Spaghetti and Meatballs

Spaghetti and Meatballs is one of the most beloved comfort food dishes, perfect for family dinners, gatherings, or a cozy weeknight meal. Juicy, seasoned meatballs made with a blend of beef and pork are simmered in a rich, homemade tomato sauce and served over perfectly cooked spaghetti. This timeless recipe combines hearty flavors, simple ingredients, and an authentic Italian-inspired touch that makes it a favorite around the table.

Ingredients

For the Sauce:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 (28-ounce) can whole Italian tomatoes
• 1 (28-ounce) can crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes

For the Meatballs:

• 1 pound lean ground beef
• ½ pound ground pork
• ⅓ cup seasoned bread crumbs
• ¼ cup finely diced onion
• 1 large egg
• ½ teaspoon dried basil
• 2 tablespoons chopped fresh parsley
• ¼ cup shredded Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil (for frying)

For Serving:

• 16 ounces spaghetti

Instructions

1. Prepare the Sauce: In a large pot, heat olive oil over medium heat. Add diced onion and cook for about 5 minutes until softened. Stir in minced garlic and cook for another minute. Reduce the heat to low and add the whole tomatoes, crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, and 1 cup of water. Stir well, cover, and let the sauce simmer for about 60 minutes to develop rich flavors.
2. Make the Meatballs: In a mixing bowl, combine ground beef, ground pork, bread crumbs, onion, egg, dried basil, fresh parsley, Parmesan cheese, salt, and pepper. Mix until just combined and form into 18 evenly sized meatballs.
3. Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches and brown them on all sides, about 10 minutes. They don’t need to be fully cooked at this stage.
4. Simmer the Meatballs in Sauce: Once browned, transfer the meatballs into the simmering tomato sauce. Cover and cook for 30 minutes, allowing the meatballs to cook through and absorb the flavors. Uncover and continue simmering until the sauce thickens to your desired consistency.
5. Cook the Pasta and Serve: Cook spaghetti according to package directions until al dente. Drain and serve topped with the rich sauce and juicy meatballs. Garnish with extra Parmesan cheese and parsley if desired.

Serving and Storage Tips

• Serving: Always serve spaghetti and meatballs hot, topped with extra Parmesan cheese and fresh parsley. Pair with garlic bread, bruschetta, or a crisp green salad for a complete Italian-inspired meal.
• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the pasta and sauce separate if possible to avoid sogginess.
• Freezing: Both the sauce and meatballs freeze very well. Store together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through.
• Meal Prep: You can make the sauce and meatballs a day in advance. Simply cook the spaghetti fresh when ready to serve.
• Reheating: For best results, reheat on the stovetop over medium-low heat. If reheating in the microwave, add a splash of water or broth to keep the sauce from drying out.

Variations

1. Classic Italian Style: Use only San Marzano tomatoes for the sauce and fresh basil for an authentic flavor.
2. Cheese-Stuffed Meatballs: Place a small cube of mozzarella inside each meatball before cooking for a melty surprise.
3. All-Beef Meatballs: Skip the pork and use only ground beef for a simpler, hearty version.
4. Turkey or Chicken Meatballs: Swap beef and pork for ground turkey or chicken for a leaner and lighter dish.
5. Vegetarian Option: Make meatless “meatballs” using lentils, chickpeas, or eggplant combined with breadcrumbs and Parmesan.
6. Spicy Arrabbiata Style: Increase red pepper flakes or add diced chili peppers for a sauce with a fiery kick.
7. Gluten-Free Version: Use gluten-free spaghetti and breadcrumbs to make this dish suitable for gluten-sensitive eaters.
8. Herb-Loaded Meatballs: Add fresh oregano, thyme, or rosemary for a fragrant twist.
9. Creamy Tomato Sauce: Stir in a splash of heavy cream or mascarpone at the end for a rich, velvety sauce.
10. One-Pot Version: Cook the pasta directly in the sauce after adding extra water or broth for fewer dishes and deeper flavor.

FAQs

1. Can I use dried herbs instead of fresh?
   Yes, but reduce the amount by half since dried herbs are more concentrated in flavor.
2. Do I need to drain the canned tomatoes?
   No, use the juices for a rich and flavorful sauce.
3. How do I keep the meatballs from falling apart?
   Make sure to use enough breadcrumbs and egg as binders, and avoid overmixing the meat.
4. Can I make this recipe in a slow cooker?
   Yes, brown the meatballs first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
5. What pasta works best besides spaghetti?
   Linguine, fettuccine, rigatoni, or penne are all great options.
6. Can I use jarred marinara sauce?
   Yes, but homemade sauce gives a fresher, richer taste.
7. What kind of Parmesan should I use?
   Freshly grated Parmesan (Parmigiano-Reggiano) is best, but pre-shredded works too.
8. How do I make the sauce smoother?
   Use an immersion blender to puree the sauce before adding the meatballs.
9. Can I cook the meatballs directly in the sauce without frying?
   Yes, but frying adds extra flavor. If skipping, simmer them gently in the sauce until fully cooked.
10. How can I make this dish more kid-friendly?
    Reduce or skip the red pepper flakes for a milder flavor that kids will enjoy.

Spaghetti and Meatballs is a classic dish that never goes out of style. With tender, flavorful meatballs simmered in a rich tomato sauce and served over al dente spaghetti, it’s a satisfying recipe that brings comfort and joy to every bite. Whether you’re cooking for family, entertaining guests, or meal prepping for the week, this recipe delivers timeless flavor and heartwarming tradition.

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