The Ultimate Guide to Making Perfect Meatballs with Ground Beef for Spaghetti
Spaghetti and meatballs is a classic Italian-American dish that I absolutely love. The tender noodles coated in a rich tomato sauce paired with flavorful, juicy meatballs is comfort food at its finest.
However, there are a few key things to keep in mind when making meatballs with ground beef for spaghetti to ensure they turn out perfect every time. In this comprehensive guide, I’ll walk you through my tips and tricks for making the best homemade meatballs and sauce to serve over spaghetti.
Choosing the Right Ground Beef
The foundation of great meatballs starts with using high-quality ground beef. Here are a few things to look for:
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Use 80% lean ground beef. This ratio of lean meat to fat makes the juiciest, most flavorful meatballs. Going above 80% will cause the meatballs to be dry and crumbly.
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Look for ground chuck or ground sirloin. These cuts have great flavor and the right balance of fat to lean. Avoid very lean ground beef like ground round.
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Use fresh beef, not frozen. Fresh ground beef makes much more tender meatballs. If using frozen, be sure to thaw completely before making meatballs.
Seasoning the Meatballs
Adding spices and fresh herbs is key for flavorful, savory meatballs. Here are the seasonings I use:
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Kosher salt – Generously season the meat, at least 1 teaspoon per pound. This enhances flavor.
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Freshly ground black pepper – Use 1/2 teaspoon per pound of ground beef.
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Italian seasoning – 1-2 teaspoons adds traditional Italian flavor. I use a blend of basil, oregano, rosemary and thyme.
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Minced garlic – 1-2 cloves per pound adds tons of aromatic flavor.
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Finely chopped parsley – 1/4 cup fresh parsley gives a brightness and herby flavor.
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Grated parmesan – 1/4 cup per pound gives a tasty umami punch.
The Binders
Binders are essential for keeping the meatballs tender and holding them together. My two favorites are:
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Breadcrumbs – About 1/2 cup per pound of meat. Panko gives the best texture.
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Milk – 2-3 tablespoons per pound makes moist, tender meatballs. Whole milk works best.
The binders cling to the proteins in the beef, creating a sticky matrix that holds the meatballs together. This keeps them from crumbling apart when cooked.
Shaping the Meatballs
To ensure evenly shaped and sized meatballs, use these tips:
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Scoop and roll meatballs to desired size using a cookie scoop or measuring spoon for uniformity. Aim for 1-1.5 inches in diameter.
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Lightly roll between palms to shape into balls. Avoid over-handling the meat.
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Place shaped meatballs on a parchment lined pan, evenly spaced. Do not overcrowd.
Cooking the Meatballs
For homemade meatballs, baking yields the best results. Here are some tips:
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Bake at 425°F for 15-20 minutes. The high heat helps develop a nice brown crust.
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Use a rimmed baking sheet to prevent grease drips. Line pan with foil or parchment for easy cleanup.
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Brush pan with oil for optimal browning. I like avocado or olive oil.
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Space meatballs at least 1-inch apart on the pan so they brown properly on all sides.
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Resist the urge to move them around. Let them cook undisturbed to get that crust.
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Once cooked, gently transfer them to the simmering tomato sauce to finish cooking.
Making the Tomato Sauce
A rich, flavorful tomato sauce is the perfect match for beef meatballs. My homemade sauce is simple to make.
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Start by sautéing diced onion and garlic in olive oil until softened and fragrant.
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Add crushed and petite diced canned tomatoes along with seasonings like oregano, basil and red pepper flakes.
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Let the sauce simmer for 20-30 minutes to reduce and thicken. The longer it cooks, the better the flavor.
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Stir in the cooked meatballs and let simmer for at least 30 minutes more so the sauce completely permeates the meatballs.
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Finish with torn fresh basil leaves just before serving for brightness.
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For convenience, you can use a high-quality store bought marinara instead of homemade sauce.
Serving Suggestions
Spaghetti and meatballs can be customized in endless ways. Here are some of my favorites:
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Garnish with freshly grated parmesan cheese for a savory, salty punch. Pecorino Romano also pairs nicely.
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Include sautéed mushrooms in the sauce for extra richness and earthiness.
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Add caramelized onions to the sauce for sweetness to balance the acidity of the tomatoes.
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For some heat, shake on crushed red pepper flakes or use spicy Italian sausage instead of ground beef.
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Serve with crusty garlic bread for dipping and dunking in the sauce.
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Pair with a fresh green salad dressed in an Italian vinaigrette for crunch and acid.
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I prefer linguine over spaghetti for its ability to hold onto the meaty sauce, but any long pasta works.
Tips for Leftovers & Freezing
Spaghetti and meatballs improves in flavor as leftovers. Here are some storage tips:
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Let cool completely before storing leftovers in airtight containers for up to 4 days.
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The sauce freezes exceptionally well for months. Portion it into freezer bags or containers.
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The meatballs also freeze great. Flash freeze on a parchment lined pan then transfer to bags once solid.
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When reheating, add a splash of milk or water to the sauce to thin it out if it has thickened.
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Cook the pasta fresh when serving leftovers. Add it right to the sauce to warm through.
Makes enough for 1 pound pasta, serving 6 people, plus about 3 quarts extra (total of about 4 dozen meatballs and 3 quarts sauce)
Everybody loves meatballs. I think meatballs are an example of Americana and they belong on the American table. This is a great and simple recipe. It calls for three types of meat, but a combination of any two—or even a single meat—will work as well. The recipe makes four dozen meatballs, but you can cut it in half and it will work just as well. The sauce and meatballs freeze well, but are best frozen in smaller quantities (1⁄₂ pint, or six to eight meatballs and sauce) so that they reconstitute quickly.
- for the meatballs
- 1 medium carrot, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 2 large eggs, beaten
- 1 teaspoon dried oregano
- 1⁄₂ cup chopped fresh parsley
- 2 cups bread crumbs
- 1 tablespoon kosher salt
- for the sauce
- 1⁄₄ cup extra-virgin olive oil
- 1 medium onion, chopped (about 11⁄₂ cups)
- 2 teaspoons kosher salt, plus more as needed
- 2 fresh bay leaves, or 3 dried bay leaves
- 1⁄₂ teaspoon peperoncino flakes
- Three 28- ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1 pound spaghetti
- 1 cup grated Grana Padano
Preheat oven to 425 degrees F.
Combine the carrot, celery, and onion in a food processor, pulsing to make a fine-textured paste or pestata. Scrape the pestata into a large bowl, and add the three meats, eggs, oregano, parsley, bread crumbs, and salt, mixing with your hands to combine well. Roll the meat into golf- ball- sized balls, and place on baking sheets lined with parchment paper. (You should get about forty- eight meatballs.) Bake the meatballs until browned all over, about 18 to 20 minutes. (They do not need to be entirely cooked through, because they will cook more in the sauce.) While the meatballs are baking, bring a large pot of salted water to boil for pasta. Slip the spaghetti into the boiling water and cook until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
Begin the sauce: heat the olive oil in a large pot over medium heat. Toss in the onion, and sauté until it turns transparent, about 2 to 3 minutes. Ladle in the reserved pasta water, and simmer the onion to break it down, about 2 to 3 minutes. Once the water has cooked away, sprinkle in 1 teaspoon of the salt, the bay leaves, and peperoncino. Let the peperoncino toast for a minute, then pour in the tomatoes. Slosh out the tomato cans and bowl with 4 cups hot water, add to the pot, and stir. Stir in the remaining teaspoon of salt, and bring the sauce to a simmer while the meatballs finish baking; simmer sauce about 10 minutes more.
When the meatballs have fi nished baking, gently add them to the sauce and return to a simmer. Simmer, shaking the pan periodically to move (but not break) the meatballs, until the sauce is thick and flavorful, about 1⁄₂ hour. Plop the spaghetti back into the empty pasta cooking pot. Add half of the sauce (with no meatballs) and toss. Set in a hot bowl, and top with meatballs and additional sauce if necessary. Serve immediately, offering the remaining sauce and meatballs at the table with the grated cheese.
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Spaghetti con Polpette di Carne
Gordon Ramsay Meatball Recipe: A Classic Mixture of Beef and Pork
FAQ
How to make good meatballs with ground beef?
- Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine.
- Whisk the egg, salt, pepper, Parmesan, and parsley. …
- Add the ground meat. …
- Add the onions and soaked breadcrumbs. …
- Form the meat into meatballs. …
- Cook the meatballs.
Do I need to cook meatballs before putting in sauce?
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Quorahttps://www.quora.comShould you cook meatballs before putting in sauce? – QuoraJul 7, 2020 — it’s always a good idea to precook your meatballs before putting them in sauce! … Yes, you should partially cook the meatballs before putting in th…
How to make your own beef meatballs?
Add the minced beef, garlic, parsley, breadcrumbs and egg, then mix well. Season well with salt and pepper, and mix again. Dust a large plate or board with a little flour. Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls.
Is it better to fry or bake meatballs for spaghetti?
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Pros:Frying develops a crispy crust and enhances the flavor through the Maillard reaction, a process that produces flavor compounds when meat is heated. The fond (bits of browned meat) that remains in the pan after frying can be added to the sauce for extra flavor.
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Cons:Frying can be messier, requires constant attention to prevent burning, and can result in a greasy meatball.
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Method:Sear the meatballs in a hot pan with a little oil until browned on all sides. You can then add them to the sauce or finish cooking them in the oven.
How do you make a meatball with ground beef?
Instructions: 1. In a large bowl, combine the ground beef, breadcrumbs, cilantro, green onions, jalapeno, egg, garlic, chili powder, cumin, salt, and pepper. Mix until well combined. 2. Shape the mixture into small meatballs, about 1 inch in diameter. 3. In a large skillet, heat the vegetable oil over medium heat.
How do you make homemade spaghetti meatballs?
The Best Homemade Spaghetti Meatballs. Servings: 8 (2-3 meatballs per serving) Combine bread pieces with 2/3 cup water and set aside 5 min then mash with a fork. In a large mixing bowl add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and mashed bread crumbs.
What ingredients are needed to make meatballs?
To make soft and juicy Italian meatballs, you’ll need ground beef. I recommend using 80% lean ground beef, but you can also use blends with pork and veal, or opt for 90% or 93% lean if you prefer less saturated fat.
What is spaghetti and meatballs?
Spaghetti and meatballs is a classic comfort food dish that is loved by people of all ages and can serve a large crowd. It’s also a flexible recipe.
Is ground beef good for meatballs?
There’s nothing quite like a classic spaghetti and meatballs dish to satisfy your cravings for a hearty and comforting meal. And when it comes to making those meatballs, using ground beef is a popular choice for its savory flavor and juicy texture.
What kind of meat should I use for meatballs?
Saltines – The saltines are the secret mojo! They combine with the milk to make a moist (I know a lot of people hate that word) and tender meatball! Ground Beef – You’ll need a leaner blend 90/10 or 80/20 for these meatballs. Ground Sausage – Look for a good quality and nicely spiced sausage, go with the best brand you can afford.