Spaghetti and Meatballs Recipe

Imagine twirling your fork around a mountain of tender pasta, scooping up luscious tomato sauce adorned with plump, succulent meatballs — there’s just something magical about Spaghetti and Meatballs. This dish is pure comfort food, a loving blend of savory meats, aromatic herbs, and perfectly cooked pasta that always brings everyone together at the table. Whether you’re feeding a busy family or having friends over for a casual get-together, Spaghetti and Meatballs is the classic meal that never goes out of style — and making it from scratch is so much easier than you might think.

Ingredients You’ll Need

Gathering the ingredients for Spaghetti and Meatballs is both straightforward and satisfying, since every item on this list plays a role in building depth, flavor, and irresistible texture. Here’s what you’ll need, with some tips to ensure you get the most out of each.

• Whole Tomatoes: Opt for high-quality canned tomatoes for a deeply savory, naturally sweet sauce as the backbone of flavor.
• Olive Oil: A fruity, robust oil for starting your sauce and adding richness.
• Butter: Adds a roundness and silky mouthfeel that pairs perfectly with tomatoes.
• Onion: When sautéed, it brings a mild sweetness and aromatic base to the sauce.
• Garlic: Essential for adding layers of sharp, savory depth; mince all at once for convenience.
• Italian Seasoning: A blend of herbs that provides classic Italian flavor in every bite.
• Dried Oregano: Offers an earthy, herbal aroma that stands up well to simmering in sauce.
• Granulated Sugar: Just a touch balances the acidity of the tomatoes, making the sauce extra pleasant.
• Crushed Red Pepper Flakes: This is optional, but adding heat can be a game changer for those who like a mild kick.
• Salt & Pepper: Essential for bringing all the flavors into harmony; don’t be shy with seasoning.
• Italian Seasoned Breadcrumbs: Binds the meatballs and infuses them with herbal notes.
• Milk (whole recommended): Softens your breadcrumb mixture, giving the meatballs an amazingly tender texture.
• Ground Beef: Use 80/20 for ideal balance of flavor and moisture in your meatballs.
• Ground Pork or Italian Sausage: Adds extra richness, juiciness, and layers of seasoning.
• Egg: Helps hold the mixture together without making the meatballs dense.
• Freshly Grated Parmesan Cheese: Nutty, salty, and luxurious — plus extra for finishing at the table.
• Fresh Parsley: Adds fresh herbal vibrancy and a pop of color to your meat mixture.
• Onion Powder: A background flavor that enhances the meatballs without overpowering.
• Uncooked Spaghetti: Choose your favorite brand, and cook it just shy of al dente so it finishes perfectly when sauced.
• Fresh Basil: Torn or chopped for garnishing, it brightens the whole dish (totally optional, but delightful).

How to Make Spaghetti and Meatballs

Step 1: Prep the Tomatoes and Aromatics

Before you begin, it’s best to get organized: prep all the garlic, onions, and fresh herbs, and tackle your tomatoes by pouring them into a large bowl with their juices and gently crushing them with your hands. This rustic technique instantly gives your sauce an authentic Italian vibe and saves time later.

Step 2: Start the Sauce Base

Add olive oil, butter, and your chopped onion to a Dutch oven or deep, heavy pot over medium heat. Sauté for about five minutes, letting everything soften and release its natural sweetness. This step builds a flavor foundation that sets truly amazing Spaghetti and Meatballs apart from the rest.

Step 3: Add Garlic and Seasonings

Stir in your minced garlic and cook for just half a minute, until fragrant (don’t let it burn!). Then, quickly add the crushed tomatoes, Italian seasoning, dried oregano, sugar, and optional pepper flakes. Give it all a thorough stir, pop the lid on loosely, and gently simmer for half an hour, so all those flavors meld beautifully together.

Step 4: Mix and Shape the Meatballs

While your sauce simmers, grab a mixing bowl and combine the breadcrumbs and milk until they look like a paste — this simple trick is the secret to killer juicy meatballs. Add the ground beef, pork or sausage, egg, parmesan, parsley, garlic, salt, onion powder, and some pepper. Gently mix with your hands, then shape into meatballs, about 1 and a half inches in diameter. A light touch keeps them extra tender!

Step 5: Nestle Meatballs Into the Sauce

Give the simmering sauce a good stir and carefully arrange all the meatballs into the pot, ensuring they’re at least halfway submerged. Let them cook gently, lid slightly open, for 35 to 45 minutes, until they’re perfectly cooked through (165°F). This hands-off simmer infuses each meatball with saucy goodness.

Step 6: Cook the Spaghetti

While the meatballs finish, bring a big pot of salted water to a rolling boil. Cook the spaghetti noodles according to package directions, stopping just shy of al dente — they’ll soak up some sauce when you toss everything together.

Step 7: Finish and Serve

Taste your sauce and adjust with extra salt and pepper as needed. Pile your cooked spaghetti onto plates, ladle over the shimmering sauce and those glorious meatballs, and finish with extra parmesan and a flurry of fresh basil if you like. Congratulations — you’ve just made authentic Spaghetti and Meatballs!

How to Serve Spaghetti and Meatballs

Garnishes

Generous showers of freshly grated parmesan cheese are a must for classic Spaghetti and Meatballs, but don’t stop there! Add a sprinkle of torn basil leaves for vibrant color and garden-fresh aroma, or a dusting of parsley if you prefer. If you love a little heat, a pinch of extra crushed red pepper wakes up every bite.

Side Dishes

Nothing rounds out a bowl of Spaghetti and Meatballs quite like a basket of warm, garlicky bread for mopping up every last drop of sauce. A simple green salad dressed with a zippy vinaigrette balances the richness, or try roasted vegetables for a cozy, family-style feast.

Creative Ways to Present

For a fun twist, try serving Spaghetti and Meatballs in individual bowls piled high with twirled pasta nests, each topped with a couple of meatballs and a ladle of sauce. Or go family-style and bring the whole pot straight to the table, letting everyone help themselves. Even stick a cute little flag or fresh basil sprig into each serving for a playful, inviting touch.

Make Ahead and Storage

Storing Leftovers

Leftover Spaghetti and Meatballs store beautifully in the refrigerator for up to four days. Keep the pasta separate from the meatballs and sauce if possible — that way, everything stays fresher and the noodles don’t soak up too much sauce overnight.

Freezing

Both the meatballs and sauce are freezer-friendly marvels! Let them cool completely, then portion into freezer-safe containers (either together or separately) and freeze for up to three months. Consider freezing cooked spaghetti separately for best texture, but even mixed portions freeze fairly well for quick future meals.

Reheating

For best flavor, reheat the meatballs and sauce gently on the stovetop, adding a splash of water if the sauce is thick. You can microwave individual servings too — just make sure to cover and stir halfway for even heating. Add freshly cooked spaghetti or gently warm leftover noodles in a skillet with a hint of olive oil for that just-made feel.

FAQs

Can I use just ground beef for the meatballs?

Absolutely! While a mix of beef and pork (or Italian sausage) gives traditional Spaghetti and Meatballs extra juiciness and dimension, using only beef still makes flavorful, tender meatballs. Just be sure to use beef with enough fat (around 80/20) for best results.

What’s the best type of canned tomatoes to use?

Look for whole, peeled tomatoes packed in juice for a rich, velvety sauce — San Marzano or high-quality Italian brands make a big difference here. Crushing them by hand creates the ideal chunky yet smooth texture for your Spaghetti and Meatballs sauce.

Can I make the meatballs ahead?

Yes! You can form the meatballs several hours or even a day ahead and store them covered in the fridge. They’ll be ready to drop into the bubbling sauce whenever you want a quick, impressive dinner.

What’s the secret to tender, not tough, meatballs?

Don’t overmix the meat mixture and handle gently when shaping. The breadcrumb-and-milk paste (panade) keeps everything moist, while not packing the meatballs too tightly ensures a light bite every time you make Spaghetti and Meatballs.

Can I make this gluten-free?

Definitely! Swap regular breadcrumbs for your favorite gluten-free version, and use gluten-free spaghetti. The rest of the recipe stays the same, so you can enjoy classic Spaghetti and Meatballs without any gluten worries.

Final Thoughts

If you’re searching for the ultimate feel-good meal, you can’t go wrong with Spaghetti and Meatballs. This recipe is a joy to make and share, guaranteed to fill your kitchen with incredible aromas and your table with smiles. Give it a try, add your own creative touches, and enjoy every glorious, saucy forkful!

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