Honestly, this spaghetti with meatballs recipe is a total game-changer – juicy beef meatballs swimming in a rich slow-simmered tomato sauce that’s been bubbling away forever, all tossed with perfectly cooked pasta. Trust me, it’s the kind of classic spaghetti and meatballs that’ll make your dinner guests think you’ve been cooking all day (even though this authentic meatball recipe is not actually that hard!). It’s my go-to easy spaghetti dinner when I need to impress without stressing.
Tips from Webhealthy
- Slightly wet hands = no meat sticking to your fingers when rolling traditional Italian meatballs
- Don’t crowd the pan when browning those bad boys
- The secret to perfect spaghetti and meatballs is letting the sauce bubble away super low and slow – no rushing this step!
- Hang onto some of that starchy pasta water before draining – total lifesaver
- Freeze extra meatballs for those nights when cooking feels like too much work
Spaghetti with Meatballs
- Total Time: 1 hour 45 mins
- Yield: 6 1x
原材料
For the Best Spaghetti with Meatballs:
- 1 lb ground beef (the 80/20 stuff works best)
- 1/2 lb ground pork (adds crazy flavor to the homemade meatball recipe)
- 2 large eggs, lightly beaten
- 1/2 cup breadcrumbs (homemade if you’re feeling fancy)
- 1/3 cup Parm, finely grated
- 1/4 cup whole milk
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (skip if you’re a spice wimp)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil for frying
For the Slow-Simmered Tomato Sauce:
- 2 tbsp olive oil
- 1 medium onion, diced up real fine
- 4 garlic cloves, minced
- 1/3 cup red wine (or whatever’s open in your fridge)
- 2 big cans (28 oz each) crushed tomatoes
- 2 tbsp tomato paste
- 2 bay leave
- 1 tsp dried oregano
- 1 tsp dried basil (or fresh if you’ve got it)
- 1/2 tsp sugar
- Salt and pepper to taste
For Serving Your Italian-American Comfort Food:
- 1 lb spaghetti
- Fresh basil leaves, torn up
- Loads of grated Parm
使用方法
Throw the beef and pork in a big bowl. Add the eggs, breadcrumbs, Parm, milk, garlic, parsley, oregano, red pepper flakes if you’re using ’em, salt, and pepper. Mix everything together with your hands – but don’t go crazy! Overmixing makes for tough meatballs, and nobody wants that in their classic spaghetti and meatballs.
Step 2: Form and Brown Those PuppiesWet your hands a bit (seriously, this trick is essential for how to make tender juicy meatballs) and roll the meat into balls about the size of golf balls – you’ll get around 24 traditional Italian meatballs. Heat up the olive oil in a big pan and brown those meatballs on all sides. Don’t worry about cooking them all the way through – they’ll finish in the sauce. Just get them nice and brown, then set aside on some paper towels.
Step 3: Sauce StarterUsing the same pan (because why waste all that flavor?), throw in more olive oil. Toss in the diced onion and cook till it’s soft and starting to get some color – about 5 minutes. Add the garlic and let it do its thing for like 30 seconds. Splash in the wine and scrape all the brown bits off the bottom of the pan – that’s where all the good stuff is for your authentic meatball recipe!
Step 4: Let Everything Hang Out TogetherDump in the tomatoes, tomato paste, bay leaves, herbs, and sugar. Season with salt and pepper. Give it a good stir, bring to a simmer, then gently add the meatballs back in. Turn the heat way down, partially cover the pot, and let it bubble away for 45 mins to an hour. Stir super gently every now and then so you don’t break up the meatballs in your easy weeknight spaghetti with meatballs recipe.
Step 5: Pasta TimeWhen the spaghetti with homemade tomato sauce is almost done, get a huge pot of water boiling. Salt it like the ocean (for real, don’t be shy with the salt). Throw in the spaghetti and cook until it’s al dente – still has a bit of bite to it. Before you drain it, scoop out a cup of that starchy pasta water.
Step 6: Bring It All TogetherYou’ve got options here. Either dump the drained pasta right into the sauce and meatballs and toss everything together (add some of that pasta water if things are looking dry), or plate up the pasta and spoon the sauce and meatballs on top. Finish with torn basil and a mountain of Parm for the best spaghetti with meatballs experience.
Notes
The secret to perfect spaghetti and meatballs? Don’t manhandle the meat mixture and don’t squish them too tight when rolling.
This slow-simmered tomato sauce tastes even better the next day – meal prep FTW!
Chuck a Parmesan rind into the sauce while it simmers – game-changing flavor bomb right there.
To check if meatballs are done, cut one open – no pink and it should read 160°F on a meat thermomet
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Method: Stovetop magic
Recipe Variations
- Watching your calories? Swap in ground turkey or chicken for your homemade meatball recipe.
- Mushrooms in the sauce = mind-blowing umami goodness.
- Throw in a handful of spinach right before serving for some token vegetables.
- Half regular pasta, half zoodles if you’re trying to make your Italian-American comfort food recipes a bit healthier.
- Like it spicy? Double the red pepper or shake in some hot sauce.
My Personal Touch
I’m not even gonna lie – I always sneak a tablespoon of butter into the sauce at the end. It makes everything super silky and rich. Also, garlic bread is non-negotiable at my house – you need something to mop up every last drop of that sauce! When I’m feeling extra, I’ll chop up some roasted red peppers and toss them in too.
Nutrition Facts
Per Serving (if you’re into that sort of thing):
- Calories: 680
- Protein: 36g
- Carbs: 62g
- Fat: 32g
- Fiber: 5g
- Sodium: 720mg
Craving more pasta goodness? Check out my フェットチーネ・カルボナーラ (it’s legit amazing) or level up your sauce game with this Classic Marinara recipe. Not feeling the red sauce vibe? My Grilled Chicken Piccata is killer with pasta too!
