Pasta With Meatballs Recipe

Soak breadcrumbs

In a small bowl, combine the fresh breadcrumbs and milk. Let sit for 5 minutes until milk is absorbed and mixture is softened.

Mix meatball mixture

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a spoon, gently combine until just incorporated — do not overwork (about 30–40 seconds).

Form meatballs

Portion mixture into 1 1/4-inch (about 1.5 oz) meatballs using an ice cream scoop or tablespoon. You should get about 18–22 meatballs. Place formed meatballs on a baking sheet or plate.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning gently, about 6–8 minutes total. They do not need to be cooked through. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In the same skillet (wipe out if too dark) or a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt and cook until softened and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, sugar (if using), dried basil, dried oregano, red pepper flakes (if using), salt and black pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 18–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Stir occasionally and spoon sauce over meatballs as they cook. Taste and adjust seasoning; stir in torn fresh basil during final minute if using.

Cook pasta

Bring a large pot of water to a vigorous boil. Add 1 tablespoon salt. Add 12 oz spaghetti (or pasta of choice) and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add drained pasta to the skillet with marinara and meatballs (or transfer sauce to the pasta pot). Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen and coat the pasta, about 1–2 minutes, until pasta is evenly sauced.

Serve

Divide pasta and meatballs among 4 plates. Spoon extra sauce over the top. Sprinkle each serving with grated Parmesan cheese and chopped fresh parsley or basil. Serve immediately.