Make all the fancy food you want, there's something about classic spaghetti and meatballs that'll always have you coming back.
1/3 cup chopped onion
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley
1 cup fresh bread crumbs
1 egg
1/2 cup cold water
2 tablespoons olive oil
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 1/2 pounds lean ground beef
30 ounces seasoned tomato sauce or pasta sauce
Preheat the oven to 425 degrees F. Grease a jelly roll pan or other rimmed baking sheet.
Place the onion, garlic, parsley, and bread crumbs in a food processor and process for 30-45 seconds or until the ingredients are finely minced.
Place the egg in a large mixing bowl. Whisk until uniform in color. Add the water, olive oil, salt, pepper, and nutmeg and whisk until blended.
Stir the bread crumb mixture into the egg mixture, mixing until completely combined.
Add the ground beef to the bowl. Mix just until the ingredients are combined. Do not overwork the meat or the meatballs may become dry and tough.
Form the meat into golf ball sized meatballs and place on the jelly roll pan. Add a small amount of water to the pan (1/4 to 1/3 cup). Place the meatballs in the oven and bake for 15 minutes.
Gently turn the meatballs (and unstick them from the pan if needed). Return the meatballs to the oven and bake for 10 more minutes or until the meatballs are cooked through. Drain off the water.
Meanwhile, place the tomato sauce in a large skillet over medium heat and bring to a simmer. When the meatballs are done, add them to the tomato sauce and let simmer in the sauce for 2-5 minutes.
Serve the meatballs and sauce over your favorite pasta.
Using a measuring cup or a small ice cream scoop can help create uniformly sized meatballs.
If the mixture sticks to your hands while forming the meatballs, wetting your hands with a bit of water or oil can help.
For an evenly cooked batch, rotate the jelly roll pan halfway through the baking time.
Letting the meatballs simmer in the sauce not only flavors the sauce but also helps make the meatballs tender and full of flavor.
Yes, you can use dry breadcrumbs, though fresh bread crumbs might give the meatballs a lighter texture. If using dry breadcrumbs, you may need to adjust the amount of water to keep the mixture moist.
To make this recipe gluten-free, use gluten-free bread crumbs and make sure your tomato or pasta sauce is gluten-free.
Yes, you can use ground turkey, chicken, or a mix of beef and pork for different flavors and textures. Adjust cooking times accordingly, as leaner meats may cook faster.
For more flavor, consider adding grated Parmesan cheese, crushed red pepper flakes for a bit of heat, or substituting some of the water with red wine.
Cooking meatballs directly in the sauce is possible, but baking them first helps to develop a richer flavor and firmer texture. It also allows excess fat to drain away.
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Yes, you can form the meatballs and refrigerate them on the baking sheet, covered, for several hours before baking. Or, bake them ahead of time and reheat in the sauce when ready to serve.
Serve over cooked spaghetti, linguine, or your favorite pasta. Garnish with additional chopped parsley and grated Parmesan cheese if desired.
Avoid overmixing the meat mixture, which can lead to tough meatballs. Adding a bit of water to the baking pan as suggested helps to steam the meatballs as they bake, keeping them moist.
Yes, adjust the size according to your preference. Keep in mind that cooking times may vary based on the size of the meatballs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
October 5, 2021
These meatballs are amazing! Both taste and texture are perfect. Don't change a thing.
May 15, 2017
I made these tonight for dinner. They were good but needed much more flavor. Next time I will use twice as much garlic and salt. I wonder if a table spoon of onion soup mix would help with the flavor.
October 17, 2016
Some of the best meatballs I think I've ever made! Tender but held together. Not dry at all and had tons of flavor. Winner!
February 15, 2014
First time making meatballs and they came out perfect. I will be using this recipe time and time again. Tasted exactly like Spaghetti Factory's meatballs. Thank you!
October 3, 2010
This was the first time I have ever made meatballs and this recipe was very good. The taste was just right. I will use this recipe again.
August 10, 2010
This is my go to meatball recipe. The only change that I make is to double or triple the garlic because we love garlic. Otherwise, the recipe is great as is. These are my favorite meatballs ever!!
May 27, 2008
This is the second meatball recipe I have tried, and it was exactly what I wanted. They held together, tasted great, and left me wanting more!