushed tomatoes
  • 1 can
    small tomato paste
  • 1 tsp
    salt

How To Make best meatballs & spaghetti

  • 1
    Place ground meats, bread crumbs, cheese, salt and pepper, egg in a bowl. It is very important to not overwork your meat! Your meatballs will be tough if you do! Mix with your hands just until blended and form into meatballs the size of your choice.
  • 2
    Pour olive oil into a Dutch oven. Heat the oil and begin browning the meatballs over medium low heat on all sides. Don't crowd your meatballs, we want them to be browned not steamed. Remove each meatball as they are done on plate, reserve any drippings for the sauce.
  • 3
    In the same pan that you cooked the meatballs in add your onions and cook until tender, about 5 minutes, add garlic and cook for another minute. Be careful not to burn your garlic it will turn bitter. Add the wine and cook over medium heat, scraping the bottom of your pan for all of those yummy bits that add flavor, until almost all liquid is evaporated. Add the tomatoes and tomato paste and salt. Add reserved drippings. Simmer your sauce all day if you like to thicken and create a depth of flavor. Note: If you do not cook with wine, beef broth is a good substitute. If your sauce has become too thick add beef broth to thin.
  • 4
    Add meatballs into sauce 30 minutes before serving, so as not to overcook and make them dry.
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