Spaghetti & Meatballs Recipe
Make Spaghetti & Meatballs Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Sauce
Pasta & To Serve
Method
Meatballs
- 1
Soak breadcrumbs
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed and the crumbs are moistened.
- 2
Combine meatball ingredients
In a large bowl combine ground beef, ground pork, soaked breadcrumbs (including any remaining milk), egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1.25 tsp salt, and 1/2 tsp black pepper. Using your hands or a spoon, mix gently until just combined. Avoid overworking so meatballs stay tender.
- 3
Portion meatballs
Form the mixture into 18 evenly sized meatballs (about 1 1/4 inches diameter, roughly 1.25 oz each). Place them on a rimmed baking sheet or plate. Refrigerate for 10 minutes if mixture feels very soft — this helps them hold shape.
- 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). Cook 2–3 minutes per side, turning gently with tongs, until a golden-brown crust forms. They do not need to be cooked through. Transfer browned meatballs to a plate lined with paper towel.
Sauce
- 5
Sweat aromatics
In a deep skillet or Dutch oven, heat 2 tbsp extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 6–8 minutes. Stir in 3 tsp minced garlic and cook 30–45 seconds until fragrant, careful not to brown.
- 6
Build the sauce
Add 2 tbsp tomato paste to the pan and cook 1–2 minutes, stirring to caramelize slightly. Pour in the 28 oz crushed tomatoes, stir to combine, then add 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp sugar (if using), and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer.
- 7
Simmer with meatballs
Gently nestle the browned meatballs into the simmering sauce. Cover partially and simmer over low heat for 18–22 minutes, turning meatballs once halfway through so they cook evenly. Check an internal temperature of meatballs if desired — they should reach 160°F (71°C) for beef/pork blend. If sauce thickens too much, add up to 1/4 cup water.
- 8
Finish sauce
Taste and adjust seasoning with more salt, pepper, or a pinch of sugar. Stir in torn fresh basil leaves (optional) just before serving.
Pasta & To Serve
- 9
Cook spaghetti
While the sauce simmers with meatballs, bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook 12 oz spaghetti according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- 10
Combine pasta and sauce
Add the drained spaghetti to the sauce and meatballs or place spaghetti on plates and spoon sauce and meatballs over. If the sauce seems tight, stir in up to 1/2 cup reserved pasta water a few tablespoons at a time until the desired consistency is reached. Toss gently to coat the pasta.
- 11
Serve
Divide among 4 plates, sprinkle each with about 2 tbsp grated Parmesan and a little chopped fresh parsley. Serve immediately.