Classic Italian-Style Meatballs with Spaghetti
Course: MainCuisine: ItalianDifficulty: Medium6
servings20
minutes40
minutes530
kcal1
hourIntroduction
Few dishes capture Italian comfort quite like spaghetti and meatballs. Tender, flavorful meatballs made from ground beef and herbs are simmered gently in a rich tomato sauce, then served over perfectly cooked spaghetti. It’s hearty, homely, and universally loved — the perfect meal to bring family and friends together around the table.
Ingredients
- For the Meatballs
1 lb (450 g) ground beef (or mix of beef and pork)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 small onion, finely grated or minced
1 large egg
2 tbsp milk
2 tbsp chopped fresh parsley (or 1 tsp dried)
1 tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp chili flakes (optional, for a little heat)
2 tbsp olive oil (for frying)
- For the Sauce
2 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 can (28 oz / 800 g) crushed tomatoes
2 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
½ tsp sugar (to balance acidity)
Salt and black pepper to taste
- For Serving
12 oz (340 g) spaghetti
Grated Parmesan and chopped parsley for garnish
Directions
- Prepare the Meatball Mixture:
In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, onion, egg, milk, parsley, salt, pepper, oregano, and chili flakes. Mix gently with your hands until everything is evenly combined — avoid overmixing to keep the meatballs tender. - Shape the Meatballs:
Roll the mixture into balls about 1½ inches (4 cm) in diameter. Place them on a plate or tray. - Brown the Meatballs:
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs in batches and sear them until browned on all sides (they don’t need to be fully cooked yet). Remove and set aside. - Make the Tomato Sauce:
In the same skillet, add 2 tbsp olive oil, then sauté the chopped onion and garlic until fragrant (about 2 minutes). Stir in crushed tomatoes, tomato paste, dried herbs, sugar, salt, and pepper. Simmer for 5 minutes. - Simmer the Meatballs:
Gently add the browned meatballs to the sauce. Cover and let simmer on low heat for 20–25 minutes, or until the meatballs are cooked through and tender. Stir occasionally to prevent sticking. - Cook the Spaghetti:
Meanwhile, cook spaghetti according to package directions in salted boiling water until al dente. Drain and set aside. - Combine and Serve:
Toss the spaghetti lightly with some sauce, then serve topped with meatballs and extra sauce. Garnish with grated Parmesan and fresh parsley.
Tips for Perfect Meatballs
- Use a mix of beef and pork for extra tenderness and flavor.
- Soak breadcrumbs in milk for 2 minutes before mixing — this keeps the meatballs moist.
- For a lighter version, you can bake the meatballs at 400°F (200°C) for 20 minutes instead of frying.
- Add a splash of red wine to the tomato sauce for richer depth.
Nutrition Facts (per serving)
- Calories: 530
- Protein: 35 g
- Carbohydrates: 45 g
- Fat: 21 g
- Saturated Fat: 7 g
- Cholesterol: 90 mg
- Sodium: 720 mg
- Fiber: 4 g
- Sugar: 7 g
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Store cooked meatballs (with sauce) in freezer-safe bags for up to 3 months.
- Reheat: Warm gently on the stovetop or in the microwave until hot throughout.
FAQs
Q: Can I make these meatballs ahead of time?
Yes! Shape and refrigerate them (uncooked) up to 24 hours in advance, or freeze raw meatballs for up to 1 month.
Q: What pasta works best besides spaghetti?
Linguine, rigatoni, or penne are also great for holding the sauce.
Q: Can I make this without eggs?
Yes — substitute 2 tbsp ricotta cheese or mashed potato for the egg to help bind the mixture.
FINAL RESULT
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