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A platter of spaghetti and meatballs.
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Spaghetti and Meatballs Recipe

This classic Spaghetti and Meatballs Recipe is a hearty and comforting family dinner idea. One bite of this Italian-American dinner recipe will transport you to a Midwestern red sauce restaurant.
Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 484kcal

Ingredients

For the meatballs:

For the sauce and pasta:

Instructions

To make the meatballs:

  • In a large bowl, mash together egg, cream, and bread until a smooth paste forms. Add beef, onion, fresh parsley, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Using a strong rubber spatula or your hands, mix well. Working with 1 heaping tablespoon at a time, roll the meat mixture into 1-inch balls and place on a baking sheet.
  • In a large skillet over medium heat, heat olive oil. Add meatballs and cook, turning occasionally until brown on all sides, about 10 minutes. Remove from pan and place on a paper-lined plate.

To make the sauce and pasta:

  • In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (Be careful! They may splatter when they hit the hot oil, so keep the lid handy), diced tomatoes and their juice, basil, oregano, and sugar. Bring the sauce to boil over medium-high heat.
  • Add meatballs to the pan, reduce heat to medium, and simmer uncovered until flavors have blended and meatballs reach an internal temperature of 155 degrees on an internal thermometer, about 10 to 15 minutes. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
  • While the sauce is simmering, bring 4 quarts of water and 1 tablespoon salt to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain pasta well. Serve pasta topped with tomato sauce and meatballs, garnishing with grated parmesan, if desired.

Video

Notes

  1. White bread: This is key to achieve the best meatball consistency. Combine into a mash with the egg and cream to form a panade before mixing with the beef and herbs to ensure a juicy and tender texture.
  2. Onion: To avoid biting into large chunks of onion in your meatballs, finely chop before adding to the beef mixture. 
  3. Sugar: This is an optional sauce ingredient; I prefer just a pinch to balance out the acidity in the canned tomatoes. Sweeten to taste or feel free to omit.
  4. Yield: This recipe makes 8 servings of meatball-topped saucy spaghetti with 2 ounces of pasta each.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 oz pasta | Calories: 484kcal | Carbohydrates: 47g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 360mg | Potassium: 330mg | Fiber: 2g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg