There is nothing more comforting than sitting down to a heaping plate of classic spaghetti and meatballs. Imagine tender, juicy homemade meatballs swimming in a rich, savory marinara sauce, all tangled up with perfectly cooked spaghetti. This recipe guides you through creating this iconic dish from scratch, resulting in a meal that’s brimming with love and flavor. It’s the perfect, crowd-pleasing dinner for a cozy Sunday or any night you want to bring the family together around the table.
Prep Time: 25 mins
Total Time: 1 hr 15 mins (includes simmering time)
Servings: 4-6
Ingredients:
For the Juicy Italian Meatballs:
- 1 lb Ground Beef, (80/20 blend)
- 1/2 lb Ground Pork
- 1/2 cup Italian-style Breadcrumbs
- 1/4 cup Milk
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Fresh Parsley, finely chopped
- 1 large Egg, lightly beaten
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil, for frying
For the Rich Marinara Sauce:
- 2 tbsp Olive Oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 (28 oz) can Crushed Tomatoes
- 1 (6 oz) can Tomato Paste
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Sugar, (to balance acidity)
- Salt and Black Pepper, to taste
For Serving:
- 1 lb Spaghetti or bucatini
- Freshly Grated Parmesan Cheese
- Fresh Basil Leaves
- Extra Virgin Olive Oil, for drizzling
Instructions:
- Start the Sauce: In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Simmer the Sauce: Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, dried oregano, dried basil, and sugar. Season with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it gently simmer while you prepare the meatballs.
- Make the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, grated Parmesan, parsley, egg, garlic, salt, and pepper. Use your hands to gently mix until just combined. Be careful not to overwork the meat.
- Form and Sear Meatballs: Roll the mixture into 1.5-inch meatballs. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the skillet and brown on all sides, about 5-8 minutes total. You may need to do this in batches.
- Combine Meatballs and Sauce: Gently transfer the seared meatballs into the pot of simmering marinara sauce. Stir carefully to coat. Let the meatballs simmer in the sauce for at least 30 minutes (or up to an hour) on low heat, allowing them to become tender and absorb the flavors.
- Cook the Pasta: While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- Bring It All Together: Drain the pasta and return it to its pot. Add a few large spoonfuls of the marinara sauce (without meatballs) and a splash of the reserved pasta water to the pasta. Toss well to coat every strand.
- Serve: Divide the sauced spaghetti among plates. Top with several meatballs and an extra spoonful of sauce. Garnish generously with freshly grated Parmesan cheese, fresh basil leaves, a drizzle of good olive oil, and a crack of black pepper.
Recipe Notes:
- For the Juiciest Meatballs: The key is to mix the meat gently and only until combined. Overworking the mixture will result in tough, dense meatballs.
- Sauce Flavor Boost: For an even richer sauce, you can deglaze the skillet you seared the meatballs in with a splash of red wine, scraping up the browned bits, and adding that to your sauce pot.
- Make-Ahead Friendly: The sauce and meatballs are even better the next day! You can make the entire dish ahead of time and simply reheat it on the stove while you cook the pasta.
- Pasta Water is Liquid Gold: Don’t forget to reserve some starchy pasta water. The starches in the water help the sauce cling to the pasta beautifully, creating a silky, cohesive dish.
- Freezing Instructions: Cooked meatballs in sauce freeze wonderfully. Let it cool completely, then transfer to a freezer-safe container for up to 3 months.
There you have it—the ultimate comforting bowl of homemade spaghetti and meatballs, made with love right in your own kitchen. This is a timeless classic that will always be a family favorite, perfect for creating wonderful memories around the dinner table. We hope you enjoy every savory bite! Happy cooking!
Estimated Nutritional Information (per serving)
Calories: 750; Fat: 35g; Carbohydrates: 70g (Fiber: 8g, Sugars: 12g); Protein: 38g
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
