Italian Spaghetti with Meatballs is a dish that brings comfort, warmth, and a sense of family to the dinner table. The aroma of simmering tomatoes mingling with herbs and spices fills the air, instantly transporting you to a quaint trattoria in Italy. This classic recipe features tender meatballs made from lean beef, freshly baked ciabatta bread, and perfectly cooked spaghetti, all brought together in a rich and flavorful tomato sauce. Ready to dive into this culinary delight? Let’s get started!
Why It’s Crowd-Pleasing
There’s something universally appealing about Italian Spaghetti with Meatballs. It’s not just a meal; it’s an experience. The hearty meatballs, the comforting pasta, and the vibrant sauce create a dish that satisfies both the stomach and the soul. Whether you’re serving it at a family gathering, a cozy dinner with friends, or even a casual weeknight meal, this dish is sure to make everyone smile. Plus, it’s easy to scale up for a crowd or keep simple for a quiet night in.
Ingredient Notes
To create the perfect Italian Spaghetti with Meatballs, you’ll need a selection of fresh and flavorful ingredients. Here’s what you’ll need:
- 12 oz spaghetti: This will be the base of your dish, providing that delightful bite.
- 1 lb ground lean beef: For juicy and flavorful meatballs.
- 1 slice ciabatta bread: This helps bind the meatballs and adds texture.
- Milk: To soak the ciabatta, keeping the meatballs moist.
- ½ cup Parmesan cheese: For a touch of nuttiness and creaminess.
- 1 small minced white onion: Adds sweetness and depth to the meatballs.
- 1 tablespoon fresh thyme leaves: Fresh herbs brighten the flavors.
- 1 egg: Acts as a binder for the meatballs.
- 2 tablespoons finely chopped basil: A classic Italian herb that enhances flavor.
- 1 teaspoon lemon zest: A hint of brightness.
- 2 teaspoons salt: Essential for seasoning.
- 1 teaspoon black pepper: Adds warmth and depth.
- 2 tablespoons extra virgin olive oil: For cooking and flavor.
- 2 cans peeled tomatoes: A rich base for your sauce, with seeds and juice discarded.
- A bunch of basil leaves: For garnishing and flavor.
- 1 bay leaf: For simmering in the sauce.
- 1 garlic clove, gently crushed: For aromatic depth.
What You’ll Need (Gear)
Before you get cooking, gather your kitchen equipment. Here’s a quick list of what you’ll need:
- Large pot: For boiling the spaghetti.
- Large skillet: For cooking the meatballs and sauce.
- Baking sheet: For roasting the meatballs in the oven.
- Mixing bowl: To combine meatball ingredients.
- Wooden spoon: For stirring.
- Meat thermometer (optional): To ensure meatballs are cooked through.
Step-by-Step: Italian Spaghetti with Meatballs
Step 1: Prepare the Meatball Mixture
Start by soaking the slice of ciabatta bread in a small bowl of milk until it’s soft. In a large mixing bowl, combine the ground beef, soaked ciabatta (squeezed of excess milk), Parmesan cheese, minced onion, fresh thyme leaves, egg, chopped basil, lemon zest, salt, and black pepper. Mix everything together until just combined; avoid overmixing to keep the meatballs tender.
Step 2: Form the Meatballs
Roll the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper. This recipe should yield around 12-15 meatballs, depending on your size preference.
Step 3: Cook the Meatballs
Preheat your oven to 400°F (200°C). Drizzle 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, sear the meatballs in batches until browned on all sides, about 5 minutes. Transfer the browned meatballs to the oven and bake for an additional 15-20 minutes, or until cooked through.
Step 4: Make the Tomato Sauce
In the same skillet, add the crushed garlic clove and sauté for about 30 seconds until fragrant. Then, add the two cans of peeled tomatoes, bay leaf, and a pinch of salt and pepper. Bring the sauce to a simmer, and let it cook for about 20 minutes to allow flavors to meld.
Step 5: Cook the Spaghetti
While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Step 6: Combine and Serve
When the meatballs are finished baking, add them to the tomato sauce, allowing them to simmer for a few minutes. Serve the spaghetti topped with the meatballs and sauce, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Variations for Dietary Needs
If you’re looking to adapt this dish for specific dietary requirements, here are some ideas:
- Gluten-free: Substitute spaghetti with gluten-free pasta or zucchini noodles.
- Plant-based: Use lentils or chickpeas to make vegan meatballs.
- Dairy-free: Omit cheese or use a dairy-free alternative.
- Low-carb: Replace spaghetti with spaghetti squash or shirataki noodles.
Flavor Logic
The magic of Italian Spaghetti with Meatballs lies in the harmony of its ingredients. The combination of beef and ciabatta creates a rich, juicy meatball, while the herbs like thyme and basil add freshness. The lemon zest brings a bright note that lifts the dish, contrasting beautifully with the rich tomato sauce. The slow simmering of the sauce allows all these flavors to meld together, creating a robust and satisfying experience that dances on your palate.
Keep It Fresh: Storage Guide
If you have leftovers (though we doubt it!), here’s how to store them properly:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Meatballs and sauce can be frozen separately for up to 3 months.
- Reheating: Gently reheat in a saucepan over low heat or in the microwave until warmed through.
Top Questions & Answers
Can I use different types of meat for the meatballs?
Absolutely! You can experiment with ground turkey, chicken, or even a combination of meats for varied flavors.
Can I make the meatballs ahead of time?
Yes! You can prepare and shape the meatballs a day in advance; just store them in the refrigerator until you’re ready to cook.
What if I don’t have fresh herbs?
Dried herbs can be used in place of fresh; just use about one-third the amount, as dried herbs are more concentrated.
Is there a vegetarian alternative to the meatballs?
Yes! You can make meatballs using lentils, mushrooms, or store-bought plant-based meat alternatives for a delicious vegetarian option.
Before You Go
Italian Spaghetti with Meatballs is more than just a dish; it’s a celebration of flavors, tradition, and togetherness. Whether you enjoy it at a family gathering or as a comforting solo meal, this recipe is sure to impress. So roll up your sleeves, gather your ingredients, and let the aroma of Italian cooking fill your kitchen. Buon appetito!
Italian Spaghetti with Meatballs
Ingredients
Equipment
Method
- Start by soaking the slice of ciabatta bread in a small bowl of milk until it’s soft. In a large mixing bowl, combine the ground beef, soaked ciabatta (squeezed of excess milk), Parmesan cheese, minced onion, fresh thyme leaves, egg, chopped basil, lemon zest, salt, and black pepper. Mix everything together until just combined; avoid overmixing to keep the meatballs tender.
- Roll the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper. This recipe should yield around 12-15 meatballs, depending on your size preference.
- Preheat your oven to 400°F (200°C). Drizzle 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, sear the meatballs in batches until browned on all sides, about 5 minutes. Transfer the browned meatballs to the oven and bake for an additional 15-20 minutes, or until cooked through.
- In the same skillet, add the crushed garlic clove and sauté for about 30 seconds until fragrant. Then, add the two cans of peeled tomatoes, bay leaf, and a pinch of salt and pepper. Bring the sauce to a simmer, and let it cook for about 20 minutes to allow flavors to meld.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- When the meatballs are finished baking, add them to the tomato sauce, allowing them to simmer for a few minutes. Serve the spaghetti topped with the meatballs and sauce, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Notes
- For a gluten-free option, use gluten-free pasta or zucchini noodles.
- To make it plant-based, substitute lentils or chickpeas for the meatballs.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Meatballs can be made ahead of time and stored in the fridge until ready to cook.
- Experiment with different meats for the meatballs for varied flavors.
