Ina Garten Spaghetti And Meatballs Recipe
Ah, 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.
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
Calories: 650kcalCarbohydrates: 75gProtein: 35gFat: 25gSaturated Fat: 10gFiber: 6gSugar: 3g
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