Spaghetti with Meatballs and San Marzano Tomatoes Sauce

This Spaghetti with Meatballs and San Marzano Tomato Sauce is a classic Italian dish that combines rich flavors and comforting textures. The homemade meatballs, made with a blend of ground beef and pork, are packed with fresh herbs and Parmesan cheese, creating a savory delight that pairs perfectly with al dente spaghetti.

The San Marzano tomato sauce, simmered to perfection with aromatic garlic and fresh herbs, brings a vibrant and robust flavor to the dish. Together, they create a hearty meal that’s perfect for family gatherings or a cozy night in.

Enjoy this delicious recipe that’s sure to impress everyone at the table!

Spaghetti with Meatballs and San Marzano Tomatoes Sauce

Homemade Meatballs

Ingredients:

2/3 loaf of bread, torn into small pieces (or 1 cup breadcrumbs)

1 large onion, finely chopped

4 cloves garlic, minced

1 1/2 pounds ground beef

1 1/2 pounds ground pork

4 large eggs

1 cup fresh parsley, chopped (from your garden)

1 tablespoon fresh rosemary, chopped (from your garden)

3 tablespoons dried parsley (optional, if you want extra flavor)

1 cup grated Parmesan cheese

Salt and pepper to taste

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Prepare the Bread: If using fresh bread, tear it into small pieces and soak it in a little water or milk for about 5 minutes until softened. If using breadcrumbs, skip this step.

Cook the Onions and Garlic: In a skillet over medium heat, sauté the chopped onion and minced garlic in a bit of olive oil until soft and translucent, about 5-7 minutes. Remove from heat and let cool slightly.

Mix the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, soaked bread (or breadcrumbs), sautéed onions and garlic, eggs, chopped parsley, rosemary, dried parsley, and grated Parmesan cheese. Season with salt and pepper.

Shape the Meatballs: Mix everything together gently until just combined. Using your hands, form the mixture into meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.

Bake: Bake in the preheated oven for about 25-30 minutes, or until the meatballs are cooked through and browned on the outside.

Serve: Enjoy the meatballs as is, or serve them with marinara sauce and pasta, in a sub sandwich, or with your favorite dipping sauce.

San Marzano Tomato Sauce

Ingredients

8 garlic cloves, minced

3-4 Tablespoons extra-virgin olive oil

4-5 28oz cans San Marzano Peeled Tomatoes (with juices)

2-3 Tablespoon amore sun-dried tomato paste (or use regular tomato paste)

1/2 teaspoons (each) salt & black pepper

3 Tablespoons fresh basil (for dried basil – 1 Tbsp)

2 teaspoons fresh oregano (for dried oregano – 1 tsp)

Instructions

Cook garlic: In a large stainless steel pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.

Add tomatoes and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid – but not completely, and simmer on LOW heat for 3+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.

For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.

b when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!

Notes:

Meatball Variations: Feel free to substitute ground beef and pork with other meats, like turkey or chicken, for a lighter option. You can also mix in Italian sausage for added flavor.

Herb Substitutions: Fresh herbs enhance the dish’s flavor, but dried herbs can be used in a pinch. Generally, use about one-third of the amount of dried herbs compared to fresh.

Bread Options: If you don’t have fresh bread, breadcrumbs work well. For a gluten-free option, use gluten-free breadcrumbs or ground oats.

Simmering the Sauce: The longer you simmer the San Marzano sauce, the richer the flavor will be. If time allows, let it simmer for even longer than 3 hours.

Texture Preferences: If you prefer a chunky sauce, you can skip blending it. The San Marzano tomatoes will break down beautifully during cooking.

Storing Leftovers: Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Both can also be frozen for longer storage; just thaw before reheating.

Serving Suggestions: This dish is excellent served with garlic bread or a side salad. You can also garnish with additional Parmesan cheese and fresh basil for extra flavor.

Nutrition Information:

Spaghetti and Meatballs:

San Marzano Tomato Sauce:

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Yes! You can prepare the meatballs in advance and refrigerate them for up to 24 hours before baking.

They can also be frozen raw for later use; just add extra cooking time if baking from frozen.

What type of pasta works best with this dish?

While spaghetti is classic, you can use any pasta shape you like, such as penne, fettuccine, or even whole wheat or gluten-free pasta.

The key is to cook it al dente for the best texture.

How can I adjust the spice level of the sauce?

To add heat, you can incorporate red pepper flakes or a diced chili pepper into the sauce while it simmers.

Conversely, if you prefer a milder flavor, you can omit these ingredients.

Can I use canned tomatoes instead of San Marzano?

While San Marzano tomatoes are preferred for their sweetness and low acidity, you can use any high-quality canned tomatoes.

Look for whole or crushed tomatoes without added preservatives for the best flavor.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, warm on the stovetop or in the microwave.

The meatballs and sauce can also be frozen separately for up to 3 months.

How do I ensure my meatballs are tender?

To keep meatballs tender, avoid overmixing the meat mixture and handle it gently when forming the balls.

Additionally, incorporating soaked bread or breadcrumbs helps retain moisture.

What should I do if my sauce is too acidic?

If your sauce turns out too acidic, you can balance the flavors by adding a pinch of sugar or a bit of baking soda.

Start with a small amount and taste as you go until you achieve the desired flavor.

Can I bake the meatballs instead of frying them?

Yes, baking is a great alternative!

Simply place the shaped meatballs on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 25-30 minutes until cooked through.

How do I know when the meatballs are cooked?

The meatballs are done when they reach an internal temperature of 165°F (75°C).

You can also cut one in half to check that it’s no longer pink in the center.

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs will provide a more vibrant flavor.

Generally, use about three times the amount of fresh herbs compared to dried ones, as fresh herbs are less concentrated.