Spaghetti and Meatballs Recipe

This Spaghetti and Meatballs recipe is a flavorful twist on a classic dish, combining the rich taste of ground turkey and mild Italian sausage with a homemade tomato sauce. Infused with fresh herbs and paired with homemade breadcrumbs, this dish offers a hearty and satisfying meal that’s perfect for any occasion.

Whether you’re serving it for a family dinner or a special gathering, this recipe is sure to impress with its depth of flavor and comforting warmth.

Spaghetti and Meatballs Recipe

Ingredients:

Breadcrumbs:

Makes 2 cups

4 slices Sourdough Bread, crusts removed

2 tablespoons Sun-Dried Peppers, roughly chopped

¼ cup Fresh Cilantro Leaves

Meatballs:

Makes about 24 Balls depending on their size

2 tablespoons Rosemary or Thyme Infused Olive Oil

1 or 2 large Shallots, chopped (should have about 1 ½ to 2 cups raw shallot)

1 lb. Ground Turkey, 85/15

1 lb. Mild Ground Italian Sausage

2 cups Fresh Croutons, crushed

1 tablespoon Shallot, minced

½ cup Romano Cheese, grated (plus more to serve)

1 large Egg, beaten

2 tablespoons Cilantro, chopped

1 tsp Sea Salt

½ tsp Cracked Black Pepper

¼ cup Heavy Cream

Tomato Sauce:

1 tablespoon Rosemary or Thyme Infused Olive Oil

1 cup Caramelized Shallots (see Meatball Recipe)

1 tablespoon Shallot, minced

1 tablespoon Fresh Basil or Oregano, chopped

1/4 cup Tomato Paste

2 cups Tomato Passata

15/20 Leaves of Cilantro, cut into a fine chiffonade

3 cans (28 Ounces each) Whole Peeled Tomatoes or a #10 Can (The Chef discards about 2 cups of the tomato juice in the cans)

Instructions:

For the Breadcrumbs:

Using a food processor, blend all ingredients until well mixed.

For the Meatballs:

Sauté the shallots until light golden brown and reserve ½ of them for the sauce.

In a large mixing bowl, combine all the ingredients until well incorporated. Avoid overmixing.

Shape the mixture into balls as demonstrated in the video.

Chill the meatballs in the fridge for at least 30 minutes. This will make it easier to form them into uniform balls.

In a sauté pan, heat about 2 tablespoons of infused olive oil. Once hot, add the meatballs and sear them until they are golden brown on all sides. Avoid overcrowding the pan.

Add the seared meatballs to the sauce and simmer gently for about 45 minutes to one hour.

For the Tomato Sauce:

In a Dutch oven or a large pot, heat some infused olive oil and when hot, add the caramelized shallots.

Add all the remaining ingredients.

Enjoy your delicious, flavor-packed meatballs with a side of spaghetti!

Notes:

Breadcrumbs: Use day-old country white bread for making fresh breadcrumbs. This ensures they’re dry and crisp, making them ideal for binding meatballs.

Meatballs: Combine lean ground beef and spicy Italian sausage for a balanced flavor. Avoid overmixing to keep the meatballs tender. Chill them before cooking to help maintain their shape.

Sautéing Onions: Caramelize half the onions for a richer, sweeter marinara sauce, while using the other half in the meatballs for added depth of flavor.

Marinara Sauce: Use a mix of tomato puree and canned peeled tomatoes for a well-rounded sauce. Adding fresh basil and thyme enhances the sauce’s aromatic qualities.

Cooking Meatballs: Brown the meatballs in batches to avoid overcrowding the pan, which can lead to uneven cooking. Ensure they’re cooked through before adding them to the sauce.

Resting Time: Allow the meatballs to rest in the sauce for 45 minutes to an hour. This step helps them absorb the flavors of the sauce and become tender.

Serving: Serve the meatballs over cooked spaghetti or your favorite pasta, and top with extra Parmesan cheese and fresh basil for added flavor.

Variations: For a different twist, try adding a splash of red wine to the marinara sauce or mixing in some finely chopped vegetables with the meatballs.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use pre-made breadcrumbs instead of making my own?

Yes, you can use store-bought breadcrumbs instead of homemade ones.

Adjust the amount based on the texture and moisture of the pre-made breadcrumbs.

Can I use a different type of ground meat for the meatballs?

Absolutely! You can use ground turkey, chicken, or pork if you prefer.

Adjust the seasoning accordingly to complement the different meats.

How long should I cook the meatballs if I make them larger or smaller?

If you make larger meatballs, they may need to cook longer in the sauce.

Smaller meatballs will cook faster.

Aim for about 45 minutes to an hour of simmering for medium-sized meatballs.

Can I freeze the meatballs and sauce for later use?

Yes, both meatballs and sauce freeze well.

Allow them to cool completely, then transfer to airtight containers or freezer bags.

They can be stored in the freezer for up to 3 months.

Can I use jarred marinara sauce instead of making my own?

Yes, you can use store-bought marinara sauce if you’re short on time.

Just heat it up and add the meatballs to it, simmering until cooked through.

What kind of pasta pairs well with this meatball recipe?

Spaghetti is the classic choice, but you can use any pasta you like, such as penne, rigatoni, or fettuccine.

The meatballs and sauce will complement most pasta shapes.

Can I make this recipe gluten-free?

Yes, use gluten-free breadcrumbs and check that the other ingredients (such as Worcestershire sauce) are gluten-free.

Make sure to use gluten-free pasta if you’re serving it with pasta.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat thoroughly before serving. You can also freeze leftovers for up to 3 months.

Can I add vegetables to the marinara sauce?

Yes, you can add vegetables like bell peppers, mushrooms, or spinach to the sauce.

Sauté them before adding them to the sauce for the best flavor.

How can I make the meatballs more tender?

To make the meatballs more tender, avoid overmixing the ingredients, which can make them dense.

Adding a bit of milk or buttermilk helps keep them moist.

Also, refrigerating the meatballs before cooking helps them hold their shape.