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Spaghetti with Giant Meatballs Recipe

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4.2 from 88 reviews

A classic Italian-American dish featuring tender giant meatballs made from a blend of ground beef and veal, simmered in a rich homemade tomato sauce and served over perfectly cooked spaghetti. This comforting recipe balances flavorful meatballs with a buttery, savory tomato sauce for a satisfying family meal.

Ingredients

Tomato Sauce

  • 2 (28-oz) cans whole peeled tomatoes
  • 1 stick unsalted butter
  • 1 onion, peeled and halved
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper

Giant Meatballs

  • 2 large eggs, beaten
  • ½ cup whole milk
  • 1 cup fresh breadcrumbs (can substitute panko)
  • 1 small garlic clove, mashed into a paste
  • 2 tbsp chopped fresh parsley
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • ½ lb lean ground beef (90/10)
  • ½ lb ground veal
  • 1 cup grated parmesan, plus more for serving
  • Olive oil, for frying

Pasta

  • 1 lb spaghetti

Instructions

  1. Prepare the Tomato Sauce: In a large pot or saucepan, add the cans of whole peeled tomatoes, the halved onion, butter, kosher salt, and black pepper. Bring the mixture to a simmer over medium heat and allow it to cook gently, breaking down the tomatoes with a spoon, until the sauce thickens and flavors meld, about 45 minutes. Remove the onion halves before serving.
  2. Make the Meatball Mixture: In a large bowl, combine the beaten eggs, whole milk, fresh breadcrumbs, garlic paste, chopped fresh parsley, kosher salt, and black pepper. Add the ground beef and ground veal along with the grated parmesan cheese. Mix gently until just combined to avoid tough meatballs.
  3. Shape and Fry the Meatballs: Form the mixture into large, golf-ball-sized meatballs. Heat a generous amount of olive oil in a large skillet over medium heat. Fry the meatballs in batches until they develop a golden-brown crust on all sides, about 7-8 minutes, turning carefully to avoid breaking. Transfer the browned meatballs to the simmering tomato sauce and cook together for an additional 20 minutes to finish cooking through and absorb the sauce’s flavor.
  4. Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente, usually about 8-10 minutes. Drain well.
  5. Serve: Plate the spaghetti and top with the giant meatballs and plenty of tomato sauce. Garnish with extra grated parmesan cheese and fresh parsley if desired. Serve immediately while hot.

Notes

  • For a richer sauce, consider simmering the tomatoes longer to reduce and concentrate flavors.
  • Fresh breadcrumbs provide a tender texture to the meatballs, but panko can be used if unavailable.
  • Be careful not to overmix the meat mixture to keep meatballs tender.
  • Maintain a moderate oil temperature to ensure meatballs brown evenly without burning.
  • Make sure to drain pasta well to prevent watering down the sauce upon serving.

Find it online: https://justsosavory.com/spaghetti-with-giant-meatballs-recipe/