Classic Spaghetti and Meatballs Recipe

If you’re craving a comforting, hearty meal that feels like a warm hug, look no further than my Classic Spaghetti and Meatballs Recipe. This is the kind of dish that brings everyone to the table, and I absolutely love how the rich tomato sauce and juicy meatballs come together with perfectly cooked spaghetti. Trust me, once you try this, you’ll find yourself making it over and over again, especially when you want to impress or just enjoy an unforgettable homemade dinner.

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Ingredients You’ll Need

I’ve found that using quality, fresh ingredients really makes a difference, especially for the sauce and meatballs. Plus, the combination of ground beef and pork keeps the texture just right. Pro tip: pick good Italian-style breadcrumbs for authentic flavor and texture!

• Whole stewed tomatoes: Crushing them by hand releases all the juiciness and texture you want in your sauce.
• Tomato sauce: Adds depth and smoothness to the base of the sauce.
• White onions: They simmer down sweet and soft to enrich the sauce.
• Salted butter: Brings a creamy richness that balances the acidity of the tomatoes.
• Ground beef (80/20): Gives good fat content for moist and flavorful meatballs.
• Ground pork: Adds tenderness and a subtle sweetness.
• Large eggs: Act as a binder to keep those meatballs perfectly shaped.
• Italian-style breadcrumbs: Help absorb moisture and keep the meatballs tender.
• Fresh flat-leaf parsley: Freshness that brightens the meatballs and sauce alike.
• Parmesan cheese: Adds savory umami and a lovely bite to both meatballs and topping.
• Garlic cloves: Minced fresh, they provide that unmistakable aroma and subtle punch.
• Kosher salt: Essential for seasoning every layer properly.
• Freshly cracked black pepper: Adds a peppery kick that’s just right.
• Cooked spaghetti: The perfect vessel to soak up all the saucy, meaty goodness.

Variations

I love how adaptable this Classic Spaghetti and Meatballs Recipe is – you can easily tweak it to suit your tastes or dietary needs without losing any of that classic flavor. Here are some ways I’ve personalized it over time:

• Turkey or chicken meatballs: I’ve swapped ground white meat for a leaner version when I wanted a lighter dish, and the flavor still stayed satisfying.
• Gluten-free breadcrumbs: Perfect swap if you or your guests can’t have gluten – I haven’t noticed a texture difference at all.
• Adding red pepper flakes: For a little heat, I sprinkle some in the sauce or meat mixture. It gives it a nice subtle kick without overpowering.
• Herb upgrade: Try adding fresh basil or oregano along with parsley if you’re in the mood to jazz things up with extra Italian herbs.

How to Make Classic Spaghetti and Meatballs Recipe

Step 1: Build the Flavorful Tomato Sauce

This is where the magic starts! Grab a large pot and toss in the whole stewed tomatoes, juices and all—don’t be shy, crush them gently with your hands as you go. Add your tomato sauce, halved onions, and the salted butter. Bring everything to a boil over medium-high heat, then reduce to a simmer. Now, patience is key: stir often and let those onions soften for about 40 minutes. You’ll know it’s ready when the sauce smells deep and rich, and the onions have almost disappeared. When time’s up, carefully fish out the onions with tongs – they’ve done their job infusing flavor.

Step 2: Mix, Shape, and Season the Meatballs

While the sauce simmers, it’s meatball time. In a big bowl, combine the ground beef and pork, then add your eggs, breadcrumbs, parsley, Parmesan, minced garlic, kosher salt, and freshly cracked black pepper. I always wet my hands before forming the meatballs to prevent sticking and keep them perfectly round. Aim for golf-ball sized meatballs, about 2 tablespoons each – you should get around 40 to 45. Don’t rush this part, because well-shaped meatballs make all the difference in even cooking and mouthfeel.

Step 3: Cook Meatballs in Sauce

Gently add your meatballs into the simmering sauce. This part always feels a little nerve-wracking – you want to be gentle so they don’t break apart. Once all the meatballs are nestled in, keep the heat at medium until the sauce returns to a simmer. Then, reduce to low, cover the pot, and let everything cook for 30 minutes. This slow cooking makes the meatballs tender and infuses all that pumpkin-spiced tomato sauce flavor.

Step 4: Serve It Up!

Cook your spaghetti just before the meatballs finish cooking so it’s fresh and hot. Pile the cooked spaghetti on plates, spoon over some meatballs and plenty of that luscious sauce, then shower with extra chopped parsley and freshly grated Parmesan cheese. I love how the brightness of the parsley contrasts with that rich, cheesy topping.

How to Serve Classic Spaghetti and Meatballs Recipe

Garnishes

I always finish this dish with a generous sprinkle of freshly chopped flat-leaf parsley and plenty of freshly grated Parmesan cheese on top. Sometimes, I add a pinch of red pepper flakes if we’re feeling adventurous. The parsley adds a pop of color and freshness while Parmesan gives that salty, nutty finish that ties everything together.

Side Dishes

My go-to side dishes are a simple garlic bread and a light green salad with balsamic vinaigrette. The garlic bread is excellent for mopping up all that delicious sauce, and the salad adds a crisp, refreshing contrast to the rich flavors of the meatballs and pasta.

Creative Ways to Present

For holidays or dinner parties, I sometimes serve spaghetti in individual ramekins, topped with a single large meatball and a fresh basil leaf. It’s such a charming presentation that your guests will love. Another idea: bake the meatballs and sauce together in a casserole dish topped with mozzarella for a bubbly, cheesy finish.

Make Ahead and Storage

Storing Leftovers

I like to keep leftovers in an airtight container in the fridge for up to 4 days. The meatballs actually soak up more sauce overnight, which makes the next-day flavors even better.

Freezing

This recipe freezes beautifully. I freeze meatballs and sauce separately from the spaghetti in freezer-safe bags. When you’re ready, just thaw overnight in the fridge and reheat gently on the stovetop. The texture holds up really well.

Reheating

To reheat, warm the sauce and meatballs over low heat—stir gently so nothing falls apart. For the pasta, I like to toss it with a little olive oil before microwaving or warming it in a pan to keep it from drying out.

FAQs

Final Thoughts

This Classic Spaghetti and Meatballs Recipe holds a special place in my heart—it’s the dish that brought my whole family together time and again. I still remember the first time I made it for friends and how it sparked so many compliments and requests for seconds. I hope you enjoy cooking it as much as I do because it’s simple yet so satisfying. Next time you want a crowd-pleaser that tastes like love in every bite, give this recipe a try—you’re going to fall in love with it too.

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