Few meals evoke the comfort and warmth of a classic Italian feast like spaghetti and meatballs. This recipe takes a beloved family favorite and offers two convenient ways to prepare it: the slow cooker method for hands-off ease and the stove top method for a quicker, hearty dinner.
Whether you’re simmering tender meatballs in a rich tomato sauce all day or preparing them on the stove for a cozy evening meal, this dish is guaranteed to bring everyone to the table with its irresistible aroma and timeless flavor. Packed with fresh herbs, garlic, and Parmesan, these meatballs are melt-in-your-
mouth delicious, and the rich, slow-cooked sauce ties everything together perfectly.
Perfect for busy weeknights or leisurely Sunday dinners, this Italian Meatballs and Spaghetti recipe is versatile, comforting, and easy to adapt to your schedule. Pair it with a fresh green salad, crusty garlic bread, and a sprinkle of Parmesan cheese for a meal that feels as indulgent as it is simple to prepare. Whether you’re a seasoned cook or just starting to explore the joys of homemade Italian cuisine, this recipe promises to deliver a crowd-pleasing dish every time.
Italian Meatballs and Spaghetti
Prep Time: 30 minutes
Cook Time:
Stove Top: 1 hour
Slow Cooker: 6-8 hours on low or 4-5 hours on high
Servings: 6-8
Ingredients:
For the Meatballs:
– 450g minced beef (80/20)
– 225g minced pork
– 60g Italian breadcrumbs
– 25g grated Parmesan cheese
– 2 medium eggs
– 3 cloves garlic, minced
– 15g fresh parsley, chopped
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 60ml milk
For the Sauce:
– 2 (800g) tins crushed tomatoes
– 1 (170g) tin tomato purée
– 1 medium onion, finely diced
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 2 teaspoons dried basil
– 2 teaspoons dried oregano
– 1 bay leaf
– 1 teaspoon sugar
– Salt and pepper to taste
For Serving:
– 450g spaghetti
– Fresh basil leaves
– Grated Parmesan cheese
Stove Top Method
1. Prepare the Meatballs:
– In a large bowl, combine the minced beef, minced pork, breadcrumbs, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Mix until just combined.
– Roll the mixture into golf ball-sized meatballs (approx. 3-4cm in diameter).
2. Brown the Meatballs:
– Heat 2 tablespoons of olive oil in a large, deep pan or Dutch oven over medium heat.
– Add the meatballs in batches, browning on all sides (about 5 minutes). Remove and set aside.
3. Prepare the Sauce:
– In the same pan, sauté the diced onion and minced garlic until softened (3-4 minutes).
– Stir in the crushed tomatoes, tomato purée, basil, oregano, bay leaf, sugar, and salt and pepper to taste.
– Bring the sauce to a gentle simmer, stirring occasionally.
4. Simmer the Meatballs:
– Carefully place the browned meatballs into the simmering sauce.
– Cover and cook on low heat for 30-40 minutes, stirring occasionally, until the meatballs are cooked through and tender.
5. Cook the Spaghetti:
– While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain.
6. Serve:
– Remove the bay leaf from the sauce.
– Serve the spaghetti topped with meatballs and sauce, garnished with fresh basil and grated Parmesan cheese.
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Slow Cooker Method
1. Prepare the Meatballs:
– In a large bowl, combine the minced beef, minced pork, breadcrumbs, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Mix until just combined.
– Roll the mixture into golf ball-sized meatballs (approx. 3-4cm in diameter).
2. Optional – Brown the Meatballs:
– For extra flavour, heat 2 tablespoons of olive oil in a pan and brown the meatballs on all sides (5 minutes). This step is optional but recommended.
3. Assemble the Sauce:
– In the slow cooker, combine the crushed tomatoes, tomato purée, diced onion, minced garlic, basil, oregano, bay leaf, sugar, and salt and pepper to taste. Mix well.
4. Add the Meatballs:
– Gently place the meatballs into the sauce, ensuring they are mostly submerged.
5. Cook:
– Cover and cook on low for 6-8 hours or high for 4-5 hours. Avoid stirring too often to prevent breaking the meatballs.
6. Cook the Spaghetti:
– About 20 minutes before serving, cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain.
7. Serve:
– Remove the bay leaf from the sauce.
– Serve the spaghetti topped with meatballs and sauce, garnished with fresh basil and grated Parmesan cheese.
Cooking Tips:
1. For more flavorful meatballs, refrigerate them for 1 hour before adding to the slow cooker
2. Don’t overmix the meat mixture as this can make the meatballs tough
3. For extra flavor, brown the meatballs in a skillet before adding to the slow cooker
4. Reserve some pasta cooking water to thin the sauce if needed
5. The sauce can be made spicier by adding red pepper flakes
6. Leftover meatballs freeze well for up to 3 months
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep sauce and pasta separate for best results when reheating.
This recipe creates tender, flavorful meatballs in a rich tomato sauce that’s perfect for a family dinner or entertaining guests. The slow cooker method allows the flavors to develop while requiring minimal hands-on time.
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