Spaghetti Meatballs Recipe
Spaghetti with handmade beef meatballs in tomato sauce.
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Ingredients
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Pasta
Meatballs
Tomato Sauce
To Finish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the spaghetti and cook according to package instructions until al dente (about 8–10 minutes). Reserve 240 ml (1 cup) of pasta cooking water, then drain the pasta and toss with 1 tablespoon olive oil to prevent sticking. Keep warm.
Meatballs
- 2
Soak crumbs
In a small bowl combine 1 cup bread crumbs and 1 tablespoon milk. Let sit 5 minutes until absorbed.
- 3
Mix meatball ingredients
In a large bowl add 500 g ground beef, the soaked breadcrumbs, 1 beaten egg, 1 tablespoon grated Parmesan, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Gently combine with your hands or a spoon until just combined — avoid overmixing to keep meatballs tender.
- 4
Form meatballs
Portion the mixture into 16 even portions (about 30–35 g each) and roll between your palms into compact balls. Place on a tray lined with parchment.
- 5
Brown meatballs
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Working in batches if necessary, add meatballs and brown on all sides, turning gently, about 6–8 minutes total. They should develop a golden crust but do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.
Tomato Sauce
- 6
Sauté aromatics
In the same pan (wipe out excess oil if there’s too much, leaving about 1 tablespoon) heat 2 tablespoons olive oil over medium heat. Add 1 finely chopped onion and sauté until translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- 7
Build sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add 800 g crushed tomatoes and 120 ml stock; stir to combine. Add 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon sugar (optional), 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer.
- 8
Simmer with meatballs
Return the browned meatballs to the pan, nestling them into the sauce. Reduce heat to low and simmer, uncovered, for 18–22 minutes, turning meatballs once halfway through, until cooked through (internal temperature 71°C/160°F) and sauce has slightly thickened.
To Finish
- 9
Combine pasta and sauce
Add the drained spaghetti to the sauce and meatballs or transfer meatballs and sauce on top of the pasta, as preferred. If the sauce seems thick, add reserved pasta water 2–4 tablespoons at a time to loosen and coat the spaghetti evenly.
- 10
Garnish and serve
Toss gently to combine. Sprinkle torn fresh basil leaves and 1 tablespoon freshly grated Parmesan over the top. Serve immediately, dividing into 4 portions.
