spaghetti and meatballs recipe
The Best spaghetti and meatballs recipe
What I love most about this recipe is how balanced it is. The lean ground beef or turkey in the meatballs provides protein, while the whole wheat pasta (if you use it) adds fiber. The tomato sauce is packed with lycopene, and if you sneak in some finely chopped veggies like carrots or zucchini, you’re adding even more nutrients without anyone noticing. Plus, it’s easy to make in big batches, so you can freeze leftovers for those nights when you don’t have time to cook. It’s simple, satisfying, and always delivers.
Classic Spaghetti and Meatballs
A comforting Italian-American dish featuring tender homemade meatballs simmered in a rich tomato sauce, served over al dente spaghetti. Perfect for family dinners or weekend gatherings.
🥘Ingredients
- 1 lb (450g) ground beef (80% lean)
- 1/2 lb (225g) ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef or chicken broth
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 1/4 cup fresh basil, chopped (for garnish)
- 12 oz (340g) spaghetti
- 1 tbsp salt (for pasta water)
- 1 tbsp olive oil (for pasta water)
- Grated Parmesan cheese
- Fresh parsley, chopped
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, salt, black pepper, oregano, and red pepper flakes (if using). Mix gently with your hands until just combined (do not overmix). -
3
Roll the meat mixture into 1.5-inch meatballs (about 2 tbsp each) and place them on the prepared baking sheet. You should get about 20-24 meatballs. -
4
Bake the meatballs for 15-20 minutes, or until lightly browned and cooked through (internal temperature should reach 160°F/71°C). Remove from oven and set aside. -
5
While the meatballs are baking, heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened. -
6
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. -
7
Stir in the crushed tomatoes, tomato paste, broth, sugar, salt, black pepper, dried basil, dried oregano, and bay leaf. Bring to a simmer, then reduce heat to low and let it cook for 15 minutes, stirring occasionally. -
8
Add the baked meatballs to the sauce, spooning some sauce over them. Simmer for an additional 10 minutes to let the flavors meld together. Discard the bay leaf. -
9
While the sauce is simmering, bring a large pot of water to a boil. Add 1 tbsp salt and 1 tbsp olive oil to the water. Cook the spaghetti according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water, then drain the spaghetti. -
10
Toss the drained spaghetti with a little of the reserved pasta water and a ladle of the meatball sauce to prevent sticking. -
11
To serve, divide the spaghetti among plates, top with meatballs and sauce, and garnish with fresh basil and grated Parmesan cheese.
🔧Equipment
- Large mixing bowl
- Baking sheet
- Large pot (for pasta)
- Large skillet or Dutch oven
- Measuring cups and spoons
- Wooden spoon
- Tongs
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Spaghetti and Meatballs Works
❓ Frequently Asked Questions About Spaghetti and Meatballs
1. Can I use store-bought meatballs for this spaghetti and meatballs recipe?
Yes, you can! Using store-bought meatballs is a great time-saver. Simply heat them in the sauce until warmed through (about 10-15 minutes) before serving over cooked spaghetti. For best results, choose high-quality frozen or refrigerated meatballs without added fillers.
2. What type of ground meat works best for homemade meatballs?
A mix of ground beef, pork, and veal (often called “meatloaf mix”) creates the most flavorful and tender meatballs. If you can’t find all three, a combination of 80% lean ground beef and 20% ground pork works well. Avoid using lean meats, as they can make the meatballs dry.
3. How do I prevent my meatballs from falling apart in the sauce?
To keep meatballs intact, avoid overmixing the ingredients—gently combine them just until evenly distributed. Chilling the meatballs for 30 minutes before cooking helps them hold their shape. Also, simmer them gently in the sauce rather than boiling vigorously.
4. Can I make spaghetti and meatballs ahead of time?
Absolutely! Both the meatballs and sauce can be made 1-2 days in advance and stored in the fridge. Reheat the sauce gently on the stove, adding a splash of water if it thickens too much. Cook the spaghetti fresh just before serving to avoid mushiness.
5. What’s the best way to reheat leftover spaghetti and meatballs?
For best texture, reheat leftovers in a skillet over medium-low heat with a splash of water or broth to prevent drying. Cover and stir occasionally until warmed through (about 5-7 minutes). Avoid microwaving, as it can make the pasta gummy.
