Spaghetti and Meatballs

There’s something timeless about a steaming bowl of spaghetti and meatballs: the comforting scent of simmering tomato sauce, the satisfying bite of tender meatballs, and the long strands of pasta that twirl just so. Today’s version is deeply satisfying, simple enough for a weeknight, and special enough to serve company. I’ve written this recipe in a clear, step-by-step way so you can follow along easily, with tips to make the meatballs tender and the sauce rich and balanced.

Why this recipe works

This recipe balances two proteins for depth of flavor, uses a few pantry-staple tomato products to build a layered sauce, and relies on a quick braise technique to keep the meatballs juicy. The seasoning is straightforward—onion, garlic, parsley, cheese, and a touch of Worcestershire for umami—so the tomato base sings without overpowering the meat. Also, everything is written out clearly so you can move from prep to plate with confidence.

Ingredients

Use the ingredient amounts exactly as listed for best results.

• ▢1 pound spaghetti noodles
• ▢1 pound lean ground beef
• ▢1 pound Italian sausage
• ▢½ cup bread crumbs
• ▢2 tablespoons milk
• ▢1 egg
• ▢¼ medium red onion, finely chopped
• ▢2 tablespoons chopped parsley
• ▢1 tablespoon minced garlic
• ▢1 teaspoon salt
• ▢2 tablespoons grated parmesan cheese
• ▢1 tablespoon olive oil
• ▢2 teaspoons minced garlic
• ▢4 cups beef broth
• ▢1 (15-ounce) can tomato sauce
• ▢1 (14-ounce) can diced tomatoes
• ▢1 (6-ounce) can tomato paste
• ▢2 teaspoons sugar
• ▢2 teaspoons salt
• ▢2 teaspoons dried basil
• ▢1 teaspoon Worcestershire sauce

Equipment

• Large mixing bowl
• Large skillet or Dutch oven
• Medium pot for pasta
• Wooden spoon or spatula
• Measuring cups and spoons
• Slotted spoon
• Tongs

Prep tips

• Bring the beef broth and canned tomato products out of the fridge so they’re at room temperature when you combine them—this helps them integrate smoothly as the sauce heats.
• Finely chop the red onion to ensure it melts into the meatball mixture rather than creating large chunks.
• If you prefer a smoother sauce, pulse the diced tomatoes briefly in a blender before adding them to the pot.

Step-by-step instructions

Follow these steps in order for a reliably delicious result. The directions are rewritten for clarity while keeping the original ingredient quantities unchanged.

1. Make the meatball mixture

1. In a large mixing bowl, combine 1 pound lean ground beef and 1 pound Italian sausage. Use your hands or a spoon to break up the meat so it mixes evenly.
2. Add ½ cup bread crumbs and 2 tablespoons milk to the bowl. Let the bread crumbs soak briefly—about 1 minute—so they bind the mixture without drying it out.
3. Crack in 1 egg and add ¼ medium red onion, finely chopped; 2 tablespoons chopped parsley; 1 tablespoon minced garlic; 1 teaspoon salt; and 2 tablespoons grated parmesan cheese.
4. Mix gently but thoroughly until all ingredients are evenly distributed. Avoid overworking the meat to keep the meatballs tender.

2. Shape the meatballs

1. Portion the mixture into evenly sized meatballs. Aim for meatballs about 1 ¼–1 ½ inches in diameter so they cook evenly—this should yield roughly 20–24 meatballs depending on the exact size.
2. Place shaped meatballs on a tray or plate as you work. Keep your hands slightly wet while rolling to prevent sticking.

3. Brown the meatballs

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat.
2. When the oil shimmers, add the meatballs in a single layer without overcrowding. Brown them on all sides—turning every few minutes—so each meatball has a golden crust. Work in batches if necessary.
3. Use a slotted spoon to transfer browned meatballs to a plate. They do not need to be fully cooked through at this stage; they will finish cooking in the sauce.

4. Build the sauce

1. With the skillet still over medium heat, add 2 teaspoons minced garlic to the pan drippings and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
2. Add 4 cups beef broth, 1 (15-ounce) can tomato sauce, 1 (14-ounce) can diced tomatoes, and 1 (6-ounce) can tomato paste to the pan. Stir to combine and to scrape up any browned bits from the bottom of the pan—those add flavor.
3. Stir in 2 teaspoons sugar, 2 teaspoons salt, 2 teaspoons dried basil, and 1 teaspoon Worcestershire sauce. Taste and adjust seasoning later if needed because the meatballs will also add seasoning to the sauce.
4. Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally to ensure the tomato paste dissolves completely.

5. Simmer meatballs in the sauce

1. Carefully nestle the browned meatballs into the simmering sauce so they are partially submerged.
2. Cover the skillet or Dutch oven and reduce the heat to low. Let the meatballs simmer gently in the sauce for 20–25 minutes, turning them once halfway through so they cook evenly and soak up the sauce flavor. The internal temperature should reach at least 160°F (71°C) for pork-and-beef combos; if you prefer, verify doneness with a meat thermometer.
3. If the sauce becomes too thick while simmering, add small splashes of water or extra broth to reach your desired consistency.

6. Cook the spaghetti

1. While the meatballs simmer, bring a large pot of salted water to a rolling boil.
2. Add 1 pound spaghetti noodles and cook according to the package directions until al dente—usually about 8–10 minutes. Stir occasionally to prevent sticking.
3. Reserve about ½ cup of the pasta cooking water, then drain the spaghetti.
4. If you like, toss the drained spaghetti with a spoonful of sauce and a splash of the reserved pasta water to finish in flavor before plating.

7. Finish and serve

1. Once the meatballs are cooked through and the sauce has thickened to your liking, taste for seasoning and add more salt or a pinch of sugar if needed.
2. Serve the spaghetti on warm plates, top with meatballs and a generous ladle of sauce. Sprinkle additional grated parmesan or chopped parsley if desired.
3. For a family-style presentation, transfer the pasta to a large serving bowl and arrange the meatballs on top with the sauce spooned over everything.

Make-ahead and storage

This dish reheats beautifully. Cool the sauce and meatballs, then store in an airtight container in the refrigerator for up to 4 days. To reheat, simmer gently on the stovetop until warmed through, adding a splash of water or broth if the sauce has thickened too much. Cooked spaghetti is best reheated by briefly tossing in a skillet with a little sauce so it doesn’t dry out.

Variations and tips

• If you prefer a smoother meatball texture, pulse the bread crumbs and parmesan together before adding them to the meat mixture.
• For extra herb flavor, add 1 teaspoon dried oregano or 1 tablespoon fresh basil to the sauce while it simmers.
• To make larger meatballs for a rustic presentation, shape them into 2-inch balls but increase simmer time by 5–8 minutes to ensure they cook through.
• If you like a brighter sauce, stir in a splash of red wine or a tablespoon of red wine vinegar in the last five minutes of simmering.

How to serve

Plate the spaghetti, nestle several meatballs on top, and spoon over extra sauce. Offer grated parmesan, chopped parsley, and crushed red pepper at the table so each person can customize. A simple green salad and crusty bread turn this into a satisfying meal that feeds a crowd.

Notes on ingredients

All ingredient quantities and names above are intended to be used exactly as listed. The two types of garlic called for are used at different stages—1 tablespoon minced garlic in the meatball mix and 2 teaspoons minced garlic in the sauce—to layer the garlic flavor without overdoing it. The combination of tomato sauce, diced tomatoes, and tomato paste builds a rounded tomato base while beef broth and Worcestershire sauce add savory depth.

Final thoughts

Classic comfort food doesn’t need to be complicated. This spaghetti and meatballs recipe takes pantry essentials and turns them into something satisfying, cozy, and reliably delicious. Follow the steps as written, keep an eye on your simmer, and you’ll have a family favorite on the table in under an hour. Buon appetito!