Spaghetti & Meatballs Recipe

Prepare breadcrumb soak

Place the fresh breadcrumbs in a small bowl and stir in 1 tablespoon whole milk. Let sit 5 minutes until absorbed.

Mix meatball mixture

In a large bowl combine the ground beef, soaked breadcrumbs, 1 beaten egg, 1 tablespoon grated Parmesan, chopped parsley, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Gently mix with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.

Shape meatballs

Form the mixture into evenly sized meatballs, about 1 1/4 inch (roughly 20–24 meatballs depending on exact size). Place them on a tray or plate.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 2–3 minutes per side. They do not need to be cooked through; transfer browned meatballs to a plate and reserve drippings in the pan.

Sauté aromatics

In the same large skillet (or a separate medium saucepan) add 1 tablespoon extra-virgin olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5–6 minutes. Add the 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, 1 cup water or red wine, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Stir to combine.

Simmer with meatballs

Bring sauce to a gentle simmer, then carefully add the browned meatballs into the sauce. Partially cover and simmer over low heat for 20–25 minutes, stirring occasionally, until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened. If using fresh basil, tear and stir in the leaves in the last 2 minutes of cooking.

Cook spaghetti

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz dried spaghetti and cook according to package time until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add the drained spaghetti to the skillet with the marinara and meatballs (or transfer sauce into the pasta pot). Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce so it clings to the pasta.

Serve

Divide pasta and meatballs among plates or bowls. Garnish with 1 tablespoon grated Parmesan and chopped parsley or basil. Offer extra Parmesan and red pepper flakes at the table.