Spaghetti and Meatballs

• This Spaghetti and Meatballs Recipe offers a hearty blend of tender meatballs and rich tomato sauce, perfect for family gatherings.
• The recipe includes step-by-step instructions for preparing, browning, and simmering meatballs, along with cooking spaghetti.
• Ingredients include ground beef, ground pork, Parmesan cheese, and crushed tomatoes, ensuring authentic flavor.
• It features tips for making tender meatballs, including the importance of breadcrumb soaking and not overmixing the meat.
• Pair the dish with Chianti wine and finish with tiramisu for a complete Italian-American meal experience.

Tender meatballs made with a blend of beef and pork, browned for flavor, and simmered in rich homemade tomato sauce until juicy. Combine with perfectly cooked spaghetti for the ultimate Italian-American comfort food recipe.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4–6
• Difficulty Level: Beginner
• Course: Dinner / Primo
• Cuisine: Italian-American

• For the Meatballs:

  
  

  • 1 lb ground beef
  • ½ lb ground pork
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • Olive oil (for frying)

  
  

• For the Sauce:

  
  

  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • ¼ cup tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Fresh basil leaves (for garnish)

  
  

• For the Pasta:

  
  

  • 1 lb spaghetti
  • Salt (for boiling water)

  
  

• Optional Toppings:

  
  

  • Freshly grated Parmesan cheese
  • Extra basil leaves

  
  

Honestly, you don't need much more cookware than what you already have. Use your favorite pot, pans, utensils and keep the ingredients on standby as I give the step-by-step instruction on when to add everything together. Check the list below.

• Large mixing bowl – For combining meatball ingredients evenly.
• Large skillet or frying pan – Used to brown meatballs and build flavor.
• Medium saucepan – For simmering the tomato sauce.
• Large pot for boiling pasta – Ensures pasta cooks evenly with plenty of salted water.
• Wooden spoon – Perfect for stirring the sauce gently.
• Tongs – Useful for transferring pasta and meatballs without breaking them.
• Measuring cups and spoons – To keep proportions accurate.
• Chefs Knife – For prepping onions, garlic, and herbs.
• Cutting board – For prepping onions, garlic, and herbs.

• Add 1 lb ground beef and ½ lb ground pork to a large mixing bowl.
• Mix in ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 2 cloves garlic (minced), and ¼ cup fresh parsley (chopped).
• Crack in 1 egg and season with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano.
• Gently mix by hand until just combined (do not overmix).
• Roll into golf ball-sized meatballs and place on a tray.

• Heat a large skillet over medium heat with a drizzle of olive oil.
• Add the meatballs in batches, browning on all sides for 2–3 minutes per side.
• Remove browned meatballs from the skillet and set aside.

• In the same skillet, heat 2 tablespoon olive oil.
• Add 1 medium onion (finely chopped) and 3 cloves garlic (minced).
• Sauté for 3–4 minutes until softened and fragrant.
• Stir in 1 can (28 oz) crushed tomatoes and 1 can (14 oz) diced tomatoes.
• Mix in ¼ cup tomato paste, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper.
• Add ½ teaspoon dried basil, ½ teaspoon dried oregano, and ½ teaspoon red pepper flakes (optional).
• Stir to combine, then bring the sauce to a gentle simmer.

• Return the browned meatballs to the skillet of sauce.
• Reduce heat to low, cover partially, and let simmer for 30–35 minutes.
• Stir occasionally to prevent sticking.
• Simmer until the meatballs are fully cooked and the sauce thickens.

• Fill a large pot with water and bring to a boil.
• Add salt until the water “tastes like the sea.”
• Cook 1 lb spaghetti until al dente, following package instructions.
• Reserve ½ cup of the pasta water, then drain the pasta.

• Add the drained spaghetti to the sauce and meatballs.
• Toss gently to coat, adding a splash of reserved pasta water if needed.
• Plate the spaghetti and top with sauce and meatballs.
• Garnish with fresh basil leaves and grated Parmesan cheese.
• Serve immediately while hot.

This spaghetti and meatballs recipe is hearty, comforting, and full of authentic flavor. It’s beginner-friendly yet impressive enough for guests. With tender, juicy meatballs and rich homemade tomato sauce, it’s the perfect family dinner idea and one of the best comfort food recipes to keep in your rotation.

My own twist on Spaghetti and Meatballs: For my spaghetti and meatballs recipe, I made one simple adjustment: I added an extra ½ pound of Italian sausage. Since I try my best to stick to a high-protein diet, I added the sausage into the sauce then allowed it to cook with the meatballs. This small tweak gave the dish a richer, heartier flavor. Other than that, I kept things pretty classic! My only tip is to carefully time the cooking of the meatballs, sauce, and pasta so everything comes together perfectly.

The secret to truly tender meatballs lies in how gently you handle the mixture. Italian Nonna's will always remind you to mix the ingredients by hand with care, just enough to bring them together without overworking the meat. A blend of beef and pork offers the perfect balance of richness and softness, while soaking breadcrumbs in milk is a traditional trick that keeps the meatballs moist. Don’t skip the browning step. That golden crust not only locks in juices but also adds layers of flavor to the sauce. And when it comes to basil, remember: tear the leaves instead of chopping them to preserve their fragrance, finishing the dish with a drizzle of extra virgin olive oil for a silky, authentic touch.

Did you know that every recipe you enjoy is part of a bigger story?

In Italy, meals follow the traditional Italian meal structure, a time-honored sequence of courses from aperitivo to dolce that celebrates balance, flavor, and culture. Want to dive deeper into how Italians eat and see where this dish fits in the rhythm of an authentic Italian dinner? [Explore our full guide to the Traditional Italian Meal Structure here.]

• Beverages: A robust red wine like Chianti complements the rich flavors.
• Appetizers: Serve with garlic bread or bruschetta for a complete meal.
• Salads: A simple arugula salad with lemon dressing adds freshness.
• Desserts: End with a classic tiramisu for a sweet touch.

You can make opt to make the recipe to meet you diet desires, such as:

• Gluten-Free: Use GF pasta and breadcrumbs.
• Lean: Swap beef/pork with ground turkey or chicken.
• Spicy: Add red chili flakes to the sauce or meat mixture.
• Add a splash of red wine to the sauce for added depth.

• Add 1 lb ground beef and ½ lb ground pork to a large mixing bowl.
• Mix in ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 2 cloves garlic (minced), and ¼ cup fresh parsley (chopped).
• Crack in 1 egg and season with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano.
• Gently mix by hand until just combined (do not overmix).
• Roll into golf ball-sized meatballs and place on a tray.

• Heat a large skillet over medium heat with a drizzle of olive oil.
• Add the meatballs in batches, browning on all sides for 2–3 minutes per side.
• Remove browned meatballs from the skillet and set aside.

• In the same skillet, heat 2 tablespoon olive oil.
• Add 1 medium onion (finely chopped) and 3 cloves garlic (minced).
• Sauté for 3–4 minutes until softened and fragrant.
• Stir in 1 can (28 oz) crushed tomatoes and 1 can (14 oz) diced tomatoes.
• Mix in ¼ cup tomato paste, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper.
• Add ½ teaspoon dried basil, ½ teaspoon dried oregano, and ½ teaspoon red pepper flakes (optional).
• Stir to combine, then bring the sauce to a gentle simmer.

• Return the browned meatballs to the skillet of sauce.
• Reduce heat to low, cover partially, and let simmer for 30–35 minutes.
• Stir occasionally to prevent sticking.
• Simmer until the meatballs are fully cooked and the sauce thickens.

• Fill a large pot with water and bring to a boil.
• Add salt until the water “tastes like the sea.”
• Cook 1 lb spaghetti until al dente, following package instructions.
• Reserve ½ cup of the pasta water, then drain the pasta.

• Add the drained spaghetti to the sauce and meatballs.
• Toss gently to coat, adding a splash of reserved pasta water if needed.
• Plate the spaghetti and top with sauce and meatballs.
• Garnish with fresh basil leaves and grated Parmesan cheese.
• Serve immediately while hot.

Use a beef-pork blend, soaked breadcrumbs, and avoid overmixing. Browning also locks in flavor.

A mix of beef and pork (or veal if available) gives meatballs the perfect balance of tenderness and taste.

Browning in a skillet adds flavor, while simmering in sauce keeps them moist. Both methods together work best.

Overmixing or packing them too tightly. Mix gently and form loosely.

It’s an Italian-American creation, born from immigrant kitchens in the U.S.

Yes — meatballs and sauce can be made a day in advance and reheated.

Traditionally, meatballs were served alone, but in Italian-American cuisine, they’re paired with spaghetti.

• Calories: 620
• Total Fat: 25g
• Saturated Fat: 8g
• Sodium: 980mg
• Carbohydrates: 65g
• Fiber: 6g
• Sugars: 10g
• Protein: 32g

  
  

  • Values are approximate and may vary based on ingredients and portion size.

  
  

Dietary Tags: Nut-Free, High-Protein, Family-Friendly

This spaghetti and meatballs recipe brings the heart of Italian-American cuisine into your kitchen. With juicy meatballs, rich tomato sauce, and perfectly cooked pasta, it’s a dish that embodies comfort, heritage, and family tradition.

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