Mounds of spaghetti, fork twirling strands in a spoon, tasty meatballs, trying to lift just the right amount from the bowl—these are some of my favorite memories from childhood. This particular spaghetti and meatballs recipe was given to us by Rick Mindermann of our local Italian grocery store Corti Brothers. Rick is one of these walking encyclopedias of food knowledge, whose enthusiasm for all things food and cooking is infectious. I adapted the following recipe slightly from Rick’s original, and we love it! My father even declared the other day that from here on out, this is how we are making meatballs.
Tips for Making the Best Meatballs
It’s all about the meatballs, right? Here are some tips to ensure that yours are the best:
Mix the meats: Use a combination of ground beef and Italian pork sausage for the best flavor.Include chopped mushrooms: Mushrooms release moisture while they cook, so not only does including mushrooms in your meatball mixture add flavor, it helps keep the meatballs from drying out.Use a light hand: Don’t over-mix the ingredients or the meatballs will be tough. Work the ingredients just enough so that the mixture comes together.Cook in batches: Rather than crowd the pan, cook the meatballs in batches in a single layer.
Why San Marzano Tomatoes?
Your tomato sauce will only be as good as your tomatoes! San Marzano tomatoes are an Italian variety of plum tomatoes (a.k.a. Roma tomatoes) with fewer seeds and thicker flesh that are particularly well suited for tomato sauce. Canned San Marzanos are pricier than other canned tomatoes but, in my opinion, well worth it. If you can’t find them, just use canned plum or Roma tomatoes.
Making Ahead and Storing Meatballs
You can make the meatballs and sauce a day or so ahead of time if you like, and store them in the fridge in a covered container. Just reheat in a saucepan or in the microwave when it’s time to make the spaghetti. Spaghetti and meatballs will keep for 3 to 4 days covered and in the fridge. The meatballs will freeze better than the spaghetti, but you can freeze both.
More Classic Pasta Dishes to Dig Into:
Mini Ricotta Stuffed Shells Lasagna Fettuccine Alfredo with Mushrooms Baked Ziti Spaghetti Pasta Carbonara
2 tablespoons extra virgin olive oil 1/2 sweet yellow onion, chopped 3 cloves garlic, chopped 1 cup very finely chopped carrots 1 cup chopped cremini brown mushrooms 3 tablespoons tomato paste 2 (28-ounce) cans Italian plum tomatoes (San Marzano, if possible) 1/4 cup chopped fresh Italian parsley 1/4 cup chopped fresh basil 1/4 cup red wine 1/4 cup grated Parmesan-Romano cheese blend Salt, to taste (about 1 teaspoon)
For the meatballs
1 pound ground beef (at least 16% fat) 1/2 pound fresh bulk Italian-style pork sausage 2 tablespoons finely chopped basil 2 tablespoons finely chopped Italian parsley 1/2 cup finely chopped cremini brown mushrooms 2 large eggs 3/4 cup unseasoned breadcrumbs 1/4 cup grated Parmesan-Romano cheese blend 2 teaspoons sea salt 2 teaspoons fresh ground black pepper 1 tablespoon extra virgin olive oil 1 splash red wine
For the pasta
1 1/2 pounds dry 100% semolina spaghetti, thin spaghetti, or bucatini Salt, for the pasta water
Add the carrots and mushrooms, and cook for 2 minutes. Add the tomato paste, stir to blend, and cook for a minute longer. Add the canned tomatoes, parsley, and basil. Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high heat. Reduce the heat to low and simmer gently while preparing meatballs, stirring occasionally. Use a small melon baller, cookie scoop, or heaping teaspoon to form 1-inch round meatballs. Roll and compress into tight balls, but don’t overwork the mixture. Depending on pan size you may need to brown 2 batches of the meatballs. Cook them in a single layer; do not crowd the pan by stacking them. Do not overcook the meatballs; they will continue to cook in the sauce. You just want to brown them on all sides. Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan. Leave the pot uncovered while you cook the pasta on high heat with a vigorous boil. Put a timer on for 8 to 10 minutes, or according to package directions for al dente pasta (cooked but still a little firm). Drain.
