Is there any meal more comforting than a big bowl of spaghetti with meatballs? Tender, juicy meatballs simmered in a rich, flavorful tomato sauce, served over a bed of perfectly cooked spaghetti—it’s the ultimate Italian-American classic.
This recipe delivers on all fronts: meatballs that are tender and packed with flavor, a sauce that’s deeply savory and aromatic, and a dish that brings the whole family to the table. The meatballs are baked before simmering in the sauce, which locks in moisture and creates a beautiful crust. Serve it with a sprinkle of Parmesan and fresh basil for a meal that’s pure nostalgia.
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef (80/20)
- ½ lb (225g) ground pork
- ½ cup (50g) breadcrumbs (panko or regular)
- ½ cup (120ml) milk
- ½ cup (50g) grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil (for baking)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 1 can (15 oz / 425g) tomato sauce
- 2 tablespoons tomato paste
- 1 cup (240ml) beef broth or water
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar (to balance acidity)
- Salt and black pepper, to taste
For the Pasta and Serving:
- 1 lb (450g) spaghetti
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
1. Make the Panade: In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid and form a paste.
2. Make the Meatballs: In a large bowl, combine the ground beef, ground pork, Parmesan cheese, eggs, garlic, parsley, salt, pepper, oregano, and red pepper flakes. Add the panade mixture. Mix gently with your hands until just combined—do not overmix, or the meatballs will be tough. Form into 1½-inch meatballs (about 18-20 meatballs).
3. Bake the Meatballs: Preheat your oven to 400°F (200°C). Place the meatballs on a parchment-lined baking sheet. Drizzle or brush with olive oil. Bake for 15 to 20 minutes, until browned and cooked through.
4. Make the Tomato Sauce: While the meatballs bake, heat olive oil in a large Dutch oven or pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Add the tomato paste and cook for 2 minutes, stirring, to deepen its flavor. Add the crushed tomatoes, tomato sauce, beef broth, basil, oregano, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low. Simmer for 15 to 20 minutes, stirring occasionally.
5. Simmer Meatballs in Sauce: Add the baked meatballs to the sauce. Simmer for 15 to 20 minutes, gently stirring occasionally, to allow the meatballs to absorb the sauce flavors.
6. Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water before draining.
7. Combine and Serve: Add the drained spaghetti to the sauce and meatballs. Toss to coat, adding a splash of pasta water if needed to loosen the sauce. Serve immediately, garnished with grated Parmesan and fresh basil.
This Spaghetti with Meatballs is the ultimate comfort food—hearty, satisfying, and guaranteed to bring everyone to the table.
