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Spaghetti and Meatballs

Prep Time:

Cook Time:


4 to 6 Servings

Sauce Type:

Red Sauce

About the Recipe

How do loaded meatballs in a delicious homemade tomato sauce sound like? Prepare your spaghetti and get ready for a comfort food sauce like no other! This homemade spaghetti and meatball recipe is sure to please both the young and the old like. And wait, want to think out of the box? Well, try this delicious meatball sauce on a sub and tell us what you think!



  • 3 Slices White Bread (Crust removed)

  • 2/3 cup or 167ml Heavy Cream

  • 4 Cloves or 25g Garlic

  • 1 Yellow Onion or 180g

  • 1/4 cup or 13g Parmesan Reggiano

  • 1lb or 453g Ground Beef

  • 1lb or 453g Sweet Italian Sausage

  • 1 tsp Salt

  • 1/2 tsp Black Pepper

  • 1 cup Flat Leaf Parsley

  • 1 egg

  • Flour to dust the meatballs

  •  2-3 tbsp Extra Virgin Olive Oil to sauté the meatballs


Tomato Sauce:

  • 2-3 tbsp of Extra Virgin Olive Oil

  • 1 Yellow Onion or 180g

  • 1/3 Carrot or 35g

  • 2 Cloves Garlic or 12g

  • 1/4 tsp Red Pepper Flakes

  • 1/4 tsp Celery Seed

  • 56 oz or 1588g Crushed Tomatoes

  • 2 Bay Leaves

  • 1 Stem of Basil

  • Basil Leaves – to taste

  • Flat Leaf Parsley – to taste


For the meatballs:

1.Cut the crust off the white bread and cut the slices up into cubes. Place the bread into a mixing bowl with the cream and mix until well combined. Dice the onion, mince the onions and finely chop the parsley.  Shred the parmesan.

2. To a new mixing bowl add ground pork, beef, breadcrumbs infused with cream, garlic, onion, and parmesan, salt, pepper, 1 cup of parsley and 1 egg.  Mix the well and make roughly 20 golf ball size meat balls.  Roll the balls in flour for a light dusting.  Add olive oil to a high sided sauce pan over medium-high heat and place the meatballs in once the oil is hot. Brown all sides of the meat balls.  Don’t over crowd the meat balls, you may have to brown them in batches.  Remove the meatballs one they are browed (don’t cook them through.  We will continue cooking them in the sauce), cover them and put them to the side.

For the sauce: 

1.Remove the grease from the pan.  Keep the bits and pieces left by the meatballs in the pan.  Pour in olive oil and drop in 1 diced onion and 1/3 of a carrot and cook over medium heat until translucent and tender. Next add the minced garlic, red pepper flacks, celery seed and cook for 30 seconds to a minute.  Then add the 2 cans of crushed tomatoes, bay leaves, and basil stem cook over low-medium heat for 45 minutes covered.  Frequently check on the sauce’s liquid level and give it a stir. 

2. For a smooth sauce blend the sauce with an immersion blender or regular blender.

3. Add the meatballs back into the pan with the sauce – use a spoon or spatula to cover them full with the sauce.  Bring the sauce to a gentle simmer then turn the heat to low and reduce the sauce covered for 45 minutes to 1 hour.  Frequently stir the sauce and check the liquid level.  If the sauce becomes too dry add a touch of water or chicken broth.  As a final touch add chopped parsley and basil.  Give the sauce a taste to see if you need to add salt or pepper.

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