Spaghetti and Meatballs
Spaghetti with meatballs is a perennial crowd pleaser, perfect for both casual Italian-inspired dinner parties and cozy dinners with the family. Using our prepared meatball seasoning and basil-infused tomato sauce streamlines the preparation process, making this classic an option even on busy weeknights.
- 1/2 cup (1 oz./30 g) fresh bread crumbs
- 2 Tbs. milk
- 1/2 lb. (250 g) ground beef
- 1/2 lb. (250 g) ground pork
- 6 Tbs. classic or spicy meatball seasoning
- 1 egg, lightly beaten
- 2 Tbs. olive oil
- 2 cups (8 fl. oz./500 ml) tomato sauce
- 1 lb. (500 g) spaghetti
- Wedge of Parmigiano-Reggiano cheese for grating
In a small bowl, stir together the bread crumbs and milk; let stand for 5 minutes. In a separate bowl, stir together the beef, pork, bread crumb mixture, meatball seasoning and egg until just combined. Form the meat mixture into about 16 meatballs, using about 2 Tbs. for each one.
Bring a large pot of salted water to a boil over high heat.
In a large fry pan over medium heat, warm the olive oil. Working in batches, brown the meatballs on all sides, 8 to 10 minutes per batch. Pour the tomato sauce into the pan, return all the meatballs to the pan and simmer until cooked through, 4 to 6 minutes more.
While the meatballs are simmering, add the pasta to the boiling water and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta well and transfer to a warmed large, shallow bowl. Pour the sauce and meatballs over the pasta and toss gently to combine. Grate the Parmigiano-Reggiano generously on top and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen