• Cart
  • Blog
  • Podcast
  • Videos
  • Chronicles
    • The Lovely Archives
    • Family
    • Ina
    • Journals
    • Hurley House
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Cart
  • Events
  • Hospitality
    • Cooking
    • Hosting
    • Household Management
    • Celebrate
    • Basics
  • Lovely Living
    • Beauty
    • Fashion
    • Favorites
    • Hobbies
    • Parenting
    • Personal Care
    • Reflections
  • Recipes
    • Appetizer
    • Main Dish
    • Sides
    • Dessert
    • Breakfast
    • Beverage
  • Chronicles
    • The Lovely Archives
    • Family
    • Hurley House
    • Ina
    • Journals
  • Shop
    • Accessories
    • Beauty
    • Closet
    • Cookbooks
    • Gifts
    • Home
    • Kitchen
    • Library
    • Needlepoint
    • Organization
    • Party
    • Table
  • Learn
  • Blog
  • About
  • Events
  • Mobile Menu Widgets

    Connect

    Search

  • Hospitality
    • Hosting
    • Household Management
    • Cooking
    • Basics
    • Celebrate
  • Lovely Living
    • Fashion
    • Favorites
    • Hobbies
    • Parenting
    • Beauty
    • Personal Care
    • Reflections
  • Recipes
    • Appetizer
    • Main Dish
    • Sides
    • Dessert
    • Breakfast
    • Beverage
  • Events
  • Learn
  • Shop
    • Accessories
    • Beauty
    • Closet
    • Cookbooks
    • Gifts
    • Home
    • Kitchen
    • Library
    • Needlepoint
    • Organization
    • Party
    • Table
  • About

Spaghetti and Meatballs

August 23, 2022 · In: Main Dish, Recipes

Jump to Recipe Print Recipe

I think Spaghetti and Meatballs has been type cast as kid food, which is a real tragedy in my opinion. Yes, kids love bowls full of noodles and sauce and large orbs of tasty, tender meat. But also, there is nothing more homey, satisfying, and sublime to my adult palette then the flavor of rich sauce, buttery noodles, and well-executed meatballs.

The problem with most meatballs is they tend to be tough in texture, bland in flavor, and cumbersome in execution. Today I am here to redeem this dinner classic and deliver a tender, melting meatball full of nuanced layers of flavor, and without the headache of standing over a frying pan spattering grease in every direction.

To begin, if you are even a little bit interested in learning to make delicious meatballs at home, I would encourage you to purchase the video lesson in my shop. Let’s Learn Spaghetti and Meatballs will guide you through each step of the process from preparing the ingredients (and why each one matters) to forming the balls (and how to prevent them from being tough) to cooking them to golden brown perfection. The lesson really is worth your time.

In any case, even if you simply follow the recipe as written, you will be rewarded with meatballs that will remind you why this dish is a classic. As a bonus (and the recipes states this as well), homemade meatballs freeze like a dream. I always like knowing that if I am going to the trouble to make something from scratch, I will be rewarded down the road with another dinner waiting for me in the freezer.

Spaghetti and Meatballs

5 from 1 vote
This recipe will yield 40 modestly-sized meatballs, which will amply feed 12 people. If you're not feeding a crowd, these meatballs freeze beautifully, yielding another meal down the road!
Print Recipe Pin Recipe

Ingredients

for the meatballs…

  • 6 eggs, beaten
  • 1 cup milk
  • 3 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 cups panko bread crumbs
  • 1 cup grated parmesan cheese
  • 1 clove garlic, minced
  • 3 pounds ground turkey
  • 1 pound sweet Italian sausage
  • 3 ounces prosciutto, chopped

for serving…

  • 2 pounds spaghetti, cooked according to the package directions
  • 2 28-ounce jars Rao's Marinara Sauce

Instructions

  • If possible, allow the ground turkey and Italian sausage to sit out at room temperature for about an hour before you begin.  This is not mandatory, but it will make the meat easier to work with and it will combine more easily with the other ingredients.
  • Preheat the oven to 350.
  • In a large bowl, combine the beaten eggs and milk.  Add the salt, onion powder, and crushed red pepper flakes, and stir until well combined.  Stir in the panko, Parmesan, and garlic.
  • Add the ground turkey, sausage, and chopped prosciutto to the egg mixture.  Using your hands, gently, slowly, and carefully mix the ground turkey, Italian sausage and prosciutto into the liquid ingredients.  Do not mash the meats together.  Use a raking motion and take your time creating a mixture that is even and light.  Once the mixture looks combined, begin forming meatball.
    The ideal size, in my opinion, is like a large golf-ball.  However, you really can make these as small or as large as you like.  As you form them, place them evenly on a sheet tray (no parchment needed).  
  • Once all of the meatballs are formed, brush each one with a bit of olive oil.  Bake the meatballs for 30 to 40 minutes, or until they are cooked all the way through and slightly brown in some spots.  
  • If you are serving the meatballs immediately, they can be added to your sauce, or served on the side.   If you are making these in advance, you can store the baked meatballs and then reheat them gently in the same pan as the sauce.
  • Freezing Notes…
    If you are freezing the meatballs for future use, allow the cooked meatballs to cool.  Then line them up in a gallon freezer bag, squeeze all of the air out, and store them in your freezer.  When you want to serve them, allow them to thaw overnight.  Gently reheat in the sauce and serve!
  • Sauce Notes…
    If you do not have access to Rao’s Marinara Sauce, or if you are interested in making your own sauce, my favorite recipe is listed below.  Don’t be fooled by its simplicity.  It is fantastic!
    2 28-oz cans tomato puree
    10 tablespoons unsalted butter
    2 onions, peeled, halved, but with the root still in tact
    2 teaspoons Kosher salt
    Place the tomatoes, butter, and onions in a sauce pan and bring to a simmer.  Allow to gently bubble for 45 minutes, uncovered.  
    Remove the onion and discard.  Add the salt and stir to combine.

By: Katherine Sasser · In: Main Dish, Recipes

you’ll also love

Coconut Cream Pie
Cinnamon Chip Scones
Homemade Whipped Cream

Reader Interactions

Comments

  1. Denise Kelley says

    August 29, 2022 at 6:29 pm

    5 stars
    I love your easy directions! Printing now. 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

What’s Cooking

Primary Sidebar

Search

Featured Posts

Winter Cookbook Club: Week 2

Winter Cookbook Club: Week One

Ritual Recipes

Latest on Instagram

katherinesasser

katherinesasser


I celebrated my birthday with a cocktail party, an
I celebrated my birthday with a cocktail party, and it was one of the best (and easiest) events I have had the pleasure of hosting.​​​​​​​​​
The evening was beautiful, the friends amazing, the drinks incredible, and the secret to all the fun was a twist on traditional hosting rolls.

All the details are on the blog!

Let's play a round of Top Three Bar Cart Favorites
Let's play a round of Top Three Bar Cart Favorites.  I'll go first.​​​​​​​​
​​​​​​​​
Gray Whale Gin because it's delicious, and I love how the turquoise bottle stands out among the other bottles.  So cute.​​​​​​​​
​​​​​​​​
Empress Gin because it's purple and beautiful and is the gin for people who think they don't like gin.  Trust me.  It's a winner, and makes a wonderful gift.​​​​​​​​
​​​​​​​​
Perrier-Jouet champagne in the small bottle because it's my favorite champagne and reminds me to celebrate often..​​​​​​​​
​​​​​​​​
What's on your bar cart?  What's your favorite bottle and why?  Any cute cocktail accessories I need to know about?

A small shift in your mindset can make all the dif
A small shift in your mindset can make all the difference.

My Week Two review of the Winter Cookbook Club is
My Week Two review of the Winter Cookbook Club is on the blog, and I am happy to report I am loving each of the recipes so much!​​​​​​​​
​​​​​​​​
This week, we made Simple Black Bean Chili, and in all honestly I did not believe excellent chili could exists sans meat.  I'm so happy to report this recipe is worth adding to your line-up, and brings the additional benefits of being inexpensive, easy, and nutritious.  It's magic in a bowl!

I love Valentine's Day, and am not ashamed to say
I love Valentine's Day, and am not ashamed to say I like it more than other major gift-giving holidays.  The pink, the red, the hearts...it's just the best.​​​​​​​​
​​​​​​​​
Today on the blog, a round up of the cutest gifts for the cutest holiday!

Hosting dinner for my work team is a high value fo
Hosting dinner for my work team is a high value for me. Sure, we spend huge chunks of time together during the day, but there is something special about gathering for a meal away from work and purely enjoying each other’s company.

Last night we enjoyed a cozy meal, sat at a table lit by candlelight, laughed until our sides ached, and left with full hearts. What an honor to to work alongside such magnificent friends.


Load More...



Follow on Instagram


Browse by Category

Hi, I'm Katherine

Hi, I'm Katherine
hello!

I share lifestyle content through the lens of hospitality. If you are interested in learning about the beauty that creating space can bring, you've come to the right place!

Read More

Connect

Recent Posts

Game Day Gear

Birthday Cocktail Party

Archives

Follow Along

@katherinesasser

I celebrated my birthday with a cocktail party, an I celebrated my birthday with a cocktail party, and it was one of the best (and easiest) events I have had the pleasure of hosting.​​​​​​​​​
The evening was beautiful, the friends amazing, the drinks incredible, and the secret to all the fun was a twist on traditional hosting rolls.

All the details are on the blog!
Let's play a round of Top Three Bar Cart Favorites Let's play a round of Top Three Bar Cart Favorites.  I'll go first.​​​​​​​​
​​​​​​​​
Gray Whale Gin because it's delicious, and I love how the turquoise bottle stands out among the other bottles.  So cute.​​​​​​​​
​​​​​​​​
Empress Gin because it's purple and beautiful and is the gin for people who think they don't like gin.  Trust me.  It's a winner, and makes a wonderful gift.​​​​​​​​
​​​​​​​​
Perrier-Jouet champagne in the small bottle because it's my favorite champagne and reminds me to celebrate often..​​​​​​​​
​​​​​​​​
What's on your bar cart?  What's your favorite bottle and why?  Any cute cocktail accessories I need to know about?
A small shift in your mindset can make all the dif A small shift in your mindset can make all the difference.
My Week Two review of the Winter Cookbook Club is My Week Two review of the Winter Cookbook Club is on the blog, and I am happy to report I am loving each of the recipes so much!​​​​​​​​
​​​​​​​​
This week, we made Simple Black Bean Chili, and in all honestly I did not believe excellent chili could exists sans meat.  I'm so happy to report this recipe is worth adding to your line-up, and brings the additional benefits of being inexpensive, easy, and nutritious.  It's magic in a bowl!
I love Valentine's Day, and am not ashamed to say I love Valentine's Day, and am not ashamed to say I like it more than other major gift-giving holidays.  The pink, the red, the hearts...it's just the best.​​​​​​​​
​​​​​​​​
Today on the blog, a round up of the cutest gifts for the cutest holiday!
Hosting dinner for my work team is a high value fo Hosting dinner for my work team is a high value for me. Sure, we spend huge chunks of time together during the day, but there is something special about gathering for a meal away from work and purely enjoying each other’s company.

Last night we enjoyed a cozy meal, sat at a table lit by candlelight, laughed until our sides ached, and left with full hearts. What an honor to to work alongside such magnificent friends.
Feeling blah about winter vegetables? Liven up yo Feeling blah about winter vegetables?  Liven up your plate with carrots and parsnips, roasted perfectly, seasoned expertly, shriveled and sweet. ​​​​​​​​
​​​​​​​​
Today on the blog a simple recipe that tackles all the details, making you a side dish queen!
Last week held a lot of life for me. I hosted tw Last week held a lot of life for me. 

I hosted two new in-person events full of delightful details and thoughtful touch points, hired two long-time friends who are now working with me as a part of my creative team, and celebrated two birthdays. Wowser!

On this Monday morning, I am filled with joy and gratitude for the work I get to do, for the people I am privileged to work with, and for you, the reason I get to continue writing and sharing. 

Thank you for reading, attending, supporting, and connecting with me. You give my work meaning, and I hope we get to know each other even more in the coming year. 💗

Copyright © 2023 ·