Spaghetti and Meatballs - The 1 Ingredient You Should NEVER Leave Out

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and adds a cheesy flavor, while a cheese blend can be more budget-friendly.

Divide the ingredients into sauce and meatball categories.

For the sauce, heat 1/2 cup extra virgin olive oil in a Dutch oven over medium-low heat.

Add 5 cloves of minced garlic and 2 anchovy fillets to the oil and cook for 2-3 minutes until the garlic is golden and the anchovies dissolve.

Stir in 1/2 teaspoon of hot red pepper flakes and cook for 20 seconds to flavor the oil.

Pour in 1/2 cup of white wine and increase the heat to medium-high, allowing it to reduce for about a minute.

Add 2 24-ounce jars of Posada tomato puree and 1 28-ounce can of crushed plum tomatoes to the pot, stirring to combine.

Bring the sauce to a simmer, cover, and let it simmer on low heat.

For the meatballs, mix 1 1/2 cups of cubed bread with 1 cup of ricotta cheese, 1 pound of ground beef, and 1 pound of ground pork in a mixing bowl.

Add 2 eggs, 1 cup of chopped parsley, 1 cup of pecorino Romano cheese, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper to the meat mixture.

Mix all the ingredients thoroughly and let the mixture sit for about 10 minutes.

Form the meat mixture into meatballs and set aside.

Once the sauce is simmering, add the meatballs to the sauce and let them cook together for about 20 minutes.

Cook spaghetti according to package instructions until al dente, then serve the meatballs over the spaghetti.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens