Spaghetti & Meatballs Recipe
Make Spaghetti & Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Sauce
Pasta & To Serve
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the breadcrumbs and milk. Let sit 5 minutes until milk is absorbed and mixture is moistened.
- 2
Mix meatball ingredients
In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, salt, and black pepper. Gently mix with your hands or a fork until just combined; avoid overmixing to keep meatballs tender.
- 3
Form meatballs
Using slightly damp hands or a small ice cream scoop, portion the mixture into 1 1/4-inch (about 1.5 oz) meatballs. You should get approximately 20–24 meatballs depending on size. Arrange on a tray or plate.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Cook 2–3 minutes per side, turning carefully, until nicely browned but not cooked through. Transfer browned meatballs to a plate and set aside. Leave any fond (browned bits) in the pan for the sauce.
Sauce
- 5
Sweat aromatics
In the same skillet (wipe out if burned, otherwise keep fond), add 1 tablespoon olive oil and set heat to medium. Add finely chopped onion and a pinch of salt. Cook, stirring occasionally, until onion is softened and translucent, about 5–7 minutes. Add 3 cloves minced garlic and cook 30–60 seconds until fragrant, careful not to brown.
- 6
Build the sauce
Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine.
- 7
Simmer with meatballs
Pour in 1/2 cup water or chicken broth and bring sauce to a gentle simmer. Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 18–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and flavors meld. If sauce thickens too much, add a splash of water.
- 8
Finish sauce
Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar. Stir in fresh basil leaves in the last 2 minutes of cooking. Keep warm until ready to serve.
Pasta & To Serve
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil; add 1 tablespoon salt. Add spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.
- 10
Combine pasta and sauce (optional)
For a cohesive dish, add drained spaghetti to the skillet with the sauce and meatballs over low heat. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce and help it adhere to the pasta. Heat 1–2 minutes until everything is warmed through.
- 11
Plate and garnish
Divide spaghetti among 4 plates or bowls. Spoon meatballs and sauce over the pasta. Sprinkle with grated Parmesan, garnish with fresh basil leaves, and drizzle a little extra-virgin olive oil if desired. Serve immediately.