Spaghetti & Meatballs Recipe
Make Spaghetti & Meatballs Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Tomato Sauce
Pasta & To Finish
Method
Meatballs
- 1
Make the panade
In a small bowl combine the breadcrumbs and whole milk; let sit 5 minutes until milk is absorbed and mixture is soft.
- 2
Mix meatball mixture
In a large bowl add ground beef and ground pork. Add the rehydrated breadcrumbs (panade), grated Parmesan, chopped parsley, minced garlic, egg, dried oregano, kosher salt, and black pepper. Using your hands or a fork, gently mix until ingredients are evenly combined. Do not overwork or the meatballs will become dense.
- 3
Portion and shape
Portion the mixture into 1 1/4-inch (about 2 tablespoon) portions to yield ~18-20 meatballs. Roll each portion gently between your palms to form smooth balls; avoid packing them too tightly.
- 4
Brown the meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches so as not to crowd, add meatballs and cook until browned on all sides, about 6–8 minutes total per batch, turning occasionally. They do not need to be fully cooked through. Transfer browned meatballs to a plate lined with paper towels.
Tomato Sauce
- 5
- 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 (if using), salt, black pepper, and red pepper flakes. Stir to combine and bring to a gentle simmer.
- 7
Simmer with meatballs
Carefully add the browned meatballs to the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through and flavors meld. Stir occasionally and spoon sauce over the meatballs. If sauce becomes too thick, add up to 1/2 cup water or reserved pasta water to loosen.
- 8
Finish sauce
Taste and adjust seasoning. Tear in fresh basil leaves (if using) in the last 2 minutes of cooking for brightness.
Pasta & To Finish
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the spaghetti. Cook according to package directions until al dente (typically 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- 10
- 11
