Classic Spaghetti and Meatballs

Ingredients

• 1 lbground beef
• 1/2 lbground pork
• 1 cupfresh breadcrumbs
• 1/2 cupwhole milk
• 2eggs
• 1/2 cupgrated Parmesan cheese
• 3 clovesgarlic, minced
• 1/4 cupfresh parsley, chopped
• 1 tspsalt, plus more to taste
• 1/2 tspblack pepper
• 2 tbspolive oil, for browning
• 1small onion, finely chopped
• 2 (28 oz) canscrushed tomatoes
• 1 tspdried oregano
• 1bay leaf
• 1 lbspaghetti
• extra Parmesan, for serving

Nutrition / serving

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Method

1. 1

   Soak breadcrumbs in milk for 5 minutes, then combine with beef, pork, eggs, Parmesan, garlic, parsley, salt, and pepper. Mix gently and shape into 1 1/2-inch meatballs (about 18-20).

   ⏱Start 5:00
2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Brown meatballs in batches, about 2 minutes per side, then set aside (they don't need to cook through yet).

   ⏱Start 2:00
3. 3

   Add onion to the same pot and cook until softened, 4-5 minutes, scraping up the browned bits.

   ⏱Start 4:00
4. 4

   Stir in crushed tomatoes, oregano, bay leaf, and 1 teaspoon salt. Bring to a simmer.

5. 5

   Return meatballs to the sauce, cover partially, and simmer gently on low heat for 30-35 minutes, until meatballs are cooked through and sauce has thickened.

   ⏱Start 30:00
6. 6

   Meanwhile, cook spaghetti in well-salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.

7. 7

   Discard bay leaf. Toss spaghetti with a little sauce and reserved pasta water, then plate and top with meatballs, remaining sauce, and grated Parmesan.