Spaghetti and Meatballs
Tender, juicy meatballs simmered in a rich, savory tomato sauce, served over a bed of perfectly cooked spaghetti. A timeless Italian-American comfort food classic that the whole family will love.
For 4 servings
6 steps. 60 minutes total.
- 1
Step 1
- a.Prepare the Meatball Mixture
- b.In a small bowl, combine the breadcrumbs and milk. Let this mixture, known as a panade, sit for 5-10 minutes to allow the breadcrumbs to fully absorb the liquid.
- c.In a large bowl, add the ground beef, ground pork, soaked panade, grated Parmesan, beaten egg, 2 cloves of minced garlic, chopped parsley, 1 tsp salt, and 0.5 tsp black pepper.
- d.Using your hands, gently mix all ingredients until just combined. Overmixing can result in tough meatballs, so be careful to mix only until everything is evenly distributed.
- 2
Step 2
- a.Form and Brown the Meatballs
- b.Lightly wet your hands to prevent sticking and roll the mixture into uniform 1.5-inch meatballs. This should yield about 16-20 meatballs.
- c.Heat 3 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Carefully place the meatballs in the pot, ensuring not to overcrowd it (work in batches if necessary). Brown them on all sides, which should take about 5-7 minutes per batch.
- e.Use a slotted spoon to remove the browned meatballs and set them aside on a plate. The browned bits left in the pot are full of flavor for the sauce.
- 3
Step 3
- a.Build the Tomato Sauce Base
- b.Reduce the heat to medium. If there's excess fat, drain all but 2 tablespoons from the pot.
- c.Add the finely chopped onion and sauté for about 5-6 minutes, until it becomes soft and translucent.
- d.Add the remaining 4 cloves of minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- e.Stir in the tomato paste and cook for 1-2 minutes. This step caramelizes the paste, deepening the tomato flavor.
- 4
Step 4
- a.Simmer the Sauce and Meatballs
- b.Pour in the can of crushed tomatoes. Add the dried oregano, dried basil, red pepper flakes (if using), sugar (if using), the remaining 1 tsp of salt, and 0.5 tsp of black pepper. Stir everything together.
- c.Bring the sauce to a gentle simmer.
- d.Carefully return the browned meatballs to the pot, nestling them into the sauce so they are mostly submerged.
- e.Reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes. For a richer, more developed flavor, simmer for up to 1.5 hours, stirring occasionally.
- 5
Step 5
- a.Cook the Spaghetti
- b.About 15 minutes before the sauce is ready, bring a large pot of water to a rolling boil.
- c.Generously salt the water with 2 tbsp of salt. This is crucial for seasoning the pasta from the inside out.
- d.Add the spaghetti and cook according to package directions until al dente (firm to the bite), typically 8-10 minutes.
- e.Before draining, reserve about 1 cup of the starchy pasta water. Then, drain the spaghetti well. Do not rinse it.
- 6
Step 6
- a.Serve and Garnish
- b.Divide the cooked spaghetti among four serving bowls.
- c.Ladle a generous amount of the rich tomato sauce and several meatballs over each portion of pasta.
- d.Garnish with fresh chopped basil and an extra sprinkle of grated Parmesan cheese before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender meatballs, use a gentle hand when mixing and forming them. Overworking the meat will make them tough.
- 2A classic combination for meatballs is a mix of beef, pork, and veal. The pork adds fat and tenderness, while the veal provides a delicate flavor.
- 3Don't skip browning the meatballs. This step creates a flavorful crust (Maillard reaction) and adds immense depth to the sauce.
- 4The longer the sauce simmers, the more the flavors will meld and develop. If you have time, let it go for up to 2 hours on low.
- 5The reserved starchy pasta water is liquid gold. Use it to thin the sauce if it becomes too thick or to help the sauce cling better to the pasta.
- 6This dish is even better the next day. The meatballs and sauce freeze beautifully for a quick and delicious future meal.
Adapt it for your goals.
Meat Variation
Use ground turkey or chicken for a leaner option. For a classic flavor, use an equal mix of ground beef, pork, and veal.
VegetarianVegetarian
Replace meat with a mixture of cooked lentils, finely chopped mushrooms, and breadcrumbs to form vegetarian 'meatballs'.
Healthier PastaHealthier Pasta
Substitute regular spaghetti with whole wheat, spelt, or your favorite gluten-free pasta.
Added VeggiesAdded Veggies
Sauté finely chopped carrots, celery, or bell peppers along with the onion to sneak more nutrients and flavor into the sauce.
Why this is on our healthy list.
Excellent Source of Protein
The combination of beef and pork provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Lycopene
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and known for promoting heart health.
Provides Sustained Energy
The spaghetti offers complex carbohydrates, which are the body's primary fuel source, providing sustained energy to power you through your day.
Frequently asked questions
The key is not to overmix the meat mixture and to use a binder like egg and soaked breadcrumbs (a panade). Chilling the formed meatballs for 15-20 minutes in the refrigerator before frying also helps them hold their shape.