Spaghetti and Meatballs is a classic dinner dish that’s full of flavor and easy to make. This recipe begins with tender, juicy beef meatballs made with a blend of breadcrumbs, Parmesan cheese, fresh parsley, and garlic. The meatballs are browned and then simmered in a homemade marinara sauce, which is flavored with Italian herbs and a touch of sugar for balance. The rich sauce coats the perfectly al dente spaghetti, creating a comforting meal that’s great for family dinners. Garnish with extra Parmesan cheese and fresh parsley to add the final touch of flavor. Whether you’re cooking for a special occasion or just a regular weeknight, this Spaghetti and Meatballs recipe is sure to be a hit.
Spaghetti and Meatballs is a beloved classic that brings together tender, flavorful meatballs with rich marinara sauce, all served over perfectly cooked spaghetti. This dish is a comforting favorite for many families, combining hearty beef meatballs and the satisfying texture of pasta.
Before we get into the step-by-step instructions, let's start by looking at the ingredients that make this dish truly special.
INGREDIENTS
- Spaghetti: The foundation of the dish, perfectly cooked al dente to balance the rich flavors of the sauce and meatballs.
- Ground Beef: The main ingredient in the meatballs, providing richness and flavor to every bite.
- Sandwich Bread: Soaked in milk to create a soft, moist texture for the meatballs, ensuring they’re tender.
- Egg: Binds the meatball mixture, helping everything stick together while they cook.
- Onion and Garlic: Add depth and aromatics to both the meatballs and the sauce, creating layers of flavor.
- Fresh Parsley: Brings a fresh, herbal element to the dish, brightening up the savory flavors.
- Parmesan Cheese: Adds a salty, umami-rich flavor to the meatballs and as a garnish on top of the finished dish.
- Tomato Passata: Forms the base of the marinara sauce, simmered with herbs and seasonings for a rich, flavorful sauce.
- Olive Oil: Used to brown the meatballs and sauté the aromatics, adding richness to the sauce and meatballs.
- Italian Herbs: A blend of dried herbs that gives the sauce its classic Italian flavor.
INSTRUCTIONS
- Step 1: Soak the Bread
- In a large bowl, combine 2 slices of sandwich bread (torn into small pieces) with 3 tablespoons of milk. Let the bread soak for a few minutes until soft, then mash it into a smooth mixture.
- Step 2: Prepare the Meatball Mixture
- Add 1 grated onion, 1 egg, 3 minced garlic cloves, 1/4 cup of grated Parmesan cheese, fresh parsley, 1 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg (optional) to the bread mixture. Stir until well combined. Gently fold in 1 lb of ground beef, being careful not to overwork the mixture.
- Step 3: Form and Brown the Meatballs
- Shape the beef mixture into 1.5-inch meatballs. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, turning them carefully to ensure even browning. Once browned, set the meatballs aside on a plate.
- Step 4: Make the Marinara Sauce
- In the same skillet, sauté 1 chopped onion and 2 minced garlic cloves in olive oil until fragrant and softened. Add 28 oz of tomato passata, 1/2 cup of water, 1 teaspoon dried Italian herbs, 1 teaspoon sugar, and 1 teaspoon vinegar. Stir to combine and simmer the sauce for 15-20 minutes until it thickens.
- Step 5: Simmer the Meatballs in Sauce
- Return the browned meatballs to the sauce, reduce the heat to low, and simmer for an additional 15 minutes. This allows the meatballs to finish cooking and absorb the flavors of the sauce.
- Step 6: Cook the Spaghetti
- While the sauce and meatballs are simmering, cook 1 lb of spaghetti in salted boiling water according to package directions until al dente. Drain the spaghetti and set aside.
- Step 7: Serve
- To serve, plate the spaghetti and ladle the meatballs and sauce on top. Garnish with extra Parmesan cheese and chopped parsley for added flavor. Serve hot and enjoy!
Serving and Storage Tips
- Serving Suggestions: Spaghetti and Meatballs is best served immediately while the meatballs are hot and the spaghetti is freshly cooked. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley to enhance the flavors. Serve with a side of garlic bread or a crisp green salad for a complete meal.
- Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the spaghetti and meatballs separately to prevent the pasta from absorbing too much sauce.
- Reheating: To reheat, place the meatballs and sauce in a saucepan over low heat, adding a splash of water if the sauce has thickened too much. Heat until warmed through. You can reheat the spaghetti in the microwave or by briefly submerging it in boiling water to restore its texture.
Helpful Notes
- For a lighter version: You can substitute ground turkey or chicken for the beef in the meatballs for a leaner alternative.
- Add some spice: For those who enjoy a little heat, add red chili flakes to the sauce or meatball mixture for a spicy kick.
- Meal prep: The meatballs can be made ahead of time and stored in the freezer for up to 3 months. Simply defrost them overnight in the fridge and simmer in the sauce when ready to serve.
Tips from well-known chefs
- Giada De Laurentiis: Always cook your spaghetti al dente to maintain its firm texture when combined with the rich sauce.
- Bobby Flay: For extra flavor, sear the meatballs in a cast-iron skillet before simmering them in the sauce.
- Mario Batali: Add a splash of pasta cooking water to the sauce just before serving to help the sauce cling to the spaghetti.