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Spaghetti and Meatballs

Classic Spaghetti and Meatballs

This Classic Spaghetti and Meatballs recipe features tender, juicy homemade Italian-style meatballs simmered in a rich tomato sauce and served over perfectly cooked spaghetti. Finished with freshly grated Parmesan and basil, it's a comforting, family-friendly dinner that's perfect for weeknights, meal prep, or special gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb 450 g ground beef (80/20 preferred)
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp milk
For the Tomato Sauce
  • 2 tbsp olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • ½ tsp salt or to taste
  • ¼ tsp black pepper
  • ½ tsp sugar optional
  • ¼ cup fresh basil leaves torn
For the Pasta
  • 12 oz dried spaghetti
  • Salt for pasta water
Garnish
  • Freshly grated Parmesan cheese
  • Fresh basil or parsley

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Large deep skillet or Dutch oven
  • Large pot for boiling pasta
  • Wooden spoon or spatula
  • Tongs
  • Colander
  • Cheese grater

Method
 

  1. Combine breadcrumbs and milk in a large bowl and let sit for 2–3 minutes.
  2. Add egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper.
  3. Gently mix in the ground beef until just combined.
  4. Roll into 1½-inch meatballs.
  5. Heat olive oil in a skillet and brown the meatballs on all sides. Remove and set aside.
  6. In the same pan, sauté the onion until softened, then add garlic and cook briefly.
  7. Stir in tomato paste and cook for 1 minute.
  8. Add crushed tomatoes, Italian seasoning, salt, pepper, sugar (if using), and basil.
  9. Return meatballs to the sauce and simmer gently for 20–25 minutes.
  10. Cook spaghetti in well-salted boiling water until al dente, reserving ½ cup pasta water before draining.
  11. Toss spaghetti with some sauce and a splash of pasta water if needed.
  12. Serve topped with meatballs, extra sauce, freshly grated Parmesan, and basil.

Notes

Use 80/20 ground beef for the juiciest meatballs.
Soaking the breadcrumbs in milk creates a softer, more tender texture.
Avoid overmixing the meat mixture to keep the meatballs light.
Browning the meatballs before simmering adds rich flavor to both the meatballs and the sauce.
Reserve pasta water to help the sauce cling beautifully to the spaghetti.
Freshly grated Parmesan melts better and offers superior flavor compared to pre-shredded cheese.
The meatballs and sauce can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months for easy future meals.