There’s something irresistibly comforting about a big bowl of spaghetti and meatballs. As the sauce simmers, your kitchen fills with the rich aroma of tomatoes, garlic, and herbs, and you can almost taste that first forkful before it even hits the plate. This is the kind of meal that brings everyone to the table, twirling noodles, savoring juicy meatballs, and soaking up every drop of sauce with a piece of crusty bread. With this classic spaghetti and meatballs recipe, you’re about to create a hearty, soul-warming dish that feels like home from the very first bite.
Table of Contents
Why You’ll Love This Recipe
- You get tender, juicy meatballs with a perfectly seasoned interior
- The sauce is rich, slow-simmered, and full of deep tomato flavor
- It’s a classic, family-friendly meal everyone recognizes and loves
- The recipe is easy to follow, even if you’re cooking it for the first time
- Leftovers taste even better the next day
- It’s perfect for weeknight dinners or relaxed weekend meals
Ingredients
For the Meatballs
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons milk or water
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
For Serving
- 12 oz (340 g) spaghetti
- Fresh basil or parsley, chopped
- Extra grated Parmesan cheese
Step-by-Step Instructions
Step 1: Make the Meatball Mixture
In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, oregano, and milk. Use your hands to gently mix everything together until just combined. You want the mixture soft and slightly sticky, not overworked, so the meatballs stay tender.
Step 2: Shape and Cook the Meatballs
Roll the mixture into golf-ball-sized meatballs. Heat olive oil in a large skillet over medium heat, then add the meatballs in batches. Cook them until browned on all sides. They don’t need to be fully cooked through yet, just beautifully golden and flavorful. Set them aside.
Step 3: Build the Sauce
In the same skillet, add a little more olive oil if needed and sauté the chopped onion until soft and fragrant. Stir in the garlic and cook for about 30 seconds, just until aromatic. Add the crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and sugar if using. Stir well and let the sauce gently simmer.
Step 4: Simmer the Meatballs in the Sauce
Carefully add the browned meatballs back into the sauce. Reduce the heat to low, cover, and let everything simmer together for 25–30 minutes. As it cooks, the meatballs become incredibly tender and soak up the rich, savory sauce.
Step 5: Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving a small cup of pasta water in case you want to loosen the sauce.
Step 6: Serve and Enjoy
Plate the spaghetti, ladle the sauce and meatballs generously on top, and finish with fresh herbs and grated Parmesan. The noodles should be glossy, the meatballs juicy, and the sauce thick and comforting.
Tips & Variations
- For extra tender meatballs, don’t over-mix the meat mixture
- Swap half the beef for ground pork for richer flavor
- Add a pinch of red pepper flakes to the sauce for gentle heat
- Use fresh herbs if you have them for a brighter, fresher taste
- Want lighter meatballs? Try ground turkey with a little extra olive oil
What to Serve With It
Spaghetti and meatballs pairs beautifully with garlic bread, a crisp green salad with a tangy vinaigrette, or roasted vegetables like zucchini or broccoli. A simple side makes the main dish shine even more.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors deepen overnight, making it perfect for reheating. You can also freeze the meatballs and sauce separately for up to 2 months. Reheat gently on the stove-top or in the microwave.
Nutrition & Calories
Approximate nutrition values per serving:
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Carbohydrates | ~55 g |
| Protein | ~28 g |
| Fat | ~22 g |
These values may vary depending on portion size and ingredient choices.
Conclusion
This spaghetti and meatballs recipe is everything you want in a comforting, classic meal. From the savory aroma of simmering sauce to the satisfying twirl of spaghetti around your fork, every bite feels familiar, cozy, and deeply satisfying. Once you make it, you’ll understand why this dish has earned its place as a timeless favorite in kitchens everywhere.
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