Spaghetti With Meatballs & Tomato Sauce Recipe

Soak breadcrumbs

In a small bowl, combine the breadcrumbs and whole milk. Let sit 5 minutes until milk is absorbed and mixture is moistened.

Mix meatball ingredients

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, 1.5 tsp salt, and 0.75 tsp black pepper. Using your hands or a fork, gently mix until just combined — do not overwork or meatballs will be dense.

Form meatballs

Portion mixture into evenly sized meatballs about 1 1/4 inch (makes ~18–20 small meatballs). Roll gently between palms to form compact balls and place them on a rimmed tray or plate.

Brown meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When oil is shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, about 6–8 minutes total, turning carefully with tongs. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.

Sweat onion and garlic

In a large deep skillet or Dutch oven, heat 1 tbsp extra-virgin olive oil over medium heat. Add finely chopped onion, season lightly with a pinch of salt, and cook until soft and translucent, 6–8 minutes. Add 3 cloves minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't brown.

Deglaze

If using, add 1/2 cup red wine to the pan to deglaze, scraping up any browned bits from the bottom. Simmer 2–3 minutes until the wine reduces slightly.

Build sauce

Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes and 1/2 cup stock, then add 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine.

Simmer with meatballs

Gently nestle the browned meatballs into the simmering sauce. Reduce heat to low, partially cover, and simmer for 20–25 minutes, turning the meatballs once halfway through, until meatballs are cooked through (internal temp 160°F / 71°C) and sauce has thickened slightly.

Finish sauce

Taste and adjust seasoning with more salt or sugar if needed. Stir in fresh basil leaves just before serving.

Cook spaghetti

Bring a large pot of water to a rolling boil and 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 the pasta cooking water, then drain the spaghetti.

Combine pasta and sauce

Add drained spaghetti to the skillet or Dutch oven with the sauce and meatballs. 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 pasta.

Serve

Divide spaghetti and meatballs among 4 plates (snack size: divide into 2 larger portions or as desired). Top with 1/4 cup grated Parmesan (total) and additional chopped parsley or basil if desired. Serve hot.