Spaghetti and Meatballs Recipe – Immaculate Bites

Spaghetti and Meatballs Recipe – Succulent, savory meatballs served on a bed of warm, saucy pasta is the ultimate comfort food! And let’s not forget the cozy, mouthwatering tomatoey aroma that fills the house! It’s a hearty dish that’s as fun to make as it is to eat.

Spaghetti and meatballs is my family’s most beloved pasta recipe! We love spending the afternoon having meatball-rolling competitions and concocting the tomato sauce. Then we gather around the kitchen table, enjoying our robust, saucy spaghetti and meatballs and great conversation.

I’ve experimented with this classic dish in various ways over the years, and I’m so excited to share my favorite version with you. Its special touches (plural) create extra juicy meatballs and an incredibly tasty sauce. I hope it makes your next family dinner as cozy as mine was!

What Makes the Best Meatballs?

Believe it or not, my secret to super-duper, tender meatballs is bread soaked in milk! That’s because it helps make the meatballs juicy and tender. A combination of different meat, beef and pork is my favorite, ramps up the flavor factor since the beef’s boldness balances the pork’s mildness.

Recipe Ingredients

Meatballs

1. Milk – I’m a fan of whole milk, but you can use any milk you have on hand. This secret ingredient makes a moister meatball that doesn’t fall apart.
2. Bread – I find white bread to work best, but you can substitute any other soft, sliced bread.
3. Meat – Beef and pork are my faves; however, Italian sausage and ground lamb work equally well.
4. Onion and Garlic – It’s best not to skimp on the onion and garlic here because they infuse excellent flavor into this spaghetti and meatball recipe.
5. Seasonings –Fresh parsley and basil give a burst of freshness and flavor, and pepper flakes add heat. Yum!!!
6. Parmesan – For exquisite umami and cheesy goodness for over-the-top pasta! But you can replace it with fontina, mozzarella, or feta cheese for your version.
7. Egg – The perfect binder holds it all together.

Tomato Sauce and Spaghetti

1. Tomato Sauce – The star of this show adds flavor and acidity. But if you don’t have tomato sauce, you can mix tomato paste with an equal amount of water and increase the seasonings to taste.
2. Seasonings – Italian seasoning and white pepper give the sauce its traditional flavors, while smoked paprika and curry add a unique smokey taste.
3. Beef Broth – Broth adds extra flavor for a delectably pourable sauce that perfectly coats the meatballs.
4. Spaghetti – This pasta is the classic and, of course, is where it gets its name. However, you can use what you have (meatballs and macaroni, anyone?).

How to Make Spaghetti and Meatballs

Meatballs

• Soak the Bread – In a medium bowl, mix milk and bread to soften it. Then set aside. (Photo 1)
• Combine Meatballs – Mix the ground beef, pork, onions, garlic, parsley, basil, cheese, salt, white and black pepper, pepper flakes, egg, and softened bread in a large bowl. (Photos 2-3)
• Shape the Meatballs – Lightly mix the meat mixture with your hands (but don’t overmix) and shape it into about 12 balls (or more if you want smaller meatballs). If you’re going to make them ahead, store them covered in the refrigerator until needed. (Photo 4)
• Prepare Baking Pan – Line a baking pan with foil or parchment paper, then coat the bottom of the tray with oil (you can use a brush or spray). Arrange meatballs in a single layer and brush or spray the tops with the remaining oil.
• Bake – Bake meatballs at 375℉/190℃ until cooked through and beautifully brown, 15-20 minutes.

Tomato Sauce

• Sauté Seasonings – Add about ¼ cup of oil to a large saucepan and heat on medium. Add onion, garlic, and Italian seasoning, and stir for 2-3 minutes until the onions are translucent. (Photo 5)
• Add Tomato Sauce – Then add tomato sauce, white pepper, paprika, and curry powder. Continue simmering for a few minutes, stirring to prevent it from burning. (Photo 6)
• Add Broth – Pour in a cup or more of broth. You may add more if desired while cooking to get your preferred consistency. Bring to a boil, then simmer to blend all the flavors – 18-20 minutes or more, stirring occasionally. (Photo 7)
• Add Meatballs – Add the meatballs to the pan with the tomato sauce and simmer for an additional 10 minutes, turning the meatballs occasionally to prevent burning and using a splatter screen to reduce the mess😉. Adjust seasonings and sauce consistency with water or stock and salt. (Photo 8)
• Make the Spaghetti – Cook pasta according to package instructions until al dente (or to the desired doneness), drain, put it back in the empty pot, and set aside.
• Serve – Pour the sauce and meatballs over the spaghetti and toss gently to combine. Sprinkle it with parmesan cheese and fresh basil, and enjoy!

Recipe Variations

1. I often add chopped mushrooms or grated carrots to my tomato sauce to give texture and create different flavor profiles.
2. Adding a dash of red wine or red wine vinegar is another excellent addition to the tomato sauce. It adds another layer and brightens the taste.
3. If you’re allergic to tomatoes, you can replace the sauce with the same amount of roasted red peppers pureed with a splash of lemon juice. Then proceed with the recipe.

Tips and Tricks

1. If you find your tomato sauce tastes acidic, sprinkling a pinch of sugar into the simmering sauce will sweeten it up and balance the flavors.
2. Remember not to overmix the meatball ingredients because your meatballs may become tough. Use a light hand and mix until the ingredients just come together.
3. Chilling the meatballs for about an hour before baking them will help them hold their shape. Or you can fry them right away.
4. Don’t rinse the spaghetti after cooking so your sauce will stick to it better. The pasta’s extra starch will do wonders for your sauce.

Make-Ahead Instructions

Both the tomato sauce and meatballs can be made the day before and gently reheated on the stovetop before serving. The tomato sauce actually tastes better if prepared a day in advance because the flavors have time to meld. And you can freeze the sauce and meatballs for three months for a double-win.

Serving and Storage Instructions

Spaghetti and meatballs are best served hot, garnished with fresh parsley or basil and Parmesan cheese. I like to mix the sauce, the meatballs, and the pasta before plating. However, you can serve them separately if you anticipate leftovers and prefer storing them separately.

The meatballs with the sauce will keep for 3-4 days in the fridge or six months frozen in an airtight container. If freezing, I recommend dividing the leftovers into smaller portions so they thaw and reheat faster.

FAQs

What to Serve With Spaghetti and Meatballs

For a quintessential spaghetti and meatballs meal, you can pair it with homemade garlic bread or garlic knots bread and a fresh, tossed salad with Caesar dressing. Any cooked vegetable also makes an exciting side dish. Think sauteed zucchini or parmesan-crusted asparagus.

More Hearty Pasta Recipes to Try

Conclusion

Our beloved spaghetti and meatball gets upgraded with baked meatballs and a spicy sauce! What is your family’s favorite addition to this drool-worthy recipe? Leave me a comment with your version of this classic.

Watch How to Make It