Spaghetti & Meatballs Recipe
slow cooked house made meatballs, house-made signature tomato sauce, herbed ricotta, grana padano, fresh basil
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
Signature Tomato Sauce
Herbed Ricotta
Pasta & Garnish
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the 3 tablespoons fresh breadcrumbs with 3 tablespoons whole milk. Let sit for 5 minutes until the crumbs absorb the milk.
- 2
Mix meatball ingredients
In a large bowl, add 1 lb ground beef, 1/2 lb ground pork, the soaked breadcrumbs, 1 beaten egg, 1/4 cup grated Parmigiano-Reggiano or Grana Padano, 2 tablespoons chopped parsley, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Gently combine with your hands or a fork until just mixed — avoid overworking to keep meatballs tender.
- 3
Portion and shape
Portion the mixture into 12 equal portions (about 2 ounces / 55 g each). Roll gently between your palms to form smooth balls. Place on a baking sheet lined with parchment.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When shimmering, add meatballs in a single layer (work in batches if needed). Brown on all sides, turning carefully, about 6–8 minutes total. They do not need to be fully cooked through — just a good golden crust. Transfer browned meatballs to a plate.
Signature Tomato Sauce
- 5
- 6
Build sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes, 1/2 cup low-sodium stock, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon granulated sugar (optional), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine.
- 7
Add meatballs and simmer
Gently nestle the browned meatballs into the sauce. Bring to a gentle simmer, then lower heat so the sauce barely bubbles. Cover partially and simmer for 30–35 minutes, turning meatballs once halfway through so they cook evenly and absorb sauce flavor. The internal temperature of meatballs should reach 160°F (71°C).
- 8
Finish sauce
Taste and adjust seasoning as needed. Stir in the torn fresh basil leaves in the last 2 minutes of cooking. If sauce is too thin, simmer uncovered 3–5 minutes to reduce; if too thick, add up to 2 tablespoons water or stock.
Herbed Ricotta
- 9
Combine ricotta
While the sauce simmers, combine 1/2 cup whole-milk ricotta, 2 tablespoons finely grated Grana Padano, 1 tablespoon chopped parsley, 1 tablespoon chopped basil, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl. Stir until smooth. Refrigerate until ready to serve.
Pasta & Finish
- 10
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz dried spaghetti and cook until just shy of al dente (follow package minus 1 minute), usually 8–10 minutes. Reserve 1 cup pasta cooking water, then drain the spaghetti.
- 11
Toss pasta with sauce
Return the drained spaghetti to the pot off heat. Add 1 teaspoon extra-virgin olive oil and about 1 cup of the warm tomato sauce (or enough to coat), tossing to combine. Add a few tablespoons of reserved pasta water as needed to loosen and help the sauce cling to the pasta.
- 12
Assemble plates
Divide the sauced spaghetti among 4 plates. Place 3 slow-cooked meatballs on each portion and spoon extra sauce over the top. Add a dollop (about 1 tablespoon) of herbed ricotta onto each plate, or pass on the side.
- 13
Garnish and serve
Sprinkle each plate with about 1 tablespoon (total 1/4 cup) grated Grana Padano and tuck torn fresh basil leaves on top. Serve immediately.