Perfect Meatballs and Spaghetti Recipe

Introduction

Perfect Meatballs and Spaghetti is a classic, comforting dish that combines juicy, flavorful meatballs with tender pasta and a rich tomato sauce. This recipe is straightforward and yields a satisfying meal that’s perfect for any weeknight or special occasion.

Ingredients

• 1 pound ground meat (beef, pork, or a mix)
• 1/2 cup panko-style breadcrumbs
• 1/3 cup milk, any kind
• 2 tablespoons finely chopped parsley, plus more to serve
• 2 tablespoons finely grated parmesan or pecorino romano cheese, plus more to serve
• 2 teaspoons coarse or kosher salt, divided
• Red pepper flakes and/or freshly ground black pepper
• 1/2 teaspoon onion powder
• 2 large eggs
• 3 garlic cloves, minced, divided
• 2 tablespoons olive oil
• 1 28-ounce can crushed tomatoes
• 1 pound dried spaghetti

Instructions

1. Step 1: Preheat your oven to 425 degrees F. Bring a large pot of very well-salted water to a boil. Line a large baking sheet with foil and lightly coat it with nonstick spray.
2. Step 2: In a large bowl, combine the ground meat, panko breadcrumbs, milk, parsley, grated cheese, 1 teaspoon salt, pepper, onion powder, eggs, and one-third of the minced garlic. Mix thoroughly using a fork or potato masher until evenly blended.
3. Step 3: Shape the mixture into 2-inch meatballs using wet hands or a 3-tablespoon scoop. Arrange them on the prepared baking sheet and roast in the oven for 12 minutes, or until cooked through. You can cut one in half to check.
4. Step 4: Once the water is boiling, cook the spaghetti until it is one minute shy of tender. Reserve 1 cup of the pasta cooking water, then drain the pasta.
5. Step 5: Heat 2 tablespoons olive oil in a deep sauté pan or wide saucepan over medium heat. Add the remaining garlic and red pepper flakes, letting them sizzle until the garlic is golden, about 30 seconds to 1 minute.
6. Step 6: Carefully add the crushed tomatoes and season with the remaining 1 teaspoon salt. Let the sauce simmer for about 5 minutes, stirring occasionally.
7. Step 7: Add the roasted meatballs to the tomato sauce, stirring gently to coat. Reduce heat to low, cover, and simmer for 10 minutes. If not serving immediately, you can remove from heat and set aside.
8. Step 8: To serve, return the drained spaghetti to its cooking pot. Add a few ladles of the meatball sauce and half of the reserved pasta water. Cook over high heat for one minute, tossing constantly. Add more pasta water if needed to loosen the sauce.
9. Step 9: Transfer the spaghetti to a large serving bowl, arranging it into neat piles if desired. Top with the meatballs and additional sauce. Garnish with chopped parsley and extra grated cheese. Serve immediately.

Tips & Variations

• For extra flavor, try mixing different ground meats such as beef, pork, and veal.
• Use fresh breadcrumbs instead of panko for a softer meatball texture.
• Add chopped fresh basil or oregano to the sauce for a fragrant twist.
• If you prefer, pan-fry the meatballs instead of roasting for a crispy exterior.
• Make the meatballs ahead and freeze them, then add directly to the simmering sauce when ready to serve.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. Cooked spaghetti is best eaten fresh but can be stored separately in the fridge for up to 2 days and reheated with a little water to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for the meatballs?

Yes, you can use ground beef, pork, veal, turkey, or a combination. Mixing meats often enhances flavor and texture.

How do I prevent meatballs from falling apart?

Make sure to mix the ingredients thoroughly and use both eggs and breadcrumbs as binders. Form the meatballs gently and avoid overhandling the mixture.

Perfect Meatballs and Spaghetti Recipe

Print Recipe

★★★★★

4.5 from 118 reviews

This recipe features perfectly roasted meatballs served with tender spaghetti tossed in a rich, garlicky crushed tomato sauce. The meatballs are made with a blend of ground meat, breadcrumbs, and seasonings, then oven-roasted for a juicy interior and slightly crispy exterior. The pan sauce is flavoured with garlic, red pepper flakes, and parmesan, creating a comforting and classic Italian-inspired meal that is perfect for any night of the week.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound ground meat (beef, pork, turkey, or mixed)
• 1/2 cup panko-style breadcrumbs
• 1/3 cup milk (any kind)
• 2 tablespoons finely chopped parsley, plus more for garnish
• 2 tablespoons finely grated parmesan or pecorino romano cheese, plus more for serving
• 2 teaspoons coarse or kosher salt, divided
• Red pepper flakes and freshly ground black pepper, to taste
• 1/2 teaspoon onion powder
• 2 large eggs
• 3 garlic cloves, minced, divided

Sauce and Pasta

• 2 tablespoons olive oil
• 1 28-ounce can crushed tomatoes
• 1 pound dried spaghetti

Instructions

1. Prepare the meatballs: In a large bowl, combine ground meat, panko breadcrumbs, milk, chopped parsley, grated parmesan, 1 teaspoon salt, pepper, onion powder, eggs, and one-third of the minced garlic. Use a fork or potato masher to mix everything evenly. With wet hands, shape the mixture into 2-inch meatballs (about 3 tablespoons each) and place them on a foil-lined baking sheet coated with nonstick spray.
2. Roast the meatballs: Preheat the oven to 425°F (220°C). Roast the meatballs on the prepared baking sheet for 12 minutes or until cooked through. To check doneness, cut one meatball in half to ensure there is no pink inside.
3. Cook the spaghetti: Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until one minute shy of tender (al dente). Reserve 1 cup of pasta cooking water before draining the spaghetti.
4. Make the tomato sauce: In a deep sauté pan or wide saucepan, heat olive oil over medium heat. Add the remaining two-thirds of minced garlic and a pinch or two of red pepper flakes. Let it sizzle until the garlic is golden, about 30 seconds to 1 minute. Add the crushed tomatoes and season with the remaining 1 teaspoon of salt. Let the sauce simmer gently for about 5 minutes, stirring occasionally.
5. Simmer meatballs in sauce: Transfer the roasted meatballs into the simmering tomato sauce. Stir gently to coat them well. Reduce the heat to low, cover the pan, and let the meatballs simmer in the sauce for 10 minutes to meld flavors and ensure tenderness. If not serving immediately, remove from heat and keep covered.
6. Toss spaghetti with sauce: Return the drained spaghetti to its empty cooking pot. Push the meatballs aside in the pan and ladle some sauce over the pasta. Add half of the reserved pasta water and cook over high heat for about 1 minute, tossing continuously. Add extra pasta water as needed to loosen the sauce and achieve a silky texture.
7. Serve: Using tongs, transfer the sauced spaghetti into a large serving bowl, twirling slightly to create neat servings. Arrange the meatballs on top along with their sauce. Garnish with additional chopped parsley and grated parmesan cheese. Serve immediately for best flavor and texture.

Notes

• The choice of ground meat can be beef, pork, turkey, or a blend depending on your preference.
• Panko breadcrumbs contribute to a lighter meatball texture, but you can substitute with regular breadcrumbs.
• Using fresh parsley and freshly grated cheese enhances the overall flavor.
• Reserve pasta water is used to loosen and help the sauce cling to the spaghetti.
• Meatballs can be cooked fully in the oven and then simmered in the sauce to avoid overcooking.
• For a spicier sauce, increase the amount of red pepper flakes.
• Ensure the sauce simmers gently to avoid splattering and maintain a rich flavor.

Keywords: meatballs, spaghetti, Italian, pasta, tomato sauce, baked meatballs, comfort food