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Spaghetti and Meatballs Recipe

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3.8 from 81 reviews

Classic Italian-style spaghetti and meatballs featuring juicy homemade beef meatballs simmered in a rich tomato sauce infused with herbs and garlic, served over perfectly cooked spaghetti and topped with fresh parmesan and basil.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings

Ingredients

Sauce:

  • 2 (28 ounce) cans whole tomatoes (with juices)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt & pepper to taste

Meatballs:

  • 1/3 cup Italian seasoned breadcrumbs
  • 1/3 cup whole milk
  • 1 pound ground beef
  • 1 large egg
  • 3/4 cup freshly grated parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped finely
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • Pepper to taste

For Serving:

  • 1 pound uncooked spaghetti
  • Torn or chopped fresh basil (optional)

Instructions

  1. Prepare Ingredients: Mince all garlic cloves at once to streamline the process. Open the canned tomatoes and break them up by hand in a large bowl, keeping the juices.
  2. Start the Sauce: In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
  3. Add Garlic to Sauce: Stir the minced garlic into the pot and cook for 30 seconds until fragrant.
  4. Add Tomatoes and Seasonings: Add the broken-up canned tomatoes with their juices, Italian seasoning, dried oregano, sugar, and crushed red pepper flakes to the pot. Stir well to combine.
  5. Simmer the Sauce: Once the sauce starts to bubble, reduce the heat to medium-low or low, partially cover the pot with the lid slightly ajar, and let it simmer gently for 30 minutes, stirring occasionally.
  6. Make Meatball Mixture: In a large bowl, combine the Italian seasoned breadcrumbs and whole milk, mixing until a paste forms. Add the ground beef, egg, parmesan cheese, chopped parsley, minced garlic, salt, onion powder, and pepper. Mix gently with your hands until just combined, avoiding overmixing.
  7. Form Meatballs: Shape the mixture into approximately 18 meatballs, about 1 ½ inches in diameter. Place them on plates or a baking sheet lined with parchment paper for ease of handling.
  8. Add Meatballs to Sauce: Gently nestle the meatballs into the simmering sauce, ensuring they are mostly submerged. Continue simmering uncovered (lid slightly open) for an additional 35-45 minutes, or until the meatballs reach an internal temperature of 165°F (74°C). Adjust heat as necessary to maintain a gentle simmer.
  9. Season and Cook Spaghetti: Season the sauce with salt and pepper to taste. Meanwhile, cook the spaghetti according to package instructions until al dente, then drain.
  10. Serve: Plate the cooked spaghetti topped with meatballs and sauce. Garnish with additional freshly grated parmesan cheese and fresh basil if desired.

Notes

  • Use whole milk for a richer, more tender meatball texture.
  • For best flavor, use freshly grated parmesan cheese rather than pre-grated.
  • The crushed red pepper flakes are optional and can be adjusted to desired spice level.
  • You can substitute ground beef with a mix of beef and pork for juicier meatballs if preferred.
  • Simmering the meatballs in the sauce keeps them moist and infuses the sauce with extra flavor.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://flavorhug.com/spaghetti-and-meatballs-recipe/