Spaghetti & Meatballs Recipe
Make Spaghetti & Meatballs Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Sauce
Pasta & Finishing
Method
Meatballs
- 1
Prepare soaking crumbs
Place the bread crumbs in a small bowl and pour the milk over them. Stir and let sit 3–5 minutes until the crumbs absorb the milk and become soft.
- 2
Mix meatball ingredients
In a large bowl combine the ground beef, ground pork, soaked breadcrumbs (including any excess milk), grated Parmesan, chopped parsley, minced garlic, egg, salt, black pepper, and dried oregano. Use clean hands or a fork to gently mix until just combined — avoid overworking the meat.
- 3
Form meatballs
With slightly damp hands, portion the mixture into 1 1/4-inch (about 1.5 ounce) meatballs, yielding roughly 20–24 meatballs. Place formed meatballs on a baking sheet or plate, spaced so they don't touch.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, 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.
Sauce
- 5
Sauté aromatics
Heat 2 tablespoons olive oil in a large saucepan or deep skillet over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 6
Build sauce
Stir in the tomato paste and cook 1–2 minutes to deepen its flavor. Add the crushed tomatoes, diced tomatoes, broth, dried basil, dried oregano, bay leaf, sugar (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer.
- 7
Simmer with meatballs
Carefully add the browned meatballs to the simmering sauce, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes so the meatballs cook through and absorb sauce flavor. Stir occasionally, spooning sauce over meatballs. If the sauce thickens too much, add up to 1/2 cup water or broth to reach desired consistency.
- 8
Finish sauce
Taste and adjust seasoning with salt and pepper. Remove and discard the bay leaf. If you prefer a smoother sauce, mash a few spoonfuls against the pan or use an immersion blender briefly (optional).
Pasta & Finishing
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the 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.
- 10
Combine pasta and sauce
Add the drained spaghetti to the pan with sauce and meatballs (or transfer sauce and meatballs to the drained pasta pot). Toss gently to coat the pasta, adding reserved pasta water a few tablespoons at a time as needed to loosen and marry the sauce (use up to the reserved 1/2 cup). Cook together 1–2 minutes so flavors meld.
- 11
Serve
Divide spaghetti and meatballs among plates. Garnish with torn fresh basil leaves if using and sprinkle with grated Parmesan. Serve immediately.