Easy Spaghetti and Meatballs
Tender beef and pork meatballs simmered in rich San Marzano tomato sauce and served over perfectly cooked spaghetti. This classic Italian-American comfort dish features homemade meatballs with Parmigiano-Reggiano and fresh herbs, creating a restaurant-quality dinner that’s surprisingly simple to master at home.
Prep Time : 25 min
Cook Time : 35 min
Servings : 4
25 min
35 min
4
Ingredients
For the Meatballs
• 500g mixed ground meat (300g beef 80/20, 200g pork)
• 50g Parmigiano-Reggiano, finely grated — this one on Amazon
• 40g fresh breadcrumbs
• 60ml whole milk
• 1 large egg (50g)
• 15g fresh flat-leaf parsley, finely chopped
• 8g garlic (2 cloves), minced
• 5g fine sea salt
• 2g freshly ground black pepper
• 1g freshly grated nutmeg
• 30ml olive oil for browning
For the Tomato Sauce
• 800g canned San Marzano tomatoes, crushed by hand — this one on Amazon
• 30ml extra virgin olive oil
• 12g garlic (3 cloves), thinly sliced
• 5g fresh basil leaves, torn
• 4g fine sea salt
• 2g red pepper flakes
• 5g granulated sugar
For the Pasta
• 320g dried spaghetti — this one on Amazon
•20g fine sea salt for pasta water
• 30g Parmigiano-Reggiano for serving, grated
• 10g fresh basil leaves for garnish
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Directions
- Prepare the Meatball Mixture
In a small bowl, combine 40g breadcrumbs with 60ml milk, stirring until completely saturated. Let stand for 5 minutes to form a panade. In a large mixing bowl, combine 300g ground beef, 200g ground pork, 50g grated Parmigiano-Reggiano, the soaked breadcrumb mixture, 1 egg, 15g chopped parsley, 8g minced garlic, 5g salt, 2g black pepper, and 1g nutmeg. Using your hands, gently mix until just combined without overworking the meat. - Form and Brown the Meatballs
With lightly moistened hands, portion the mixture into 12 equal meatballs (approximately 55g each), rolling each into smooth spheres. Heat 30ml olive oil in a large, deep skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer and sear for 2-3 minutes per side until deeply browned. Transfer to a plate and set aside. - Build the Tomato Sauce
Reduce heat to medium and add 30ml extra virgin olive oil to the same skillet, scraping up browned bits. Add 12g sliced garlic and 2g red pepper flakes, cooking for 45 seconds until fragrant. Add 800g crushed San Marzano tomatoes, 4g salt, and 5g sugar. Stir well and bring to a gentle simmer. - Simmer the Meatballs in Sauce
Nestle the browned meatballs into the tomato sauce. Reduce heat to low, partially cover, and simmer for 25 minutes, turning the meatballs halfway through. The meatballs will finish cooking while infusing the sauce with rich, savory flavor. - Cook the Spaghetti
Bring a large pot with 4 liters of water to a rolling boil. Add 20g salt—the water should taste like the sea. Add 320g spaghetti and cook for 1 minute less than package directions (about 8-9 minutes) until al dente. Reserve 240ml pasta water, then drain. - Combine and Serve
Add the drained spaghetti directly to the sauce with meatballs, tossing gently and adding reserved pasta water as needed to create a silky coating. Stir in 5g torn basil leaves. Divide among four plates, top each with 3 meatballs, and garnish with 30g grated Parmigiano-Reggiano and 10g fresh basil leaves.
*Notes :
- The panade (breadcrumb-milk mixture) is essential for tender meatballs—don’t skip the 5-minute soaking time as it prevents dense, dry meatballs.
- Browning the meatballs before simmering builds deep flavor through caramelization, but they don’t need to be cooked through at this stage—they’ll finish in the sauce.
- Reserve pasta water before draining; its starch helps the sauce cling to the spaghetti and creates a cohesive dish when tossed together.
Nutrition Facts
( per serving )
Calories
~793 kcal
Protein
41 g
Fat
40 g
Carbs
65 g
Calories
~793 kcal
Protein
41 g
Fat
40 g
Carbs
65 g
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Easy Spaghetti and Meatballs
Ingredients
Method
- In a small bowl, combine 40g breadcrumbs with 60ml milk, stirring until completely saturated. Let stand for 5 minutes to form a panade. In a large mixing bowl, combine 300g ground beef, 200g ground pork, 50g grated Parmigiano-Reggiano, the soaked breadcrumb mixture, 1 egg, 15g chopped parsley, 8g minced garlic, 5g salt, 2g black pepper, and 1g nutmeg. Using your hands, gently mix until just combined without overworking the meat.
- With lightly moistened hands, portion the mixture into 12 equal meatballs (approximately 55g each), rolling each into smooth spheres. Heat 30ml olive oil in a large, deep skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer and sear for 2-3 minutes per side until deeply browned. Transfer to a plate and set aside.
- Reduce heat to medium and add 30ml extra virgin olive oil to the same skillet, scraping up browned bits. Add 12g sliced garlic and 2g red pepper flakes, cooking for 45 seconds until fragrant. Add 800g crushed San Marzano tomatoes, 4g salt, and 5g sugar. Stir well and bring to a gentle simmer.
- Nestle the browned meatballs into the tomato sauce. Reduce heat to low, partially cover, and simmer for 25 minutes, turning the meatballs halfway through. The meatballs will finish cooking while infusing the sauce with rich, savory flavor.
- Bring a large pot with 4 liters of water to a rolling boil. Add 20g salt—the water should taste like the sea. Add 320g spaghetti and cook for 1 minute less than package directions (about 8-9 minutes) until al dente. Reserve 240ml pasta water, then drain.
- Add the drained spaghetti directly to the sauce with meatballs, tossing gently and adding reserved pasta water as needed to create a silky coating. Stir in 5g torn basil leaves. Divide among four plates, top each with 3 meatballs, and garnish with 30g grated Parmigiano-Reggiano and 10g fresh basil leaves.