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Classic Spaghetti and Meatballs Recipe

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4 from 59 reviews

  • Author: Chef
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

Classic Spaghetti and Meatballs features tender, flavorful meatballs simmered in a rich tomato sauce and served over spaghetti. This comforting Italian-American favorite is perfect for a family dinner, combining a hearty, meaty sauce with perfectly al dente pasta.

Ingredients

For the Meatballs

  • 1 lb (450 g) ground beef
  • 1/2 lb (225 g) ground pork
  • 1/2 cup breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving

  • 12 oz (340 g) spaghetti
  • Fresh Parmesan
  • Fresh basil

Instructions

  1. Make the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped fresh parsley, Italian seasoning, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
  2. Shape the Meatballs: Form the mixture into about 20–24 evenly sized meatballs, ensuring they’re compact but not overly packed.
  3. Brown the Meatballs: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs and brown them on all sides for about 6–8 minutes. They should have a nice crust but do not need to be cooked through at this point. Remove meatballs and place on a plate.
  4. Sauté Onion and Garlic: In the same skillet, add diced onion and cook for 3–4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
  5. Prepare the Sauce: Stir in crushed tomatoes, tomato paste, Italian seasoning, sugar (if using), salt, and black pepper into the skillet with onions and garlic. Mix well to combine the tomato base.
  6. Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the sauce. Cover and let everything simmer gently for 20 minutes, stirring occasionally to prevent sticking, until the meatballs are cooked through and flavors meld.
  7. Cook the Spaghetti: While the meatballs simmer, cook the spaghetti according to package instructions until al dente. Drain well.
  8. Serve: Toss the cooked spaghetti with a portion of the tomato sauce to coat. Plate the pasta, then top with the meatballs and extra sauce. Garnish with freshly grated Parmesan cheese and torn fresh basil leaves before serving.

Notes

  • Avoid overmixing the meatball mixture to keep the meatballs tender and juicy.
  • For a leaner alternative, substitute ground turkey for the ground pork.
  • If preferred, bake the meatballs at 400°F (200°C) for 18–20 minutes instead of pan-frying for a hands-off method.
  • Add red pepper flakes to the sauce for a spicy kick if desired.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://kitchenmartha.com/classic-spaghetti-and-meatballs-recipe/