Flavour packed meatballs smothered in tomato sauce served on top of spaghetti.
I am constantly searching for dinner ideas that can be made ahead and frozen. Freezer meals save me during the week. I love spaghetti and meatballs. It’s such a classic comforting meal.
I like a flavour packed and tender meatball. I fill my meatballs with ground beef, sausage, herbs and parmesan cheese. They are baked not fried. I like to bake mine on a wire rack so that excess fat can be rendered off. This makes the meatballs really tender on the inside and crispy on the outside.
This recipe makes 24 meatballs, so I freeze what we won’t eat and pull the meatballs out portion by portion as we need them. It’s perfect since I always have spaghetti and pasta sauce on hand. Add a side salad and you have a complete meal in 20 minutes. I don’t know about you but I need more meals like this in my life!
As for the sauce. I keep it super simple fresh and flavourful. I like the meatballs to shine in this one. They have such a delicious flavour I didn’t want a heavy marinara sauce to overpower it. If you want to keep it super simple buy a really good marinara sauce doctor is up with garlic and seasonings, tell everyone it’s a family recipe. But if you have the time make your own sauce… it really is better.
Spaghetti and Meatballs
Yields: 24 meatballs
- 1 cup Breadcrumbs
- 1/2 cup Parmesan, grated
- 1 tbsp Italian Seasoning
- 1/4 cup Milk (Use whatever you have on hand – I used 2%)
- 1 tbsp Tomato Paste
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 2 Eggs
- 2 Garlic Cloves, minced
- 1 Small Onion, finely chopped
- 1 pound Extra Lean Ground Beef
- 1 pound Spicy Italian Sausage, removed from casings
- 2 28 oz Can Whole Plum Tomatoes
- 2 tbsp Tomato Paste
- 2 Garlic Clove, minced
- 2 tbsp Butter
- 2 tbsp Balsamic Vinegar
Preheat the oven to 400°F. Line a baking sheet with aluminum foil (for easy clean up!), place a wire rack into the baking sheet. Spray the wire rack with cooking spray. Set
In a large bowl mix together breadcrumbs, parmesan, Italian seasoning, milk, tomato paste, salt, pepper and eggs. Stir until thoroughly combined. Add ground beef and sausage. Gently mix all ingredients until combined (you can use a spoon, but your fingers are best.. I know it’s gross, but worth it!)
Roll mixture into 1 1/2 inch balls (about 1 ounce each). Place on the prepared wire rack. Bake for 20 minutes.
Meanwhile, melt butter in a large sauce pan on low. Add garlic to the pan cook for 30 seconds until fragrant and softened. Add tomato paste, heat through for 1 minute. Add canned tomatoes to the pan. Simmer sauce over medium low heat for 10 – 15 minutes. Use a potato masher to crush the plum tomatoes. Add balsamic vinegar and simmer for 5 minutes.
Once the meatballs are cooked through add them to the sauce. Simmer for 5-10 minutes.
Cook spaghetti according to package directions. Drain and toss pasta with tomato sauce.
Serve spaghetti in bowls topped with meatballs. Garnish with parmesan cheese if desired.