Spaghetti & Meatballs Recipe

Prepare breadcrumb soak

In a small bowl combine the breadcrumbs and milk and let sit for 5 minutes until moistened.

Mix meatball ingredients

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

Form meatballs

Portion the mixture into 1 1/4 inch (about 2-tablespoon) meatballs — you should get around 18–20. Roll each between your palms to form smooth balls; if mixture is sticky, wet your hands lightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in a single layer (in two batches if necessary), add meatballs and cook, turning occasionally, until well browned on all sides, about 6–8 minutes total. Meatballs do not need to be fully cooked through at this stage. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In the same skillet (wipe out if there is excessive fat, leaving about 1 tablespoon) add 1 tablespoon extra-virgin olive oil and heat over medium. Add the diced onion and sauté until translucent, 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in the tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and 1/2 cup water or broth. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully add the browned meatballs to the simmering sauce, nestling them into the sauce so they're partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has slightly thickened. Stir gently occasionally to prevent sticking.

Cook spaghetti

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

Combine pasta and sauce

Add drained spaghetti to the skillet with the sauce and meatballs (or transfer sauce to the drained pasta pot). Toss gently to combine, adding up to the reserved 1/2 cup pasta water a few tablespoons at a time as needed to loosen and coat the pasta.

Serve

Divide spaghetti and meatballs among plates. Sprinkle with grated Parmesan and chopped basil or parsley. Serve hot.