Classic Spaghetti and Meatballs
A warm, comforting dish featuring flavorful sauce and tender meatballs, perfect for family dinners or hearty weeknight meals.
Ingredients
Pasta
- 1-2 boxes Jovial Gluten Free Brown Rice Pasta Can substitute with traditional spaghetti.
- Grated parmesan, for serving Optional garnish.
For the Sauce
- 2 tbsp olive oil
- 6-8 pieces flat-filet anchovies packed in olive oil (or 1 tbsp. anchovy paste) Adds a deep, savory flavor.
- 4 cloves garlic, finely chopped
- 1/4 tsp crushed red pepper flakes
- 2 cans (28 oz.) San Marzano tomatoes
- 2 cans (15 oz) tomato sauce (preferably with no salt added)
- 2 cups water
- 1/4 cup beef broth
- 1/4 cup freshly chopped parsley, packed
- 8 leaves large basil, julienned
- 1/2 tsp dried oregano
- Kosher salt, to taste
- Black pepper, to taste
- 1 can (6 oz) tomato paste Thickens the sauce.
For the Meatballs
- 2 lbs ground beef Higher fat content (like 80/20) works best.
- 2 pieces eggs
- 3 cloves garlic, finely chopped
- 1/4 cup freshly chopped parsley
- 1/2 tsp black pepper, to taste
- 1 tsp kosher salt, to taste
- 1/8 tsp crushed red pepper flakes (optional)
- 1/3 cup Italian breadcrumbs (or gluten-free breadcrumbs)
Instructions
Preparation of Sauce
- Heat the olive oil in a large pot over medium heat. Add the anchovies (or anchovy paste) and fry for about a minute until they break down into a paste.
- Add the chopped garlic and crushed red pepper flakes, sautéing for another minute until fragrant.
Adding Ingredients
- Pour in the San Marzano tomatoes, tomato sauce, and water, stirring to combine. Add the beef broth, chopped parsley, oregano, and julienned basil. Season with kosher salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently.
Make the Meatballs
- In a mixing bowl, combine the ground beef, eggs, chopped garlic, parsley, salt, black pepper, crushed red pepper flakes (if using), and breadcrumbs. Mix until combined.
- Wet your hands slightly and form the mixture into meatballs about the size of a golf ball.
Brown the Meatballs
- Drizzle some olive oil in a skillet over medium heat. Add the meatballs in batches, browning on all sides, about 5-7 minutes total.
- Transfer browned meatballs to the sauce.
Simmer Together
- Cover and let everything simmer together for 2 to 6 hours, stirring occasionally.
Cook the Pasta
- Cook pasta according to package directions. Drain and drizzle lightly with olive oil to prevent sticking.
Serve
- Top the cooked pasta with the meatball sauce and garnish with grated parmesan and additional fresh herbs, if desired.
Notes
Letting the sauce simmer longer deepens the flavor. Make sure meatballs are uniform in size for even cooking. Adjust seasoning to taste as you go.
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