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best classic spaghetti and meatballs

Classic Spaghetti and Meatballs

This updated take on a classic dish combines ground beef and Italian sausage for a flavorful, savory meatball and sauce that the entire family is sure to love!
5 from 34 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Italian

Ingredients
  

For the Meatballs

  • 1 lb lean ground beef
  • 1 lb ground Italian sausage
  • ¼th cup freshly minced onion
  • ¼th cup grated parmesan cheese
  • ⅔rd cup Italian breadcrumbs
  • 1.5 tsp salt
  • 2 tsp Italian seasoning
  • 2 eggs
  • 3 cloves garlic, minced
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil

For the Sauce

  • 1 large onion, diced
  • 4 cloves garlic, crushed
  • 2 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • pinch of red pepper add more or less according to preference
  • 6 oz can tomato paste
  • 8 oz can tomato sauce
  • 14.5 oz can diced tomatoes
  • 28 oz can crushed tomatoes
  • 2 cups beef broth bone broth or chicken broth will also work in a pinch
  • 1 bay leaf
  • 1 parmesan rind optional but adds nice depth of flavor

Instructions
 

  • Combine ground beef, ground sausage and the next 8 ingredients in a large mixing bowl. Use your hand to gently mix the ingredients together until combined, being careful not to overwork the meat.
  • Heat 2 tbsp of olive oil in a Dutch oven or heavy bottom pot with lid over medium-high heat until hot and shimmering. *You should hear a sizzle as soon as the meatball touches the oil. If you don't it's not hot enough.*
    Carefully arrange meatballs in the pot, making sure to not to crowd them. This will probably take 2-3 batches. Sear one side of the meatballs for about 1 minute until browned. Flip meatballs to the other side and sear for an additional 45 seconds to 1 minutes. The meatballs should be nicely browned but not cooked through.
    Use tongs or a slotted spoon to remove the meatballs from the pan to a plate and repeat the process until all meatballs have been browned.
  • Using the same pot, turn the heat down to medium and add in your chopped onions. Cook for 4-5 minutes until softened.
  • Add in crushed garlic, Italian seasoning, onion powder, garlic powder, oregano, salt, pepper and red pepper flakes and cook for an additional 1 minute until garlic is fragrant.
  • Add in the 6 oz can of tomato pasta and continue cooking for another minute or 2, stirring constantly.
  • Stream in beef broth to deglaze the pan, then add in tomato sauce, crushed tomatoes and diced tomatoes. Add in bay leaf and parmesan rind and stir to combine.
  • Gently nestle browned meatballs into the sauce and bring to a boil.
  • Turn the heat down to low and simmer the sauce for about 35 minutes until meatballs are cooked through.
Keyword Meatballs, Pasta, Tomato sauce
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