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Servings:

Mom's Spaghetti and Meatballs

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.

Total Time

40min

5.0

2 Ratings

Author: SideChef

Servings:

Ingredients

•

5 cups

Marinara Sauce

•

1 lb

Spaghetti

Meatballs

•

1/2

Medium Onion , grated

•

2 oz

Bacon , minced

•

2/3 cup

Grated Parmesan Cheese

•

3/4 cup

Breadcrumbs

•

Farmhouse Eggs® Large Brown Eggs , separated

•

1/2 cup

Minced Fresh Parsley , loosely packed

•

4 cloves

Garlic , minced

•

1 tsp

Italian Seasoning

•

1 tsp

Fine Salt

•

to taste

Freshly Ground Black Pepper

•

1 lb

80/20 Lean Ground Beef

•

8 oz

80/20 Lean Ground Pork

Cooking Instructions

Set a large pot of water to boil over medium-high heat. Add a few generous pinches of salt. Once boiling, add the Spaghetti (1 lb) and cook according to package directions, then drain. Reserve ½ cup pasta water.

Preheat your oven broiler and adjust the rack to the middle of the oven.

In a large mixing bowl, add the Onion (1/2) , Bacon (2 oz) , Parmesan Cheese (2/3 cup) , Breadcrumbs (3/4 cup) , Egg Yolks (3) , Fresh Parsley (1/2 cup) , 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 (1 lb) and 80/20 Lean Ground Pork (8 oz) and mix until just incorporated.

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.

Place in the oven and broil until the tops are browned, 3-5 minutes.

While the meatballs broil, add the Marinara Sauce (5 cups) to a large saucepan and bring to a simmer. Turn heat to medium, to keep it barely simmering.

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.

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.

Serve on plates or shallow bowls, topped with the meatballs and extra parmesan cheese.

Author's Notes

Yields 4-6 servings.

Nutrition Per Serving

CALORIES

815

FAT

34.9 g

PROTEIN

41.3 g

CARBS

79.1 g