Spaghetti Meatballs Recipe

Prepare breadcrumb soak

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir and let sit 5 minutes until absorbed.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, soaked breadcrumbs (including any leftover milk), egg, grated Parmesan, minced garlic, chopped onion, chopped parsley, dried oregano, 1.25 tsp salt, and 1/2 tsp black pepper. Using clean hands or a fork, gently mix until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 1 1/4-inch (about 1.5-2 oz) meatballs using a scoop or spoon. You should get about 16–18 meatballs. Roll gently between your palms to make smooth rounds; avoid compacting them tightly.

Brown meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Cook 2–3 minutes per side, turning to brown all sides — they do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In the same skillet (wipe out excess oil if there is too much, leaving about 1 tbsp), add 1 tbsp olive oil. Reduce heat to medium, add 1 tsp minced garlic and 1/4 cup chopped onion, and sauté 2–3 minutes until softened and fragrant but not browned.

Build the sauce

Stir in 1 tbsp tomato paste and cook 30 seconds. Add the 28 oz crushed tomatoes, 1/4 cup water or red wine, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp sugar (optional), 3/4 tsp salt and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer 18–22 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Stir gently once or twice so meatballs brown evenly and sauce doesn’t stick.

Finish sauce

Taste and adjust seasoning with salt and pepper as needed. Stir in 2 tbsp chopped fresh basil or parsley just before serving.

Cook spaghetti

Bring a large pot of water to a boil. Add 1 tbsp salt. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Before draining, reserve 1/2 cup pasta cooking water then drain the spaghetti.

Toss pasta with sauce

Add the drained spaghetti to the skillet with the sauce and meatballs (or combine in a large bowl). Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce and help it cling to the pasta.

Serve

Divide spaghetti and meatballs among 4 plates. Sprinkle each serving with 1 tbsp (or to taste) grated Parmesan and garnish with fresh basil leaves if using. Serve immediately.