Spaghetti & Meatballs Recipe

Make the mixture

In a large bowl, combine the ground beef and ground pork. In a small bowl, soak the breadcrumbs in milk for 3–4 minutes until softened, then add to the meat. Add the egg, grated Romano, minced garlic, chopped parsley, 1.5 tsp kosher salt, and 1 tsp black pepper. Gently mix with your hands or a spoon until just combined—do not overwork or the meatballs will be dense.

Portion the meatballs into even pieces (about 1.5 ounces each) and roll into smooth balls. You should get roughly 18–20 meatballs.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the meatballs on all sides until deeply golden (about 6–8 minutes). They do not need to be fully cooked through — just browned. Transfer browned meatballs to a plate lined with paper towel.

In a large heavy-bottomed saucepan or deep skillet, warm 2 tbsp extra-virgin olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add 4 tsp minced garlic and cook for 30–45 seconds until fragrant but not browned.

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize and remove raw flavor.

Add the 28 oz crushed tomatoes, 1/2 cup water or broth, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp sugar, 1 tsp Kosher salt and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.

Carefully nestle the browned meatballs into the sauce, spooning sauce over them so they are partially submerged. Reduce heat to low, cover slightly (lid ajar) and simmer gently for 18–22 minutes, until meatballs are cooked through (internal temp 160°F/71°C) and sauce has slightly thickened.

Stir in chiffonaded fresh basil leaves during the last 2 minutes of cooking. Taste the sauce and adjust seasoning with salt, pepper, or a pinch more sugar if needed.

Bring a large pot of water to a rolling boil. Add 1 tbsp Kosher salt. Cook 12 oz dried spaghetti according to package instructions for al dente (typically 8–10 minutes). Reserve 1/2 cup of the pasta cooking water before draining.

Drain the spaghetti and add it to the skillet with the sauce and meatballs. Toss gently to combine, adding up to the reserved 1/2 cup pasta water as needed to loosen the sauce and coat the pasta evenly. Cook together 1–2 minutes so flavors marry.

Preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high heat for stovetop toasting.

Brush both sides of focaccia slices with 2 tbsp olive oil. Place on a baking sheet and toast in the oven until golden and crisp at the edges, about 6–8 minutes (flip and toast an additional 2–3 minutes if desired). For stovetop, toast 2–3 minutes per side in a skillet until golden.

Rub the warm toasted focaccia lightly with the cut side of the halved garlic clove, then sprinkle with 1/2 tsp flaky sea salt. Keep warm.

Divide the sauced spaghetti and meatballs among 4 plates (or family-style on a large platter). Shave or scatter 3/4 cup three-blend Parmesan over the top of each portion.

Garnish with fresh basil leaves and a few grinds of black pepper. Serve immediately with toasted focaccia on the side.