Succulent, savory meatballs served on a bed of warm, saucy spaghetti are the ultimate comfort food! And let’s not forget the cozy, tomatoey aroma that fills the house and makes your mouth water! It’s a hearty dish that’s as fun to make as it is to eat.
In a medium bowl, mix milk and bread to soften it. Set aside. (This won't take long.)
In a large bowl, combine the ground beef, pork, onion, garlic, parsley, basil, cheese, salt, white and black pepper, pepper flakes, egg, and softened bread.
Lightly mix the meatball mixture with your hands and shape it into balls (about 12 or more) – do not overmix. (You can store them covered in the refrigerator until needed or proceed to the next step.)
Line a baking pan with foil or parchment paper, then coat it with oil. You can also use cooking oil spray for this process. Arrange meatballs in a single layer and brush the top of them with the remaining oil or spray with cooking oil spray.
Bake meatballs at 375℉/190℃ until cooked through or browned, about 15-20 minutes.
Spaghetti and Sauce
Cook the spaghetti according to package instructions until al dente (or the desired doneness), drain, return to the empty pot, and set aside.
Add about ¼ cup oil to a large saucepan and heat on medium.
Add chopped onion, garlic, and Italian seasoning to the oil, and stir for 2-3 minutes until translucent.
Next, add the tomato sauce, white pepper, paprika, and curry powder. Continue cooking for a few minutes, stirring to prevent it from burning.
Pour in about a cup of broth. You may add more if desired while cooking. Bring it to a boil, lower the heat, and simmer to blend all the flavors - 18-20 minutes –stirring occasionally.
Add the meatballs to the tomato sauce and continue cooking for about 10 minutes, turning the meatball occasionally to prevent them from burning and using a splatter screen to reduce splatter. Adjust seasonings and sauce consistency with water or stock and salt.
Pour sauce and meatballs over spaghetti and toss gently to combine. Garnish with parmesan cheese and fresh basil to serve.
Notes
If you find your tomato sauce tastes acidic, sprinkling a pinch of sugar into the simmering sauce will sweeten it up and balance the flavors.
Remember not to overmix the meatball ingredients because your meatballs may become tough. Use a light hand and mix until the ingredients just come together.
Chilling the meatballs for about an hour before baking them will help them hold their shape. Or you can fry them right away.
Don't rinse the spaghetti after cooking so your sauce will stick to it better. The pasta's extra starch will do wonders for your sauce.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.