Name: Italian Spaghetti and Meatballs
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 lb ground pork; 1 cup fresh breadcrumbs; 2 large eggs; 1/2 cup grated Parmesan; 2 tablespoons chopped parsley; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup whole milk; 2 tablespoons olive oil; 28 oz crushed tomatoes; 1 small onion, sautéed; 3 garlic cloves; 1 teaspoon dried oregano; 1 lb spaghetti; Salt (for pasta)

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This Italian Spaghetti and Meatballs recipe is a comforting, classic weeknight meal that’s worth the little extra time it takes to make meatballs from scratch. I’ve been making versions of this for years and tuned the method so the meatballs stay tender and the sauce stays balanced. The result is saucy, savory, and reliably crowd-pleasing.

Why Make This Recipe

Rich, comforting flavor from a slow-simmered tomato sauce and well-seasoned meatballs.
Balanced meal: protein from meatballs and fiber from tomato sauce and pasta.
Make-ahead friendly — both meatballs and sauce improve after a day in the fridge.
Perfect for family dinners, casual dinner parties, or a simple Sunday supper.
Personal insight: I love this recipe because browning the meatballs first locks in flavor and gives a great caramelized crust you can’t get from baking alone.

Recipe Overview

Prep time: 25 minutes
Cook time: 40–50 minutes (includes browning & simmering)
Total time: 1 hour 15 minutes (including resting time)
Servings: 6 (about 2–3 meatballs + 1 cup pasta per person)
Difficulty: Easy–Medium
Method: Pan-brown meatballs, simmer in tomato sauce, cook pasta in salted water, then combine. Equipment: heavy skillet, large pot, baking sheet, instant-read thermometer.

My Experience Making This Recipe

I tested this version multiple times, adjusting binder ratios and seasoning to avoid dense meatballs. I learned that briefly pan-searing then finishing meatballs in the sauce gives the best texture and flavor. Using an instant-read thermometer and gentle mixing eliminated under- or overcooked results.

How to Make Italian Spaghetti and Meatballs

Start by mixing 1 lb ground beef, 1 lb ground pork, 1 cup fresh breadcrumbs, 2 large eggs, 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup whole milk — combine gently until just mixed. Shape into 1 1/4–1 1/2 inch meatballs and chill 15 minutes to hold shape. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and brown meatballs, turning for even color, about 2–3 minutes per side. Transfer browned meatballs to a simmering tomato sauce (about 28 oz crushed tomatoes, 1 small onion sautéed, 3 garlic cloves, 1 teaspoon dried oregano, salt to taste) and simmer uncovered or partially covered at low heat for 25–30 minutes until meatballs reach 160°F (71°C). Meanwhile, cook 1 lb spaghetti in 4–6 quarts boiling salted water until al dente (about 1 minute less than package directions), reserve 1 cup pasta water, drain, then toss with sauce and a splash of pasta water to marry. Serve immediately.

Expert Tips for Success

Don’t overwork the meat: mix ingredients until just combined to keep meatballs tender. Use a fork or your fingers rather than a stand mixer.
Chill the formed meatballs 10–20 minutes before cooking; this helps them hold their shape in the pan and sauce.
Brown before simmering: searing at medium-high creates Maillard flavor — finish gently in the sauce so they stay juicy.
Use an instant-read thermometer to check doneness (160°F/71°C for mixed beef/pork). This prevents overcooking.
Use a heavy-bottomed pot for the sauce to avoid scorching; cast iron or stainless steel is ideal. Add a splash of pasta water at the end to loosen and emulsify the sauce.

How to Serve Italian Spaghetti and Meatballs

Classic: pile spaghetti, spoon sauce, add 2–3 meatballs, and top with grated Parmigiano-Reggiano and chopped parsley.
For a dinner party: serve with garlic bread and a simple arugula salad dressed with lemon and olive oil.
Make it family-style: place a pot of sauce and a bowl of meatballs on the table so everyone serves themselves.
Want a sandwich? Pull meatballs into a crusty roll and top with extra sauce and melted mozzarella — or try a complementary Italian sandwich like this classic muffuletta: Classic Italian Muffuletta Sandwich.

Storage and Reheating Guide

Refrigerator: store sauce and meatballs together in an airtight container up to 3–4 days. Keep pasta separate if possible for best texture.
Freezing: place cooled meatballs and sauce in freezer-safe containers or heavy-duty bags for up to 3 months; freeze pasta separately for best results.
Reheating from fridge: simmer meatballs and sauce gently on low (covered) until hot, about 10–15 minutes; avoid boiling to keep meatballs tender.
Reheating from frozen: thaw in fridge overnight or gently simmer frozen meatballs in sauce at low heat for 30–40 minutes until internal temperature reaches 160°F (71°C). For oven: bake covered at 350°F (175°C) until warmed through.

Recipe Variations

Gluten-free: use gluten-free breadcrumbs or 1/2 cup cooked quinoa as binder; ensure pasta is certified gluten-free.
Dairy-free: omit Parmesan and replace milk with unsweetened plant milk; add extra herb seasoning for depth.
Lean poultry meatballs: use ground turkey or chicken plus 1/4 cup olive oil or grated onion to keep them moist; cook to 165°F (74°C).
Vegetarian: make lentil-walnut "meatballs" (cooked lentils, chopped walnuts, breadcrumbs, egg or flax egg) and simmer in the same sauce.

Nutritional Highlights

Good source of protein from meatballs; tomato sauce contributes vitamins A and C and lycopene.
Moderate calorie dish — portion control (1–1.5 cups total per serving) helps balance carbohydrates and protein.
Allergens: contains gluten (breadcrumbs/pasta), dairy (Parmesan/milk) and eggs; adapt as suggested for allergies.

Troubleshooting Common Issues

Problem: Meatballs are dense. Solution: Reduce breadcrumbs slightly, add a wet binder (milk/egg), and avoid overmixing. Chill before cooking.
Problem: Sauce tastes too acidic. Solution: Stir in 1/2 teaspoon sugar or a pinch of baking soda and simmer 5–10 minutes; add a pat of butter for richness.
Problem: Pasta clumps or is gummy. Solution: Use plenty of boiling, salted water (4–6 quarts per pound), stir during the first minute, and cook to al dente. Toss with sauce immediately and use reserved pasta water if dry.

Frequently Asked Questions

Q1: Can I make the meatballs entirely in the oven?
A1: Yes — bake at 400°F (200°C) on a lightly oiled baking sheet for 15–20 minutes until they reach 160°F (71°C). Finish them in the sauce for 10 minutes so they absorb flavor and stay moist.

Q2: How far ahead can I make meatballs and sauce?
A2: You can make both up to 3 days ahead; flavor deepens in the fridge. Reheat gently on the stove and check internal temperature before serving.

Q3: Is it better to use beef, pork, or a mix?
A3: A mix of beef and pork (50/50) gives the best balance of flavor and fat for juicy meatballs. Pork adds fat and sweetness, beef adds savory depth. Adjust salt to taste.

Q4: How do I keep meatballs from falling apart in the sauce?
A4: Chill formed meatballs for 10–20 minutes before cooking, brown them first to form a crust, and avoid stirring aggressively while they simmer in the sauce.

Conclusion

For more recipe inspiration and variations on classic spaghetti and meatballs, check out this tried-and-true Italian Spaghetti Sauce with Meatballs Recipe. If you like step-by-step guidance and a video walkthrough, this Spaghetti and Meatballs (with Video) is very helpful. For tips on extra-soft, juicy meatballs, see the detailed method at Italian Meatballs – RecipeTin Eats. If you enjoy traditional family recipes, read this version of Nonna’s Spaghetti & Meatballs | Italian Food Forever. For cultural context and discussion about the dish’s place in Italian-American cuisine, this article Italians Really Do Eat Spaghetti and Meatballs | Christopher … is a good read.

Italian Spaghetti and Meatballs