Life Changing Spaghetti & Meatballs

Today we’re making the ULTIMATE Spaghetti & Meatballs recipe — tender, juicy meatballs loaded with flavor thanks to a secret ingredient: Boursin Garlic & Herb cheese. Paired with a rich homemade tomato sauce and perfectly cooked spaghetti, this is comfort food at its best!

Grab my cookbook here – https://mrmakeithappen.shop/products/meet-me-in-the-kitchen-cookbook

This recipe is perfect for family dinner, date night, or meal prep. I’ll walk you step-by-step through making the meatballs, a simple but delicious tomato sauce, and tips for cooking spaghetti so it turns out perfect every time.

✨ What you’ll learn in this video:
How to make tender, flavorful meatballs with beef and pork
The secret to a rich, balanced tomato sauce
Cooking spaghetti to al dente perfection
Tips to elevate a classic Italian-American dish

🔥 Full Recipe: https://mrmakeithappen.com/spaghetti-and-meatballs-recipe/

Join this channel to get access to perks – including LIVE virtual cooking classes!
https://www.youtube.com/channel/UCBW5KiJa8Ft42-XNIz4HCgg/join

It’s officially comfort food season and I can’t think of anything more classic than spaghetti and meatballs. But today, I’m going to show you how to take this classic comfort food to the next level. We’re talking juicy, tender meatballs, a perfect homemade sauce, and an elevated garlic bread. Basically, this isn’t your average weekn night dinner. This is restaurant quality flavor right at home. Meet me in the kitchen. Let’s make it happen. All right, guys. Next up, we’re going to go ahead and get started on our pasta sauce. So, we’re doing uh meatballs to go with this spaghetti. So, we’re not adding any meat to the sauce until we add the meatballs later. So, we get the party started first with some onions. We got a high smoke point oil, avocado oil or olive oil, up to you. Olive oil has a little bit lower smoke point, probably a little more traditional for Italian cooking, but I’m using avocado oil today. One whole onion going in. Going to sweat that down. Add the garlic. just kind of low heat. You don’t want to, you know, burn your garlic. You want to just infuse that flavor into the sauce. You got to do that low and slow. All right, guys. Once you sweat down the onions and the garlic, it’s time to add a few key ingredients that’s going to take this from home chef quality to restaurant quality. We’re going to add a little bit of beef bullion powder. That’s kind of a cheap coat. It’s going to add some enhanced flavor that you can’t really get unless you slow cook something for a long time. Definitely a cheap coat. Then we’re going to add some tomato paste. That’s going to add some concentrated tomato flavor. And then finally, we’re going to delaze all of that with some dry red wine. Give it that real restaurant quality taste. [Music] [Music] So after the red wine goes in, you want to increase the heat. Let that cook off, reduce by about half. At that point, you’re going to go ahead and add in your tomato product. San Marzano is my favorite if you can find it. High quality uh tomato product, but get whatever’s in the budget. You can always taste and adjust as needed. We’re going to let this simmer for about 30 to 45 minutes. All right, people. Next up, I’m about to show you the best meatballs you’ve ever had in your life. They’re not traditional Italian meatballs, but I assure you, if you make these, you’re going to absolutely love them. We got one pound of 80/20 ground beef and one lb of ground pork. You can use ground ve or you can use all ground beef if you want, even turkey if that’s your kind of style. We’re going to go ahead and mix this together. Try not to over mix it too much. We don’t want them to be too dense. Um, we’re going to add lots of ingredients that’s going to keep these nice and moist, though. So, a couple of the secret ingredients include borsen, garlic, and herb cheese. If you’ve never used that before, they make a phenomenal meatball or meatloaf. Also great for a shuderie board. Then, we’re also going to add a little sour cream. Those two things are going to keep the meatballs nice and moist. I also like to grate my onions. I don’t want big chunks of onion in my meatball. So, we grate it with a cheese grater. So, it basically gets the onion flavor into the meatball without the big chunks. and it’s going to melt right into the meatball as it cooks. So, basically at this point, we’re just going to fold all of these ingredients in, get it nice and evenly distributed, and then we’re going to add two beaten eggs and enough Italian breadcrumbs to bind all of this together, and you’re going to have yourself some delicious meatballs. We’re going to sear these off in the skillet and then finish them in our pasta sauce that we made. All right, guys. So, once you have your meatballs mixed together, you can pop them in the uh refrigerator for about 15 minutes. Let it really form together nicely. Then, you want to grab a ice cream scoop if you have one, or just use your bare hands. Oil your ice cream scoop, oil your hands. That way, the meatballs don’t stick. And then, we’re going to roll them into the meatballs desired size, whatever size you like. I like mine about 2 and 1/2 to 3 oz. We’re going to sear them in a skillet and then finish them in the sauce. [Music] All right, guys. As you know, nothing pairs better with some spaghetti than some good garlic bread. Back in the day, we used Texas toast, but today I’m going to show you an elevated version with some comfy garlic or roasted garlic. We got one stick of melted butter, a heaping tablespoon, maybe tablespoon and a half of that roasted garlic. You’re going to take that oil and put it in a squirt bottle. Use that for another recipe, steak, salad dressing, something like that. Going to mix that garlic in with that butter. A couple tablespoons of diced parsley. And then the secret weapon, my buttery garlic pepper seasoning. If you don’t have that, you can grab it at mr make it.shop or just use whatever your favorite seasoning blend is. Going to give this a mix. And this is going to be what we’re going to spread on our French bread. Pop that in the oven at 400° for about 12 minutes. You have the most delicious garlic bread you ever had. All right, guys. We went ahead and plated this up. Extra meatballs. This right here is like a plate you need after 10 hours at a manual labor job. Side of garlic bread. Trust me, if you want to make this for your significant other, you’ll be on their good side for at least a week. Let’s get in here for the taste test. But before we do that, please take a quick second, subscribe to the channel. Make sure you hit that bell, turn notifications as well. I don’t think I’ve wanted to dig in for a taste test more in my life. The meatball is tender. It’s juicy. I know it’s good cuz I already had one. Pinch me off a little spaghetti. It’s all right. Stay to the end. You guys get to see Moody and Mel do the Lady in the thing. Don’t let the people down. Here we go. That’s good. Comfort food. Gas to do that. Yo, this is so buttery. Roasted garlic. Oh my go key. Can’t get that. Can’t get that with garlic. I saw a meatball on the on the garlic bread. Yeah, I’m going to do that. Damn. Taste that McDonald’s I made. Right. This is This what we need right here. That’s what meatball sub. Yeah, for sure. The streets need this right here. All right, people. The time is now. My new cookbook, Meet Me in the Kitchen, is officially available for purchase and for a limited time. If you buy right now, you’re going to get a signed copy. So, head over to mrmakeitappen.shop. Get your brand new cookbook with over aundred recipes for all skill levels with no flavor left behind. I appreciate all the support. I’m going to be actively signing these books until my hand falls off. We got over a 100 plus recipes in here and we’ll be shipping daily. Thank you. Head to mrmake.shop for your signed copy.