Spaghetti And Homemade Meatballs – A Classic And Delicious Dish!

Instructions

1. Divide the oven into thirds by moving both oven racks, then preheat the oven to 400°F.


2. In a large mixing basin, combine the meat, pork, onion, garlic, breadcrumbs, Parmesan cheese, eggs, and whole milk. Add salt and black pepper to taste.










3. Add freshly cut herbs to the bowl and stir everything together thoroughly with clean hands. Don't overwork.






4. Distribute the beef mixture onto two rimmed baking sheets in equal parts using an ice cream or cookie scoop. Each part should be compactly rolled into a spherical ball before being placed, as shown, on the baking sheets without crowding.








5. Put the two baking sheets in the oven for 8 minutes. Taking the meatballs out of the oven, carefully turn each one with a spatula. Reopen the oven and switch the racks where each baking sheet was previously placed. Bake for an additional 8 to 10 minutes, or until an instant-read thermometer inserted into the thickest section of several of the meatballs registers 160 degrees Fahrenheit. Discard after removing from heat.




Note: After resting, the meatballs are heated in the marina sauce so they will then reach a safe temperature of 165°F (due to the pork sausage).


6. Prepare spaghetti per the directions on the package while the meatballs are baking. Drain, rinse, and set aside.




7. Place a large skillet over medium-low heat and add the marinara sauce. To avoid splattering, add the meatballs slowly. As the marinara sauce is heated, carefully turn the meatballs to coat in the sauce (if necessary, wipe any extra fat off the meatballs with paper towels before putting them in the skillet).






8. Place the cooked spaghetti on a large serving tray, then top with the meatballs and marinara sauce. Just before serving, garnish with freshly grated Parmesan cheese and a few sprigs of fresh basil. Enjoy!