When I think of comfort food, I think of spaghetti and meatballs. There is nothing better! Most recipes say to bake the meatballs after shaping them, but I LOVE frying them. Why? They taste SO much better and you don’t have to dirty up another pan. After frying the meatballs, I pour the sauce into the same pan and return the meatballs into them to finally cook inside.
These meatballs are so juicy and big! You can make them any size you want, but since this recipe requires you to simmer the meatballs in with the sauce for 30 minutes, you can make them any size you want.
This recipe is a family favorite that never goes out of style. For the most flavorful meatballs, mixing beef and pork is incredible. And obviously, don’t leave out adding the parmesan into the mix. These meatballs are so tender and flavorful – I love browning them in oil before fully cooking them. You can also make this with my delicious Sausage and Meat Sauce!
In a large bowl, add the ground beef, ground pork, panko crumbs, parmesan, eggs, parsley and garlic and mix with your hands. You may cover and refrigerate for one hour before.
Using wet hands, form meat mixture into balls about the size of a ping pong ball. Place on a plate.
In a large deep saucepan, pour the Arrabbiatta sauce and bring to a simmer on medium heat. Reduce heat to low to keep on a low simmer.
On medium high heat, add 1/2 inch of light olive oil and wait for it to heat up. Brown the meatballs on both sides. Do not cook all the way through as we will proceed to cooking in the sauce. Place meatballs on a plate with a paper towel on it.
Add the meatballs to the simmering sauce and cover for 30 minutes.
Meanwhile the meatballs are simmer, during the last ten minutes, cook the pasta.