A mountainous serving of spaghetti Bolognese, topped with three meatballs, cheddar, and Parmesan.

In a small bowl, soak the breadcrumbs in the milk for 5 minutes. In a large mixing bowl combine ground beef, ground pork, soaked breadcrumbs (including any leftover milk), egg, 1/4 cup grated Parmesan, minced garlic (2 tsp), 1/4 cup finely chopped onion, chopped parsley, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Prepare and mix

Portion the mixture into three equal large meatballs (about 4–5 oz each) to match the menu description. Shape them into tight spheres, smoothing seams to help them hold together while cooking.

Form meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the meatballs and brown on all sides, turning carefully so they keep their shape, about 3–4 minutes per side. They do not need to be fully cooked through at this stage. Remove browned meatballs to a plate and reserve.

Brown meatballs

In a heavy-bottomed saucepan or deep skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 1 cup finely chopped onion, 1/2 cup chopped carrot, and 1/2 cup chopped celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Sweat aromatics

Add 1/2 pound ground beef to the pan. Break it up with a spoon and cook until browned and any moisture evaporates, about 5–6 minutes.

Brown beef

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. If using, pour in 1/2 cup red wine to deglaze the pan, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add the crushed tomatoes (28 oz), 1/2 cup beef broth, 1 tsp dried oregano, 1 tsp dried basil, bay leaf, 1 tsp salt and 1/2 tsp black pepper. Stir to combine.

Deglaze and build sauce

Bring sauce to a gentle simmer, then nestle the browned meatballs into the sauce. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes, turning the meatballs once halfway through so they cook evenly. The meatballs should reach an internal temperature of 160°F (71°C) and the sauce will thicken slightly. Taste and adjust seasoning; remove bay leaf before serving.

Simmer with meatballs

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta.

Cook spaghetti

Return drained spaghetti to the pot or a wide skillet over low heat. Add about 1 to 1 1/2 cups of the Bolognese sauce (reserve extra for plating) and toss to combine, adding a splash of reserved pasta water as needed to loosen and coat the noodles, about 1–2 minutes.

Finish pasta with sauce

Heap a mountainous serving of sauced spaghetti onto each plate. Top with three meatballs per serving, spooning additional sauce over them. Sprinkle 3/4 cup shredded sharp cheddar evenly over the hot pasta so it melts slightly, then dust with 1/2 cup grated Parmesan. Garnish with fresh basil leaves and a pinch (1/4 tsp) of red pepper flakes if using.

Plate and top

ground beef (80/20)

ground pork

fresh breadcrumbs

whole milk

large egg

grated Parmesan

minced garlic

finely chopped onion

fresh parsley, chopped

smoked paprika

salt

black pepper

olive oil (for frying)

olive oil

butter

finely chopped carrot

finely chopped celery

ground beef

tomato paste

crushed tomatoes

beef broth

dried oregano

dried basil

red wine (optional)

bay leaf

spaghetti

salt (for pasta water)

sharp cheddar, shredded

fresh basil leaves (optional)

red pepper flakes (optional)

Smoky Mountain Spaghetti & Meatballs

Make Smoky Mountain Spaghetti & Meatballs Recipe in just 1h 25m. A mountainous serving of spaghetti Bolognese, topped with three meatballs, cheddar, and Parmesan.

Smoky Mountain Spaghetti & Meatballs Recipe

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