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Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs

This Italian Spaghetti and Meatballs recipe delivers authentic flavors with a rich tomato sauce, tender meatballs made from a beef and pork blend, and perfectly cooked spaghetti. A comforting, family-friendly classic perfect for any dinner occasion, offering simple ingredients and flexible variations to suit all tastes.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale

Meatball Ingredients

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 small onion, finely minced
  • 2 tbsp fresh parsley, chopped
  • 1 large egg
  • Salt, to taste
  • Black pepper, to taste

Tomato Sauce Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 small onion, minced
  • 28 oz canned crushed tomatoes
  • 6 leaves fresh basil, chopped
  • Salt, to taste
  • Black pepper, to taste

Pasta

  • 12 oz spaghetti pasta
  • Salt, for pasta water
  • 1 tbsp olive oil (for tossing cooked pasta)

Garnish

  • Fresh parsley, chopped
  • Grated Parmesan cheese
  • Extra virgin olive oil, drizzle

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine 1/2 lb ground beef and 1/2 lb ground pork with 1/2 cup breadcrumbs, 1/3 cup grated Parmesan, 2 cloves minced garlic, 1/2 small minced onion, 2 tbsp chopped parsley, 1 large egg, salt, and black pepper to taste. Mix gently until just combined to avoid tough meatballs.
  2. Form and Brown the Meatballs: Shape the mixture into evenly sized meatballs, about 1.5 inches in diameter. Heat 2 tbsp olive oil in a skillet over medium-high heat and brown the meatballs on all sides until golden. Remove and set aside.
  3. Make the Tomato Sauce: In the same skillet, add a bit more olive oil if needed and sauté 2 cloves minced garlic and 1/2 small minced onion until softened. Pour in 28 oz canned crushed tomatoes, add 6 chopped basil leaves, salt, and pepper. Let the sauce simmer gently to develop deep flavors.
  4. Cook the Meatballs in Sauce: Return the browned meatballs to the sauce, cover, and simmer for 25-30 minutes until meatballs are cooked through, tender, and the sauce thickens slightly.
  5. Cook the Spaghetti: Meanwhile, bring a large pot of salted water to a boil and cook 12 oz spaghetti until al dente according to package instructions. Drain and toss with 1 tbsp olive oil to prevent sticking.
  6. Serve and Garnish: Plate the spaghetti, spoon over the meatballs and sauce, then sprinkle with fresh chopped parsley and extra grated Parmesan cheese. Drizzle with high-quality extra virgin olive oil for a perfect finish.

Notes

  • Don’t overmix the meat mixture to keep meatballs tender, not dense.
  • Use fresh basil and parsley to brighten the sauce’s flavor.
  • Brown meatballs properly to seal in juices and add flavor layers.
  • Simmer meatballs slowly in sauce to keep them moist and flavorful.
  • Salt the pasta water to season the spaghetti from the inside out.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Sautéing and Simmering
  • Cuisine: Italian
  • Diet: Gluten Free (with substitutions)

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 8 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 110 mg

Keywords: Italian, spaghetti, meatballs, tomato sauce, comfort food, family meal, classic recipe