Spaghetti and Meatballs Recipe

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Few dishes embody the heart of Italian-American comfort food quite like a big plate of spaghetti and meatballs. It is the kind of meal that feels both festive and homey, often evoking images of family gatherings, Sunday dinners, and cozy kitchens filled with the aroma of simmering tomato sauce. This dish is a marriage of two beloved elements: tender, juicy meatballs and al dente spaghetti, all brought together with a savory, garlicky tomato sauce. While simple at its core, the recipe offers plenty of room for creativity and personal touches.

In this recipe, we’ll walk through each step carefully, from making flavorful meatballs to crafting a sauce that clings perfectly to your spaghetti. With patience and love, this dish turns into a restaurant-quality meal that you can easily prepare at home.

Ingredients

For the Meatballs:

  • 1 pound ground beef (80/20 blend for flavor and moisture)

  • ½ pound ground pork (adds tenderness and richness)

  • ½ cup breadcrumbs (preferably fresh)

  • ½ cup grated Parmesan cheese

  • 2 large eggs, lightly beaten

  • 3 cloves garlic, minced

  • 2 tablespoons fresh parsley, chopped

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons milk

For the Sauce:

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 can (28 ounces) crushed tomatoes

  • 1 can (15 ounces) tomato sauce

  • 2 tablespoons tomato paste

  • 1 teaspoon sugar (optional, to balance acidity)

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • ½ teaspoon red pepper flakes (optional for heat)

  • Salt and pepper, to taste

For Serving:

  • 1 pound spaghetti

  • Fresh basil leaves for garnish

  • Extra Parmesan cheese for sprinkling

Instructions

Step 1: Prepare the Meatballs

Begin by combining the ground beef and pork in a large mixing bowl. Add the breadcrumbs, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Gently mix everything together using your hands or a wooden spoon. The key here is to blend until the ingredients are just combined; over-mixing can make the meatballs tough.

Once the mixture is uniform, roll it into balls about the size of a golf ball. You should get around 18–20 meatballs. Place them on a parchment-lined tray and set aside.

Step 2: Brown the Meatballs

Heat a large skillet over medium heat with a drizzle of olive oil. Add the meatballs in batches, searing them on all sides until golden brown. This step locks in flavor and gives the meatballs a beautiful crust. You don’t need to cook them all the way through at this stage—they’ll finish cooking in the sauce. Once browned, transfer them to a plate.

Step 3: Make the Sauce

In the same skillet or a large pot, heat the olive oil and sauté the onion until softened and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add basil, oregano, red pepper flakes, and sugar if using. Season with salt and pepper.

Bring the sauce to a gentle simmer, then lower the heat. Nestle the browned meatballs into the sauce, cover, and let everything simmer together for about 30 minutes. This allows the meatballs to absorb the tomato flavor while keeping them moist and tender. Stir occasionally to prevent sticking.

Step 4: Cook the Spaghetti

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about ½ cup of pasta cooking water before draining.

Step 5: Bring It All Together

Once the pasta is drained, toss it lightly with a few spoonfuls of the sauce so the noodles absorb the flavor. Serve the spaghetti on individual plates or a large family-style platter, topped generously with meatballs and more sauce. Garnish with fresh basil leaves and a sprinkling of Parmesan cheese.

Tips for Success

  1. Meat Mixture Balance: The blend of beef and pork provides both flavor and tenderness. You can also use veal or turkey if you prefer a lighter option.

  2. Breadcrumbs & Milk: This combination, known as a “panade,” helps keep meatballs soft and juicy.

  3. Don’t Overcrowd the Pan: When browning meatballs, cook in batches so they sear properly instead of steaming.

  4. Low and Slow Simmering: Giving the sauce time to develop ensures a richer, deeper taste and tender meatballs.

  5. Save Pasta Water: A splash of starchy pasta water can help bind the sauce to the spaghetti.

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