Spaghetti And Meatballs Recipe
Make Spaghetti And 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 & Garnish
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the plain breadcrumbs and whole milk. Stir and let soak 5 minutes until moistened.
- 2
Mix meatball ingredients
In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, salt, black pepper, and dried oregano. Using clean hands or a fork, gently mix until just combined; avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion the mixture into roughly 1 1/4-inch (about 1.5 oz) portions to make about 18–20 meatballs. Roll each portion gently between your palms to form a compact ball; do not compress too tightly.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning carefully with tongs, about 6–8 minutes total. They do not need to be fully cooked through — just nicely browned. Transfer browned meatballs to a plate lined with paper towels.
Tomato Sauce
- 5
Sauté aromatics
In a large, deep skillet or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and slightly softened, about 5–7 minutes. Add the 3 cloves minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.
- 6
Add tomato base
Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine.
- 7
Simmer with meatballs
Bring sauce to a gentle simmer. Carefully add the browned meatballs to the sauce, nestling them into the liquid. Reduce heat to low, partially cover, and simmer gently for 18–22 minutes, stirring occasionally and spooning sauce over the meatballs so they cook through and absorb flavor. If sauce reduces too much, add up to 1/2 cup water or reserved pasta water.
- 8
Finish sauce
Taste and adjust seasoning. Stir in fresh basil leaves (if using) in the last 2 minutes of simmering.
Pasta & Finish
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz spaghetti and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water before draining.
- 10
Combine pasta and sauce
Add the drained spaghetti to the skillet or place sauce and meatballs on top of the drained pasta. Toss gently to combine, adding up to the reserved pasta water, a tablespoon at a time, to loosen and coat the pasta until silky and the desired consistency is reached.
- 11
Serve
Divide spaghetti and meatballs among plates or a serving platter. Sprinkle with grated Parmesan and chopped fresh parsley. Drizzle a teaspoon of extra-virgin olive oil over each serving if desired. Serve immediately.