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The Best Spaghetti and Meatballs There Ever Was

These are the BEST Spaghetti and Meatballs you'll ever make! Promise. The meatballs are packed with ground beef, Italian sausage, parmesan cheese, and crushed saltine crackers (the secret to tender, perfect meatballs). They're then simmered in the easiest, most delicious red wine and tomato sauce.

Ingredients

    • 1 pound ground beef
    • 1 egg
    • 2 Italian sausage links, removed from casing
    • 1 cup saltine cracker crumbs (crush by hand)
    • 1 teaspoon salt
    • �� teaspoon black pepper
    • 1 teaspoon Italian seasoning
    • ½ small onion, finely diced
    • ½ small onion, grated
    • 1 large garlic clove, grated
    • 2 tablespoons parmesan
    • Sauce:
    • 1 cup red wine
    • 1 green pepper sliced thin
    • 2 - 6-ounce cans tomato paste
    • 1 small onion sliced thin
    • 4 cans water, plus more if needed (tomato paste can)
    • 2 teaspoon Italian seasoning
    • 1 teaspoon salt
    • 2 teaspoon sugar
    • 2 teaspoon garlic powder
    • 1 pound spaghetti
    • 1/4 cup olive oil

Directions

  1. For the meatballs: Using your hands combine, ground beef, italian sausage, egg, cracker crumbs, salt, black pepper, Italian seasoning, diced onion, grated onion, garlic and parmesan. Form into 12-15 meatballs. In a large skillet, heat 2 tbsp olive oil over a medium-high heat. Brown meatballs on all sides, remove from skillet.
  2. Reduce heat to medium, and add in sliced onion and peppers, cook for two to three minutes until slightly wilted. Deglaze pan with red wine, scraping up brown bits as you go. Reduce heat to a simmer and cook until reduced by half. Whisk in tomato paste, cook for 1-2 minutes. Add in water, Italian seasoning, sugar, salt and garlic powder. Stir. Add meatballs back into the sauce and simmer for 30 minutes, until meatballs are cooked through and sauce is thickened. If needed add a little bit more water. Season with salt, pepper and sugar.
  3. While the sauce is simmering bring a large stock pot of water to a boil. Add a small handful of kosher salt. Cook spaghetti until aldente.
  4. Serve with grated parmesan cheese and chopped parsley.