How To Make Classic Italian Meatballs in Tomato Sauce (Spaghetti and Meatballs) | Comfort Food Pasta

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can be healthier when in season, while store-brand options save money.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola oil is often less expensive.

Start by combining 1 kg each of lean ground pork, beef, and veal in a bowl.

Grate in 100 g of onion into the meat mixture.

Add 3 large eggs to the mixture.

Incorporate 75 g of chopped garlic.

Add 125 g each of grated pecorino Romano and parmigiano regiano cheese.

Season with lots of fresh cracked black pepper and 30 g of chopped Italian parsley.

Mix in 400 g of breadcrumbs and 3 pinches of salt.

Mix everything really well, squishing it together until the texture is consistent and bouncy.

Make a small sample to check for seasoning.

Roll the mixture into large balls, about 5 oz (140 g) each.

Bake the meatballs in the oven at 425°F (220°C) for about 25 minutes until a nice crust forms and the bottom is browning.

Once baked, place the meatballs in your favorite tomato sauce and bake at 350°F (175°C) for 1 hour, or longer if the meatballs and sauce are not hot.

While the meatballs are baking, cook your favorite pasta noodles.

Cooking Techniques

Spice Level:

Allergens