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Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs

Experience the authentic taste of Italian Spaghetti and Meatballs with this easy-to-make recipe. Tender meatballs made from a blend of ground beef and pork simmered in a rich tomato sauce infused with fresh herbs, paired perfectly with al dente spaghetti noodles. A classic comfort dish ideal for family dinners, customizable to fit dietary needs, and great for make-ahead meal prep.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale

Meatballs

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 cup fresh breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 large egg
  • Salt, to taste
  • Black pepper, to taste

Tomato Sauce

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 1/4 cup fresh basil leaves, chopped
  • 1 tbsp fresh oregano, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of red pepper flakes (optional)

Pasta

  • 12 oz spaghetti pasta
  • 1 tbsp olive oil (for tossing pasta)
  • Salt (for pasta water)

Garnishes (optional)

  • Freshly grated Parmesan cheese
  • Chopped fresh basil leaves
  • Extra red pepper flakes

Instructions

  1. Prepare the Meatballs: In a large bowl, gently combine the ground beef, ground pork, fresh breadcrumbs, grated Parmesan cheese, chopped garlic, parsley, egg, salt, and black pepper. Mix just until combined to keep the meatballs tender. Form the mixture into evenly sized balls about the size of a golf ball and place on a tray.
  2. Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Carefully brown the meatballs on all sides, turning gently to maintain their shape. Once browned, remove the meatballs and place them on a paper towel-lined plate to drain excess oil.
  3. Make the Tomato Sauce: In the same skillet, add additional olive oil if necessary. Sauté the chopped onions and minced garlic until they are fragrant and translucent. Stir in the crushed tomatoes, fresh basil, oregano, salt, black pepper, and a pinch of red pepper flakes. Let the sauce simmer gently to blend the flavors.
  4. Simmer Meatballs in Sauce: Carefully return the browned meatballs to the sauce. Cover the skillet and allow the meatballs to cook through by simmering for 25-30 minutes, until the meatballs are cooked inside and the sauce has thickened beautifully.
  5. Cook the Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta and toss with a little olive oil to prevent sticking.
  6. Combine and Serve: Plate a generous portion of spaghetti topped with several meatballs and spoonfuls of the tomato sauce. Garnish with extra Parmesan cheese and fresh basil for a perfect finishing touch.

Notes

  • Use fresh herbs like basil and oregano for a more vibrant flavor.
  • Do not overmix the meatball mixture to keep meatballs tender and juicy.
  • Simmer the sauce gently to avoid drying out the meatballs and to develop deeper flavors.
  • Salt pasta water well to season noodles from within.
  • Make the sauce ahead of time to let the flavors meld beautifully.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Pan-frying and Simmering
  • Cuisine: Italian
  • Diet: Can be made Gluten Free by substituting gluten-free pasta and breadcrumbs

Nutrition

  • Serving Size: 1 serving
  • Calories: 600 kcal
  • Sugar: 7 g
  • Sodium: 550 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Keywords: Italian, Spaghetti, Meatballs, Comfort Food, Dinner, Pasta, Tomato Sauce, Classic