Italian Meatball Spaghetti in Rich Tomato Sauce

Here’s a delicious and hearty recipe for Italian Meatball Spaghetti in Rich Tomato Sauce — a classic comfort dish with tender meatballs, al dente spaghetti, and a savory, slow-simmered tomato sauce packed with flavor.

🍝 Italian Meatball Spaghetti in Rich Tomato Sauce

Ingredients

For the Meatballs:

• 500g (1 lb) ground beef or a mix of beef and pork

• 1/2 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 egg

• 2 garlic cloves, minced

• 2 tbsp chopped fresh parsley (or 1 tsp dried)

• Salt & pepper to taste

• 1 tbsp milk

• Olive oil, for frying

For the Tomato Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 800g (28 oz) canned crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp sugar

• 1 tsp dried oregano

• 1/2 tsp red chili flakes (optional)

• Salt & pepper to taste

• Fresh basil or parsley, for garnish

For the Spaghetti:

• 400g (14 oz) spaghetti

• Salt, for pasta water

• Grated Parmesan, for serving

👩‍🍳 Instructions

1. Make the Meatballs

1. In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, milk, salt, and pepper.

2. Mix just until combined (don’t overwork).

3. Roll into 1-inch balls. Set aside.

4. Heat olive oil in a large pan over medium heat. Brown the meatballs in batches, turning gently until golden on all sides (they don’t need to be fully cooked). Remove and set aside.

2. Make the Tomato Sauce

1. In the same pan, add olive oil and sauté onions until soft (about 5 minutes).

2. Add garlic and cook for 1 more minute.

3. Stir in tomato paste and cook for 1–2 minutes.

4. Add crushed tomatoes, sugar, oregano, red chili flakes, salt, and pepper.

5. Simmer for 10 minutes, then gently return the meatballs to the sauce.

6. Cover and simmer on low for 20–30 minutes, stirring occasionally, until meatballs are cooked through and the sauce is thickened.

3. Cook the Spaghetti

1. Meanwhile, cook spaghetti in salted boiling water according to package instructions until al dente.

2. Drain and reserve 1/2 cup of pasta water.

4. Combine and Serve

1. Add cooked spaghetti to the sauce (or serve separately). Toss gently, adding reserved pasta water if needed to loosen the sauce.

2. Garnish with chopped parsley or basil and extra Parmesan.

🧄 Pro Tips:

• Flavor Boost: Add a splash of red wine or balsamic vinegar to the sauce while it simmers.

• Make-Ahead: Meatballs and sauce can be made ahead and refrigerated for up to 3 days or frozen.

• Serving Suggestion: Pair with garlic bread and a crisp green salad.