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Spaghetti and Meatballs

Spaghetti and Meatballs – GoodLifeBlu
PastaItalianSunday DinnerClassic

Sunday Spaghetti and Meatballs — The Classic Done Right

Tender, juicy meatballs simmered in a rich homemade marinara served over a mountain of spaghetti. This is the Sunday dinner that fills the house with a smell that brings everyone to the table.

Prep
25 min
Cook
1 hr
Serves
6
Est. Cost
~$16

Spaghetti and meatballs on a Sunday afternoon with the sauce simmering on the stove — that's a feeling as much as it's a meal. The meatballs go into the sauce raw and finish cooking in it. That's how the sauce gets the flavor and the meatballs stay tender.

— Blu
✦ ✦ ✦

Ingredients

The Meatballs
Ground beef (80/20)1 lb
Ground pork½ lb
Breadcrumbs½ cup
Parmesan, grated¼ cup
Egg1 large
Garlic, minced3 cloves
Fresh parsley2 tbsp
Salt, pepper, Italian seasoning1 tsp each
The Marinara
Olive oil2 tbsp
Onion, diced1 medium
Garlic, minced4 cloves
Crushed tomatoes2 cans (28 oz)
Tomato paste2 tbsp
Fresh basil, Italian seasoning, sugarto taste
Spaghetti1 lb
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Steps

  • 01Mix all meatball ingredients together gently. Don't overmix. Roll into golf ball-sized balls — about 1.5 inches. Set aside.
  • 02Heat olive oil in a large pot. Sauté onion 5 minutes. Add garlic, cook 1 minute. Add tomato paste, cook 2 minutes. Add crushed tomatoes, seasoning, and sugar. Bring to a simmer.
  • 03Gently add raw meatballs directly into the simmering sauce. Cover and cook on LOW for 45 minutes, gently stirring occasionally. Don't let it boil hard.
  • 04Cook spaghetti in heavily salted water until al dente. Serve with meatballs and sauce piled high. Fresh basil and Parmesan on top. Garlic bread on the side. Sunday done right.
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Blu's Tips

🍝
Cook Meatballs in the Sauce
Don't brown the meatballs first — add them raw to the simmering sauce. They release their fat and flavor directly into the sauce and stay incredibly tender. That's the Italian-American way.
🐷
Mix Beef and Pork
Using both beef and pork gives you depth of flavor and a more tender texture. All-beef meatballs are dense. The pork fat keeps them moist and flavorful.
🌡️
Low and Slow
Keep the sauce at a gentle simmer — not a boil. High heat toughens the meatballs and scorches the sauce. Low and slow is everything with Sunday gravy.
🧂
Salt the Pasta Water
Your pasta water should taste like mild seawater. This is the only chance you have to season the pasta itself. Undersalted pasta under a great sauce is still flat-tasting pasta.
✦ ✦ ✦
Storage & Leftovers
Sauce + meatballs
5 days fridge
Freezer
3 months
Pasta separate
Store and cook fresh

Meatballs in the sauce. Low heat. Sunday afternoon. That's the whole tradition. — Blu

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