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Spaghetti and Meatballs Recipe

Classic spaghetti with savory homemade meatballs simmered in a flavorful tomato sauce.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 1.25 pounds ground beef
  • 1/2 cup milk
  • 1/2 cup seasoned bread crumbs
  • 1 whole egg
  • 3 tablespoons chopped parsley
  • 3 cloves garlic, minced
  • 1/4 cup onion, finely chopped
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil divided
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 2 cans tomato sauce
  • 1 cup beef broth
  • 2 teaspoons dried basil
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste
  • 1 tablespoon sugar
  • 1 lb spaghetti cooked to al dente
  • fresh basil chopped for garnish

Instructions

  • In a large bowl, combine ground beef, milk, seasoned bread crumbs, egg, chopped parsley, 3 cloves minced garlic, 1/4 cup finely chopped onion, 1/4 cup grated Parmesan, and salt and pepper to taste; mix until just combined.
  • Portion the mixture using a 3-tablespoon scoop or spoon and roll into meatballs; set them on a plate.
  • Heat 2 tablespoons of the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Brown half the meatballs, turning to color all sides, then transfer to a plate (they will not be fully cooked).
  • Add the remaining 2 tablespoons olive oil and brown the remaining meatballs; transfer them to the plate.
  • To make the sauce, add the diced onion to the pot with the meat drippings and any remaining oil. Cook until the onion is nearly tender, about 4 minutes.
  • Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
  • Pour in the tomato sauce and beef broth, then add dried basil, Italian seasoning, 1 tablespoon sugar, and salt and pepper to taste; stir to combine.
  • Return the browned meatballs to the pot, gently coat them with the sauce, reduce heat to low or medium-low, and simmer uncovered for 30–45 minutes until meatballs are cooked through and tender.
  • Meanwhile, cook spaghetti according to package directions until al dente, drain, and divide among plates.
  • Spoon meatballs and sauce over the spaghetti, garnish with chopped fresh basil and additional grated Parmesan if desired, and serve.

Equipment

  • Large Mixing Bowl
  • Heavy-bottomed pot or Dutch oven
  • large skillet (optional)
  • Measuring Cups and Spoons
  • Cookie Scoop or Spoon
  • Spatula or tongs
  • Wooden Spoon
  • pot for spaghetti

Notes

  • Bread crumbs should be seasoned for best flavor.
  • Do not overmix the meatball mixture to keep meatballs tender.
  • Brown meatballs in batches to avoid overcrowding the pan.
  • Simmer sauce gently to allow flavors to meld.
  • Use a 3-tablespoon scoop for uniform meatballs.