Picture this: a steaming plate of spaghetti generously coated in a rich, savory tomato sauce, crowned with perfectly seared meatballs that melt in your mouth. It’s a culinary masterpiece known as spaghetti and meatballs, a beloved Italian-American classic that has stood the test of time and warmed hearts around the world. Whether you’re a seasoned cook or just starting your culinary journey, there’s something magical about mastering this dish.
Spaghetti and meatballs are an iconic Italian-American dish that has captured the hearts and palates of people worldwide. This beloved comfort food combines tender meatballs, simmered in a flavorful tomato sauce, with perfectly cooked strands of spaghetti. It’s a dish that evokes feelings of warmth, nostalgia, and the joy of a hearty, home-cooked meal.
Why is this the best recipe
- Balanced Flavors: The combination of herbs, spices, and seasonings in the meatballs and tomato sauce creates a well-balanced and flavorful dish.
- Homemade Meatballs: Making your meatballs from scratch allows you to control the ingredients and tailor them to your taste preferences.
- Quality Ingredients: The recipe emphasizes the use of high-quality canned tomatoes, Parmesan cheese, and fresh basil, which can significantly impact the final taste.
- Searing Meatballs: Browning the meatballs in a hot skillet adds a layer of flavor and texture, making them more delicious.
- Customization: The recipe allows for variations, so you can add personal touches or adjust ingredients to cater to your liking.
Ingredients and substitutes
- Ground Beef: Lean ground beef is preferred for its ability to absorb the sauce well and maintain a meatball shape. Using beef with too much fat can lead to excess fat rendering out, causing meatballs to lose their form.
- Onions: While red Spanish onions are my go-to choice, you can also use yellow onions as a substitute.
- Garlic: In the meatballs, garlic powder imparts flavor without the risk of biting into garlic pieces. For a more pronounced garlic flavor, you can also use fresh garlic in the sauce.
- Basil: If fresh basil is unavailable, you can also use 1/2 tsp of dried basil to infuse a similar flavor.
- Paprika: For a touch of heat and smokiness, I prefer smoked hot paprika, but regular paprika can be substituted if you prefer milder flavors.
- Tomatoes: While I use two cans of crushed tomatoes, whole tomatoes can be a viable alternative. Simply mash them in the pot before adding the meatballs for a similar effect.
Step by step: Spaghetti and Meatballs
Making the meatballs
- In a large mixing bowl, combine the ground beef, garlic powder, onion powder, salt, pepper, oregano, paprika, breadcrumbs, grated Parmesan cheese, and the egg. Mix well until all ingredients are evenly combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You can make them larger or smaller depending on your preference.
- Heat a large skillet or frying pan over medium-high heat and add a tablespoon of olive oil. Carefully place the meatballs in the hot skillet until they are browned on all sides and cooked through, about 8-10 minutes. You may need to do this in batches, depending on the size of your skillet.
- Once cooked, transfer the meatballs to a plate lined with paper towels to drain excess oil. Set them aside.
Preparing the Tomato sauce
- Add the remaining tablespoon of olive oil to the same skillet over medium heat. Add finely chopped onions and minced garlic to the skillet. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
- Add bay leaves, oregano, salt, and pepper to the skillet. Stir well to combine the flavors. Pour in the crushed tomatoes and add the sprigs of basil. Stir everything together.
- Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.
Cooking the Spaghetti
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 9 to 11 minutes. Stir occasionally to prevent sticking. Drain the cooked spaghetti in a colander and return it to the pot.
Assembly
- Remove the bay leaves and basil sprigs from the tomato sauce. Pour the tomato sauce over the cooked spaghetti in the pot and gently toss to coat the pasta evenly with the sauce.
- Serve the spaghetti and meatballs on plates, placing meatballs on top of the pasta. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
Tips for spaghetti and meatballs
- For the Meatballs:
- Use a combination of ground beef and pork: Some recipes call for a mix of the two to enhance flavor and texture. You can try this if you prefer.
- Don’t overmix the meat mixture: Overmixing can result in tough meatballs. Mix until the ingredients are just combined.
- Test the seasoning: Before shaping all the meatballs, cook a small portion of the mixture to taste and adjust the seasonings if needed.
- Wet your hands: To prevent the mixture from sticking to your hands while shaping the meatballs, lightly wet your hands with water or oil.
- Sear the meatballs: Searing the meatballs in a hot skillet helps develop a flavorful crust. Ensure the pan is adequately hot before adding them.
- For the Tomato Sauce:
- Use high-quality canned tomatoes: Opt for crushed tomatoes of good quality to enhance the flavor of your sauce.
- Simmer for sufficient time: Let the sauce simmer for at least 20-30 minutes to allow the flavors to meld and the sauce to thicken. Longer simmering can enhance the taste even more.
- Season to taste: Adjust the salt, pepper, and other seasonings to suit your preferences. Taste the sauce as it cooks and make necessary adjustments.
- For Cooking the Pasta:
- Use a large pot: Make sure the pot is big enough to hold the pasta comfortably. Using a larger pot prevents sticking and ensures even cooking.
- Salt the water generously: Adding salt to the boiling water enhances the flavor of the pasta. A general guideline is about 1-2 tablespoons of salt per gallon of water.
- Stir occasionally: Stir the pasta occasionally while cooking to prevent it from sticking together and to ensure even cooking.
- General Tips:
- Prepare all your ingredients in advance: Measure, chop, and have everything ready before you start cooking to streamline the process.
- Keep the meatballs warm: If you’re not serving the meatballs immediately, keep them warm in a low oven (around 200°F or 93°C) while you finish making the sauce and pasta.
- Garnish and serve hot: Sprinkle freshly grated Parmesan cheese and fresh basil leaves on top just before serving for added flavor and presentation.
- Experiment with variations: Feel free to customize the recipe with additional ingredients like red pepper flakes for heat or different herbs and spices to suit your taste.
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- Ground Beef Recipes
Frequently asked questions
This sauce, on its own, will keep in the fridge for 3 to 4 days. When you need to reheat it, add a few tablespoons of water to help the sauce blend again. The spaghetti with meatballs will stay in the fridge for 2 to 3 days.
Spaghetti and meatballs, as we know them today, are an Italian-American dish. It was influenced by Italian immigrants who adapted traditional Italian recipes to ingredients available in the United States.
Be sure not to overmix the meatball mixture, use a binding agent like breadcrumbs and egg, and sear them properly before simmering in sauce to help them maintain their shape.
Yes, you can freeze both meatballs and sauce separately in airtight containers. Thaw and reheat them when ready to enjoy.
Boil water with salt in a large pot at least 4 times the quantity of pasta. So, 1 cup of pasta would need at least 4 cups of water.
Once the water comes to a boil, add the pasta and give it a good stir.
Let the pasta cook for about 8 to 12 minutes.
The best way to check pasta is to taste it. It has to be Al Dente – meaning soft but still has a bite.
Drain the pasta and set it aside until ready to use it in the sauce.
Yes, you can make vegetarian or vegan meatballs using ingredients like lentils, mushrooms, or plant-based meat substitutes. There are many meatless recipe options available online.
Yes, you can make gluten-free spaghetti and meatballs by using gluten-free pasta and breadcrumbs, or by omitting breadcrumbs altogether and using alternatives like gluten-free oats.
Absolutely! Ground turkey or chicken can be a leaner alternative to beef and work well in meatball recipes. Try my turkey meatballs in tomato sauce or chicken with pasta in 15 minutes.
Garlic bread, a green salad, steamed vegetables, or a simple bruschetta are popular choices to complement this dish.
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Spaghetti and Meatballs
Ingredients
Meatballs
- 1 lb (450 g) Ground beef
- ½ tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Oregano
- ½ tsp Paprika
- ¼ cup Breadcrumbs
- ½ cups Parmesan
- 1 Eggs
Tomato sauce
- 2 tbsp Olive oil divided
- ½ cup Onions
- ½ tsp Galic fresh
- 2 Bay leaves
- ½ tsp Oregano
- ¼ tsp Salt
- ½ tsp Pepper
- 28 oz (800 g) Crushed tomatoes (2 cans)
- 2 sprigs Basil
Pasta
- 1 lb (500 g) Spaghetti
Instructions
Making the meatballs
- In a large mixing bowl, combine the ground beef, garlic powder, onion powder, salt, pepper, oregano, paprika, breadcrumbs, grated Parmesan cheese, and the egg. Mix well until all ingredients are evenly combined.1 lb Ground beef, 1/2 tsp Garlic powder, 1 tsp Onion powder, 1/2 tsp Salt, 1/2 tsp Pepper, 1/2 tsp Oregano, 1/2 tsp Paprika, 1/4 cup Breadcrumbs, 1/2 cups Parmesan, 1 Eggs
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You can make them larger or smaller depending on your preference.
- Heat a large skillet or frying pan over medium-high heat and add a tablespoon of olive oil. Carefully place the meatballs in the hot skillet until they are browned on all sides and cooked through about 8-10 minutes. You may need to do this in batches, depending on the size of your skillet.
- Once cooked, transfer the meatballs to a plate lined with paper towels to drain excess oil. Set them aside.
Preparing the Tomato sauce
- Add the remaining tablespoon of olive oil over medium heat in the same skillet. Add finely chopped onions and minced garlic to the skillet. Sauté until the onions become translucent and fragrant, about 3-4 minutes.2 tbsp Olive oil, 1/2 cup Onions, 1/2 tsp Galic
- Add bay leaves, oregano, salt, and pepper to the skillet. Stir well to combine the flavors. Pour in the crushed tomatoes and add the sprigs of basil. Stir everything together.1/2 tsp Oregano, 1/4 tsp Salt, 1/2 tsp Pepper, 2 sprigs Basil , 2 Bay leaves
- Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.28 oz Crushed tomatoes
Cooking the Spaghetti
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Drain the cooked spaghetti in a colander and return it to the pot.1 lb Spaghetti
Assembly
- Remove the bay leaves and basil sprigs from the tomato sauce. Pour the tomato sauce over the cooked spaghetti in the pot and gently toss to coat the pasta evenly with the sauce.
- Serve the spaghetti and meatballs on plates, placing meatballs on top of the pasta. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
Video
Notes
- For the Meatballs:
- Use a combination of ground beef and pork: Some recipes call for a mix of ground beef and ground pork to enhance flavor and texture. You can try this if you prefer.
- Don’t overmix the meat mixture: Overmixing can result in tough meatballs. Mix until the ingredients are just combined.
- Test the seasoning: Before shaping all the meatballs, cook a small portion of the mixture to taste and adjust the seasonings if needed.
- Wet your hands: To prevent the mixture from sticking to your hands while shaping the meatballs, lightly wet your hands with water or oil.
- Sear the meatballs: Searing the meatballs in a hot skillet helps develop a flavorful crust. Ensure the pan is adequately hot before adding them.
- For the Tomato Sauce:
- Use high-quality canned tomatoes: Opt for crushed tomatoes of good quality to enhance the flavor of your sauce.
- Simmer for sufficient time: Let the sauce simmer for at least 20-30 minutes to allow the flavors to meld and the sauce to thicken. Longer simmering can enhance the taste even more.
- Season to taste: Adjust the salt, pepper, and other seasonings to suit your preferences. Taste the sauce as it cooks and make necessary adjustments.
- For Cooking the Pasta:
- Use a large pot: Make sure the pot is big enough to hold the pasta comfortably. Using a larger pot prevents sticking and ensures even cooking.
- Salt the water generously: Adding salt to the boiling water enhances the flavor of the pasta. A general guideline is about 1-2 tablespoons of salt per gallon of water.
- Stir occasionally: Stir the pasta occasionally while cooking to prevent it from sticking together and to ensure even cooking.
- General Tips:
- Prepare all your ingredients in advance: Have everything measured, chopped, and ready before you start cooking to streamline the process.
- Keep the meatballs warm: If you’re not serving the meatballs immediately, keep them warm in a low oven (around 200°F or 93°C) while you finish making the sauce and pasta.
- Garnish and serve hot: Sprinkle freshly grated Parmesan cheese and fresh basil leaves on top just before serving for added flavor and presentation.
- Experiment with variations: Feel free to customize the recipe with additional ingredients like red pepper flakes for heat or different herbs and spices to suit your taste.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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This is the best fondant recipe EVER!! So easy to make and so easy to roll… and your cake gallery makes me weak in the knees. I wish I had your kind of talent.
Thank you, Mary. I was a beginner once too, and if you saw my cakes then… ah well. practice makes perfect.
Made this yesterday and plan to use it this weekend. I really love how easy it was to make. It is already elastic. It’s good that you mentioned not to add all 900 grams of powdered sugar because I used only about 700 grams…
Thanks, Braiden. Yes, all marshmallows are different so you may or may not need all the powdered sugar.
Any sub for the parm? My kids do not want the grandkids mixing milk & meat
Hi Eileen! You can absolutely leave out the Parmesan. If you’d like a substitute, try a little nutritional yeast for that savory flavor, or simply add a bit more seasoning. The meatballs will still be delicious! 😊
The recipe of Spaghetti and meatballs is my all-time favorite but I cook the dish with ghee. Ghee offers better flavor and high smoke point than oils. It is always wise to select an oil with high smoke points and boiling points. B
An all-time favorite classic meal that the whole family loves. You can never go wrong when you make spaghetti and meatballs!
Thanks, Jess.
Truly a classic family favorite!
Thanks Sue