A filling, delicious, stick to your ribs meal, fork tender meatballs with a tangy tomato sauce. These old fashioned spaghetti and meatballs are just as impressive as Grandmas! Not that we’re telling her that…
Old Fashioned Spaghetti and Meatballs
©Eazy Peazy Mealz by EazyPeazyMealz.com
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I like to say there’s two things being born and bred Italian has given me. 1. The ability to be a lady boss and 2. The ability to make meatball magic. I probably use the first ability much more than the second if I’m being totally honest with myself. But it’s always nice to channel the women of my family and make a killer batch of meatballs. There are some secrets to these meatballs to make them moist and fork tender so make sure to read on before you attempt the recipe!
For go the breadcrumbs use fresh bread that is soaked in milk. These will help the moisture in your meatball. I actually like to make a bit of a bread paste for my meatballs by putting everything but the meat into a food processor and blending just until everything is happy and combined. This also helps to break up the bread better than I can by hand. Sub-secret #1, use good Parmesan cheese. No offense to that green container, but freshly grated cheese will take these to the next level.
Related: Blackberry Mint Spritzer a great summer drink to cool off before the end of summer.
Do not roll your meatballs tight. Meatballs should really be free form balls, not tight little golf balls. The tighter you roll the meatballs the tougher they will be when they come out of the oven. I lightly pat my meatballs into circles never really rolling them in my hand. Sub-secret #2, I gently cook the meatballs in the sauce after they bake to help them break down a little and become even more tender.
There really isn’t a more gorgeous meal than a big plate of pasta. It’s borderline sexy if I’m being honest. Look at those plates of Old Fashioned Spaghetti and Meatballs?! Don’t act like you don’t want to just jump in and love all of it.
These are my secrets to Old Fashioned Spaghetti and Meatball making, don’t let my sharing family secrets be in vain. Enjoy these meatballs to the fullest extent. Lick the plate. I won’t judge.
Here Are Some Other Pasta Dishes You Might Enjoy:
- Sausage Mushroom Pesto Pasta
- Asparagus Shrimp Pasta Dinner
- Mushroom, Bacon, and Parmesan Spaghetti
- Paleo Spaghetti with Veggie and Meat Sauce
Old Fashioned Spaghetti and Meatballs
- 2 slices of Italian bread ripped into small pieces
- 4 tbsp milk
- 1/4 cup shredded Parmesan cheese
- 1 1/2 tbsp minced parsley
- 1 egg
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 garlic clove minced
- 1 lb ground beef
- 30 oz spaghetti sauce
- 3/4 lb spaghetti
- Preheat oven to 350F
- In a food processor add bread and milk, let sit for 5 minutes.
- Add all remaining ingredients, except ground beef and gently pulse until evenly combined. It should make a thick paste.
- Transfer paste to a large bowl and add ground beef. Mix until evenly combined.
- Portion and gently form into 1 1/2 - 2 inch balls. Place on baking sheet and cook for 30 minutes.
- Meanwhile heat sauce in medium sauce pot.
- When meatballs are done transfer to sauce and cook on Low for an additional ten minutes.
- Meanwhile cook pasta according to directions.
- Assemble pasta on plate with sauce and meatballs. Enjoy!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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