Best Spaghetti and Meatballs Recipe (2024)

FAQs

Is it better to fry or bake meatballs for spaghetti? ›

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Letting your meatballs cook on the stove in a simmering sauce is the way to go. You'll end up with the most tender meatballs because as they simmer they soak up so much of that tomato sauce.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Can I cook the meatballs directly in the sauce? Yes, you can cook raw meatballs directly in the sauce. This method infuses the meatballs with the flavors of the sauce as they cook, resulting in a delicious and savory dish.

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

Don't add much apart from meat

Don't add too many non-meat ingredients to your meatballs. Herbs and spices are fine, but once you start adding loads of chopped vegetables you'll be creating all sorts of difficulty when it comes to getting it all to stick together.

Some recipes also call for taking slices of bread, cutting the crusts off and soaking them in milk for several minutes. Once the bread is soaked, you squeeze out as much of the milk as you can. What soaking the bread does is add moisture to the meatball as well as bread for a binder.

It's easy to make the spaghetti sauce ahead of time; gently reheat and add meatballs 30 minutes before you're ready to serve with your favorite pasta.

How long should you simmer meatballs in sauce? ›

Place the browned meatballs in the sauce and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor of and braise in the sauce. When the meatballs are finished, serve with choice of pasta, grated cheese and Italian bread. Enjoy!

The best meatballs are tender, baked and browned in a hot oven to seal in all the juices. Simmered in robust sauce for a couple of minutes ensures they soak up all of those saucy flavours, this is an easy dinner recipe that will be a hit with your family!

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

3-Meat Combo

Bobby Flay's meatball recipe calls for an even combination of ground beef, pork, and veal which makes for the best flavor and texture.

Baking Soda is an Easy Meat Tenderizer

Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout.

Lower fat content: When comparing frying versus oven-baking, a fried and batter chicken breast contains 13.2 grams of fat in a 100-gram serving, while an oven-roasted chicken breast has just 3.6 grams of fat.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

There's a good argument that frying meatballs is the best way to cook them. Deep frying them creates a nice crust on the outside that is really flavorful and holds in a lot of moisture. What I like about deep-fried meatballs is that they are really versatile. You can use them for your classic meatballs and spaghetti.