The Juiciest Homemade Meatballs with Spaghetti
Let’s make the juiciest homemade meatballs, served with spaghetti in a simple tomato sauce. This is my carb loading lunch the day before my marathon. It’s cozy, filling, and simple without feeling too heavy. The meatballs are super juicy thanks to three simple tricks I always use. They’re also great in the freezer for another easy meal. Tossed with spaghetti and warm tomato sauce, it’s the kind of comfort food that hits the spot any time.
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Half Marathon Carb Loading with Spaghetti
This week is my first half marathon, and we’re carb loading ahead of our race with some pasta. I’ve been training as a complete beginner for 4 months, and it’s finally time for the big day. Yesterday, we made a delicious combo of Creamy Japanese Mushroom Gnocchi and Creamy Basil Tomato Gnocchi. But, I’m still craving pasta today. So, I decided to make a quick and easy Spaghetti and Meatballs for a big lunch, and have a light snack for dinner so I’m not too bloated on race day.
I have actually been dreaming about spaghetti and meatballs for weeks now. There’s nothing more hearty, cozy and satisfying than a big bowl of saucy spaghetti with tender, juicy meatballs. While this might not be the most authentic recipe out there, I promise it’s pure comfort in a bowl, and perfect to fuel my run for tomorrow.
Meatball Spaghetti Ingredients
- 1 cup breadcrumbs
- 1 cup cream
- 1 lb ground beef lean
- ⅓ lb ground pork
- ⅓ lb Ground Spicy Italian Sausage
- ⅓ lb Ground Mild Italian Sausage
- 2 tablespoons fresh parsley
- 1 grated onion
- 2 eggs beaten
- ½ cup shredded Parmesan cheese
- 2 cups tomato sauce about 12–16 oz / 350–475g
- 12 oz spaghetti 280–340g, uncooked
- Chopped fresh parsley for garnish
- Shredded Parmesan cheese for garnish
The Juiciest Homemade Meatball Ever
This homemade meatball mix is the most flavorful, and juiciest mix ever. I combine a couple of different tricks get that extra juiciness in the meatballs:
- Using a mix of ground meats: I mix lean ground beef, ground pork, and two different types of sausages, the meatballs get a firm, but fluffy texture and layers of great flavors.
- Breadcrumb Base: I add these meat to a base of breadcrumbs soaked in cream, also called a panade, which keeps the texture light and tender.
- Grated Onion: Instead of chopping the onion, I grate it right into the meat mix with egg, parsley, and parmesan. This adds moisture, and gives a subtle tenderness and sweetness without leaving any raw chunks.
Tomato Sauce For Spaghetti
For this recipe, I’m using plain tomato sauce straight from the jar. It’s simple, but once the seasoned meatballs simmer in it, the sauce picks up all their richness and depth. Before serving, I toss the cooked spaghetti right into the pan so it soaks up the sauce and ties everything together in one comforting dish.
If you’re craving something a little richer, you should try the creamy tomato sauce I made with my Tomato Basil Gnocchi. This creamy basil-tomato sauce comes from an Italian nonna who makes it twice a week in her own house, so it must be good!
How To Make Spaghetti and Meatballs
- In a bowl, mix together breadcrumbs and 1/2 cup heavy cream. Then, add the rest of the cream and continue to mix until smooth.
- Add in ground pork, ground beef, and ground sausages and mix well.
- Add chopped fresh parsley, grated onion, eggs, and shredded Parmesan cheese. Mix well.
- Make golf ball-sized meatballs, about 2-3 tablespoons each.
- Pan fry meatballs until golden on all sides at about 70% cooked.
- In a pan, add tomato sauce and pan fried meatballs. Simmer for about 20-30 minutes.
- Pan fry meatballs until golden on all sides, about 70% cooked.
- While meatballs are browning, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a pan, add tomato sauce and pan-fried meatballs. Simmer for 20–30 minutes until meatballs are fully cooked.
- Remove meatballs from the sauce and set aside. Add cooked spaghetti to the sauce and toss until fully coated.
- Plate the sauced spaghetti, then top with meatballs and more tomato sauce. Garnish with shredded Parmesan cheese and chopped parsley. Serve hot.
Freezing Your Homemade Meatballs
These meatballs are so good I always make extras to freeze for later. They’re great for both meal planning and simple last minute freezer meals. To freeze these deliciously moist meatballs, simply form them into balls, and pan-fry until 70% cooked. Then, you can put them into resealable bags, and store in the freezer.
To reheat, just drop these meatballs directly into your sauce and simmer for 20-30 minutes. Then, they should be ready for your pasta!
Enjoy Your Frozen Meatballs in These Delicious Recipes
The Juiciest Homemade Meatballs with Spaghetti
By Tiffy Cooks
Ingredients
- 1 cup breadcrumbs
- 1 cup cream
- 1 lb ground beef lean
- ⅓ lb ground pork
- ⅓ lb Ground Spicy Italian Sausage
- ⅓ lb Ground Mild Italian Sausage
- 2 tablespoons fresh parsley
- 1 grated onion
- 2 eggs beaten
- ½ cup shredded Parmesan cheese
- 2 cups tomato sauce about 12–16 oz / 350–475g
- 12 oz spaghetti 280–340g, uncooked
- Chopped fresh parsley for garnish
- Shredded Parmesan cheese for garnish
Instructions
- In a bowl, mix together breadcrumbs and 1/2 cup heavy cream. Then, add the rest of the cream and continue to mix until smooth.
- Add in ground pork, ground beef, and the two types of ground sausages and mix well.
- Add chopped fresh parsley, grated onion, eggs, and shredded Parmesan cheese. Mix well.
- Make golf ball-sized meatballs, about 2-3 tablespoons each.
- Pan fry meatballs until golden on all sides at about 70% cooked.
- In a pan, add tomato sauce and pan fried meatballs. Simmer for about 20-30 minutes.
- While meatballs are browning, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a pan, add tomato sauce and pan-fried meatballs. Simmer for 20–30 minutes until meatballs are fully cooked.
- Remove meatballs from the sauce and set aside. Add cooked spaghetti to the sauce and toss until fully coated.
- Plate the sauced spaghetti, then top with meatballs and more tomato sauce. Garnish with shredded Parmesan cheese and chopped parsley. Serve hot.
