Spaghetti, Meatballs & Cheesy Garlic Bread Recipe
Make Spaghetti, Meatballs & Cheesy Garlic Bread Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Marinara Sauce
Spaghetti
Cheesy Garlic Bread
To Finish / Garnish
Method
Meatballs
- 1
Prep meatball mix
In a large bowl combine ground beef, pork sausage, egg, breadcrumbs, milk, 1/4 cup grated Parmesan, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Gently mix with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.
- 2
Form meatballs
Portion mixture into even pieces (about 1 1/4 inch / 2 tablespoons each) and roll gently between your palms to form roughly 18–20 meatballs. Place on a tray or plate.
- 3
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches so as not to crowd the pan, brown meatballs on all sides for 4–5 minutes until a deep golden crust forms (they will not be fully cooked through). Transfer browned meatballs to a plate and set aside. Reserve any fond in the pan for the sauce.
Marinara Sauce
- 4
- 5
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar (optional), and 1/4 tsp red pepper flakes if using. Scrape up any browned bits from the skillet bottom to incorporate flavor.
- 6
Simmer with meatballs
Bring sauce to a gentle simmer, then carefully nestle the browned meatballs into the sauce. Reduce heat to low, cover partially, and simmer 20–25 minutes until meatballs are cooked through (internal temp ~160°F/71°C) and sauce has slightly thickened. Stir gently occasionally to prevent sticking. If sauce becomes too thick, add up to 1/2 cup reserved pasta water later to thin.
- 7
Finish sauce
Stir in torn fresh basil (2 tbsp) in the last minute of cooking. Taste and adjust seasoning with additional salt or pepper as needed.
Spaghetti
- 8
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz dried spaghetti and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.
- 9
Toss with sauce
Add drained spaghetti to the skillet with the simmered sauce and meatballs (or transfer sauce and meatballs to the pasta pot). Toss gently to coat; if the sauce is too thick, add reserved pasta water, a tablespoon at a time, until desired consistency is reached.
Cheesy Garlic Bread
- 10
Prepare garlic butter
Preheat oven to 400°F (200°C). Slice the French bread horizontally in half lengthwise. In a small bowl, mix 6 tbsp softened butter, 2 tbsp minced garlic, 2 tbsp chopped parsley, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
- 11
- 12
Bake
Place the assembled bread on a baking sheet and bake in the preheated oven 8–10 minutes until cheese is melted and bubbling. For a golden top, switch to broil on high for 1–2 minutes — watch closely to prevent burning. Remove from oven and let rest 2 minutes, then slice into serving pieces.
To Finish / Serve
- 13
Plate and garnish
Divide spaghetti among 4 plates, top with meatballs and extra spoonfuls of marinara. Sprinkle each plate with extra grated Parmesan (about 1 tbsp each) and a pinch of chopped parsley. Serve cheesy garlic bread on the side.
- 14
Storage
Store leftover sauce and meatballs in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or in the microwave until warmed through.