Dinner - Spaghetti and Meatballs¶
A classic and comforting Italian-American dish, this Spaghetti and Meatballs recipe features tender meatballs simmered in a rich tomato sauce and served over perfectly cooked pasta. It’s a family favorite that brings everyone to the table!
¶
🌍 Cuisine¶
Italian-American
⏱ Time¶
- Prep: 20 minutes
- Cook: 1 hour 15 minutes
- Total: 1 hour 35 minutes
🍽 Servings¶
6 servings
🍳 Equipment¶
- Mixing bowl
- Large pot (Dutch oven or heavy-bottomed)
- Tongs or slotted spoon
- Measuring cups and spoons
🧄 Ingredients¶
For the Meatballs:¶
| Ingredient | Imperial | Metric |
|---|---|---|
| Bread crumbs | ½ cup | 55 g |
| Chopped parsley | ¼ cup | 10 g |
| Grated Parmesan | ½ cup | 40 g |
| Large eggs | 2 | — |
| Garlic (minced) | 3 cloves | — |
| Salt | 1½ teaspoons | — |
| Black pepper | ¾ teaspoon | — |
| Ground beef | 1 pound | 450 g |
| Ground pork | 1 pound | 450 g |
| Olive oil | 3 tablespoons | 45 mL |
For the Sauce & Spaghetti:¶
| Ingredient | Imperial | Metric |
|---|---|---|
| Yellow onion (chopped) | 1 small | ~155 g |
| Garlic (minced) | 4 cloves | — |
| Red pepper flakes | ¼ to ½ teaspoon (opt.) | — |
| Crushed tomatoes | 2 cans (28 oz each) | 2 x 794 g |
| Water | ½ cup | 120 mL |
| Bay leaf | 1 | — |
| Dried oregano | 1 teaspoon | — |
| Salt | 2 teaspoons | — |
| Black pepper | 1 teaspoon | — |
| Fresh basil (chopped) | ½ cup | — |
| Spaghetti | 1 package (16 oz) | 454 g |
🥘 Instructions¶
1. Prepare the Meatballs¶
In a large mixing bowl, combine: - ½ cup (55g) bread crumbs - ¼ cup (10g) chopped parsley - ½ cup (40g) grated Parmesan - 2 large eggs - 3 minced garlic cloves - 1½ tsp salt and ¾ tsp ground black pepper
Add 1 lb (450g) ground beef and 1 lb (450g) ground pork. With your hand in a claw shape, gently incorporate until just combined. Do not overwork. Shape into about 18 meatballs, roughly 2 oz (56g) each.
2. Brown the Meatballs¶
In a large pot over medium heat, warm 3 tbsp (45mL) olive oil. Brown the meatballs in batches for 6–8 minutes, rotating to sear all sides. Remove and set aside.
3. Build the Sauce¶
Discard excess oil, leaving 2 tablespoons in the pot. Add: - 1 small chopped onion (~155g) and cook for 5 minutes, scraping browned bits - Add 4 minced garlic cloves and optional ¼–½ tsp red pepper flakes, cook for 1 minute more
Stir in: - 2 cans (28 oz / 794g each) crushed tomatoes - ½ cup (120 mL) water - 1 bay leaf - 1 tsp dried oregano - 2 tsp salt - 1 tsp ground black pepper
Bring to a simmer over medium heat.
4. Simmer the Meatballs¶
Return meatballs to the pot (do not stir). Cover. Once simmering again, reduce heat to low and cook for 1 hour, gently stirring every 15 minutes. Stir in ½ cup chopped fresh basil at the end.
5. Cook the Spaghetti¶
After about 45 minutes of simmering, bring a large pot of water to a boil. Salt the water generously (about 1 tsp per quart/L). Cook 1 package (16 oz / 454g) spaghetti according to package directions. Reserve 1 cup (240 mL) of pasta water, then drain.
Toss the cooked pasta with 2 cups of the tomato sauce and a bit of pasta water, just enough to coat.
6. Serve¶
Plate the sauced spaghetti, top with meatballs and extra sauce. Garnish with grated Parmesan and fresh basil, if desired.
📝 Notes¶
- Handle meat mixture lightly for tender meatballs.
- Use a cookie scoop and damp hands for evenly sized, easy-to-roll meatballs.
- You can make smaller meatballs: 24 pieces at 1½ oz (42g) each.
- Always salt your pasta water—it’s the only chance to season the noodles.
- Leftover sauce and meatballs are excellent the next day or for freezing.
🔥 Nutrition (per serving)¶
- Calories: 884 kcal
- Carbs: 77 g
- Protein: 44 g
- Fat: 44 g (Saturated: 15 g)
- Sodium: 1868 mg
- Fiber: 6 g
- Sugar: 9 g
- Calcium: 210 mg
- Iron: 6 mg
- Potassium: 1098 mg
Source: Preppy Kitchen