Spaghetti & Meatballs Recipe
Spaghetti & Meatballs is a timeless Italian-American dish featuring tender spaghetti noodles tossed in a rich, savory tomato sauce. The centerpiece is generous, juicy meatballs made from a blend of seasoned ground beef cooked to perfection. This is a hearty meal that combines simple ingredients with bold, satisfying flavors.
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Ingredients
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Meatballs
Tomato Sauce
Pasta & Finishes
Method
Meatballs
Place the fresh breadcrumbs in a small bowl and pour in the milk. Let sit for 5 minutes until absorbed and mixture is soggy.
Mix ingredients
In a large bowl combine the ground beef, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Use your hands or a fork to gently mix until just combined — avoid overmixing to keep meatballs tender.
Form meatballs
Portion the mixture into even 1 1/4- to 1 1/2-inch meatballs (about 1.5 oz each) using a spoon or a small cookie scoop. Roll between your palms to form smooth spheres and place on a rimmed 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 without crowding (work in batches if needed). Brown on all sides, about 2-3 minutes per side, turning gently. They do not need to be cooked through. Transfer browned meatballs to a plate and set aside.
Tomato Sauce
Sauté aromatics
In the same large skillet (wipe out if there is excessive fat, leaving any browned bits), add 2 tablespoons olive oil and heat over medium. Add the diced onion and sauté until translucent, about 5-6 minutes. Add the minced garlic and cook 30-60 seconds until fragrant, stirring to avoid burning.
Build the sauce
Add the tomato paste and cook 1 minute, stirring to deepen its flavor. Pour in the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine.
Simmer with meatballs
Add the browned meatballs to the sauce, nestling them into the tomatoes. Pour in 1/2 cup water or beef broth to loosen the sauce. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 20-25 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temp 160°F/71°C) and sauce has slightly thickened.
Finish sauce
Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if sauce is too acidic. Stir in torn fresh basil, if using, in the last 2 minutes of simmering.
Pasta & Finishes
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the spaghetti and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
Toss pasta with sauce
Add the drained spaghetti to the skillet with sauce and meatballs (if the skillet is too small, transfer sauce and meatballs to the pasta pot). Toss gently to coat the noodles, adding up to the reserved 1/2 cup pasta water as needed to loosen and bring the sauce together. Cook over low heat 1-2 minutes so the pasta absorbs some sauce.