Ingredients:

  • 1 lb (450g) ground beef (80/20 blend recommended for flavor)
  • ½ lb (225g) ground pork (for tenderness and flavor)
  • 1 large egg, lightly beaten
  • ½ cup (60g) plain breadcrumbs (panko preferred for texture)
  • ¼ cup (30g) grated Parmesan cheese, plus more for serving
  • ¼ cup (50ml) whole milk or cream
  • 2 cloves garlic, minced
  • 1 tbsp (5g) fresh parsley, chopped
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) dried basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil (for browning)
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes (optional, for a touch of heat)
  • 1 tsp sugar (balances acidity)
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish (optional)
  • 1 lb (450g) dry spaghetti
  • Salt for pasta water

Instructions:

  1. Prepare the Meatball Mixture: Gently combine ground beef, pork, egg, breadcrumbs, Parmesan cheese, milk, garlic, parsley, oregano, basil, salt, and pepper in a large bowl. Be careful not to overmix.
  2. Rest the Meatball Mixture: Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld and the breadcrumbs to absorb moisture.
  3. Shape the Meatballs: Roll the mixture into 1-inch (2.5 cm) meatballs.
  4. Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning occasionally, until browned on all sides. Don't cook them all the way through. Remove meatballs from the skillet and set aside.
  5. Make the Tomato Sauce: In the same skillet, sauté the onion until softened and translucent. Add garlic and cook until fragrant.
  6. Simmer the Sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer.
  7. Cook the Meatballs in Sauce: Gently place the browned meatballs into the simmering sauce. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
  8. Cook the Spaghetti: While the meatballs simmer, cook the spaghetti according to package directions in a large pot of salted boiling water until al dente.
  9. Serve: Drain the spaghetti and serve immediately, topped with the meatballs and tomato sauce. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.