I recently whipped up a batch of Meatballs With Spaghetti using quality ground beef and pork, enriched with grated Parmesan and fresh parsley. Simmering crushed tomatoes and minced garlic create a bold sauce that ties it all together. I cant wait to share the delicious secrets behind my signature dish.

Jump to Recipe

I’ve always been excited to share my take on the Best Spaghetti And Meatballs recipe. I started off by combining 1 lb ground beef and 1/2 lb ground pork with some breadcrumbs, grated Parmesan cheese, a beaten egg, and freshly minced garlic.

These meatballs are full of character and work perfectly when pan-fried in olive oil with a finely chopped onion. Then comes the real magic; a sauce made from 2 cans of crushed tomatoes, a bit of tomato paste, oregano, basil, and a pinch of red pepper flakes for that gentle kick.

I sometimes add in a little water when I feel it needs thinning out. The sauce really benefits from being crafted from scratch and, when poured over 1 lb of spaghetti, turns a simple meal into something that feels gourmet yet easy to enjoy.

This is one of those meatball recipes for spaghetti that makes every dinner memorable. Enjoy cookin’ and dig in!

Why I Like this Recipe

1. I really love how the mix of ground beef and pork gives the meatballs a super rich and savory flavor that kinda stands out from usual recipes.
2. I like that the sauce is made entirely from scratch using fresh garlic, herbs, and tomatoes; it makes the whole dish feel homemade and extra cozy.
3. I appreciate this recipe because it isn’t too complicated, but the way the meatballs finish cooking in the sauce makes them so tender and full of flavor.
4. I enjoy making this dish because it totally reminds me of family dinners where every bite feels like a warm hug and love is served on your plate.

Ingredients

Print Recipe (No Advertisments)

Spaghetti: It’s a great source of carbohydrates that fuels you up.
It a bit simple but works perfectly with the robust meat sauce.
Ground Beef and Pork: These are protein heavy and adds a rich flavor to the dish.
They can be a bit fatty but are really tasty when balanced with spices.
Crushed Tomatoes and Tomato Paste: They give a tangy sweetness and sour punch that cuts through the richness of the meat.
Garlic and Onion: These add an aromatic, slightly spicy flavor and have some healthy antioxidants in them.

Ingredient Quantities

1 lb spaghetti

1 lb ground beef

1/2 lb ground pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg, beaten

2 cloves garlic, minced

2 tbsp chopped fresh parsley (or 1 tbsp dried)

Salt and pepper to taste

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced for the sauce

2 cans (28 oz each) crushed tomatoes

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

Extra salt and pepper to taste (for the sauce)

1/2 cup water (if needed)

Fresh basil leaves for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl, mix the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, beaten egg, 2 minced garlic cloves, chopped parsley, and a pinch of salt and pepper until everything is well combined.

2. Form the mixture into evenly sized meatballs, making sure they’re not too big so they cook evenly.

3. Bring a big pot of salted water to a boil and add the spaghetti. Cook until al dente, then drain and set aside, keeping some pasta water in case you need to loosen the sauce later.

4. Heat olive oil in a deep skillet over medium heat, then add the finely chopped onion and cook until it’s soft and a bit translucent, about 3 to 4 minutes.

5. Stir in the 4 minced garlic cloves for the sauce and let them cook for a minute until fragrant.

6. Pour in the crushed tomatoes along with the tomato paste, then add the dried oregano, dried basil, red pepper flakes if you like a little heat, and a little extra salt and pepper. Stir it all together.

7. Bring the sauce to a gentle simmer, adding about 1/2 cup water if the sauce feels too thick, and let it cook for about 10 minutes to blend the flavors.

8. While the sauce simmers, gently brown the meatballs in another pan so they get a nice color on the outside; they dont have to be cooked all the way through since they will finish cooking in the sauce.

9. Once the meatballs are nicely browned, add them to the simmering sauce and continue to cook for another 20 minutes so the meatballs are cooked through and the flavors combine well.

10. Serve the meatballs and sauce over the cooked spaghetti, and top with fresh basil leaves if you want that extra pop of flavor. Enjoy!

Equipment Needed

1. A large mixing bowl to combine the meat, spices, and other ingredients
2. A measuring cup and measuring spoons to measure breadcrumbs, Parmesan cheese, tomato paste, herbs, and spices
3. A fork or small whisk to beat the egg
4. A cutting board and knife to chop garlic, onion, and parsley
5. A large pot for boiling the spaghetti with plenty of salted water
6. A colander or strainer to drain the spaghetti
7. A deep skillet for cooking the onion and garlic until soft and then simmering the tomato sauce
8. A separate pan suitable for browning the meatballs before adding them to the sauce
9. A wooden spoon or spatula for stirring the sauce and mixing the meatball ingredients

FAQ

How do i keep my meatballs from fallin apart?

Make sure your meats and other ingredients are cold and dont overwork the mix when you form em.

Can i substitute ground beef for ground pork in this recipe?

Yup, but keep in mind it might change the flavor a bit and texture too.

How can i tell when the spaghetti is cooked just right?

Cook it until its al dente, that means it should still have a tiny bit of bite.

Can i make extra sauce and freeze it?

Yes, you sure can. Just let it cool completely before putting it in an airtight container and then freeze it.

What if i want a spicier dish?

You can add extra red pepper flakes or even a dash of hot sauce to the sauce to give it more kick.

Best Spaghetti And Meatballs Recipe Substitutions and Variations

If you don’t have ground beef and pork, you could try using ground turkey instead. It’ll give your meatballs a leaner flavor.
Instead of regular spaghetti, whole wheat spaghetti works great and adds a bit more fiber.
If you’re out of fresh parsley, dried parsley is a fine substitute; its a little more concentrated in flavor so use less.
No Parmesan on hand? Pecorino Romano cheese is a strong alternative that brings a sharp kick to your meatballs.
Substitute tomato paste with a bit extra crushed tomatoes if you’re short, it still gives that rich tomato vibe.

Pro Tips

• When mixin the meats for the meatballs, don’t overwork the mix. Overmixing can make the meatballs tough, so just stir until everything’s combined and you’ll get tender meatballs every time.

• Brown your meatballs on a medium heat until they’ve got a nice crust. That browning adds lots of flavor and helps the meatballs keep together when they finish cookin in the sauce.

• Save a little bit of your pasta water after drainin the spaghetti. If the sauce seems too thick, a splash of that salted water goes a long way in loosening it up and addin a bit of extra flavor.

• Taste your sauce as it simmers. Adjust the salt, pepper, and even the red chili flakes gradually so you can keep it balanced instead of ending up with something too spicy or bland.

Best Spaghetti And Meatballs Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. A large mixing bowl to combine the meat, spices, and other ingredients
2. A measuring cup and measuring spoons to measure breadcrumbs, Parmesan cheese, tomato paste, herbs, and spices
3. A fork or small whisk to beat the egg
4. A cutting board and knife to chop garlic, onion, and parsley
5. A large pot for boiling the spaghetti with plenty of salted water
6. A colander or strainer to drain the spaghetti
7. A deep skillet for cooking the onion and garlic until soft and then simmering the tomato sauce
8. A separate pan suitable for browning the meatballs before adding them to the sauce
9. A wooden spoon or spatula for stirring the sauce and mixing the meatball ingredients

Ingredients

1 lb spaghetti
1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
2 tbsp chopped fresh parsley (or 1 tbsp dried)
Salt and pepper to taste
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced for the sauce
2 cans (28 oz each) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Extra salt and pepper to taste (for the sauce)
1/2 cup water (if needed)
Fresh basil leaves for garnish (optional)

Directions

In a large bowl, mix the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, beaten egg, 2 minced garlic cloves, chopped parsley, and a pinch of salt and pepper until everything is well combined.
Form the mixture into evenly sized meatballs, making sure they're not too big so they cook evenly.
Bring a big pot of salted water to a boil and add the spaghetti. Cook until al dente, then drain and set aside, keeping some pasta water in case you need to loosen the sauce later.
Heat olive oil in a deep skillet over medium heat, then add the finely chopped onion and cook until it's soft and a bit translucent, about 3 to 4 minutes.
Stir in the 4 minced garlic cloves for the sauce and let them cook for a minute until fragrant.
Pour in the crushed tomatoes along with the tomato paste, then add the dried oregano, dried basil, red pepper flakes if you like a little heat, and a little extra salt and pepper. Stir it all together.
Bring the sauce to a gentle simmer, adding about 1/2 cup water if the sauce feels too thick, and let it cook for about 10 minutes to blend the flavors.
While the sauce simmers, gently brown the meatballs in another pan so they get a nice color on the outside; they dont have to be cooked all the way through since they will finish cooking in the sauce.
Once the meatballs are nicely browned, add them to the simmering sauce and continue to cook for another 20 minutes so the meatballs are cooked through and the flavors combine well.
Serve the meatballs and sauce over the cooked spaghetti, and top with fresh basil leaves if you want that extra pop of flavor. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.