Spaghetti And Meatballs

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Difficulty: Moderate

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Introduction

Few dishes bring more comfort to the table than a hearty plate of spaghetti and meatballs. This iconic Italian-American recipe is beloved for its rich tomato sauce, tender pasta, and juicy, flavorful meatballs. It’s a favorite for Sunday dinners, special occasions, or anytime you’re craving a warm, satisfying meal that feels like home.

Made with a balanced blend of ground meats, garlic, Parmesan cheese, breadcrumbs, and fresh herbs, these meatballs are gently simmered in a homemade marinara sauce and served over a bed of al dente spaghetti. Whether you’re cooking for a crowd or meal prepping for the week, this recipe will deliver classic flavor with every bite.

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Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (80/20 preferred)

• 1/2 lb (225g) ground pork or Italian sausage

• 1/2 cup plain breadcrumbs

• 1/3 cup grated Parmesan cheese

• 1/4 cup fresh parsley, finely chopped

• 2 cloves garlic, minced

• 1 egg, beaten

• 1/4 cup milk

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1/2 tsp dried oregano

• 2 tbsp olive oil (for frying)

For the Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce or tomato purée

• 2 tsp sugar (optional, to reduce acidity)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp red pepper flakes (optional)

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/4 cup chopped fresh basil or parsley (for garnish)

For the Pasta:

• 1 lb (450g) spaghetti

• Salt for pasta water

• Grated Parmesan cheese (for serving)

Instructions

Step 1: Make the Meatballs

1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, egg, milk, salt, pepper, and oregano.

2. Mix gently with your hands or a spoon until fully combined. Avoid overmixing to keep the meatballs tender.

3. Form the mixture into 1 1/2-inch balls (about 20–24 meatballs).

4. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

5. In batches, brown the meatballs on all sides (about 6–8 minutes total). Don’t overcrowd the pan.

6. Remove meatballs and set aside. They don’t need to be fully cooked — they’ll finish in the sauce.

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Step 2: Make the Tomato Sauce

1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

2. Sauté the chopped onion for about 5 minutes until soft and translucent.

3. Add minced garlic and cook for 1 more minute, stirring constantly.

4. Stir in the crushed tomatoes and tomato sauce. Add sugar, salt, pepper, red pepper flakes, dried basil, and oregano.

5. Bring the sauce to a simmer.

Step 3: Simmer the Meatballs

1. Gently place the browned meatballs into the simmering sauce.

2. Cover and cook on low heat for 25–30 minutes, until the meatballs are fully cooked and tender.

3. Stir occasionally to prevent sticking or burning. Adjust seasoning to taste.

Step 4: Cook the Spaghetti

1. While the sauce is simmering, bring a large pot of salted water to a boil.

2. Cook spaghetti according to package instructions until al dente.

3. Drain and set aside (optionally toss with a bit of olive oil to prevent sticking).

Step 5: Serve

1. Plate cooked spaghetti onto serving dishes.

2. Top generously with sauce and several meatballs.

3. Sprinkle with fresh basil or parsley and grated Parmesan.

4. Serve hot with garlic bread or salad on the side.

Flavor Profile

• Savory and Hearty: From the beef-pork blend and aromatic herbs

• Tangy and Bright: Thanks to the tomato sauce with garlic and onion

• Mildly Sweet: Optional sugar balances acidity

• Tender and Juicy: Properly mixed and simmered meatballs

Make-Ahead Tips

• Refrigerate Meatballs (uncooked): Up to 24 hours

• Freeze Meatballs (cooked or uncooked): Up to 3 months

• Sauce Freezes Well: Make in large batches and freeze in portions

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days

• Freezer: Freeze meatballs in sauce for up to 3 months

• Reheat: Warm gently on stovetop or microwave until heated through. Add a splash of water if sauce thickens too much.

Nutrition Facts (Per Serving)

(Based on 6 servings, including meatballs, sauce, and spaghetti)

Values may vary depending on portion size and specific ingredients.