Nitrate & Nitrite Free Classic Spaghetti and Meatballs
Total time1 hr 30 min
Prep time30 min
Cook time1 hr
5.0(27)
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 1 large egg
- ½ cup parmesan cheese, finely grated
- 4 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- 2 cans (28 oz each) whole san marzano tomatoes
- 1 tsp sugar
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ¼ cup fresh basil leaves, torn
For serving
- 1 lb spaghetti
- 1 tbsp kosher salt
- parmesan cheese, freshly grated, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk. Stir and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
- 2
Add the ground beef, ground pork, egg, Parmesan, garlic, parsley, oregano, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb paste remain; do not overwork the mixture.
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