Spaghetti and Meatballs for a Crowd
Whenever I make Spaghetti and Meatballs, I always use this recipe.
Whenever I make Spaghetti and Meatballs, I always use this recipe.
- Carbohydrate 123.804150416667 g
- Cholesterol 242.671111111111 mg
- Fat 33.5001580555556 g
- Fiber 11.5607152603004 g
- Protein 55.4875729166667 g
- Saturated Fat 11.0850930555556 g
- Serving Size 1 1 Serving (649g)
- Sodium 736.129611111111 mg
- Sugar 112.243435156366 g
- Trans Fat 4.7695525 g
- Calories 1011 calories
Step-by-step
- Cook pasta according to package directions; drain.
- Combine eggs, crumbs, 1/2 cup onion, salt and pepper in large bowl. Add beef; mix well. Shape into 48 meatballs. Place meatballs in ungreased 15x10x1-inch baking pan. Bake, uncovered, at 350° F, 15 minutes or until no longer pink inside. Drain on paper towels; set aside.
- Meanwhile, cook remaining onions until tender in hot oil in Dutch oven or large pot. Stir in undrained tomatoes, tomato paste and broth. Bring to boil; reduce heat. Simmer, covered, 15 minutes.
- Stir meatballs into sauce. Simmer, covered, 15 minutes more. Serve sauce and meatballs over hot spaghetti. Garnish with shredded Parmesan cheese and fresh oregano, if desired.
Unlike a delicate pan-fried cutlet requiring constant surface monitoring, baked meatballs rely on uniform heat distribution within a shallow 15x10x1-inch baking pan to cook evenly. Shaping forty-eight uniform portions ensures predictable timing, allowing the meat to brown without overcrowding the metal surface. Proper oven calibration at 350 degrees Fahrenheit prevents exterior scorching before the centers reach safety.
Assessing doneness visually eliminates the need for probing every individual piece with a digital thermometer. Watch for the juices running completely clear from the beef, and check that the interior color shifts from red to an opaque grey-brown across all forty-eight portions after the 15-minute bake. Overcooking dries out the ground beef due to moisture loss, while undercooking leaves the centers pink.
Swapping chicken broth for beef broth alters the sodium profile and deepens the umami base of the simmering tomato sauce, requiring cautious salt adjustments before combining the liquids. Using seasoned crushed tomatoes introduces dehydrated herbs that hydrate during the 15-minute simmer phase inside the Dutch oven.
Leftover portions keep safely in an airtight container in the refrigerator for up to four days. Reheating sauce-bound meatballs gently over medium-low heat prevents the spaghetti starches from breaking down further when combined.
