Spaghetti & Meatballs Recipe
Make Spaghetti & Meatballs Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Sauce
Pasta & Finish
Method
Meatballs
- 1
Prepare breadcrumbs
Place the fresh breadcrumbs in a large bowl and pour the whole milk over them. Let sit 5 minutes until milk is absorbed.
- 2
Mix meatball ingredients
Add ground beef, ground pork, eggs, grated Parmesan, minced garlic, chopped parsley, dried oregano, dried basil, kosher salt, and black pepper to the soaked breadcrumbs. Gently combine with your hands or a fork until just incorporated—do not overwork or meatballs will be dense.
- 3
Form meatballs
Portion mixture into 1 1/4–1 1/2 inch meatballs (roughly 2 ounces each) using a scoop or scale. Place formed meatballs on a rimmed baking sheet lined with parchment. Refrigerate 15–30 minutes to help them hold shape (optional but recommended for catering volume).
- 4
Sear meatballs
Heat a large skillet or braiser over medium-high heat and add 3 tbsp olive oil. Working in batches to avoid crowding, sear meatballs 2–3 minutes per side until a deep brown crust forms. They will not be fully cooked inside—transfer seared meatballs to a plate while you finish the batch. Wipe out excess fat if pan becomes too crowded.
Sauce
- 5
- 6
Build the sauce
Stir in the tomato paste and cook 1–2 minutes to caramelize. Add crushed tomatoes, stock, dried oregano, dried basil, crushed red pepper flakes, sugar (if using), salt, black pepper, and bay leaves. Stir to combine and bring mixture to a gentle simmer.
- 7
Simmer with meatballs
Carefully add seared meatballs to the simmering sauce in a single layer. Reduce heat to low so the sauce barely bubbles. Cover partially and simmer gently 25–35 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has deepened in flavor.
- 8
Finish sauce
Remove bay leaves. Stir in torn fresh basil leaves and adjust seasoning with additional salt, pepper, or a pinch more sugar if the sauce is too acidic. Keep sauce warm on the lowest heat setting for serving; if making ahead, cool and refrigerate, then rewarm gently before service.
Pasta & Finish
- 9
Cook pasta
Bring a large stockpot of water to a rolling boil. Add 3 tbsp salt. Add spaghetti and cook until al dente according to package directions (typically 9–11 minutes) stirring occasionally to prevent sticking. Reserve 1 cup of pasta cooking water before draining.
- 10
Combine pasta and sauce (service option A: composed plates)
If serving plated portions, toss drained spaghetti with several ladlefuls of sauce in a large mixing pan over low heat, adding reserved pasta water 1/4 cup at a time as needed to loosen and coat the pasta. Divide pasta among serving trays or plates, top with meatballs and additional sauce, sprinkle with grated Parmesan and chopped parsley.
- 11
Combine pasta and sauce (service option B: buffet/catering)
For buffet or catering pans, spread a thin layer of sauce on the bottom of hotel pans, add cooked spaghetti, toss lightly with sauce and a little reserved pasta water to coat. Nestle meatballs into the sauce and pasta, ladle remaining sauce over top, cover and hold at 140°F (60°C) maximum for safe hot-holding. Garnish with grated Parmesan and chopped parsley prior to service.
- 12
Final checks
Taste and adjust final seasoning. If sauce needs more gloss, stir in 1–2 tbsp olive oil. Serve immediately or keep warm for service; refrigerate leftovers promptly within 2 hours.