Favorite Spaghetti and Meatballs
My favorite spaghetti and meatballs recipe is an Italian classic that is a truely comforting, satisfying and delicious meal. This is always my go to recipe when I want authentic spaghetti and meatballs. The original recipe came from Betty Crocker’s International Cookbook many years ago but I have tweaked it just a little to make it even more delicious. When I ask my family what they want me to make this is probably the most requested dish next to my lasagna. The meatballs are baked in the oven and then added to the pasta sauce and simmered to perfection. Buon appetito!
Ingredients for my Favorite Spaghetti and Meatballs:
For the meatballs:
- 1-2 tsp olive oil
- 1 medium onion, finely chopped
- 1 1/2 lbs ground beef (80/20 is the best because you want just a little fat in your meatballs)
- 3/4 cup dry bread crumbs (Panko or Italian style)
- 1/2 cup milk
- 1 egg, beaten
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 1/2 tsp fine sea salt
- 1/2 tsp dried oregano
- 1/2 tsp pepper
For the pasta sauce:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 can (28 oz) crushed or diced tomatoes (Italian style tomatoes with basil are really good). The diced tomatoes will give your sauce a little chunkier texture. Crushed tomatoes will make a more smooth sauce.
- 1 can (6 oz) tomato paste
- 1/4 cup water or red wine (the red wine adds a little more flavor)
- 1/4 cup fresh parsley, chopped
- 1 tsp sugar
- 1 tsp fine sea salt
- 1/2 tsp dried basil leaves (or use 10 fresh basil leaves, chopped)
- 1/4 tsp pepper
- 1/2 tsp crushed red pepper flakes (optional to add a little heat)
- 1 lb package spaghetti noodles
- Additional grated parmesan cheese to top spaghetti
How to make my Favorite Spaghetti and Meatballs:
Prepare the meatballs:
- Saute the finely chopped onion, stirring frequently, in a small frying pan with about 1-2 tsp olive oil until they are softened. Make sure you don’t burn the onions. I like to cook the onions before adding to meatball mixture.
- Mix all of the meatball ingredients together in a large bowl. You can mix with a wooden spoon or your hands.
- Shape the meatballs by hand or use a 1 1/2 inch cookie scoop. You should have about 18 meatballs.
- Place the meatballs in a large 18″x13″ ungreased sheet pan with 1″ sides. Leave some space in between the meatballs so they cook evenly.
- Bake uncovered at 350 degrees for 15-20 minutes or until the meatballs are lightly browned.
- While meatballs are baking make the pasta sauce.
Prepare the pasta sauce:
- Heat the olive oil in a large Dutch oven pan and add the chopped onion. Saute until the onions are tender and then add the minced garlic. Cook for about 1 minute.
- Add the tomatoes with all the liquid, tomato paste, water or red wine, parsley, sugar, salt, basil and pepper and crushed red pepper flakes. Let sauce come to a boil, then reduce the heat to a simmer. Cover and simmer, stirring occasionally, for about 30 minutes.
- Add the meatballs to the sauce and cover again. Simmer for another 15 minutes.
- Cook the spaghetti per package directions to al dente. Make sure you salt your pasta water well. When pasta is done drain it well. Do not rinse the pasta.
- Serve the spaghetti and meatballs over the pasta. Top with additional grated parmesan cheese.
Storage of spaghetti and meatballs:
- Store the leftover spaghetti and meatballs in a covered container for 3-5 days.
- May reheat over the stove or in the microwave.
- Freeze in a freezer safe container for up to 3 months.
Other main dish recipes to make:
Chicken And Rice With Zucchini
Favorite Spaghetti and Meatballs
My favorite spaghetti and meatballs recipe is an Italian classic that is a truely comforting, satisfying and delicious meal.
Ingredients
Meatballs
- 1-2 tsp olive oil
- 1 medium onion, finely chopped
- 1 1/2 lbs ground beef (80/20 is best so you have a little fat to make meatballs juicy)
- 3/4 cup bread crumbs (Panko or Italian style)
- 1/2 cup milk
- 1 egg, beaten
- 2 tbsp Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
- 1 1/2 tsp fine sea salt
- 1/2 tsp dried oregano leaves
- 1/4 tsp pepper
Pasta Sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 28 oz can diced or crushed tomatoes (Italian style with basil are good)
- 1 6 oz can tomato paste
- 1/2 cup water or red wine
- 1/4 cup fresh parsley, chopped
- 1 tsp sugar
- 1 tsp fine sea salt
- 1/2 tsp dried basil leaves (or 10 leaves fresh basil, chopped)
- 1/4 tsp pepper
- 1/2 tsp crushed red pepper flakes (optional to add a little heat)
- 1 16 oz package spaghetti noodles
- Grated Parmesan cheese as desired to top spaghetti and meatballs
Instructions
Prepare meatballs:
- Saute the finely chopped onion, stirring frequently, in a small frying pan with about 1-2 tsp olive oil until they are softened. Make sure you don't burn the onions
- Mix all of the meatball ingredients together in a large bowl. You can mix with wooden spoon or your hands.
- Shape the meatballs by hand or use a 1 1/2 inch cookie scoop. You should have about 18 meatballs.
- Place the meatballs in a large 18"x13" ungreased sheet pan with 1" sides. Leave some space in between the meatballs so they cook evenly. Bake uncovered at 350 degrees for 15-20 minutes or until the meatballs are lightly browned.
- While meatballs are baking make the pasta sauce.
Prepare pasta sauce:
- Heat the olive oil in a large Dutch oven pan and add the chopped onion. Saute until the onions are tender and then add the minced garlic. Cook for about 1 minute.
- Add the tomatoes with all the liquid, tomato paste, water or red wine, parsley, sugar, salt, basil and pepper and crushed red pepper flakes. Let sauce come to a boil, then reduce the heat to a simmer. Cover and simmer, stirring occasionally, for about 30 minutes.
- Add the meatballs to the sauce and cover again. Simmer for another 15 minutes.
- Cook the spaghetti per package directions to al dente. Make sure you salt your pasta water well. When pasta is done drain it well. Do not rinse the pasta.
- Serve the spaghetti and meatballs over the pasta. Top with additional grated parmesan cheese.