Nitrate & Nitrite Free Spaghetti and Meatballs
Total time1 hr 10 min
Prep time25 min
Cook time45 min
4.7(20)
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Learn more →Ingredients
4 servings
For the meatballs
- ½ cup breadcrumbs
- ⅓ cup whole milk
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ¼ cup grated parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- 1 tsp granulated sugar
- ½ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 12 oz spaghetti
- grated parmesan cheese, 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 5 minutes until the breadcrumbs have absorbed the milk and formed a soft paste.
- 2
Add the ground beef, ground pork, Parmesan, garlic, parsley, oregano, salt, and pepper to the soaked breadcrumbs. Mix with your hands until just combined — the mixture should hold together when pressed but not feel dense or compacted.
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