Spaghetti and Meatballs
Discover how to make authentic Spaghetti and Meatballs — a classic Italian-American comfort food with tender, juicy meatballs and rich homemade tomato sauce. Perfect for family dinners or cozy nights in!
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Ingredients
For the Meatballs:
- 1 pound ground beef
- ½ pound ground pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- ¼ cup chopped fresh parsley
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- Olive oil for frying
For the Sauce:
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 can 14 ounces diced tomatoes
- ¼ cup tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Fresh basil leaves for garnish
For the Pasta:
- 1 pound spaghetti
- Salt for boiling water
Essential Equipment
- Large mixing bowl For combining meatball ingredients evenly.
- Medium saucepan For simmering the tomato sauce.
- Large pot for boiling pasta Ensures pasta cooks evenly with plenty of salted water.
- Large skillet or frying pan Used to brown meatballs and build flavor.
- Wooden spoon Perfect for stirring the sauce gently.
- Tongs Useful for transferring pasta and meatballs without breaking them.
- Measuring cups and spoons To keep proportions accurate.
- Chef Knife For prepping onions, garlic, and herbs.
- Cutting Board For prepping onions, garlic, and herbs.
Instructions
Prepare the Meatballs
- Add 1 lb ground beef and ½ lb ground pork to a large mixing bowl.
- Mix in ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 2 cloves garlic (minced), and ¼ cup fresh parsley (chopped).
- Crack in 1 egg and season with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano.
- Gently mix by hand until just combined (do not overmix).
- Roll into golf ball-sized meatballs and place on a tray.
Brown the Meatballs
- Heat a large skillet over medium heat with a drizzle of olive oil.
- Add the meatballs in batches, browning on all sides for 2–3 minutes per side.
- Remove browned meatballs from the skillet and set aside.
Make the Sauce
- In the same skillet, heat 2 tablespoon olive oil.
- Add 1 medium onion (finely chopped) and 3 cloves garlic (minced).
- Sauté for 3–4 minutes until softened and fragrant.
- Stir in 1 can (28 oz) crushed tomatoes and 1 can (14 oz) diced tomatoes.
- Mix in ¼ cup tomato paste, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper.
- Add ½ teaspoon dried basil, ½ teaspoon dried oregano, and ½ teaspoon red pepper flakes (optional).
- Stir to combine, then bring the sauce to a gentle simmer.
Combine Meatballs and Sauce
- Return the browned meatballs to the skillet of sauce.
- Reduce heat to low, cover partially, and let simmer for 30–35 minutes.
- Stir occasionally to prevent sticking.
- Simmer until the meatballs are fully cooked and the sauce thickens.
Cook the Spaghetti
- Fill a large pot with water and bring to a boil.
- Add salt until the water “tastes like the sea.”
- Cook 1 lb spaghetti until al dente, following package instructions.
- Reserve ½ cup of the pasta water, then drain the pasta.
Toss and Serve
- Add the drained spaghetti to the sauce and meatballs.
- Toss gently to coat, adding a splash of reserved pasta water if needed.
- Plate the spaghetti and top with sauce and meatballs.
- Garnish with fresh basil leaves and grated Parmesan cheese.
- Serve immediately while hot.
Nutrition
Serving: 4gCalories: 620kcalCarbohydrates: 65gProtein: 32gFat: 25gSaturated Fat: 8gSodium: 980mgFiber: 6gSugar: 10g