The BEST Spaghetti and Meatballs
A comforting homemade experience that transforms any evening into a memorable family gathering.
Ingredients
Meatballs Ingredients
- 1 pound ground beef (80/20 works best for moisture)
- 1/2 pound ground pork (adds flavor and tenderness)
- 1 cup breadcrumbs (use panko for a lighter texture)
- 1/2 cup grated Parmesan cheese (freshly grated elevates the flavor)
- 2 large eggs (bind the meat together)
- 4 cloves garlic, minced (for depth; fresh is best)
- 1 tablespoon Italian seasoning (a blend of basil, oregano, and thyme)
- Salt and pepper to taste (always season to your liking)
- 1/4 cup fresh parsley, chopped (for a burst of flavor; you can always swap in basil)
Sauce Ingredients
- 1 can (28 ounces) crushed tomatoes (look for San Marzano for superior taste)
- 1 medium onion, finely chopped (for sweetness)
- 2 tablespoons olive oil (the backbone of your sauce)
- 1 teaspoon red pepper flakes (adjust based on how spicy you like it)
Pasta
- Spaghetti, for serving (gluten-free options work beautifully)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). This ensures your meatballs roast perfectly while keeping their juicy interiors.
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, minced garlic, Italian seasoning, salt, pepper, and parsley. Mix until just combined—overmixing will make your meatballs tough.
- Shape the mixture into 1.5-inch meatballs and place them on a baking sheet lined with parchment paper (this makes for easy cleanup!). You should have about 20 meatballs.
Cooking
- Bake the meatballs in the preheated oven for 20 minutes, or until they’re browned and cooked through. You’ll know they’re done when they reach an internal temperature of 165°F (74°C).
- While the meatballs are baking, prepare the sauce. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in crushed tomatoes, red pepper flakes, and salt. Let this simmer gently, allowing the flavors to meld (your kitchen will smell divine).
- Once the meatballs are done, carefully transfer them into your tomato sauce, gently coating them. Let them simmer together for an additional 10 minutes.
- Cook the spaghetti according to package instructions. Drain and set aside.
- Serve the meatballs and sauce over the spaghetti, garnished with more Parmesan and fresh parsley if desired.
- Twirl your fork, take a bite, and let the flavors dance on your palate.
Notes
Leftovers can be stored separately in airtight containers for up to 3 days in the fridge or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water to the sauce to keep it moist.