Spaghetti and Meatballs

Step 1: Make the Meatballs
Preheat the oven to 400°F (200°C), if baking the meatballs. Alternatively, you can cook them on the stovetop in a skillet.
Mix the meatball ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, garlic powder, onion powder, egg, milk, salt, and black pepper. Use your hands or a spoon to mix everything together until well combined, but be careful not to overmix, as that can make the meatballs tough.
Form the meatballs: Using your hands, form the mixture into meatballs, about 1 to 1 1/2 inches in diameter. You should get about 20-24 meatballs, depending on size.
Cook the meatballs:
Stovetop method: Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, cook the meatballs, turning them occasionally, for 8-10 minutes, or until they are browned on all sides and cooked through.
Baking method: Place the meatballs on a lined baking sheet and bake for 15-20 minutes, or until they’re golden brown and cooked through. You can use a meat thermometer to check that they’ve reached an internal temperature of 160°F (71°C). Once the meatballs are cooked, remove them from the pan or oven and set aside while you prepare the sauce.
Step 2: Make the Marinara Sauce
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the tomatoes and seasonings: Pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir to combine. Bring the sauce to a simmer, then reduce the heat and let it cook for 20-25 minutes, stirring occasionally.
Adjust the flavor: Taste the sauce and add sugar if you feel it needs a little sweetness to balance out the acidity of the tomatoes. Adjust the seasoning with more salt, pepper, or herbs if necessary.
Step 3: Cook the Pasta
Boil the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente (usually around 9-11 minutes). Be sure to stir the pasta occasionally to prevent it from sticking together.
Drain the pasta: Once the pasta is cooked, drain it well, reserving a small cup of pasta water in case you need to thin the sauce.
Step 4: Combine the Meatballs and Sauce
Add the meatballs to the sauce: Once the marinara sauce has simmered and thickened, add the cooked meatballs to the sauce. Stir gently to coat the meatballs in the sauce. Let them simmer together for an additional 5-10 minutes, allowing the meatballs to absorb some of the sauce and flavors.
Toss the pasta: If you like, you can toss the cooked spaghetti directly into the sauce, coating the noodles in the rich marinara and allowing the flavors to meld. If the sauce seems too thick, you can add a little reserved pasta water to loosen it up.
Step 5: Serve and Enjoy
Plate the spaghetti and meatballs: Divide the spaghetti among plates or serving bowls. Top with several meatballs and spoon extra sauce over the top.
Garnish: Sprinkle with freshly grated Parmesan cheese and garnish with fresh basil leaves for an extra pop of flavor and color.
Tips for Success
Use a mix of meats: For even juicier, more flavorful meatballs, consider using a combination of ground beef and pork. The pork adds moisture and tenderness, while the beef provides a rich, hearty flavor.
Breadcrumbs: If you have fresh breadcrumbs (made from day-old bread), they’ll work even better than store-bought ones. Just pulse the bread in a food processor until it’s fine crumbs.
Don’t overmix: Overmixing the meatball mixture can lead to tough meatballs, so mix just until everything is combined.
Make-ahead option: You can prepare the meatballs and sauce in advance. Both freeze well! Store the meatballs in a freezer-safe container and freeze them in the sauce. To reheat, simply thaw in the fridge overnight and simmer on the stove until heated through.
Add a twist: For an extra flavor boost, you can add red wine to the marinara sauce (about 1/4 cup) or incorporate a handful of chopped fresh herbs like basil or oregano at the end of cooking.
Why You’ll Love This Recipe
Classic Comfort: Spaghetti and meatballs is a time-tested recipe that brings joy to any dinner table. The combination of flavors is universally loved, making it perfect for family meals or special occasions.
Rich and Flavorful Sauce: Homemade marinara sauce makes all the difference in this dish. It’s tangy, savory, and just the right amount of sweet.
Juicy Meatballs: With the right balance of seasonings, texture, and moisture, these meatballs are juicy on the inside, crisp on the outside—just the way they should be.
Perfect for Leftovers: This dish gets even better the next day. The flavors meld together, making it a fantastic leftover option for lunches or dinners.
Conclusion
Spaghetti and meatballs is more than just a meal—it’s a comforting, satisfying experience that brings warmth to your kitchen and your heart. Whether you’re cooking for family, friends, or just yourself, this classic dish is sure to make everyone feel right at home. So grab some pasta, get your meatballs sizzling, and enjoy the taste of homemade Italian comfort at its finest.