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Classic Homemade Spaghetti and Meatballs Recipe

Classic Homemade Spaghetti and Meatballs

Tender beef-and-pork meatballs are browned and simmered in a flavorful tomato sauce, then served over spaghetti with Parmesan and fresh basil.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 pound (450 g) Ground beef, preferably 80–85% lean
  • 1/2 pound (225 g) Ground pork
  • 1/2 cup Plain breadcrumbs
  • 1/3 cup Whole milk
  • 1 large Large egg
  • 1/2 cup Finely grated Parmesan cheese
  • 1/4 cup Fresh parsley, finely chopped
  • 2 cloves Garlic, finely minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2 tablespoons Olive oil, for browning
Tomato Sauce
  • 2 tablespoons Olive oil
  • 1 small Small yellow onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 28-ounce can (794 g) Crushed tomatoes
  • 1 15-ounce can (425 g) Tomato sauce or additional crushed tomatoes
  • 1 teaspoon Dried Italian seasoning or dried oregano
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Sugar, optional if tomatoes taste acidic
  • 1/4 cup, plus extra for serving Fresh basil, chopped
Pasta and Garnish
  • 12 ounces (340 g) Spaghetti
  • As needed for serving Grated Parmesan

Method
 

Step-by-Step
  1. Combine the breadcrumbs and milk in a large bowl and let the mixture stand for 5 minutes, until the crumbs are soft.
  2. Add the egg, Parmesan, parsley, garlic, salt, pepper, ground beef, and ground pork. Mix gently with your hands just until combined.
  3. Shape the mixture into approximately 20–24 meatballs, using about 2 tablespoons per meatball. Keep them close to 1 1/2 inches in diameter for even cooking.
  4. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Brown the meatballs in batches, turning several times, for about 5–7 minutes total, then transfer them to a plate.
  5. Reduce the heat to medium. Add the onion and cook for 4–5 minutes until softened, then add the garlic and cook for about 30 seconds.
  6. Add the crushed tomatoes, tomato sauce, Italian seasoning or oregano, salt, pepper, and optional sugar. Return the meatballs to the sauce, partially cover, and simmer gently for 25–30 minutes, turning them once or twice.
  7. Stir in the basil near the end of the simmering time. Check that the meatballs reach 160°F (71°C) in the center and that the sauce is thick enough to coat pasta while remaining pourable.
  8. Boil the spaghetti in generously salted water according to the package directions until al dente. Reserve about 1/2 cup pasta water, then drain.
  9. Toss the spaghetti with some sauce, or plate it separately and spoon the sauce and meatballs over the top. Finish with grated Parmesan and fresh basil.

Notes

Do not overmix or tightly compress the meatball mixture, or the meatballs may become dense. Reserve pasta water to loosen the sauce and help it cling to the spaghetti. Refrigerate leftovers promptly and reheat gently in sauce.