Old World Sunday Spaghetti and Hand-Rolled Meatballs
A hearty Italian-American classic featuring tender hand-rolled beef and pork meatballs gently simmered in a rich San Marzano tomato sauce and served over perfectly cooked spaghetti. Finished with freshly grated Parmesan, fragrant basil, and extra virgin olive oil, this gourmet comfort dish delivers deep, slow-cooked flavor worthy of a traditional Sunday family dinner.
Old World Sunday Spaghetti and Hand-Rolled Meatballs
shopping_basketIngredients
- Ground Beef1 lb (450g), 80/20 lean
- Ground Pork1 lb (450g)
- Italian Breadcrumbs1 cup
- Whole Milk1/3 cup
- Large Eggs2
- Parmesan Cheese3/4 cup, finely grated
- Garlic5 cloves, minced
- Fresh Parsley1/4 cup, finely chopped
- Salt2 tsp
- Freshly Ground Black Pepper1 tsp
- Olive Oil3 tbsp
- Yellow Onion1 large, finely diced
- Tomato Paste2 tbsp
- Crushed San Marzano Tomatoes2 cans (28 oz each)
- Fresh Basil10 leaves
- Dried Oregano1 tsp
- Granulated Sugar1 tsp, optional
- Spaghetti1 lb (450g)
- Reserved Pasta Water1 cup
- Extra Parmesan Cheesefor serving
Nutrition Per Serving
Calories
695
Protein
36g
Fat
31g
Carbs
63g
restaurantInstructions
Prepare the Meatball Mixture
In a large bowl, combine breadcrumbs and milk. Let the mixture sit for 5 minutes until fully absorbed. Add the ground beef, ground pork, eggs, Parmesan cheese, half of the minced garlic, parsley, salt, and black pepper. Mix gently with your hands until everything is just combined.
Overmixing develops the proteins in the meat and creates dense meatballs. Mix only until the ingredients are evenly incorporated.
Shape the Meatballs
Roll the mixture into approximately 18 to 20 evenly sized meatballs, about 2 inches in diameter. Place them on a parchment-lined tray and refrigerate for 15 minutes to help them hold their shape during cooking.
Brown the Meatballs
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches for 2 to 3 minutes per side until deeply golden. They do not need to be fully cooked yet. Transfer them to a plate while preparing the sauce.
Browning creates rich caramelized flavors that greatly enhance the finished sauce.
Build the Tomato Sauce
Reduce the heat to medium and add the remaining olive oil. Cook the diced onion for about 6 to 8 minutes until soft. Add the remaining garlic and cook for another 30 seconds. Stir in the tomato paste and cook for 2 minutes before adding the crushed San Marzano tomatoes, oregano, basil, and optional sugar. Bring to a gentle simmer.
Simmer the Meatballs
Return the browned meatballs to the sauce. Cover partially and simmer over low heat for 45 minutes, occasionally stirring gently to prevent sticking. The meatballs will become incredibly tender while infusing the sauce with rich flavor.
Avoid vigorous boiling, which can cause the meatballs to break apart and toughen.
Cook the Spaghetti
Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Reserve one cup of pasta water before draining the pasta.
Finish the Pasta
Transfer the cooked spaghetti directly into the sauce, adding a splash of reserved pasta water if needed. Toss gently until every strand is coated in the rich tomato sauce.
Pasta water contains starch that helps the sauce cling beautifully to the spaghetti.
Rest Before Serving
Allow the meatballs and sauce to rest for 5 minutes off the heat. This gives the flavors time to settle while allowing the sauce to thicken slightly.
Plate the Dish
Twirl generous portions of spaghetti onto warm serving plates. Top each serving with several meatballs and an extra spoonful of tomato sauce. Finish with freshly grated Parmesan cheese, torn basil leaves, cracked black pepper, and a drizzle of extra virgin olive oil.
Serve
Serve immediately with warm garlic bread, Caesar salad, or roasted vegetables. Leftovers can be refrigerated for up to 4 days, and the sauce often tastes even richer the following day.
For authentic Italian flavor, grate Parmesan fresh just before serving instead of using pre-shredded cheese.
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