This classic Italian-American spaghetti and meatballs features large, juicy meatballs made from a blend of ground beef and pork, served over pasta in a rich homemade tomato sauce seasoned with fresh herbs and aromatic vegetables.
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For the meatballs, combine chopped celery, tomato, bell pepper, onion, shredded carrots, garlic, and fresh parsley in a tall container.
Use an immersion blender to puree the vegetables until smooth.
In a very large mixing bowl, combine the ground beef and ground pork. Pour the vegetable puree over the meat.
Season the meat mixture with salt, black pepper, dried oregano, garlic powder, and onion powder.
Crack the eggs directly into the bowl with the meat mixture.
In the now-empty blender cup, tear the bread slices, add milk, and blend with the immersion blender to create a paste. Add the breadcrumbs and blend again.
Add the bread and milk mixture to the meat, followed by the grated Parmesan cheese.
Using your hands, gently but thoroughly mix all ingredients until just combined. Be careful not to overwork the meat.
Dip your hands in water to prevent sticking, then roll the mixture into large, uniform meatballs. Arrange them on a baking sheet.
Bake the meatballs until they are browned and cooked through. (Time and temperature not specified).
To make the sauce, heat olive oil in a large pot over medium heat. Whisk in the flour to create a roux and cook for about a minute.
Add the diced onions and shredded carrots to the pot. Sauté until softened, then season with salt and pepper.
Pour in the can of crushed tomatoes. Season with more salt, dried oregano, and dried parsley. Stir well.
Stir in the fresh basil leaves until they begin to wilt.
Use an immersion blender to blend the sauce directly in the pot until it reaches your desired smoothness. Allow the sauce to simmer.
To serve, place a bed of cooked spaghetti on a plate. Top with a large meatball and ladle a generous amount of sauce over everything.
Store cooked meatballs and sauce together in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove over medium-low heat.
Yes, form meatballs up to 24 hours in advance and refrigerate on a baking sheet, or freeze for up to 3 months. Cook from frozen, adding 5–10 minutes to cooking time.
Both work. Frying in olive oil creates a browned crust and richer flavor; baking is less hands-on and reduces oil. Pan-frying is recommended for this recipe.
Use a mix of ground beef and pork, include breadcrumbs soaked in milk or water, and do not overwork the mixture. Cook until just set; overcooking hardens them.
Yes. All ground beef yields a leaner result; all ground pork is richer and more tender. A 50/50 blend balances flavor and texture best.
Simmer 20–30 minutes for a quick sauce, or 45–60 minutes for deeper flavor. Add meatballs and simmer together for the last 15 minutes.
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