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Classic Spaghetti & Meatballs
This Classic Spaghetti & Meatballs recipe is the ultimate comfort food straight from a nostalgic family kitchen. A perfect blend of ground beef and sausage or turkey is seasoned generously, then combined with eggs, milk, Parmesan, and breadcrumbs for ultra-tender meatballs. Pan-fried until browned and simmered in tomato sauce, these meatballs soak up flavor while staying juicy inside. Served over perfectly cooked spaghetti and finished with loads of Parmesan, it’s a cozy, crowd-pleasing favorite.
Classic Spaghetti & Meatballs
By
These Carbs Don't CountIngredients
Instructions
- Step 1
In a large bowl, combine ground beef and sausage (or turkey). Season with salt, pepper, garlic powder, onion powder, onion salt, and parsley.
- Step 2
Add beaten eggs, milk, Parmesan, and breadcrumbs to the meat. Mix until well combined.
- Step 3
Form mixture into evenly sized meatballs and refrigerate for 1 hour to help them hold shape.
- Step 4
Heat olive oil in a large skillet over medium heat. Add meatballs in batches, spacing them out to avoid overcrowding.
- Step 5
Cook meatballs until browned on each side, about 6–8 minutes total. Remove excess oil if needed.
- Step 6
Pour in tomato sauce and stir gently to coat meatballs. Cover and simmer for 20 minutes, or until meatballs are cooked through and reach 160°F internally.
- Step 7
Toss cooked spaghetti with some of the tomato sauce.
- Step 8
Serve pasta topped with meatballs and plenty of extra Parmesan. Enjoy!
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Per serving
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