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Easy Spaghetti and Meatballs Recipe

Recipe by Pedro M. A. Neves

This classic Italian-American dish combines tender homemade meatballs with a rich tomato sauce served over al dente spaghetti. Easy spaghetti and meatballs recipe delivers restaurant-quality results at home with simple ingredients and straightforward techniques. Perfect for weeknight dinners or casual entertaining.

Ingredients

• 400g ground beef
• 50g panko breadcrumbs
• 1 large egg
• 50g grated Parmesan cheese
• 3 cloves garlic, minced
• 5ml olive oil for meatballs
• 400g spaghetti
• 800ml canned crushed tomatoes
• 2 tbsp tomato paste
• 30ml olive oil for sauce
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 5ml fresh basil, chopped
• 5ml dried oregano
• Salt and black pepper to taste
• 5ml sugar
• 250ml pasta cooking water

Instructions

1. Combine ground beef, panko breadcrumbs, egg, Parmesan cheese, and 3 minced garlic cloves in a bowl. Mix gently with your hands until just combined, being careful not to overwork the mixture.

2. Roll the mixture into 16 meatballs of approximately 30g each. Place them on a parchment-lined baking tray.

3. Heat 5ml olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides for 6-8 minutes total, then transfer to a plate.

4. In the same skillet, add 30ml olive oil and sauté the diced onion over medium heat for 3 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute more until fragrant.

5. Stir in the tomato paste and cook for 2 minutes, then add the crushed tomatoes, oregano, sugar, salt, and pepper. Return the meatballs to the skillet and simmer for 20 minutes on low heat, stirring occasionally.

6. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 250ml pasta water before draining.

7. If the sauce seems thick, add reserved pasta water one tablespoon at a time until reaching desired consistency. Taste and adjust seasoning with salt and pepper.

8. Divide spaghetti among serving bowls. Ladle meatballs and sauce over the pasta. Garnish with fresh basil and additional Parmesan cheese if desired.

Substitutions

• Ground turkey or pork can replace beef for a leaner option
• Gluten-free breadcrumbs work equally well for a gluten-free version
• Grated Pecorino Romano substitutes for Parmesan with a sharper flavor
• Fresh crushed tomatoes can replace canned if in season

Tips

• Don't overmix the meatball mixture or they will become tough and dense
• Brown the meatballs without moving them frequently to develop a golden crust
• Simmer the sauce gently rather than boiling aggressively to prevent it from becoming acidic
• Save pasta water to adjust sauce consistency without diluting flavors

While spaghetti and meatballs is iconic in Italian-American cuisine, this specific pairing is rarely served in Italy. Italians typically enjoy meatballs (polpette) as a standalone second course or in broth, reflecting authentic regional traditions that influenced immigrant communities.

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