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Who Doesn’t Love Spaghetti and Meatballs!?
So why settle for store-bought spaghetti sauce and meatballs when you can make your own from scratch? Today I am sharing one of my favorite recipes that my mother taught me as a child.
Loved by young and old, not only is spaghetti and meatballs delicious, but they’re also fun to eat! Twirling your spaghetti around a fork followed by the satisfaction of sinking your teeth into a big juicy meatball smothered in a mouthwatering tomato sauce. Hmm, every bite is better than the last!
Trust me, after trying this homemade spaghetti and meatball recipe, you’ll never go back to the store-bought versions again. So, gather your ingredients, roll up your sleeves, and let’s get cooking!
Bon appétit!
Spaghetti and Meatballs Recipe
Hello there friends, Spaghetti and Meatballs Recipe today! This Spaghetti and Meatballs will be the best you will ever have. Do you know why? Because I'm half French and half Italian! Blending the two techniques together makes this recipe just amazing!
Recipe Video
Recipe Ingredients
Breadcrumbs:
Makes 2 cups
- 4 slices Country White Bread crusts removed
- 2 tablespoons Sundried Tomatoes roughly chopped
- ¼ cup Italian Parsley Leaves
Meatballs:
Makes about 24 Balls depending on their size
- 2 tablespoons Basil or Garlic Extra Virgin Olive Oil
- 1 or 2 large Onions chopped, should have about 1 ½ to 2 cups raw onion
- 1 lbs. lean Ground Beef 80/20
- 1 lbs. Spicy Ground Italian Sausage
- 2 cups Fresh Breadcrumbs
- 1 tablespoon Garlic chopped
- ½ cup Parmesan Cheese grated plus more to serve
- 1 large Egg
- 2 tablespoons Parsley chopped
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ cup Buttermilk
Marinara Sauce:
- 1 tablespoon Basil or Garlic Extra Virgin Olive Oil
- 1 cup Caramelized Onion (see Meatball Recipe)
- 1 tablespoon Garlic chopped
- 1 tablespoon Fresh Thyme or Oregano chopped
- 1/4 cup Tomato Pasta
- 2 cups Tomato Puree
- 15/20 Leaves of Basil cut into a fine chiffonade
- 3 cans 28 Ounces each Peeled Tomatoes or a #10 Can (The Chef discard about 2 cups of the tomato water in the cans)
Recipe Instructions
For the Breadcrumbs:
- Using a food processor chop all ingredients until well blended.
For the Meatballs:
- Sauté the onion until light golden brown and reserve ½ of them for the sauce.
- In a large enough bowl, mix all the ingredients until well blended. Do not overmix.
- Make the balls as the Chef did in the video.
- Refrigerate the balls for at least 30 minutes in the fridge. It will be easier for you to form them into nice balls.
- In a sauté pan heat about 2 tablespoons olive oil and when hot add the balls and roll them in the pan until nicely golden brown on all sides. Do not add too much at the same time. This would make hard to get them golden brown.
- Add them to the sauce and cook them slowly for about 45 minutes to one hour.
For the Marinara Sauce:
- In a Dutch oven or a large pot, add some olive oil and when hot add the onion.
- Add all the other ingredients like the Chef did in the video.
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Can I freeze these already cooked? I need to travel with them.
Certainly!😊
Hi Chef Jean Pierre,
I’ve tried numerous meatball recipes. To date the winner is Gina, the Italian Grandma but I haven’t tried your recipe.
I was going to make them this weekend but I’m not sure of the type of sun dried tomatoes you use in the recipe. Are they packed in olive oil or just the dried sun dried tomatoes sold in a package?
Thank you for all your great recipes. I tried your roasted chicken and it was amazing.
Chef-Can I make extra meatballs & freeze them raw? Thank you!
Certainly! 😊
Chef Jean Pierre, I have already cooked this one twice. My family liked it a great deal. Especially, my daughter loves helping me make the meatballs and having those for her lunch boxes. I have a question for “meatball step 5”. I have always found it difficult to saute the meatballs brown even after keeping them in the freezer for 30 min. The hot pan quickly melt the meatballs which tend to melt and somewhat fall apart. In this case, could I use a deep fryer pot with more cooking oil instead, in which case I think it is easier to keep the meatballs in shape. If so, do you have a recommended cooking temperature and time? Many thanks!
Keep them in the fridge longer, deep frying is not the best method. It’s OK but not ideal! 😊
My Mom used to bake them in the oven. Would that work after browning them? Thank you Chef Jean Pierre ! Love your shows
Yes! It would indeed! 😊
My boys loved these so much and this is the 2nd time in two weeks that we have enjoy the wonderful meat balls.
Chef Jean Pierre, I have been watching you for years! You are such a precious gift! I thank you and appreciate each and every video you provide! The education you have given to me, most with money can purchase, I am so grateful! All of your recipes, tips, and advice has enhanced my skill level in the kitchen beyond my expectations! I hope you continue to share your expertise with all of us for many years to come! This past holiday season, your recipes took our families celebration and enjoyment up a notch, with the richness of flavor at the dinner table….Thanks to you!
Incredibly delicious! You were absolutely correct – I made it today and we loved it. I did puree some of the whole tomatoes, to make it a little smoother. I really enjoy all your cooking tips and advice. Thank you!
So glad you loved it! 😊
Chef Pierre,
My husband and I love your videos. So informative and entertaining. We now love to cook your recipes together. So far, we have made your Beef stock, Prime Rib, Chili and today we are trying your recipe for Meatballs. Everything has been delicious. Thank you so much for sharing your knowledge with us and bringing us together while cooking.
Best wishes for the New Year.
Sandie
Thank you for the kind words! It is comments like yours that make all worthwhile! 😊❤️
Excellent!
Thank you Linda!
Chef Jean Pierre, we love you! We have loved you for years. I have cooked almost all of your recipes. Tonight I am trying your meatballs. Your balls are now chilling in the fridge. We love your sense of humor, and all the good things you contribute to home chefs. Thank you so much for bringing this professional culinary level down to a fun and easy home cook. Merry Christmas chef, God bless you!
Thank you Turkey burger for such kind words! I am so grateful for supporters such as yourself. God bless you and Merry Christmas!
Merry Christmas Jean Pierre. We are cooking your horseradish prime rib roast today. 7 pounds is plenty to share. We named our new 2 pound red toy poodle after you – Little Jean Pierre! Merry Christmas and God bless you and family, mon cher ami!