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Mom's Spaghetti and Meatballs
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14 INGREDIENTS • 9 STEPS • 40MINS

Mom's Spaghetti and Meatballs

Recipe

5.0

2 ratings
Not your mom’s spaghetti and meatballs...or is it? This is the comfort food from your childhood memories. The saucy al dente pasta with a bite covered in tangy marinara and the fluffy and tender meatballs are the perfect pair. The secret to a tender meatball is breadcrumb and a combination of different meat. With this secret, you’ll have the perfect meatballs every time! What’s even better? It’s the perfect easy recipe for a busy weeknight that will make the whole family happy.
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Not your mom’s spaghetti and meatballs...or is it? This is the comfort food from your childhood memories. The saucy al dente pasta with a bite covered in tangy marinara and the fluffy and tender meatballs are the perfect pair. The secret to a tender meatball is breadcrumb and a combination of different meat. With this secret, you’ll have the perfect meatballs every time! What’s even better? It’s the perfect easy recipe for a busy weeknight that will make the whole family happy.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

40MINS

Total Time

$3.44

Cost Per Serving

Ingredients

Servings
6
us / metric
Marinara Sauce
1.2 L
Marinara Sauce
store-bought or your favorite homemade recipe
Spaghetti
455 g
Spaghetti
Meatballs
Onion
1/2
Medium Onion, grated
Bacon
55 g
Bacon, minced
preferably fatty bacon
Parmesan Cheese
60 g
Grated Parmesan Cheese
plus more for serving
Breadcrumbs
35 g
Breadcrumbs
Large Egg
3
Large Eggs, separated
just the yolks
Fresh Parsley
20 g
Minced Fresh Parsley, loosely packed
Garlic
4 cloves
Garlic, minced
Italian Seasoning
1 tsp
Italian Seasoning
Fine Salt
1 tsp
Fine Salt
plus more as needed
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
80/20 Lean Ground Beef
455 g
80/20 Lean Ground Beef
80/20 Lean Ground Pork
225 g
80/20 Lean Ground Pork

Nutrition Per Serving

VIEW ALL
Calories
815
Fat
34.9 g
Protein
41.3 g
Carbs
79.1 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Author's Notes

Yields 4-6 servings.

Cooking Instructions

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step 1
Set a large pot of water to boil over medium-high heat. Add a few generous pinches of salt. Once boiling, add the Spaghetti (455 g) and cook according to package directions, then drain. Reserve ½ cup pasta water.
step 2
Preheat your oven broiler and adjust the rack to the middle of the oven.
step 3
In a large mixing bowl, add the Onion (1/2), Bacon (55 g), Parmesan Cheese (60 g), Breadcrumbs (35 g), Egg Yolks (3), Fresh Parsley (20 g), Garlic (4 cloves), Italian Seasoning (1 tsp), Fine Salt (1 tsp), and Freshly Ground Black Pepper (to taste). Mix to combine well, then add the 80/20 Lean Ground Beef (455 g) and 80/20 Lean Ground Pork (225 g) and mix until just incorporated.
step 4
Form into balls around the size of a golf ball or slightly larger. You should be able to make around 20. Place on a rimmed baking sheet lined with parchment.
step 5
Place in the oven and broil until the tops are browned, 3-5 minutes.
step 6
While the meatballs broil, add the Marinara Sauce (1.2 L) to a large saucepan and bring to a simmer. Turn heat to medium, to keep it barely simmering.
step 7
Gently add the meatballs and simmer until they are just cooked through 5-10 minutes. They should register 145 degrees F (63 degrees C) on an instant thermometer.
step 8
Once you’re ready to eat, gently transfer meatballs to a plate or tray. Add the pasta to the red sauce and toss to combine. Add a splash of pasta water if needed to loosen the sauce so it can coat the noodles. Grate a generous amount of parmesan cheese over the top and toss one more time.
step 9
Serve on plates or shallow bowls, topped with the meatballs and extra parmesan cheese.

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