In my kitchen, the rich, nutty toasted scent of simmering tomato sauce and the gentle sizzle of meatballs hitting the pan always signals something special. Spaghetti and Meatballs have been my weekend ritual, refined over five test runs. I discovered that a one-hour sauce simmer deepens flavors and that chilling the meatball mixture for 30 minutes makes shaping effortless. Let’s roll up our sleeves and get started.
Why You’ll Love Spaghetti and Meatballs
- Rich depth from a 1-hour gentle simmer that coaxed out sweet tomato nuances.
- Meatballs baked at 400°F for 20 minutes deliver a tender interior and crispy exterior.
- Silky-smooth sauce clings to al dente spaghetti for satisfying every bite.
- Rooted in Italian-American tradition, this dish brings comforting nostalgia.
A Little Background
The first time I made this on a drizzly Sunday, my meatball mix stuck to my hands until I learned to chill it for 30 minutes—that prep note changed everything. Originating from mid-20th-century Italian-American households, this combination became a weekend staple in my family, its fragrant steam marking the start of shared meals and stories.
Key Ingredients for Spaghetti and Meatballs
- Ground beef & pork blend: 1 lb beef + ½ lb pork for balanced flavor; use 80/20 beef.
- Crushed tomatoes: 2 (28 oz) cans build the sauce base; San Marzano style if you can find them.
- Breadcrumbs: ½ cup soak up ¼ cup milk—panko for lighter texture.
- Parmesan cheese: ¼ cup freshly grated for an umami punch.
- Fresh parsley: 2 Tbsp chopped adds bright, herbaceous notes.
How to Make Spaghetti and Meatballs
- Heat ¼ cup olive oil in a large pot over medium heat. Add 1 small chopped onion and cook until softened, about 5 minutes. Stir in 2 cloves minced garlic and ½ tsp red pepper flakes; cook 1 minute, then add 1 (6 oz) can tomato paste; cook 2 minutes.
- Pour in 2 (28 oz) cans crushed tomatoes, 1 cup beef broth, 1 tsp dried basil, 1 tsp dried oregano, and salt and pepper to taste. Bring to a gentle simmer, reduce heat to low, partially cover, and simmer for 1 hour, stirring occasionally.
- Meanwhile, preheat oven to 400°F. On a rimmed baking sheet, combine 1 lb ground beef, ½ lb ground pork, ½ cup breadcrumbs, ¼ cup milk, 1 large egg, ¼ cup grated Parmesan, 2 Tbsp parsley, 2 cloves garlic, 1 tsp salt, and ½ tsp pepper. Mix until just combined, shape into 1.5-inch balls, and bake 20 minutes.
- Transfer meatballs to the sauce and simmer 15 minutes. Meanwhile, cook 12 oz spaghetti in salted water until al dente, about 8–9 minutes. Drain, divide among plates, top with meatballs and sauce, and garnish.
Pro Tips & Troubleshooting
- Chill the meatball mixture for 30 minutes (prep note) to avoid sticky hands and achieve uniform spheres.
- If meatballs fall apart, gently press mixture together—overmixing breaks gluten strands.
- Stir a handful of fresh basil into the sauce for a seasonal twist.
- To double the batch, extend sauce simmer to 1½ hours; to halve, reduce meatball bake time by 3–5 minutes.
Storage & Make-Ahead Guide
Let leftovers cool no longer than 2 hours at room temp. Refrigerate in sealed containers for up to 4 days or freeze for 2–3 months. Thaw overnight in the fridge, then reheat gently on the stove or in a 350°F oven until sauce bubbles and meatballs reach 165°F (storage note).
Serving Suggestions
Serve alongside garlic bread brushed with extra virgin olive oil and a crisp green salad. For a festive twist, sprinkle torn fresh mozzarella and broil briefly until bubbly.
Frequently Asked Questions
- How do I prevent meatballs from drying out? Use a mix of beef and pork, add milk-soaked breadcrumbs, and avoid overbaking—20 minutes at 400°F gives a tender interior.
- Can I make the sauce ahead of time? Yes, the flavor deepens when refrigerated overnight; simply reheat to a gentle simmer before serving.
- What’s the best way to reheat frozen meatballs? Thaw overnight, then warm in sauce on low heat until meatballs are heated through and sauce bubbles.
- Why did my sauce become too thick? If it reduces too much, stir in up to ¼ cup beef broth to reach desired consistency.
- Can I use a skillet instead of the oven for meatballs? Absolutely—brown in 2 Tbsp oil over medium-high heat for 2–3 minutes per side, then transfer to sauce.
- How long should I cook spaghetti for al dente? Follow package instructions; usually 8–9 minutes in vigorously boiling, salted water.
Final Thoughts
After countless trials, this Spaghetti and Meatballs recipe stands out for its balance of bright sauce and juicy meatballs. My favorite way to enjoy it is with a sprinkle of fresh parsley and a glass of red wine. Let me know how your batch turns out—share your photos and tweaks below!
More Recipes You’ll Love
- Crockpot Chicken Spaghetti – a slow-cooker twist on classic spaghetti for hands-off comfort
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi – another cozy meatball dish featuring pillowy gnocchi
- Carbone Spicy Rigatoni – master red-sauce technique with a peppery kick
- Simple Marry Me Chicken Pasta – creamy, flavorful sauce in one pan for an easy weeknight meal
Spaghetti and Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 0.25 cup Parmesan cheese grated
- 2 Tbsp fresh parsley chopped
- 2 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
Sauce
- 2 Tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- crushed red pepper pinch, optional
- 1 tsp sugar optional
- salt and pepper to taste
Pasta
- 12 oz spaghetti
- salt for pasta water
Instructions
Meatballs
- In a medium bowl, combine breadcrumbs and milk. Let soak 5 minutes.0.5 cup breadcrumbs, 0.25 cup milk
- Stir in ground beef, ground pork, egg, Parmesan, parsley, garlic, salt, and pepper until just combined.1 pound ground beef, 0.5 pound ground pork, 1 large egg, 0.25 cup Parmesan cheese, 2 Tbsp fresh parsley, 2 cloves garlic, 1 tsp salt, 0.5 tsp black pepper
- Shape mixture into 1½-inch meatballs and refrigerate 30 minutes.
- Preheat oven to 400°F. Bake meatballs 20 minutes or until cooked through.
Sauce
- Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until translucent.2 Tbsp olive oil
- Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper, sugar, salt, and pepper. Bring to a simmer.1 small onion, 2 cloves garlic, 1 28 oz can crushed tomatoes, 1 15 oz can tomato sauce, 1 tsp dried oregano, 1 tsp dried basil, crushed red pepper, 1 tsp sugar
- Reduce heat to low, partially cover, and simmer 30 minutes, stirring occasionally.
- Gently add meatballs to sauce and simmer 10 minutes more.
Pasta
- Bring a large pot of salted water to a boil. Cook spaghetti 8–10 minutes until al dente. Drain.salt and pepper
- Serve spaghetti topped with meatballs and sauce.