| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Cook: | 55 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Cook: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons finely chopped fresh parsley leaves
- 1 cup milk
- 4 thick slices firm white bread, crust removed, cut into cubes, about 2 cups
- 2 pounds ground beef
- 2 pounds ground pork
- 1 egg
- 1/2 cup freshly grated Parmesan, plus more for serving
- Kosher salt and freshly ground black pepper
- 1/2 pound mozzarella cheese, cut into 10 (1-inch) cubes
- 2 cups heated Sugo Sauce, recipe follows
- 1 pound dried spaghetti
- 8 fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1/2 bunch fresh basil leaves, hand torn
- 1 cup pitted Alfonso olives
- 2 tablespoons capers, drained
- 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed, liquid reserved
- Kosher salt and freshly ground black pepper
Instructions
- Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don’t overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube.
- Preheat the oven to 350 degrees F.
- Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.
- Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes. Drain the pasta and put it onto a large serving platter. Pour on half the Sugo Sauce and mix well. Place the meatballs over the spaghetti and garnish with the basil leaves. Serve immediately along with the extra sauce and Parmesan.
- Pour the olive oil into a large skillet over medium heat. Add the onion, garlic, and half the basil and cook until soft, about 10 minutes. Add the olives, capers, and remaining basil. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper.
- Yield: 2 cups
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1574 |
| Total Fat | 102 g |
| Saturated Fat | 36 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 81 g |
| Cholesterol | 289 mg |
| Sodium | 1680 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1574 |
| Total Fat | 102 g |
| Saturated Fat | 36 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 81 g |
| Cholesterol | 289 mg |
| Sodium | 1680 mg |
Reviews
simple and delicious… I don’t use the mozzarella cheese, and use 2 cups (approximately) of bread crumbs. I will be making this recipe for meatball sliders
A MUST TRY!!!! I truly LOVE this recipe this is a Favorite in my house…This Spaghetti & Meatball recipe is one of the best ever to me the all over flavor is delicious & my kids love it!!!
♥ Thanks Tyler!!!
♥ Thanks Tyler!!!
My 4-year old wasn’t quite ready for the sauce, but loved the meatballs…as did my husband and I. The best part was is that they were still so good after I substituted hot italian seasoned ground turkey for the ground beef. I thought they might come out dry, but no, they were moist. Best meatballs I’ve ever made! Thanks, Tyler!
This was the first recipe I have done of Tyler?s and I must say it was the best meatballs I have ever had! Moist and very tasty with all the herbs and spices that are used in it, this recipe is going in my recipe box!
This has to be the best spaghetti and meatballs I have ever had!!!! I doubled the sauce as some of the other viewers said, glad I did. Also I used San Marzano tomatoes ( a must I think) also I couldn’t find Alfonso olives, I used Maddelena olives (Deallo brand) also cured in red wine. All I can say is this is the best!
I only had time to make the meatballs in this recipe and served it with spaghetti sauce from a jar. The spaghetti and meatballs was a hit with my family. In the past, I have tried to make meatballs, but they did not taste very good and the texture was not great.
However, this recipe was easy to follow, and the meatballs were easy to cook and held together very well. My husband was very impressed with the texture and taste of these meatballs – not too firm. I will be using this recipe from now on when we want to have spaghetti and meatballs!
However, this recipe was easy to follow, and the meatballs were easy to cook and held together very well. My husband was very impressed with the texture and taste of these meatballs – not too firm. I will be using this recipe from now on when we want to have spaghetti and meatballs!
This is absolutely the best spaghetti sauce I’ve ever made! I highly recommend it.
My fiance and I have made this twice now and can not get enough. We just LOVE it!
I tried this recipe and had problems because of the cheese cube that was supposed to be embedded in the core of the meatball. I left the mozzarella out of two-thirds of the meatballs and these ones came out very well. Almost all of the ones with cheese inside fell apart when I tried to turn them over. Not really worth the hassle, and the cheese didn’t add that much to the experience.
This is the only way I make meat balls any more.My sons love these,and so do I.