Spaghetti And Meatballs Recipe
Make Spaghetti And Meatballs Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Tomato Sauce
Pasta & Serving
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl combine fresh breadcrumbs and whole milk; let sit 5 minutes until the crumbs absorb the milk and become moist.
- 2
Mix meatball ingredients
In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, 1 1/4 tsp salt, and 1/2 tsp black pepper. Gently mix with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 oz each) using a spoon or ice-cream scoop. Roll gently between your palms to form round balls. You should get about 20–24 meatballs.
- 4
Brown meatballs
Heat 2 tbs olive oil in a large skillet over medium-high heat. Working in batches if needed, add meatballs without overcrowding. Brown on all sides, turning occasionally, about 6–8 minutes total until a deep golden crust forms. They do not need to be fully cooked through. Transfer browned meatballs to a plate lined with paper towel.
Tomato Sauce
- 5
Sweat aromatics
In a large heavy-bottomed saucepan or deep skillet heat 2 tbs extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 3 cloves minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.
- 6
Build the sauce
Add 2 tbs tomato paste to the pan and cook, stirring, 1–2 minutes to caramelize slightly. Pour in the crushed tomatoes (28 oz can), add dried basil, dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar (if using), bay leaf, and red pepper flakes if using. Stir to combine.
- 7
Simmer with meatballs
Bring the sauce to a gentle simmer. Add the browned meatballs to the sauce, nestling them into the liquid. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning the meatballs once halfway through so they cook evenly. This finishes cooking the meatballs and allows flavors to meld.
- 8
Finish sauce
Remove lid and simmer another 5 minutes to slightly thicken. Stir in torn fresh basil and adjust seasoning with additional salt and pepper to taste. If sauce is too thick, thin with a splash of reserved pasta water when combining with spaghetti.
Pasta & Serving
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil; add 1 tbsp salt. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.
- 10
Combine pasta and sauce
Add drained spaghetti to the simmering sauce with meatballs over low heat. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Cook together 1–2 minutes so pasta absorbs a bit of sauce.
- 11
Plate and garnish
Divide spaghetti among 4 plates, placing 4–6 meatballs on each portion. Sprinkle with grated Parmesan (about 2 tbs per plate), and garnish with chopped parsley or basil. Serve immediately.