Best Spaghetti and meatballs Ever!

Best Spaghetti and Meatballs Ever in a delicious homemade marinara sauce. These are amazing “jaw dropping" MEATBALLS! They are huge, juicy and full of flavor and I am sharing all of my secrets for your family's new favorite dinner meal.

Best Spaghetti and meatballs Ever Recipe:

The secret to getting the most tender meatballs is bread and the combination of meats – I’m talking about lean ground beef with sweet delicious Italian sausage.

After creating these amazing meatballs you’ll cook these up by simmering them in the best easy home-made marinara sauce you have ever had. This will not be the only time you make this as your family will ask for it weekly, guaranteed!

Ingredients

Servings: 6 Total (3-4 meatballs per serving)

Ingredients for Meatballs (23-24 meatballs):

• 3 slices of white bread, (remove crust), torn to pieces

• 1 lb lean ground beef (80/20 or less)

• 2/3 cup cold water

• 1 lb Sweet Ground Italian sausage (remove casing if needed)

• 1/4 cup grated parmesan cheese, plus more to garnish

• 3-4 cloves garlic, minced

• 1 tsp flakey sea salt

• 1/2 tsp black pepper

• 1 large egg

• 3/4 cup All purpose flour

• 3-4 Tbsp Extra Virgin Olive Oil

Ingredients for Sauce:

• 1 medium size chopped Yellow Onion.

• 4 cloves garlic, minced

• 56 oz Crushed Tomatoes

• 2 Whole Bay Leaves

• Salt and pepper, to taste

• 2 Tbsp fresh basil, finely minced

• 1 Pound Spaghetti Noodles

Instructions

How to Make the Best Italian Meatballs Ever!:

• Combine torn bread pieces with 2/3 cup of water and set aside for at least 5 min then mash them all up with a Mashing Fork or Potato Masher.

• In a Large Mixing Bowl add: ground beef, sausage, parmesan cheese, minced garlic cloves, salt, pepper, egg and mashed bread crumbs, then Mix until well combined.

• Form into 1-1/2" size meatballs (I use Meatball Maker Tongs). Roll meatballs in the flour, dusting off excess. Heat a Deep Cast Iron Skillet over medium heat with about 3 Tbsp of oil. Add meatballs in 2 batches without crowding the pan and cook until browned on all sides (about 2 min per side). Remove meatballs and set on a cooling rack to the side.

How to Make the Marinara Sauce:

• In the same deep skillet, set to medium heat, add more oil if needed and sauté the chopped onion until soft and golden about 5 minutes. Add 4 cloves of minced garlic and incorporate until tender, about 2 minutes.

• Stir in the cans of crushed tomatoes and 2 bay leaves. Bring to a soft boil, stirring until it boils consistently even when stirring.

• Add meatballs back into the pan with the tomato sauce and simmer for about 30 min, turning the meatballs every 5 minutes. Meatballs will be tender and sauce will thicken as it cooks. About five minutes before the sauce is done, stir in the chopped fresh basil and season with salt and pepper to taste.

How to Make Spaghetti and Meatballs:

• Cook the pasta until al dente, strain with large strainer and return the cooked noodles back to the empty pot.

• Pour the sauce and meatballs over spaghetti and toss gently with large wooden salad forks to combine it all.

• To serve use a large platter or pasta bowl, garnish with fresh parmesan cheese and fresh whole basil leaves, then serve hot with warm French Bread.

Enjoy!

Haley Fox