Slow Baked Spaghetti and Meatballs

American · Summer · 180 min · Serves 6 · By The Lesapor Kitchen

This classic spaghetti and meatballs recipe takes advantage of a lazy weekend, letting flavors meld together slowly in the oven for a meal that's both familiar and satisfying. Perfect for summer gatherings or a cozy family dinner.

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 large egg
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 28-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pound spaghetti
• 2 tablespoons chopped fresh basil, for garnish

Method

1. Preheat your oven to 300°F (150°C).
2. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, salt, and pepper. Mix until ingredients are just combined.
3. Shape the mixture into 1 1/2-inch meatballs and place them on a baking sheet.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs in batches, browning them on all sides. Transfer browned meatballs to a plate.
5. In the same skillet, add the crushed tomatoes, dried oregano, and dried basil. Stir to combine and bring to a simmer.
6. Return the meatballs to the skillet, spooning some of the sauce over each meatball. Cover the skillet with a lid or foil and transfer to the preheated oven.
7. Bake for 2 hours, allowing the flavors to meld and meatballs to cook through.
8. About 20 minutes before the meatballs are done, cook the spaghetti according to package instructions until al dente. Drain and set aside.
9. Serve the meatballs and sauce over the cooked spaghetti. Garnish with chopped fresh basil before serving.