Name: Spaghetti and Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 1/2 lb ground pork; 1/2 cup fine breadcrumbs; 1/4 cup grated Parmesan; 1 large egg; 2 tablespoons milk; 2 cloves minced garlic; 1 tablespoon chopped parsley; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 2 tablespoons olive oil; 24–26 oz crushed tomatoes; 1 small onion, sautéed; 1 teaspoon sugar; 1/2 teaspoon red pepper flakes; 12–16 oz spaghetti

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Spaghetti and meatballs is the ultimate comfort-dinner: warm pasta, a rich tomato sauce, and tender, well-seasoned meatballs. This version balances quick weeknight convenience with techniques that yield moist, flavorful meatballs every time. I’ve made and refined this approach dozens of times for family dinners and small dinner parties.

Why Make This Recipe

Classic, crowd-pleasing flavors that please kids and adults alike.
Balanced meal: protein from meatballs and energy from pasta, with room to add veg.
Convenient: you can bake meatballs while the sauce simmers, saving hands-on time.
Make-ahead friendly — meatballs freeze or refrigerate well for busy schedules.
Personal insight: I love how browning the meatballs first builds a deep flavor you can’t get by baking alone.

Recipe Overview

Prep time: 20 minutes.
Cook time: 30–40 minutes (including simmer).
Total time: 50–60 minutes.
Servings: 4 (about 1 lb meat, 12–16 meatballs).
Difficulty: Easy to Medium.
Method: Pan-sear meatballs, then simmer in a stovetop tomato sauce while spaghetti cooks; finish by tossing pasta with sauce or serving sauce over spaghetti.
If you want a different pasta idea afterward, try this easy spaghetti carbonara for another quick Italian-style meal.

My Experience Making This Recipe

Testing focused on two goals: keeping meatballs tender and getting sauce flavor to sing without long simmer times. I learned that using a mix of beef and pork plus a touch of milk in the binder made a noticeably juicier meatball. Browning well and then simmering gently avoids toughness and improves texture.

How to Make Spaghetti and Meatballs

Begin by mixing 1 lb ground beef (80/20) and 1/2 lb ground pork with 1/2 cup fine breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 2 tablespoons milk, 2 cloves minced garlic, 1 tablespoon chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano. Form 1 1/4–1 1/2 inch meatballs, chill briefly, then sear in a skillet in 2 tablespoons olive oil over medium-high heat until browned on all sides (about 6–8 minutes). Transfer meatballs to simmering tomato sauce (about 24–26 oz crushed tomatoes, 1 small onion sautéed, 1 tsp sugar, 1/2 tsp red pepper flakes, salt and pepper), and simmer gently for 20–25 minutes until internal temp reads 160°F. Cook 12–16 oz spaghetti in salted boiling water until al dente (about 9–11 minutes), then toss with sauce or plate sauce over pasta.

Expert Tips for Success

Use a 50/50 mix of beef and pork for flavor and moisture; pork adds fat that keeps meatballs juicy.
Chill meatballs 15 minutes before cooking to help them hold shape and brown evenly.
Sear in a hot skillet with minimal oil; avoid overcrowding so you get a good crust.
Simmer gently (low bubble) — high heat tightens proteins and can make meatballs dense.
Use an instant-read thermometer: pull meatballs at 160°F for safety and juiciness.

How to Serve Spaghetti and Meatballs

Classic: top spaghetti with sauce and 3–4 meatballs per serving, finish with grated Parmesan and basil.
Bake for a twist: put sauced spaghetti and meatballs in a baking dish, top with mozzarella, and broil for 3–4 minutes for a bubbly finish.
Serve with a crisp green salad and crusty bread to soak up sauce.
Occasion idea: double the recipe for potlucks — keep sauce warm in a slow cooker on low.

Storage and Reheating Guide

Refrigerate: store sauce and meatballs together in an airtight container for up to 4 days.
Freeze: cool completely, then freeze in a freezer-safe container or heavy-duty bags for up to 3 months; label with date.
Reheat from fridge: gently rewarm on the stovetop over low heat until steaming, or microwave in 30-second intervals stirring between.
Reheat from frozen: thaw overnight in fridge, then simmer until hot; or reheat frozen portions in a 350°F oven covered for 25–30 minutes until center reaches 165°F.

Recipe Variations

Gluten-free: substitute 1/2 cup gluten-free breadcrumbs and use gluten-free spaghetti.
Dairy-free: omit Parmesan and use dairy-free milk in the meatball binder; adjust seasoning to compensate.
Vegetarian: make “meatballs” from cooked lentils + breadcrumbs + flax egg, sear and simmer in the same sauce.
Spicy: add 1/2 teaspoon crushed red pepper to the meat mixture and a pinch to the sauce for heat.

Nutritional Highlights

Protein-rich: each serving provides substantial protein from the meatballs, helpful for satiety.
Moderate carbs: adjust pasta portion size to control carbohydrate intake; 2 oz dry pasta per person is a reasonable starting point.
Allergens: contains egg, dairy (Parmesan), and gluten unless modified; list substitutions if needed.

Troubleshooting Common Issues

Meatballs dry or tough: don’t overmix the meat; mix gently and stop when ingredients are combined. Ensure fat content (80/20 beef) or add pork.
Sauce tastes flat: add 1 teaspoon sugar, a splash of red wine, or a tablespoon of tomato paste to deepen flavor. Simmer at low heat for at least 20 minutes.
Meatballs fall apart in sauce: brown first to set crust, and avoid stirring aggressively. Simmer gently and let them rest briefly after cooking.

Frequently Asked Questions

Q: Can I make meatballs entirely in the oven?
A: Yes — bake at 400°F on a rimmed baking sheet for 15–20 minutes until internal temp is 160°F. Oven-baked meatballs are convenient and lower in oil, but searing first gives more flavor.

Q: How do I keep meatballs from absorbing all the sauce?
A: Sear meatballs first to create a crust that limits sauce absorption, and add them to sauce near the end of simmering if you want less soaking time.

Q: Can I use all beef or all pork?
A: You can, but a blend (beef+pork) balances flavor and fat. If using all beef, choose 80/20 for moisture; for all pork, reduce added oil slightly.

Q: How do I reheat pasta without it getting mushy?
A: Reheat pasta and sauce together gently in a skillet with a splash of water or reserved pasta cooking water. Heat over low, stirring until just warmed to keep texture.

Conclusion

For more ideas, techniques, and variations on spaghetti and meatballs, check these trusted recipes: Spaghetti and Meatballs – Once Upon a Chef, Spaghetti and Meatballs (with Video), Best Spaghetti & Meatballs Recipe, Best Spaghetti and Meatballs Recipe – How to Make Spaghetti and …, and Italian Meatballs – RecipeTin Eats.

Spaghetti and Meatballs