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spaghetti and meatballs recipe Pomodoro Red Flood
- Total Time: 100 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This homemade spaghetti and meatballs recipe features tender, flavorful meatballs simmered in a rich, aromatic ‘Red Flood’ tomato sauce, creating a comforting and family-friendly meal.
Ingredients
- 1.5 lbs lean ground beef, ground veal, or a blend
- 2 (28-ounce) cans San Marzano crushed tomatoes
- 6 ounces tomato paste
- 1 lb spaghetti pasta
- 1 medium yellow onion, finely chopped
- 4–5 cloves garlic, minced
- 2 large eggs
- 0.5 cup plain breadcrumbs
- 2 tsp Italian seasoning
- 1.5 tsp salt
- 0.75 tsp black pepper
- 0.5 cup freshly grated Parmesan cheese, plus more for serving
- 2 Tbsp olive oil
- 0.5 cup water or broth
Instructions
- Make the Meatballs: In a large bowl, gently combine ground meat, eggs, breadcrumbs, grated Parmesan cheese, Italian seasoning, 1 tsp salt, and 0.5 tsp pepper until just mixed. Avoid overworking. Roll into 1.5-inch (4cm) balls. If meatballs feel too loose, chill them for 15 minutes to firm up.
- Brown Meatballs: Heat 2 Tbsp olive oil in a large Dutch oven or skillet over medium-high heat until shimmering (about 2 minutes). Add meatballs in batches, browning them on all sides until golden (about 5-7 minutes per batch). Remove and set aside, leaving any rendered fat in the pot.
- Build the Red Flood Sauce: Reduce heat to medium. Add chopped onion to the pot and sauté until softened and translucent (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes. Pour in crushed tomatoes and 0.5 cup water or broth. Season with 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer (about 5 minutes).
- Combine and Simmer: Carefully return the browned meatballs to the simmering sauce, ensuring they are mostly submerged. Cover and simmer gently for 30-45 minutes, allowing the flavors to meld and the meatballs to cook through completely.
- Cook Spaghetti: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente (typically 8-10 minutes). Drain the spaghetti, reserving about 1 cup of the starchy pasta water.
- Serve Dish: Toss the cooked spaghetti with a ladleful of the rich ‘Red Flood’ sauce. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up. Top with plenty of meatballs and a generous sprinkle of fresh Parmesan cheese.
Notes
For quicker prep, consider a store-bought meatloaf mix or jarred marinara sauce. Fresh basil and red pepper flakes are great add-ins. If meatballs are loose, chill them briefly or ensure enough breadcrumbs. Thicken sauce by simmering uncovered; balance acidity with a pinch of sugar.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 650 calories
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 6 g
- Protein: 39 g
- Cholesterol: 210 mg
Keywords: spaghetti and meatballs, pomodoro, red flood, family-friendly, comfort food, easy, stovetop, italian-american, hearty, weeknight meal
