Spaghetti And Meatballs Recipe
Original Italian Pie meatballs smothered in our signature marinara sauce and served on a bed of spaghetti.
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Ingredients
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Meatballs
Marinara Sauce
Spaghetti & Finishing
Method
Meatballs
- 1
Soak crumbs
Place the fresh bread crumbs in a medium bowl and pour in the milk. Stir and let sit 5 minutes until the crumbs absorb the milk.
- 2
Mix meatball ingredients
Add the ground beef, ground pork, grated parmesan, minced garlic (2 cloves), chopped parsley, egg, dried oregano, salt and black pepper to the soaked breadcrumbs. Using your hands or a spoon, gently combine until just uniform—do not overwork or the meatballs will be dense.
- 3
Form meatballs
Portion the mixture into even balls about 1 1/4 inches in diameter (roughly 1.5 ounces each) to make 18–20 meatballs. Roll gently between your palms to form smooth spheres.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the meatballs in a single layer (work in batches if necessary). Brown on all sides, turning carefully so they keep their shape, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.
Marinara Sauce
- 5
Sweat aromatics
In a large heavy saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and a pinch of salt and cook until translucent, about 5–6 minutes. Add the minced garlic (4 cloves) and cook 30–45 seconds until fragrant, stirring so it does not brown.
- 6
Build the sauce
Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes, dried basil, dried oregano, sugar, salt, black pepper and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.
- 7
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low so the sauce barely bubbles. Cover partially and simmer for 20–25 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. In the last 2 minutes stir in torn fresh basil leaves if using.
Spaghetti & Finishing
- 8
Cook spaghetti
About 12 minutes into the sauce simmer (so timing ends near the same time), bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add the spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.
- 9
Toss pasta with sauce
Add the drained spaghetti to the skillet or a large serving bowl. Ladle enough marinara and several meatballs over the spaghetti. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen and help the sauce cling to the pasta.
- 10
Serve
Divide spaghetti among 4 warm plates. Top with remaining meatballs and spoon extra sauce over each portion. Sprinkle with grated parmesan and chopped parsley or basil. Serve immediately.