Making Restaurant-Quality Spaghetti & Meatballs (At Home)

It's fall! And comfort food is in order! Warm your family up this season by creating my carefully guarded, secret spaghetti and meatballs recipe! Think of it as a quicker take on the classic Italian Sunday sauce/Sunday gravy! You'll never make spaghetti & meatballs the same way again!

0:00 Intro
0:52 Making The Meatballs
3:21 Searing The Meatballs & Starting The Sauce
4:57 Making The Sauce & Cooking The Pasta
7:55 Making Garlic Butter
8:20 Making The Garlic Bread
9:27 Combining Sauce & Pasta
10:33 Plating & Reveal
10:40 Tasting & Reaction
13:58 Subscribe & End Screen

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Meatballs
1.5 lbs (680g) Ground Beef
1.5 lbs (680g) Ground Pork
1 TSP Kosher Salt
Freshly Cracked Black Pepper To Taste
1 Cup (112g) Plain Bread Crumbs
1/2 Cup (125 ml) Milk
1 TSP Kosher Salt
Freshly Cracked Black Pepper
2 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Oregano
1 TSP Basil
1 TSP Parsley
1/2 TSP Crushed Red Chili Flakes
Extra Virgin Olive Oil For Searing

Special Marinara Sauce
1 Lg Sweet Onion Shredded (Or Finely Chopped)
Extra Virgin Olive Oil
Generous Pinch Of Kosher Salt To Break Down Onions
2 TSP (or 2 Cloves) Minced Garlic
1 TBSP Tomato Paste (Preferably San Marzano)
28 oz Can (794g) San Marzano Tomatoes
3/4 C (177 ml) Water
2 TSP Dried Oregano
1 TSP Kosher Salt
Freshly Cracked Black Pepper To Taste
4 Fresh Basil Leaves (Chopped or Ripped)
Allow Meatballs To Braise In Sauce For The Last 15 Minutes

Garlic Butter:
1 Stick Unsalted Butter (Melted)
1 TSP Kosher Salt
2 TSP Garlic Powder
1 TSP Parsley

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