Rachael Ray Meatballs Copycat Recipe

It’s comfort food at its best, and they’re a breeze to recreate! With her Italian and Sicilian roots, it’s no wonder Rachael Ray’s meatballs are some of the best around. Juicy, tender, and incredibly delicious, they’re a flavorful blend of ground beef, veal, and pork served with a mouthwatering tomato sauce. Homemade, of course. They’re also loaded with a fantastic array of herbs, fresh Parmesan, and breadcrumbs. Oh, and they’re best over al dente spaghetti! Hungry yet? Me too! So let’s make these Rachael Ray meatballs with spaghetti, shall we?

Rachael Ray’s Meatballs and Spaghetti (Easy Recipe)

Warm, tender, and oh-so-meaty, you just can’t beat a bowl of meatballs and pasta. And this recipe from Rachael Ray is one of my all-time faves! You’ll use three kinds of meat and simmer everything in a tangy and sweet homemade tomato sauce. Throw in some freshly grated Parmesan and plenty of chewy noodles, and this dinner is sure to be a hit.

Ingredients

For the Meatballs:

Olive Oil: Try to find pure extra virgin olive oil. But don’t worry if all you have is regular vegetable oil.Garlic: Four cloves of finely chopped garlic – fresh is best. Eggs: Use two large eggs to bind the meat. Ground Chuck: Ground chuck has a higher fat ratio than regular ground beef, making the meatballs juicer. Ground Veal: Veal is more tender than beef and brings a much richer flavor. Ground beef works well too. Ground Pork Butt: Also known as pork shoulder, this adds a nice salty note. Ground pork will work too. Parmesan: Always use fresh Parmesan cheese you grate yourself. There’s just no substitute. Breadcrumbs: Make breadcrumbs from stale white bread. Or use ready-made breadcrumbs (not Panko) for faster prep.Parsley: Flat leaf parsley, finely chopped. Not dried.Seasonings: Salt and ground black pepper.

For the Sauce:

Olive Oil: Pure extra virgin olive oil.Spanish Onions: These are a little sweeter and pair really well with the tangy tomato sauce. But red or white onions will work as well. Garlic: Ideally, you want garlic paste, which you can buy in tubes. Or mince the garlic, then sprinkle with salt and scrape with the flat of a knife on an angle. Tomato Paste: It helps deepen the tomato flavor. You’ll find it in tubes or small cans. Plum Tomatoes: Mash the plum tomatoes with a whisk or fork to make the sauce chunky or smooth. It’s up to you how much to mash. Cubano Peppers: Also known as Cubanelle peppers, they have a mild flavor with just a hint of heat. Use Anaheim chiles if you can’t find Cubanos.

For the Rest:

Spaghetti: One pound of spaghetti should be more than enough. Follow the package instructions to cook until al dente. Feel free to use penne or another type of pasta if that’s all you have. Parmigiano Reggiano: Again, use fresh!Herbs & Spices: You’ll need red chili flakes, a few sprigs of fresh leaf parsley, and basil leaves (freshly chopped).Seasonings: Salt and ground black pepper to taste.

Storing and Freezing Rachael Ray’s Meatballs

Store cooked meatballs in the tomato sauce for up to five days in an airtight container in the refrigerator. Reheat them gently on the stovetop or in the microwave. Whether they’re cooked or uncooked, the meatballs can also be frozen. If uncooked: Freeze the shaped meatballs on a parchment-lined tray until solid. Transfer them to a freezer container and store them for up to three months. Thaw overnight in the fridge before cooking. If cooked: Allow the meatballs to cool completely. Then transfer them to a freezer container and freeze for up to three months. The meatballs can either be frozen on their own or with tomato sauce. Thaw them overnight in the fridge before reheating. Note: don’t freeze the meatballs with leftover spaghetti. It’s best to make some fresh when you need it.