Q1: Should I fry my meatballs before putting them in the sauce?

While many recipes call for frying or baking meatballs first, we believe simmering them raw in the sauce is the superior method. It results in incredibly tender, moist meatballs because they absorb the liquid from the sauce as they cook. It also has the huge benefit of flavoring your tomato sauce with the rich, savory essence of the meatballs.

Q2: How do I keep my meatballs from falling apart in the sauce?

The key is twofold: proper binding and gentle cooking. The egg and breadcrumbs in the recipe are crucial binders. Secondly, when you add the raw meatballs to the sauce, make sure the sauce is at a gentle simmer, not a rolling boil. Let them cook, covered and undisturbed, for the first 20 minutes to allow the protein to set before you attempt to stir them.

Q3: Can I make the meatballs ahead of time?

Yes. You can form the raw meatballs and keep them on a covered plate in the refrigerator for up to 24 hours before you plan to cook them. You can also freeze the raw meatballs. Place them on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer bag for up to 3 months. You can add them to the sauce directly from frozen, adding about 15-20 minutes to the simmer time.

Q4: What kind of tomatoes are best for sauce?

For this recipe, canned crushed tomatoes provide the perfect consistency—not too thin, not too chunky. For the best flavor, look for high-quality imported Italian tomatoes, such as those from San Marzano, which are prized for their sweetness and low acidity.

Q5: Why do you add beef stock to a tomato sauce?

Adding beef stock is a chef's trick for adding incredible depth and savory, umami flavor to a simple tomato sauce. It gives the sauce a richness that you can't achieve with water or tomatoes alone, making it taste like it has been simmering for many more hours than it actually has.

The Perfect Homemade Spaghetti and Meatballs Recipe

The Perfect Homemade Spaghetti and Meatballs

A classic and hearty recipe for traditional spaghetti and meatballs. The dish features homemade meatballs made from ground sirloin, breadcrumbs, and Parmesan cheese, which are browned and then simmered in a rich tomato sauce. The sauce is built on a base of sautéed onions and garlic, crushed tomatoes, and beef stock, and finished with fresh basil and parsley. The entire dish is served over a bed of spaghetti and topped with more grated cheese.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 4-6 servings 1x
Category: Main Course
Method: Sautéing, Simmering, Boiling
Cuisine: Italian-American

Ingredients

Scale

1 pound spaghetti
Salt, for pasta water
Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
Sauce:
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
For Serving:
Grated cheese (Parmigiano-Reggiano or Romano)
Crusty bread or garlic bread

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Instructions

Make the Meatballs: In a large bowl, combine the ground sirloin, Worcestershire sauce, beaten egg, bread crumbs, grated Parmesan, and chopped garlic. Season with salt and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat. Form the mixture into meatballs about 1 1/2 inches in diameter.
Make the Sauce and Cook Meatballs: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides. Remove the meatballs to a plate.
Reduce the heat to medium, add the chopped onion to the same pot and cook for 5 minutes until softened. Add the crushed garlic and red pepper flakes and cook for 1 more minute until fragrant.
Pour in the beef stock and crushed tomatoes. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pot.
Return the browned meatballs to the sauce. Reduce the heat to low, cover, and let the sauce and meatballs simmer for at least 20-30 minutes for the flavors to meld.
Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well.
Finish and Serve: Stir the fresh parsley and basil into the sauce with the meatballs.
Serve the spaghetti topped with the meatballs and sauce. Garnish with additional grated cheese. Serve with crusty bread on the side.

Notes

The instructions for this recipe were generated based on the provided ingredients, as they were missing from the original article.
For the most tender meatballs, be careful not to overmix the ground sirloin mixture.
Simmering the meatballs in the tomato sauce not only cooks them through but also adds immense flavor to the sauce itself.
Serving with crusty bread is highly recommended for soaking up the delicious sauce.

Nutrition

Serving Size: 1/6 of recipe
Calories: 700-850
Sugar: 12-18 g
Sodium: 1200-1500 mg
Fat: 30-40 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 70-85 g
Fiber: 8-12 g
Protein: 35-45 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/homemade-spaghetti/