Classic Spaghetti And Meatballs
A hearty, family-friendly dish featuring tender beef and pork meatballs simmered in a rich tomato sauce, served over perfectly cooked spaghetti.
Ingredients
For the Meatballs:
- 1 lb ground beef 80/20
- ½ lb ground pork
- ⅓ cup plain breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic minced
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp whole milk
For the Sauce:
- 2 tbsp olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 2 tbsp tomato paste
- 1 tsp sugar optional
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 1 bay leaf
- 1 tsp dried basil
- 1 tsp dried oregano
- Fresh basil or parsley for garnish
For the Pasta:
- 1 lb dried spaghetti
- 1 tbsp salt for boiling water
- Water for boiling
- Extra Parmesan for serving
Instructions
- Mix beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, pepper, and milk in a large bowl until just combined. Shape into 1½-inch balls and place on a tray.
- Heat 1 tbsp olive oil in a skillet over medium heat. Brown meatballs in batches for 7–8 minutes, turning to sear all sides. Set aside.
- In the same pan, heat remaining oil. Sauté onion for 5 minutes, add garlic for 1 minute, then stir in tomato paste for 2 minutes.
- Add crushed tomatoes, tomato sauce, sugar (if using), salt, pepper, red pepper flakes, bay leaf, basil, and oregano. Simmer gently.
- Add browned meatballs to the sauce. Cover and simmer on low for 25–30 minutes, stirring occasionally.
- Boil salted water. Cook spaghetti per package (9–11 minutes). Reserve ½ cup pasta water, then drain.
- Toss pasta with sauce and meatballs or plate separately. Garnish with herbs and Parmesan. Serve warm.