Spaghetti & Meatballs Recipe
Make Spaghetti & Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Tomato Sauce
Pasta & To Serve
Method
Meatballs
- 1
Prep the binder
In a small bowl combine the breadcrumbs and milk; stir and let sit 5 minutes until the crumbs absorb the milk and soften.
- 2
Mix meatball ingredients
In a large bowl add ground beef, ground pork, softened breadcrumb mixture, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 1/2 tsp Kosher salt, and 1/2 tsp black pepper. Using your hands or a fork, gently mix until just combined — avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 oz each) using a cookie scoop or spoons. Roll gently between your palms to form smooth balls. Place on a rimmed baking sheet or tray while you heat the pan.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 2–3 minutes per side. They do not need to be cooked through — just nicely browned. Transfer browned meatballs to a plate lined with paper towels or directly into the simmering sauce (next section) when ready.
Tomato Sauce
- 5
Sweat the aromatics
In a large, heavy-bottomed saucepan or deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 3 tsp minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.
- 6
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add the crushed tomatoes, 1/2 cup water or broth, dried basil, dried oregano, 1 tsp Kosher salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Add the bay leaf and stir to combine. Bring the sauce to a gentle simmer.
- 7
Simmer with meatballs
If you browned meatballs separately, add them now to the simmering sauce, nestling them into the sauce so they are mostly submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning meatballs once halfway through, until cooked through (internal temp ~160°F / 71°C) and the sauce has slightly thickened. If you prefer, you can simmer uncovered for a bit longer to reduce more.
- 8
Finish sauce
Taste and adjust seasoning with salt and pepper as needed. Remove and discard the bay leaf. Stir in torn fresh basil leaves if using, and keep sauce warm while you cook the pasta.
Pasta & To Serve
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon Kosher salt. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water before draining.
- 10
Combine pasta and sauce
Add drained spaghetti to the sauce and meatballs (or transfer meatballs and sauce to the pasta pot). Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen and silky the sauce. Cook together over low heat for 1–2 minutes so flavors marry.
- 11