I poured extra care into my Best Spaghetti Meatballs, pairing hand-rolled meatballs with a from-scratch sauce so rich and flavorful that my family begs me to make it every week.

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I remember the first time I tried to make real spaghetti and meatballs I thought bigger was always better, but now I aim for balanced flavor that makes people actually go quiet. I use ground beef and a good grating of Parmesan, and the result feels like a secret family win.

This isn’t just a Best Spaghetti Meatballs headline, its the kind of dish that invites second helpings and questions about where the recipe came from. If you like classic comfort but with a little swagger, my Meatball Recipe For Spaghetti will make dinner a small celebration, trust me.

Ingredients

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Ground beef: high in protein and iron, adds savory richness, can be a bit fatty.
Breadcrumbs: soak up milk and egg to bind meatballs, add light texture, mild carbs.
Parmesan: salty umami cheese, adds depth and savory bite, some calcium and fat.
Garlic: pungent aromatic, gives sweet roasted notes when cooked, it’s said to boost immunity.
Crushed tomatoes: bright acidic base, supplies fiber and vitamin C, balances meaty flavors.
Spaghetti: classic carb platform, provides energy and chewy texture that soaks up sauce.
Olive oil: healthy monounsaturated fats, adds silkiness and depth, great for sauteing onions.
Basil: fresh herb brightens sauce with sweet peppery notes, adds aroma and freshness.

Ingredient Quantities

1 lb ground beef (80/20) (for meatballs)

1/2 lb ground pork (for meatballs)

3/4 cup plain breadcrumbs (preferably fresh)

1/3 cup grated Parmigiano-Reggiano or Parmesan, plus more for serving

1/2 cup whole milk

1 large egg

2 cloves garlic (for meatballs), minced

1/4 cup onion (for meatballs), finely chopped

2 tbsp fresh parsley, chopped (or 2 tsp dried)

1 tsp kosher salt (meatballs)

1/2 tsp freshly ground black pepper (meatballs)

2 tbsp olive oil (for browning meatballs)

2 tbsp extra virgin olive oil (for sauce)

1 medium yellow onion, chopped (for sauce)

4 cloves garlic, minced (for sauce)

1 cup dry red wine (optional, for sauce)

1 (28 oz) can crushed tomatoes

1 (6 oz) can tomato paste

1 bay leaf

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

1 tsp granulated sugar (optional)

1 1/2 tsp kosher salt (sauce)

1/2 tsp black pepper (sauce)

1 lb spaghetti (about one standard box)

Coarse kosher salt for pasta water

Fresh basil leaves for garnish

Extra grated Parmesan for serving

How to Make this

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1. In a large bowl combine 1 lb ground beef, 1/2 lb ground pork, 3/4 cup plain breadcrumbs (fresh if you can), 1/3 cup grated Parmigiano-Reggiano, 1/2 cup whole milk, 1 large egg, 2 minced garlic cloves, 1/4 cup finely chopped onion, 2 tbsp chopped parsley, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix gently with your hands until just combined, dont overwork it or the meatballs will be tough. Chill 15 minutes if the mixture feels too soft.

2. Shape the mixture into golf ball sized meatballs (about 1 to 1 1/4 inch). Try not to pack them too tight, a light touch keeps them tender.

3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs in batches so they dont crowd the pan, turning to get a nice crust, about 2 to 3 minutes per side. They don’t need to be cooked through. Transfer browned meatballs to a plate.

4. In a large Dutch oven or heavy pot add 2 tbsp extra virgin olive oil over medium heat. Add the chopped medium yellow onion and cook until translucent, about 5 to 7 minutes. Stir in 4 cloves minced garlic and cook 30 to 60 seconds until fragrant.

5. If using, pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom, and let it reduce for 2 to 3 minutes. This step is optional but adds depth.

6. Stir in 1 (28 oz) can crushed tomatoes, 1 (6 oz) can tomato paste, 1 bay leaf, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes if you like heat, 1 tsp granulated sugar if the tomatoes taste too bright, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Mix well.

7. Return the browned meatballs to the sauce, bring to a gentle simmer, partially cover and reduce heat to low. Simmer 25 to 30 minutes until meatballs are cooked through and sauce has thickened nicely. Taste and adjust seasoning, remove the bay leaf.

8. While the sauce finishes, cook 1 lb spaghetti in a large pot of vigorously boiling water generously salted with coarse kosher salt until al dente. Before draining, reserve about 1 cup of the pasta cooking water.

9. Drain the spaghetti and add it to the sauce, tossing gently to coat. If the sauce seems too thick, add a splash or two of the reserved pasta water to loosen it and help the sauce cling to the noodles. Let pasta and sauce cook together 1 to 2 minutes so the flavors marry.

10. Serve hot topped with fresh basil leaves and extra grated Parmesan. Crack a little black pepper on top, grab some crusty bread and enjoy with your family.

Equipment Needed

1. Large mixing bowl (for the meatball mix)
2. Measuring cups and spoons (for milk, breadcrumbs, spices)
3. Chef’s knife and cutting board (onions, garlic, basil)
4. Large skillet (for browning meatballs)
5. Slotted spoon or tongs (to turn and transfer meatballs)
6. Dutch oven or heavy pot (to make and simmer the sauce)
7. Large pasta pot (at least 6 qt) and a colander to drain
8. Wooden spoon or silicone spatula (to stir and scrape the pot)
9. Box grater (for fresh Parmigiano-Reggiano, dont skimp on this)

FAQ

Q: Can I make the meatballs ahead of time?
A: Yes. You can form them and refrigerate for up to 24 hours, or freeze raw on a tray then transfer to a bag for up to 3 months. To use, thaw overnight in the fridge and cook as directed, or bake/cook from frozen but add extra time.

Q: How do I keep the meatballs tender and not tough?
A: Use the beef/pork combo, soak the breadcrumbs in milk, add egg and cheese, and mix gently until just combined. Chill the formed balls 20 to 30 minutes before cooking so they hold together. Dont overwork the meat when forming.

Q: Can I bake the meatballs instead of browning them in oil?
A: Absolutely. Bake on a rimmed sheet at 400 F for 15 to 20 minutes until they reach about 160 F, then finish them in the sauce 10 minutes so they soak up flavor. Brushing a little oil on them helps browning.

Q: Do I have to use red wine in the sauce?
A: No. Wine adds depth but is optional. If you skip it, add a splash of beef broth or a little extra water and a pinch of sugar or a squeeze of vinegar to balance acidity. If you do use wine, let it reduce a few minutes after adding.

Q: How do I cook spaghetti so it doesnt get mushy when tossed with sauce?
A: Salt the pasta water well, cook to al dente (check package for times, usually 8 to 10 minutes), reserve about a cup of pasta water, then toss pasta with sauce adding a little reserved water to loosen. Finish with a twinge of olive oil or some cheese.

Q: What's the best way to store and reheat leftovers?
A: Keep sauce and meatballs together in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove over low heat with a splash of water, or bake covered at 325 F until warm. Store pasta separately if you want to avoid sogginess.

Best Spaghetti And Meatballs Recipe Substitutions and Variations

Ground beef/pork: swap with 1.5 lb ground turkey or chicken for a lighter meatball, or use 1 lb sweet or hot Italian sausage for bigger flavor; if using turkey, add 1-2 tbsp olive oil so they dont dry out.
Plain breadcrumbs: use 3/4 cup panko for a lighter texture, or 3/4 cup crushed saltines or Ritz crackers, or 3/4 cup quick oats pulsed a few times if you need a gluten-free-ish binder.
Parmigiano-Reggiano: substitute Pecorino Romano for a saltier, sharper note, or Asiago or good store-bought grated Parmesan, same amount.
Dry red wine (sauce): leave it out and use 1 cup beef or chicken stock, or 1/2 cup stock plus 1/2 cup balsamic for depth, or just 1 cup water with a pinch of sugar.

Pro Tips

1) Make a quick panade with the breadcrumbs and milk and let it sit a few minutes before you mix it in, it keeps the meatballs super tender and stops them from drying out.
2) Don’t overwork the meat, chill the mixture if it feels sticky, and use a cookie scoop or spoon so all the balls are the same size, they’ll cook evenly that way. Wet your hands a little when shaping so the meat wont stick.
3) Brown in batches in a hot pan and let them sit undisturbed to get a good crust, crowding the pan makes them steam not sear. Browning adds flavor so dont skip it.
4) Let the meatballs finish cooking slowly in the sauce, low heat lets the flavors meld and keeps them juicy. Taste the sauce near the end, a tiny pinch of sugar or more salt can really balance bright tomatoes.
5) Always save some pasta water before you drain, add a splash to loosen the sauce and help it cling to the noodles. Make ahead tip: the sauce actually gets better the next day and meatballs freeze great, just reheat gently so they dont dry out.

Best Spaghetti And Meatballs Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I poured extra care into my Best Spaghetti Meatballs, pairing hand-rolled meatballs with a from-scratch sauce so rich and flavorful that my family begs me to make it every week.

Servings

servings

Calories

820

kcal

Equipment: 1. Large mixing bowl (for the meatball mix)
2. Measuring cups and spoons (for milk, breadcrumbs, spices)
3. Chef’s knife and cutting board (onions, garlic, basil)
4. Large skillet (for browning meatballs)
5. Slotted spoon or tongs (to turn and transfer meatballs)
6. Dutch oven or heavy pot (to make and simmer the sauce)
7. Large pasta pot (at least 6 qt) and a colander to drain
8. Wooden spoon or silicone spatula (to stir and scrape the pot)
9. Box grater (for fresh Parmigiano-Reggiano, dont skimp on this)

Ingredients

1 lb ground beef (80/20) (for meatballs)
1/2 lb ground pork (for meatballs)
3/4 cup plain breadcrumbs (preferably fresh)
1/3 cup grated Parmigiano-Reggiano or Parmesan, plus more for serving
1/2 cup whole milk
1 large egg
2 cloves garlic (for meatballs), minced
1/4 cup onion (for meatballs), finely chopped
2 tbsp fresh parsley, chopped (or 2 tsp dried)
1 tsp kosher salt (meatballs)
1/2 tsp freshly ground black pepper (meatballs)
2 tbsp olive oil (for browning meatballs)
2 tbsp extra virgin olive oil (for sauce)
1 medium yellow onion, chopped (for sauce)
4 cloves garlic, minced (for sauce)
1 cup dry red wine (optional, for sauce)
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 bay leaf
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
1 tsp granulated sugar (optional)
1 1/2 tsp kosher salt (sauce)
1/2 tsp black pepper (sauce)
1 lb spaghetti (about one standard box)
Coarse kosher salt for pasta water
Fresh basil leaves for garnish
Extra grated Parmesan for serving

Directions

In a large bowl combine 1 lb ground beef, 1/2 lb ground pork, 3/4 cup plain breadcrumbs (fresh if you can), 1/3 cup grated Parmigiano-Reggiano, 1/2 cup whole milk, 1 large egg, 2 minced garlic cloves, 1/4 cup finely chopped onion, 2 tbsp chopped parsley, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix gently with your hands until just combined, dont overwork it or the meatballs will be tough. Chill 15 minutes if the mixture feels too soft.
Shape the mixture into golf ball sized meatballs (about 1 to 1 1/4 inch). Try not to pack them too tight, a light touch keeps them tender.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs in batches so they dont crowd the pan, turning to get a nice crust, about 2 to 3 minutes per side. They don’t need to be cooked through. Transfer browned meatballs to a plate.
In a large Dutch oven or heavy pot add 2 tbsp extra virgin olive oil over medium heat. Add the chopped medium yellow onion and cook until translucent, about 5 to 7 minutes. Stir in 4 cloves minced garlic and cook 30 to 60 seconds until fragrant.
If using, pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom, and let it reduce for 2 to 3 minutes. This step is optional but adds depth.
Stir in 1 (28 oz) can crushed tomatoes, 1 (6 oz) can tomato paste, 1 bay leaf, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes if you like heat, 1 tsp granulated sugar if the tomatoes taste too bright, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Mix well.
Return the browned meatballs to the sauce, bring to a gentle simmer, partially cover and reduce heat to low. Simmer 25 to 30 minutes until meatballs are cooked through and sauce has thickened nicely. Taste and adjust seasoning, remove the bay leaf.
While the sauce finishes, cook 1 lb spaghetti in a large pot of vigorously boiling water generously salted with coarse kosher salt until al dente. Before draining, reserve about 1 cup of the pasta cooking water.
Drain the spaghetti and add it to the sauce, tossing gently to coat. If the sauce seems too thick, add a splash or two of the reserved pasta water to loosen it and help the sauce cling to the noodles. Let pasta and sauce cook together 1 to 2 minutes so the flavors marry.
Serve hot topped with fresh basil leaves and extra grated Parmesan. Crack a little black pepper on top, grab some crusty bread and enjoy with your family.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.