Spaghetti Meatballs Recipe
Make Spaghetti Meatballs 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
Sauce
Pasta & To Finish
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl combine the fresh breadcrumbs and whole milk. Stir and let sit 5 minutes until the breadcrumbs have absorbed the milk.
- 2
Mix meatball ingredients
In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1.5 tsp salt and 0.75 tsp black pepper. Using your hands or a fork, gently combine until just incorporated — do not overwork or the meatballs will be dense.
- 3
Form meatballs
Portion the mixture into 1 1/4-inch (about 2 tablespoon) portions to yield roughly 18–20 meatballs. Roll gently between your palms to form smooth balls; avoid compressing them tightly.
- 4
Brown meatballs
Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning gently, about 6–8 minutes total. They do not need to be fully cooked through — just nicely browned. Transfer browned meatballs to a plate lined with paper towels.
Sauce
- 5
Sweat aromatics
In a heavy-bottomed saucepan or deep skillet, heat 2 tbsp extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 3 tsp minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
- 6
Add tomatoes
Stir in the tomato paste and cook 1 minute to develop flavor. Add the crushed tomatoes, sugar, dried basil, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and the bay leaf. Bring the sauce to a gentle simmer.
- 7
Simmer with meatballs
Carefully add the browned meatballs to the simmering sauce. Reduce heat to low so the sauce barely simmers. Cover partially and simmer gently for 20–25 minutes, turning the meatballs once halfway through, until the meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has thickened. If sauce becomes too thick, add up to 1/2 cup water or reserved pasta water.
- 8
Finish sauce
Taste and adjust seasoning with additional salt, pepper or a pinch more sugar if needed. Stir in fresh basil leaves about 2 minutes before turning off the heat to release their aroma, then remove the bay leaf.
Pasta & To Finish
- 9
Cook spaghetti
Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook according to package directions until al dente (typically 8–10 minutes). Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta.
- 10
Combine pasta and sauce
Add the drained spaghetti to the skillet with the sauce and meatballs (if your skillet is too small, transfer sauce + meatballs to the pasta pot). Toss gently to coat, adding reserved pasta water a little at a time as needed to loosen and help the sauce adhere, about 1–2 tbsp at a time.
- 11
Plate and serve
Divide spaghetti and meatballs among 4 plates. Sprinkle each serving with grated Parmesan, chopped parsley and a pinch of red pepper flakes if using. Serve immediately.