Ingredients
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3 slices white bread, crust removed
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2/3 cup cold water
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1 lb ground beef
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1 lb sweet Italian sausage, casings removed
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1 large egg
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4 garlic cloves, minced (divided)
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1 tsp salt
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1/2 tsp black pepper
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1/4 cup grated Parmesan cheese
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All-purpose flour (for dusting meatballs)
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3 tbsp olive oil
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1 cup diced onions
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Two 28 oz cans crushed tomatoes
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2 bay leaves
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1 lb spaghetti
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2 tbsp chopped fresh basil
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Extra Parmesan cheese, for garnish
Instructions
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Soak bread in water for 5 minutes, mash into paste.
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Mix in beef, sausage, egg, garlic, salt, pepper, and Parmesan.
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Form 1.5″ meatballs, lightly flour.
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Brown meatballs in olive oil in two batches, 2 mins per side.
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In same pot, sauté onions for 5 mins. Add garlic, cook 1 min.
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Add crushed tomatoes and bay leaves, bring to a light boil.
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Return meatballs and juices to pot. Simmer 30 mins, partially covered.
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Cook spaghetti in salted water. Drain.
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Stir basil into sauce, season to taste.
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Combine pasta with sauce and meatballs. Serve with basil and Parmesan.
Notes
This recipe doubles well and reheats beautifully for lunches or meal prep. You can freeze leftover meatballs in sauce for easy dinners later.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Italian-American