Spaghetti and Meatballs Recipe

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  Tomato, Canned, Stewed
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  Tomato Sauce
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  Yellow Onion
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  Butter(240g)
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  80/20 Ground Beef(907g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Egg, Whole, Large
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  Bread Crumbs, Dry, Plain(240g)
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  Parsley, Fresh(180g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic
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  1 tablespoon kosher salt
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  1½ teaspoons freshly cracked black pepper
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  Pasta, Spaghetti, White, Dry(907g)

Instructions

1. 1In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, fresh parsley, grated Parmesan, fresh garlic, salt, and pepper. Mix until just combined, then wet your hands and form the mixture into golf ball–sized meatballs (about 2 tablespoons each); you should have 40–45 meatballs.
2. 2In a large pot, combine the canned stewed tomatoes (crushing them by hand as you add them), tomato sauce, onion, and salted butter. Bring to a boil over medium-high heat, stirring occasionally, for 3–5 minutes until bubbling vigorously.
3. 3Reduce the heat to medium and simmer, stirring often, for 35–40 minutes until the onion is completely softened and beginning to break down. Using tongs, carefully remove and discard the softened onion.
4. 4Gently add the meatballs to the simmering sauce, stirring carefully to distribute them evenly. Return the sauce to a simmer over medium heat, then reduce the heat to low, cover with a lid, and cook for 28–32 minutes until the meatballs are cooked through (internal temperature 160°F when tested with a meat thermometer).
5. 5While the meatballs cook, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions until al dente, stirring occasionally. Drain the pasta and set aside.
6. 6Divide the cooked spaghetti evenly among 8 serving bowls or airtight containers. Top each portion with an equal amount of meatballs and tomato sauce while hot.
7. 7Divide any remaining meatballs and sauce evenly into 8 airtight containers (or combine with pasta if storing together), seal, and refrigerate for up to 4 days.