Spaghetti With Meatballs Pasta Recipe

Soak breadcrumbs

In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the crumbs absorb the milk and become pasty.

Mix meatball ingredients

In a large bowl, combine ground meat, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Gently mix with your hands or a spoon until just combined; do not overwork or meatballs will be tough.

Form meatballs

Shape the mixture into evenly sized meatballs about 1 1/4 to 1 1/2 inches in diameter (roughly 20–24 meatballs from 1 lb). Place formed meatballs on a baking sheet or plate.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside. Reserve drippings in the pan.

Sauté aromatics

Reduce heat to medium and add 1 tablespoon olive oil to the skillet with drippings. Add finely chopped onion and sauté until translucent, about 5–6 minutes. Add 3 tsp minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't burn.

Build sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Add red pepper flakes if you want a little heat. Stir to combine and bring the sauce to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Cover partially and simmer gently for 18–22 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F / 71°C for beef) and sauce flavors meld. If sauce becomes too thick, add a splash of water.

Finish sauce

Taste and adjust seasoning with extra salt or pepper if needed. Stir in torn fresh basil leaves (if using) just before removing from heat.

Cook spaghetti

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add drained spaghetti to the skillet with the sauce and meatballs (or return sauce and meatballs to the pot used for pasta). Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and gloss the sauce so it clings to the pasta.

Serve

Divide spaghetti and meatballs among plates or bowls. Sprinkle with grated Parmesan and chopped fresh parsley. Serve hot.