Spaghetti And Meatballs Recipe

Prep and mix

In a large bowl combine breadcrumbs and milk; let soak 5 minutes until moistened. Add ground beef, ground pork, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, 1 1/4 tsp salt, and 3/4 tsp black pepper. Using clean hands or a fork, gently mix until just combined — avoid overworking to keep meatballs tender.

Shape

Portion the mixture into 1 1/4-inch (about 1.5 oz) balls using a scoop or spoon to yield about 18–20 meatballs. Place on a tray or plate lined with parchment.

Brown

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer (work in batches if necessary) and brown on all sides, turning gently with tongs or a spatula, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate and reserve skillet drippings.

Sauté aromatics

Lower heat to medium and add 2 tbsp extra-virgin olive oil to the same skillet (or use a separate large saucepan). Add the diced onion and a pinch of salt and cook, stirring, until translucent, about 5–6 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar (optional), 1 bay leaf and 1/4 tsp red pepper flakes (if using). Stir to combine and bring sauce to a gentle simmer.

Finish with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, partially cover, and simmer gently for 20–25 minutes, turning meatballs once midway, until meatballs are cooked through (internal temperature ~160°F/71°C) and sauce has slightly thickened. Taste and adjust salt and pepper. Remove and discard bay leaf.

Cook spaghetti

About 12 minutes before the meatballs are done, bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz spaghetti and cook according to package al dente time (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain the spaghetti.

Combine pasta and sauce

Add the drained spaghetti to the skillet with sauce and meatballs (or transfer sauce and meatballs to the pasta pot). Toss gently to coat. If the sauce seems tight, add up to reserved 1/2 cup pasta water, a few tablespoons at a time, until you reach a silky consistency. Stir in 1 tbsp olive oil and chopped fresh basil, if using.

Serve

Divide spaghetti and meatballs among plates. Sprinkle with grated Parmesan and an extra drizzle of olive oil if desired. Serve immediately.