Our Famous Spaghetti & Meatballs Recipe

Prepare pan and ingredients

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat. In a small bowl, soak breadcrumbs with the 3 tablespoons milk and let stand 2–3 minutes until absorbed.

Mix meatball mixture

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into roughly 1 1/4–1 1/2 inch (about 1.5 ounce) meatballs. Roll between palms to make uniform spheres. You should get about 20–24 meatballs.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add meatballs without crowding and brown on all sides, about 2–3 minutes per side. They do not need to be cooked through — just a good golden crust. Transfer browned meatballs to the prepared baking sheet.

Finish in oven (optional)

Place tray of browned meatballs in the preheated oven for 8–10 minutes to finish cooking through and set. Remove and keep warm. (If you prefer, you may finish cooking meatballs directly in the sauce in the next step; see sauce directions.)

Sauté aromatics

In a deep skillet or Dutch oven heat 1 tablespoon extra-virgin olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 5–6 minutes. Add 3 teaspoons minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to remove raw edge. Add the 28 oz crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (if using). Stir to combine and bring to a gentle simmer.

Simmer and finish

Reduce heat to low and let sauce simmer gently for 12–15 minutes, stirring occasionally, to develop flavor. Taste and adjust seasoning. If using, tear and stir in fresh basil leaves just before adding meatballs.

Combine meatballs and sauce

If you finished meatballs in the oven, add them to the simmering sauce, nestling them into the sauce. Simmer together 8–10 minutes so flavors meld and meatballs are fully cooked. (If you did not oven-finish, add browned meatballs to sauce and simmer covered for 12–15 minutes.)

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the 12 oz dried spaghetti. Cook according to package directions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve pasta water & drain

Before draining, scoop out and reserve 1/2 cup of the pasta cooking water. Drain the spaghetti in a colander.

Toss pasta with 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. Cook together 1–2 minutes so the pasta absorbs some sauce.

Serve

Divide spaghetti among warm plates, placing meatballs on top or mixed through. Garnish with 1/4 cup grated Parmesan, chopped parsley, and sprinkle crushed red pepper flakes if desired. Serve immediately.