Jenn's Out Of This World Spaghetti and Meatballs

This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course lunch/dinner

Cuisine Italian

Servings 8 people

Calories 5044.6 kcal

Equipment

1 Large Saucepan For simmering the sauce and cooking meatballs
1 Large Pot For cooking spaghetti
1 Mixing Bowl For preparing meatball mixture
1 Wooden Spoon or Ladle For stirring and serving
1 Meat Thermometer To ensure meatballs reach safe internal temperature

Ingredients

Main

3 tablespoons olive oil
¾ cup chopped onion
4 cloves garlic minced
2 16 ounce cans crushed tomatoes
3 6 ounce cans tomato paste
1 cup water
½ cup sugar
¼ cup chopped fresh oregano divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
½ cup Italian seasoned bread crumbs
¼ cup chopped fresh parsley
2 eggs lightly beaten
½ cup grated Parmesan cheese
1 16 ounce package uncooked spaghetti

Instructions

Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Notes

To develop deeper flavor in your sauce, allow the tomato paste to caramelize slightly before adding liquids. This concentrates its sweetness and umami. For the meatballs, avoid overmixing the ground round; this keeps them tender. Cooking them directly in the simmering sauce infuses them with flavor and keeps them incredibly moist. Taste the sauce before adding all the sugar; adjust based on the acidity of your tomatoes. A final garnish of fresh Parmesan and chopped parsley brightens the dish considerably.