Want to make the most comforting Spaghetti and Meatballs? These meatballs are made with ground beef, ground pork, panko crumbs, parmesan, eggs, and parsley!
When I think of comfort food, I think of spaghetti and meatballs. There is nothing better! Most recipes say to bake the meatballs after shaping them, but I LOVE frying them. Why? They taste SO much better and you don’t have to dirty up another pan. After frying the meatballs, I pour the sauce into the same pan and return the meatballs into them to finally cook inside.
These meatballs are so juicy and big! You can make them any size you want, but since this recipe requires you to simmer the meatballs in with the sauce for 30 minutes, you can make them any size you want.
This recipe is a family favorite that never goes out of style. For the most flavorful meatballs, mixing beef and pork is incredible. And obviously, don’t leave out adding the parmesan into the mix. These meatballs are so tender and flavorful – I love browning them in oil before fully cooking them.
If you love this recipe, feel free to try my Lobster Bucatini and my Seafood Fra Diavolo.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Ground beef
- Ground pork
- Panko crumbs
- Parmesan
- Eggs
- Parsley
- Garlic
- Olive oil
- Arrabbiatta Sauce
- Red pepper flakes
- Spaghetti
See recipe card for quantities.
Instructions
In a large bowl, add the ground beef, ground pork, panko crumbs, parmesan, eggs, parsley and garlic and mix with your hands. You may cover and refrigerate for one hour before.
Using wet hands, form meat mixture into balls about the size of a ping pong ball. Place on a plate.
On medium high heat, add ½ inch of light olive oil and wait for it to heat up. Brown the meatballs on both sides. Do not cook all the way through as we will proceed to cooking in the sauce. Place meatballs on a plate with a paper towel on it. Pour the Arrabbiatta sauce and bring to a simmer on medium heat. Reduce heat to low to keep on a low simmer.
Meanwhile the meatballs are simmer, during the last ten minutes, cook the pasta.
Meanwhile the meatballs are simmer, during the last ten minutes, cook the pasta.
Combine the pasta with the sauce and meatballs. Enjoy the most comforting Spaghetti and Meatballs!
Hint: Brown the meatballs first, remove then add the sauce and return the meatballs.
Substitutions
Ground beef: You want to use ground beef that Is 85% or 90% lean meat. Do not worry about using lean meat as the rest of the ingredients will keep the patties intact.
Egg: The egg works well to use as the glue for the recipe and helps the panko crumbs stick to the lamb. For best quality, use organic, cage-free eggs for this recipe.
Bread crumbs: I used panko bread crumbs for this recipe and they will always be my favorite when it comes to crusted chicken. You can use Italian breadcrumbs if you prefer.
Parsley: You can use parsley, cilantro, basil, or any herb of your choosing. This gives the meatballs a nice kick.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes into the ground beef mixture.
- Deluxe - add onion or garlic powder, paprika and/or Worcestershire.
- Kid friendly - top with lots of parmesan cheese.
If you are looking for a lighter meal, try this Mangrove Snapper Italian recipe.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
The most comforting Spaghetti and Meatballs ingredients can be frozen for up to three months.
Top tip
It is important to brown the meatballs before adding into the sauce, to keep the meatballs intact.
The most comforting Spaghetti and Meatballs
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Want to make the most comforting Spaghetti and Meatballs? These meatballs are made with ground beef, ground pork, panko crumbs, parmesan, eggs, and parsley!
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup panko crumbs
- ½ cup parmesan
- 2 eggs
- ¼ cup fresh parsley
- 2 tablespoons minced garlic
- Salt and pepper
- Light olive oil, for frying
- 1 Jar Arrabbiatta sauce (or your own sauce)
- Red Pepper Flakes for extra spice
- 1 lb spaghetti
Instructions
- In a large bowl, add the ground beef, ground pork, panko crumbs, parmesan, eggs, parsley and garlic and mix with your hands. You may cover and refrigerate for one hour before.
- Using wet hands, form meat mixture into balls about the size of a ping pong ball. Place on a plate.
- In a large deep saucepan, pour the Arrabbiatta sauce and bring to a simmer on medium heat. Reduce heat to low to keep on a low simmer.
- In a separate saucepan on medium high heat, add ½ inch of light olive oil and wait for it to heat up. Brown the meatballs on both sides. Do not cook all the way through as we will proceed to cooking in the sauce. Place meatballs on a plate with a paper towel on it.
- Add the meatballs to the simmering sauce and cover for 30 minutes.
- Meanwhile the meatballs are simmer, during the last ten minutes, cook the pasta.
Notes
- When you heat up the oil, sprinkle a drop of water to see if the oil sizzles and its ready for frying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 324.0
- Sugar: 7.7 g
- Sodium: 720.8 mg
- Fat: 7.5 g
- Saturated Fat: 2.4 g
- Carbohydrates: 46.8 g
- Fiber: 3.6 g
- Protein: 18.1 g
- Cholesterol: 49.2 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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