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Spaghetti and Meatballs

A heartwarming recipe for homemade spaghetti and meatballs featuring tender meatballs in a rich marinara sauce, perfect for family gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1/2 cup milk Whole milk is more flavorful, but you can use any milk you have on hand.
  • 2 large eggs Room temperature eggs help bind the meatballs.
  • 2 slices white bread Stale bread is perfect; it’ll absorb the milk without falling apart.
  • 2 lbs ground beef Lean ground beef gives you more flavorful meatballs; prefer an 80/20 ratio for juicy bites.
  • 1 medium onion, grated Freshly grated onion keeps the meatballs moist.
  • 1/4 cup finely grated Parmesan cheese Adds a subtle umami flavor.
  • 1 tbsp minced fresh parsley Fresh herbs elevate the dish; however, dried works in a pinch.
  • 2 tsp kosher salt Essential for flavoring.
  • 1/2 tsp black pepper For mild spice.
  • 2 tbsp olive oil For browning the meatballs.
Sauce Ingredients
  • 1/2 cup olive oil Use a good quality olive oil for a rich sauce.
  • 1 medium onion, coarsely chopped Provides a base for the sauce.
  • 2 cloves garlic Fresh garlic will infuse your sauce with flavor.
  • 2 cans 28 oz diced or whole tomatoes with juice San Marzano is preferred for sweetness.
  • salt to taste salt Adjust based on your preference.
  • 2 tbsp minced fresh basil Complements the acidity of tomatoes beautifully.
Pasta and Serving
  • 1 lb spaghetti Choose your favorite brand or type.
  • grated to taste Parmesan for serving Because you can never have too much cheese!

Method
 

Preparation
  1. In a medium bowl, combine the milk and eggs, beating them together. Tear the bread into small pieces and mix it into the milk. Set it aside for about 5 minutes to soak.
  2. In a large bowl, add the ground beef, grated onion, Parmesan, parsley, salt, and pepper. Now, add the soaked bread mixture and gently combine all the ingredients. Be careful not to overmix! Form the mixture into meatballs about 1.5 inches in diameter.
Cooking the Meatballs
  1. In a large Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Brown half of the meatballs, turning them until they are golden on all sides (about 6-8 minutes). Transfer to a plate. Repeat with the remaining meatballs.
Making the Sauce
  1. Wipe out the pot and add the remaining 1/2 cup of olive oil and the coarsely chopped onion. Cook until the onion is soft, about 6 minutes. Add the garlic and cook for another minute until fragrant.
  2. Pour in the tomatoes along with their juice, bringing the mixture to a boil. Puree the sauce using an immersion blender (or carefully transfer it to a countertop blender). Return the sauce to the pot, add the browned meatballs, and let everything simmer gently for about 25 minutes. Season with salt and stir in fresh basil just before serving.
Cooking the Spaghetti
  1. While the sauce is simmering, cook 1 lb of spaghetti in salted boiling water according to package instructions until al dente. Drain the pasta and mix with a drizzle of olive oil if you wish.
Serving
  1. Plate the spaghetti and generously top with meatballs and sauce. Garnish with additional grated Parmesan and fresh basil if desired. Enjoy with crusty bread or a side salad.

Notes

Tips: Use fresh ingredients when possible, especially with tomatoes and herbs, as they significantly impact the taste. Let your meat and eggs sit at room temperature for about 15 minutes before using them. Leftover spaghetti and meatballs can be stored in an airtight container in the fridge for up to 3-4 days. Can also be frozen for up to 3 months.