The Best Spaghetti and Meatballs You'll Ever Make (Restaurant-Quality) | Epicurious 101

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.

Start by mixing ground beef and ground pork in a bowl.

Add 1.5 cups of plain breadcrumbs to the meat mixture.

Crack 4 large eggs into the bowl and mix them in.

Add a generous amount of fresh cracked black pepper and salt to the mixture.

Mix the ingredients thoroughly, breaking up the yolks and incorporating the dry ingredients.

If the mixture feels too wet, add more breadcrumbs until it pulls away from the sides of the bowl and is slightly sticky.

Cook a small taster meatball in olive oil to check seasoning and texture.

Use a disher (small ice cream scoop) to portion out uniform meatballs, rolling them between your hands for presentation.

Heat olive oil in a braiser over medium-high heat until it shimmers and is slightly smoking.

Add the meatballs in a single layer to the pan and brown them on all sides, being careful not to overcrowd the pan.

Once browned, remove the meatballs and set them aside.

In the same pan, add chopped onions and a little salt to draw out moisture, cooking them until they soften.

Add the tomato sauce to the pan with the onions and stir to combine.

Return the browned meatballs to the sauce, cover, and simmer for 30 to 40 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens