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Best Spaghetti and Meatball
Recipe from Scratch

I love this spaghetti and meatball recipe. Perfectly seasoned with sweet basil; it will become a family favorite.

The meatballs are so flavorful and moist. Serve with fresh garlic bread.

Best Spaghetti and Meatball Recipe

Best Spaghetti and Meatball Recipe from Scratch


1 lb bulk Italian (or pork) sausage
1 lb ground beef
1 TBS homemade garlic powder
2 TBS homemade onion powder
1 tsp seasoned salt
1-1/2 tsp oregano
1 cup Ritz crackers, crushed
1/2 cup grated Parmesan cheese
1 egg
1/4 cup milk
2 TBS oil
1 small onion, finely chopped, divided
6 minced garlic cloves, divided

1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (15 oz) cans tomato sauce
1 cup water
1 TBS homemade garlic powder
2 TBS homemade onion powder
1 cup fresh mushrooms, sliced
1 TBS (sweet) basil
2 tsp parsley flakes
2 tsp brown sugar (or to taste)
1 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper (optional)
1/4 cup red wine
1 lb spaghetti noodles, cooked
Parmesan cheese, for serving

In a small bowl, whisk the egg and milk together; set aside. In a skillet, heat the canola oil and saute the minced garlic and onion together. Divide mixture in half.

In a large bowl, mix ground beef, Italian sausage and half of the onion/garlic mixture together. Add the egg mixture and the remaining meatball ingredients. Mix well and form into meat balls the size of a silver dollar. Place in refrigerator.

In a dutch oven or stock pot, add the remaining half of the sauteed garlic mixture with the tomatoes, tomato paste, tomato sauce and water. Stir to mix.

Add the fresh mushrooms, garlic and onion powder, basil, parsley, brown sugar, salt, ground black pepper and crushed red pepper (if you are using it). Mix well and bring to a slow boil.

Reduce heat, add wine and simmer for 1 hour. Add the raw meatballs and simmer for another 45 minutes.

During the last 15 minutes of cooking, boil the noodles in 1 TBS of canola oil; drain. Serve with parmesan cheese on top.

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