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Italian Spaghetti & Meatballs
Prep Time
15 mins
Cook Time
35 mins
Total Time
1 hr
 
Servings: 6
Author: Dianne
Ingredients
Meatballs
  • 1 lb. Ground Beef
  • 1 lb. Ground Pork
  • 1/2 cup Onions grated or minced
  • 4 cloves Garlic minced
  • 1 Tbsp. Grated Parmesean Cheese or 1 tsp. Season Salt & 1 tsp. Garlic Salt
  • 1/4 tsp. Black Pepper
  • 2 Eggs beaten
  • 2 Tbsp. Milk
  • 2 cups Panko Breadcrumbs
Marinara Sauce
  • 28 oz. can Crushed Tomatoes or Traditional Pasta Sauce of choice
  • 8 oz. can Tomatoe Sauce
  • 1 tsp. Olive Oil
  • 2 cloves Garlic minced
  • 1 small Bay Leaf
  • 1 tsp. Oregano or Italian Seasoning
  • 1 tsp. Sugar
  • Salt & Pepper to taste
  • * optional 2 Tbsp. Fresh Basil chopped
Instructions

  1. For Meatballs: Combine all ingredients in a bowl and mix well with clean hands or seasoning gloves.

  2. Pre-heat oven to 375 degrees. Grease a large baking sheet with oil or spray with non-stick cooking spray. Using a 1 Tbsp. scoop, measure out meatballs and roll with palms of hands around1 1/2" pieces, or your desired size. Place on baking tray about1/2" apart.

  3. Bake 15 minutes, turn each meatball, return to oven and bake 15 minutes or brown and cooked thouroughly.

  4. While meatballs are cooking, make sauce in a medium saucepan. Combine all sauce ingredients and simmer for 10 minutes. If only using this sauce, may double ingredients.

  5. Make spaghetti according to package directions al diente.

  6. After meatballs are cooked, place in sauce and simmer 10-15 minutes.

  7. Serve spaghetti, place meatballs & sauce on top. Sprinkle with parmesean cheese and chopped fresh basil if desired.