About
Oh, mamma mia! Gather 'round the table for Momma's Meatball Spaghetti and experience an authentic Italian feast that everyone will love. Get ready to twirl your fork around some delicate spaghetti that's warmly embraced in a homemade tomato sauce. It's so yummy that it'll make you feel warm and cozy, just like one of Momma's hugs. The juicy, seasoned meatballs perched on top bring the flavor and the heartiness. Mmm, mmm, mmm, Momma's Meatball Spaghetti brings the family together in that comfy-cozy kind of way!
Ingredients
- 2 large eggs
- 2/3 cup plain breadcrumbs
- 1/2 cup milk
- 2 teaspoons Italian seasoning
- 3 1/2 teaspoons kosher salt, divided, plus more, to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound 80% lean ground beef
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 3 tablespoons tomato paste
- 4 cloves garlic, finely chopped
- 2 (28-ounce) cans diced tomatoes
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 2 teaspoons granulated sugar
- 1 (16-ounce) package spaghetti
- parmesan, to taste, finely grated, for serving
- 1/4 cup fresh parsley, chopped, for garnish
Directions
Step 1 -Position a rack in the center of the oven, then preheat the oven to 400 degrees F.
Step 2 -Coat a large baking sheet with cooking spray.
Step 3 -In a large bowl, add the eggs, the breadcrumbs, the milk, the Italian seasoning, 1 1/2 teaspoons of the salt, the pepper, the garlic powder, and the onion powder and use a rubber spatula to mix until a wet paste forms.
Step 4 -Add the ground beef to the egg mixture and use your hands to mix it until it is thoroughly combined.
Step 5 -Use your hands to roll the beef mixture into 12 (1 1/2-inch-thick) meatballs, then place them on the prepared baking sheet.
Step 6 -Bake the meatballs until they reach an internal temperature of 160 and are no longer pink, about 12-15 minutes.
Step 7 -While the meatballs are baking, in a large skillet over medium heat, add the oil.
Step 8 -Add the onions and 1/2 teaspoon of the remaining salt to the heated oil and cook, stirring occasionally, until they have softened and are translucent, about 5-6 minutes.
Step 9 -Add the tomato paste to the onion mixture and cook, stirring constantly, until the paste begins to darken, about 2 minutes.
Step 10 -Add the finely chopped garlic to the onion mixture and cook until the garlic is fragrant and the paste is beginning to stick to the bottom of the skillet, about 1 minute.
Step 11 -Increase the heat to high. Add the diced tomatoes and their juices, the basil, the oregano, and the remaining 1 1/2 teaspoons of the salt to the onion mixture and stir to combine. Bring it to a boil.
Step 12 -Reduce the heat to medium-low and simmer the sauce, occasionally mashing down on the tomato chunks, until the sauce is thickened and reduced by about 1/3, about 25-30 minutes.
Step 13 -Stir the granulated sugar into the sauce.
Step 14 -Taste the sauce and season with the extra salt, as needed.
Step 15 -Add the meatballs to the sauce and reduce the heat to low.
Step 16 -Bring the meatball mixture to a simmer and cook, occasionally spooning the sauce over the meatballs, until the meatballs are warmed through and coated, about 5 minutes.
Step 17 -While the sauce is cooking, in a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions.
Step 18 -Reserve 1 cup of the pasta water and drain the rest. Return the spaghetti to the pot.
Step 19 -Add 2 1/2 cups of the sauce and 1/2 cup of the pasta water to the cooked spaghetti and cook over high heat, tossing constantly, until the pasta is glossy, about 2 minutes. Add more of the pasta water, as needed until the desired consistency is reached.
Step 20 -Evenly divide the spaghetti mixture between serving bowls, then evenly top each with the remaining sauce and 3 of the meatballs.
Step 21 -Serve the meatball spaghetti sprinkled with the parmesan and the parsley.
