Sharon BrownAh, spaghetti and meatballs! It’s one of those iconic meals that brings folks together, whether it’s a cozy dinner with family or a casual gathering of friends. Wondering what to serve alongside this classic?
A simple side salad dressed in a tangy vinaigrette does wonders. Think mixed greens with a splash of lemon juice. Garlic bread? Absolutely essential! And don’t forget to whip up a quick dessert. A fruit tart or tiramisu will leave everyone smiling—just like that first bite of pasta.
There’s something undeniably comforting about a plate of spaghetti and meatballs. For me, it evokes memories of family dinners, laughter, and the wafting scent of tomatoes and herbs bubbling on the stove.
Ina Garten, the Barefoot Contessa herself, has a magical way of making recipes accessible yet gourmet. Her spaghetti and meatballs recipe, rich with flavor and tradition, is a perfect representation of her culinary style. This dish isn’t just food; it’s an experience wrapped up in delightful aroma and taste.
What is Ina Garten Spaghetti and Meatballs?
Ina Garten’s version of spaghetti and meatballs highlights quality ingredients and straightforward techniques. She brings together ground beef, veal, and pork to create tender meatballs bursting with flavor.
These meatballs are then simmered in a savory tomato sauce that you’ll crave for days. It’s this combination of high-quality ingredients and a touch of love that transforms a simple dinner into an unforgettable feast.
What is the Flavor Profile of This Dish?
Let’s talk flavors. The first bite reveals a subtle sweetness from the onions and tomatoes that quickly makes way for deep, savory notes from the meats. A hint of nutmeg and the richness of Parmesan cheese add complexity.
Fresh herbs bring brightness, while crushed red pepper flakes provide just the right amount of heat. It’s an orchestra of textures and flavors, each playing its part in this culinary masterpiece.
What Makes This Recipe Different From Other Ina Garten Spaghetti and Meatballs?
What sets Ina’s recipe apart?
Blend of Meats – By combining beef, veal, and pork, the meatballs are not only juicy but have a multifaceted flavor that you won’t find in a standard recipe.
Use of Red Wine – Many recipes skip this step, but the wine enhances the tomatoes and allows the sauce’s flavors to meld beautifully.
Slow Simmering – Cooking the sauce and meatballs slowly allows everything to become one glorious dish.
Ingredients You’ll Need
For the Meatballs:
- ½ teaspoon freshly ground black pepper
- 1 pound ground beef
- ½ pound ground veal
- ½ pound ground pork
- 1 extra-large egg, lightly beaten
- ½ cup finely grated Parmesan cheese
- ¼ teaspoon warm ground nutmeg
- 2 teaspoons kosher salt
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 cup fresh white bread crumbs (from crusts-removed slices)
- ¼ cup seasoned dry bread crumbs
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon Worcestershire sauce
- Vegetable oil and olive oil for frying
For the Sauce:
- 1 tablespoon freshly chopped flat-leaf parsley
- 1 cup finely chopped yellow onion (1 medium)
- 1 (28-ounce) can crushed tomatoes or plum tomatoes in purée (chopped)
- ½ cup bold red wine (such as Chianti)
- 1½ teaspoons kosher salt
- 1 tablespoon high-quality olive oil
- 1½ teaspoons freshly minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
For Serving:
- Freshly grated Parmesan cheese
- 1½ pounds spaghetti, cooked per package instructions
Step-by-Step Directions
Step 1: Prepare the Meatballs
Begin by combining ground beef, ground veal, and ground pork in a large bowl. Add the black pepper, kosher salt, crushed red pepper flakes, and warm nutmeg. Gently mix in the beaten egg, Parmesan, parsley, fresh bread crumbs, and dry breadcrumbs until everything is evenly distributed.
Tip: To avoid tough meatballs, mix gently. Overworking the meat will make them chewy.
Step 2: Form the Meatballs
Using your hands, form the mixture into ball-shaped portions. Aim for about two inches in diameter. You should yield around 20 meatballs, depending on how generous you are.
Step 3: Sear the Meatballs
In a large skillet, heat a mix of vegetable oil and olive oil over medium heat. Carefully add the meatballs to the hot skillet, making sure not to overcrowd the pan. Brown them nicely on all sides, which takes about 5-6 minutes.
Step 4: Prepare the Sauce
While the meatballs are cooking, heat the olive oil over medium heat in another large pot. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Next, toss in the minced garlic and cook for an additional minute.
Tip: Caramelizing the onions adds a sweetness to the sauce that contrasts beautifully with the acidity of the tomatoes.
Step 5: Combine Meatballs and Sauce
Carefully transfer the seared meatballs into the pot with the cooked onions and garlic. Pour in the crushed tomatoes, red wine, kosher salt, and oregano. Stir gently to combine, ensuring the meatballs are submerged in the sauce. Simmer on low heat for about 30 minutes.
Step 6: Cook the Spaghetti
While the sauce is simmering, cook your spaghetti according to the package instructions. Make sure to salt your water! When ready, drain the pasta but reserve a bit of the pasta water—this comes in handy later.
Step 7: Serve It Up
Toss the spaghetti with a splash of reserved pasta water for a silky texture, then place a generous portion of meatballs and sauce on top. Finally, grate fresh Parmesan over the entire dish.
Tips On Making Ina Garten Spaghetti and Meatballs
- Choose Quality Meats – The blend of beef, veal, and pork makes all the difference.
- Rest the Meat Mixture – Letting it sit for about 30 minutes helps the flavors marry.
- Watch the Cooking Time – Meatballs should be cooked to an internal temperature of at least 160°F.
- Adjust the Sauce – Add crushed red pepper for spice or a pinch of sugar for sweetness.
- Garnish Creatively – Fresh basil or a drizzle of high-quality olive oil can elevate presentation.
How Can I Store This Ina Garten Spaghetti and Meatballs?
Place the spaghetti and sauce in an airtight container. It can last in the fridge for up to 4 days or in the freezer for 3 months.
When ready to eat, thaw in the fridge if frozen and reheat gently on the stove.
Ingredient Substitutions
- Ground Meat Alternatives – Use turkey or chicken for a leaner option.
- Bread Crumbs – Use crushed crackers or cooked quinoa as a substitute.
- Red Wine Missing? – A splash of balsamic vinegar can add depth.
- Parmesan Cheese Substitute – Nutritional yeast provides a cheesy flavor without dairy.
Ina Garten Spaghetti And Meatballs Recipe
Equipment
- Large skillet
Ingredients
- ½ teaspoon freshly ground black pepper
- 1 pound ground beef
- ½ pound ground veal
- ½ pound ground pork
- 1 extra-large egg lightly beaten
- ½ cup finely grated Parmesan cheese
- ¼ teaspoon warm ground nutmeg
- 2 teaspoons kosher salt
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 cup fresh white bread crumbs from 4 slices, crusts removed
- ¼ cup seasoned dry bread crumbs
- ½ teaspoon crushed red pepper flakes for a subtle heat
- 1 teaspoon Worcestershire sauce adds depth of flavor
- Vegetable oil for frying
- Olive oil for frying
- 1 tablespoon freshly chopped flat-leaf parsley
- 1 cup finely chopped yellow onion 1 medium onion
- 1 28-ounce can crushed tomatoes, or plum tomatoes in purée, chopped
- ½ cup bold red wine such as Chianti
- 1 ½ teaspoons kosher salt
- 1 tablespoon high-quality olive oil
- 1 ½ teaspoons freshly minced garlic
- ½ teaspoon dried oregano adds extra depth
- ½ teaspoon freshly ground black pepper
- Freshly grated Parmesan cheese
- 1 ½ pounds spaghetti cooked per package instructions
Instructions
- Begin by combining ground beef, ground veal, and ground pork in a large bowl. Add the black pepper, kosher salt, crushed red pepper flakes, and warm nutmeg. Gently mix in the beaten egg, Parmesan, parsley, fresh bread crumbs, and dry breadcrumbs until everything is evenly distributed.
- Tip: To avoid tough meatballs, mix gently. Overworking the meat will make them chewy.
- Using your hands, form the mixture into ball-shaped portions. Aim for about two inches in diameter. You should yield around 20 meatballs, depending on how generous you are.
- In a large skillet, heat a mix of vegetable oil and olive oil over medium heat. Carefully add the meatballs to the hot skillet, making sure not to overcrowd the pan. Brown them nicely on all sides, which takes about 5-6 minutes.
- While the meatballs are cooking, heat the olive oil over medium heat in another large pot. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Next, toss in the minced garlic and cook for an additional minute.
- Tip: Caramelizing the onions adds a sweetness to the sauce that contrasts beautifully with the acidity of the tomatoes.
- Carefully transfer the seared meatballs into the pot with the cooked onions and garlic. Pour in the crushed tomatoes, red wine, kosher salt, and oregano. Stir gently to combine, ensuring the meatballs are submerged in the sauce. Simmer on low heat for about 30 minutes.
- While the sauce is simmering, cook your spaghetti according to the package instructions. Make sure to salt your water! When ready, drain the pasta but reserve a bit of the pasta water—this comes in handy later.
- Toss the spaghetti with a splash of reserved pasta water for a silky texture, then place a generous portion of meatballs a
Notes
- Choose Quality Meats – The blend of beef, veal, and pork makes all the difference.
- Rest the Meat Mixture – Letting it sit for about 30 minutes helps the flavors marry.
- Watch the Cooking Time – Meatballs should be cooked to an internal temperature of at least 160°F.
- Adjust the Sauce – Add crushed red pepper for spice or a pinch of sugar for sweetness.
- Garnish Creatively – Fresh basil or a drizzle of high-quality olive oil can elevate presentation.
Nutrition
FAQs
Conclusion
Ina Garten’s spaghetti and meatballs is a treasure worth exploring. This dish is more than just a meal; it’s a gathering of flavors, memories, and love.
Gather your ingredients and bring this classic dish to your dinner table. Every forkful will be worth it.
