Best Ever Spaghetti and Meatballs Recipe

One of my favorite recipes is spaghetti and meatballs and this version by Sip and Feast is definitely one of the best. I made it last weekend at our family gathering, and it was a crowd favorite. It’s so flavorful and delicious – definitely a must-try!

Ingredients:

For the sauce:

• 1 pound of spaghetti
• 1/4 cup of extra virgin olive oil
• 8 cloves of garlic (sliced)
• 2 small anchovy fillets (optional)
• 1/2 teaspoon of crushed red pepper flakes
• 1/2 cup of dry white wine
• 1 can (28 ounces) of plum tomatoes (hand-crushed or blended)
• 2 jars (24 ounces) of passata
• salt and pepper to taste
• 1/4 packed cup of basil
• 1 cup of water (optional for thinning sauce)

For the meatballs:

• 4 slices of white bread (edges removed)
• 1 cup of ricotta
• 1 pound ground chuck
• 1 pound of ground pork
• 1 cup of pecorino romano (grated)
• 1/2 cup flat-leaf Italian parsley (minced)
• 2 large eggs
• 2 cloves of garlic paste
• 1 1/2 teaspoons of kosher salt
• 1/2 teaspoon black pepper

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Instructions:

For the sauce:

Step 1:

Place a large pot over medium-low heat. Add olive oil, garlic, and anchovies once hot. Saute for about 2 to 3 minutes until lightly golden. Mash the anchovies using a wooden spoon. Next, add red pepper flakes to the pot and cook for another 30 seconds.

Step 2:

Pour white wine and turn the heat to medium-high. Cook for about 2 minutes, then scrape the bottom of the pan using the wooden spoon. Next, add the crushed tomatoes and passata. Bring it to a boil.

Step 3:

Once the sauce starts bubbling, lower the heat and keep it simmering. Make sure to stir it often while preparing the meatballs. Taste and adjust seasonings if needed.

For the meatballs:

Step 1:

Get a very large bowl and mix the bread cubes with the ricotta. Using a fork, mash it together to turn it into a paste. Let it sit for about 10 to 15 minutes or until well saturated.

Step 2:

Add the beef and ground pork to the bowl. Then season with salt and pepper. Next, add the garlic paste, parsley, pecorino, and eggs. Mix until well incorporated. Make sure not to overmix it.

Step 3:

Wet your hands and gently roll approximately 2-inch size meatballs. Place them on a foil-lined baking sheet. Place the oven rack on the second highest level and turn on the broiler. Let the meatballs broil for about 5 minutes per side or until browned.

Step 4:

Add the browned meatballs into the sauce pot and let it simmer. While waiting, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook until 1 minute less than al dente.

Step 5:

Add three cups of the sauce into a large pan and turn the heat to medium. Next, put the spaghetti and toss to coat well. Cook the spaghetti until just al dente for about 30 to 90 seconds. You can add a splash of pasta water if the sauce is a little bit dry.

Step 6:

Turn off the heat and taste. Adjust seasonings if needed. Add the hand-torn basil and serve with the meatballs and sauce.

Best Ever Spaghetti and Meatballs Recipe