Classic Spaghetti and Meatballs: A Hearty Homemade Favorite

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Introduction: The Heart of Italian-American Comfort Food

Spaghetti and meatballs is a dish that resonates with comfort, warmth, and nostalgic charm. Whether you remember twirling noodles around your fork at Sunday family dinners or watching animated dogs share a plate under the stars, this timeless meal transcends generations and cultures.

What makes it so beloved? The harmony between tender, juicy meatballs and perfectly seasoned tomato sauce, all wrapped around al dente spaghetti. It’s not just a meal—it’s an experience. In this recipe, we’ll explore everything you need to recreate this classic from scratch, right in your own kitchen.

Ingredients (US Cup Measurements)

For the Meatballs:

  • 1 lb ground beef (80/20)

  • 1/2 lb ground pork

  • 1/3 cup plain breadcrumbs

  • 1/4 cup freshly grated Parmesan cheese

  • 1/4 cup chopped fresh parsley

  • 1 large egg

  • 2 cloves garlic, minced

  • 1/2 tsp dried oregano

  • 1/2 tsp kosher salt

  • 1/4 tsp ground black pepper

  • 2 tbsp whole milk

For the Sauce:

  • 2 tbsp olive oil

  • 1 small yellow onion, finely chopped

  • 3 cloves garlic, minced

  • 1 (28 oz) can crushed tomatoes

  • 1 (15 oz) can tomato sauce

  • 2 tbsp tomato paste

  • 1 tsp sugar (optional, to balance acidity)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes (optional)

  • 1 bay leaf

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • Fresh basil or parsley for garnish

For the Pasta:

  • 1 lb dried spaghetti

  • 1 tbsp salt (for boiling water)

  • Water for boiling

  • Extra Parmesan for serving

Prep Time and Nutrition

  • Prep Time: 20 minutes

  • Cook Time: 40 minutes

  • Total Time: 1 hour

  • Calories: ~920 kcal per serving (1/4 of the full dish)

Instructions: Step-by-Step Guide

Stage 1: Make the Meatball Mixture

  1. In a large bowl, combine the ground beef and pork.

  2. Add breadcrumbs, Parmesan, parsley, egg, minced garlic, oregano, salt, pepper, and milk.

  3. Mix gently with your hands or a fork until just combined. Don’t overwork it.

  4. Use a cookie scoop or spoon to form balls about 1 ½ inches in diameter.

  5. Place them on a plate or parchment-lined tray.

Stage 2: Brown the Meatballs

  1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat.

  2. Add the meatballs in batches, without overcrowding.

  3. Brown all sides for about 7-8 minutes total.

  4. Set them aside—they’ll finish cooking in the sauce.

Stage 3: Build the Tomato Sauce

  1. In the same pan, add another tbsp olive oil.

  2. Sauté chopped onion until translucent, about 5 minutes.

  3. Add garlic and cook for 1 minute until fragrant.

  4. Stir in tomato paste and cook for 2 minutes to enhance the flavor.

  5. Add crushed tomatoes, tomato sauce, basil, oregano, sugar, red pepper flakes (if using), and bay leaf.

  6. Stir well and bring to a gentle simmer.

Stage 4: Simmer with the Meatballs

  1. Gently nestle the meatballs into the sauce.

  2. Cover and simmer on low heat for 25–30 minutes.

  3. Stir occasionally to prevent sticking and ensure even cooking.

  4. The sauce should thicken and the meatballs cook through.

Stage 5: Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Add spaghetti and cook according to package directions (usually 9–11 minutes).

  3. Reserve 1/2 cup of the pasta water, then drain the pasta.

Stage 6: Combine and Serve

  1. Add the cooked pasta directly into the sauce and toss gently, or plate pasta and ladle meatballs and sauce on top.

  2. Garnish with fresh parsley or basil and extra Parmesan.

  3. Serve hot, ideally with garlic bread and a salad.

Tips for Success

  • Use a mix of beef and pork: This blend gives meatballs more depth and tenderness.

  • Don’t skip the browning step: It builds a richer, caramelized flavor before the meatballs enter the sauce.

  • Deglaze with wine (optional): After sautéing onions, add a splash of red wine to deglaze the pan.

  • Let the sauce simmer: Low and slow allows flavors to deepen and meld beautifully.

  • Use fresh herbs to finish: Adding fresh basil or parsley right before serving brightens the dish.

Variations and Add-Ons

Cheesy Center:

Insert a small cube of mozzarella into the center of each meatball before shaping. When cooked, they’ll have a gooey surprise.

Spicy Meatballs:

Add extra chili flakes or a bit of hot sauce to the meat mixture or sauce.

Vegetarian Option:

Use lentils or store-bought plant-based ground meat. Use vegetable broth in the sauce instead of meat juice.

Herb-Heavy Version:

Add finely chopped fresh basil, thyme, and oregano into both meatballs and sauce for more aroma and color.

Storage and Reheating

Refrigerator:

Store in an airtight container for up to 4 days.

Freezer:

Freeze meatballs and sauce (without pasta) in a sealed container or bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Reheating:

Reheat in a saucepan over low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much.

Serving Suggestions

  • Garlic Bread: Crunchy on the outside, soft and buttery inside—a perfect side.

  • Caesar Salad: Creamy, crunchy, and fresh to balance the meal.

  • Wine Pairing: A glass of Chianti or Cabernet Sauvignon enhances the tomato sauce’s acidity.

  • Dessert: Try tiramisu, cannoli, or a scoop of pistachio gelato.

Make-Ahead Tips

  • Pre-roll the meatballs: Shape them a day in advance and keep them in the fridge.

  • Sauce Storage: The tomato sauce improves after sitting overnight, making it ideal to prepare a day before.

  • Double Batch: Make extra meatballs and freeze them raw or cooked for fast future dinners.

FAQs

Can I bake the meatballs instead of pan-frying?
Yes! Bake them on a parchment-lined tray at 400°F for 15–20 minutes until browned.

What’s the best pasta for meatballs besides spaghetti?
Linguine, fettuccine, or even penne work well. Choose based on sauce preference—chunky sauces cling well to textured shapes like rigatoni.

Can I use jarred sauce?
Yes, but consider enhancing it with sautéed onions, garlic, and herbs to boost flavor.

How do I know when the meatballs are done?
They should be cooked through to 160°F internally. You can also slice one open to check.

Final Thoughts

Spaghetti and meatballs is more than just food—it’s an experience, a memory, and a shared celebration. With this classic homemade version, you’re bringing an iconic dish to life with real ingredients, patience, and love. Whether it’s your first time cooking meatballs or a cherished weekly tradition, this recipe offers a flavorful, filling, and soul-warming result every single time.

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