Classic Spaghetti and Meatballs

Ingredients

• 3 slices white bread, crusts removed
• 2/3 cup cold water
• 1 lb lean ground beef
• 1 lb sweet Italian sausage
• 1/4 cup grated Parmesan
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large egg
• 3/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cans crushed tomatoes, 28 oz each
• 2 bay leaves
• 1 lb spaghetti
• Fresh basil, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Tear the crustless bread into small pieces and place it in a bowl with the cold water. Let it stand for several minutes, then mash the softened bread with a fork until it becomes a smooth, moist paste. This panade helps keep the meatballs tender rather than dense.
2. Step 2.Add the ground beef, Italian sausage, Parmesan, minced garlic, salt, black pepper, and egg to the bread mixture. Mix gently with your hands until the ingredients are just combined. Stop as soon as the mixture looks even; excessive kneading can make the meatballs tough.
3. Step 3.Shape the mixture into about 22–23 meatballs, using a small scoop or lightly wet hands to keep the portions similar. Place them on a clean tray as you work. Consistent size matters because it allows the meatballs to brown and finish cooking at a similar rate.
4. Step 4.Lightly roll each meatball in flour, shaking off excess. Heat olive oil in a large deep skillet or Dutch oven over medium heat, then brown the meatballs in batches. Turn them carefully so several sides develop color without trying to cook the centers completely at this stage.
5. Step 5.Transfer the browned meatballs to a clean plate and add the chopped onion to the same pan. Cook for about 4–5 minutes until softened, then add the remaining minced garlic and cook for about 30 seconds. Scrape up the flavorful browned bits from the bottom.
6. Step 6.Pour in the crushed tomatoes and add the bay leaves, then season lightly with salt and pepper. Bring the sauce to a gentle simmer. If the tomatoes seem very acidic, allow the sauce to cook uncovered for a few minutes so the flavor rounds out before the meatballs return.
7. Step 7.Nestle the browned meatballs into the simmering marinara, leaving enough room for sauce to circulate around them. Reduce the heat to low, cover partially, and simmer for about 20–25 minutes, turning the meatballs once or twice so they cook evenly and absorb the tomato flavor.
8. Step 8.While the meatballs finish, bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package directions. Reserve about 1/2 cup of pasta water, then drain the spaghetti without rinsing so its surface remains ready to hold sauce.
9. Step 9.Remove the bay leaves from the sauce and taste it carefully. If the sauce is too thick, add a small splash of reserved pasta water. Toss the spaghetti with enough marinara to coat it, then divide it among bowls and top with several meatballs and extra sauce.
10. Step 10.Finish with grated Parmesan and fresh basil if desired, then serve immediately. Refrigerate leftovers promptly in a covered container. Reheat the pasta and meatballs gently with a splash of water or sauce so the noodles and meat do not dry out.