Back in the early spring, I took a train ride up to New York to visit my cousin Nancy—someone I don’t see often enough now that we’re older. Her apartment always smells like basil, garlic, and something warm simmering on the stove. That afternoon, she was making spaghetti and meatballs the old-fashioned way. We sat in her tiny kitchen, chatting and laughing as she shaped the meatballs by hand, not a measuring spoon in sight—just instinct.
I remember watching how gently she rolled them, like she was handling something precious. By the time the sauce had been bubbling for a while, the sun had shifted and the room glowed. It reminded me of my grandmother’s kitchen, where everything felt safe and nourishing.
That day, I didn’t write anything down. But when I came home, I couldn’t stop thinking about the comfort in that dish—how a pot of simmering tomatoes and sizzling beef could hold decades of memory. So I made my own version, pulling from the notes I had tucked away, from family gatherings and old cookbooks with dog-eared pages.
I like to make this dish slowly, with the windows cracked open and music playing softly in the background. It’s about more than dinner—it’s about connection, patience, and the kind of food that makes people sit a little longer at the table.
Short Description
A timeless comfort dish featuring tender homemade meatballs, slow-simmered tomato sauce, and perfectly cooked spaghetti. Hearty, flavorful, and perfect for family meals or cozy evenings in.
Key Ingredients
For the Meatballs:
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/3 cup plain breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp whole milk
For the Sauce:
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 bay leaf
- 1 tsp dried basil
- 1 tsp dried oregano
- Fresh basil or parsley, for garnish
For the Pasta:
- 1 lb dried spaghetti
- 1 tbsp salt (for boiling water)
- Water for boiling
- Extra Parmesan, for serving
Tools Needed
- Large mixing bowl
- Skillet or Dutch oven
- Wooden spoon
- Slotted spoon
- Large pot for pasta
- Tongs or pasta fork
- Measuring cups and spoons
Cooking Instructions
Step 1: Make the Meatball Mixture
In a large bowl, mix the beef and pork together. Add breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, pepper, and milk.
Mix gently—just enough to combine without packing it too tight. Form into 1½-inch balls and set them aside on a plate or tray.
Step 2: Brown the Meatballs
Heat 1 tbsp olive oil in a wide skillet or Dutch oven over medium heat. Add meatballs in batches, being careful not to crowd the pan. Brown on all sides, turning gently, for about 7–8 minutes total. Remove them and set aside.
Step 3: Build the Tomato Sauce
In the same pan, add the remaining olive oil. Sauté the chopped onion until soft and translucent—about 5 minutes. Add garlic and cook for 1 more minute. Stir in the tomato paste and let it cook for 2 minutes to deepen its flavor.
Add crushed tomatoes, tomato sauce, basil, oregano, sugar, red pepper flakes, salt, pepper, and the bay leaf. Stir everything together and bring it to a simmer.
Step 4: Simmer with the Meatballs
Gently place the browned meatballs into the sauce. Cover with a lid and let it all simmer for 25–30 minutes on low heat. Stir occasionally to keep things from sticking. The sauce will thicken, and the meatballs will finish cooking and absorb flavor.
Step 5: Cook the Pasta
Bring a large pot of water to a rolling boil. Add 1 tbsp of salt and the spaghetti. Cook according to package instructions (usually 9–11 minutes), then reserve about 1/2 cup of pasta water before draining.
Step 6: Combine and Serve
You can either stir the pasta directly into the sauce or plate the pasta and spoon sauce and meatballs over the top. Garnish with fresh herbs and a good shower of Parmesan. Serve hot.
Why You’ll Love This Recipe
– Tender meatballs that melt in your mouth
– A thick, herby tomato sauce that clings beautifully to pasta
– Perfect for family dinners, meal prep, or special occasions
– Uses everyday pantry ingredients
– Easily doubles for leftovers or freezing
Mistakes to Avoid & Solutions
Mistake: Overmixing the meatball mixture
Solution: Mix gently with your hands or a fork until just combined. Overmixing can make them tough.
Mistake: Burning the garlic in the sauce
Solution: Add garlic after onions are soft, and cook for only a minute on low heat.
Mistake: Meatballs falling apart in the sauce
Solution: Brown them first so they get a crust, helping them hold together as they simmer.
Mistake: Dry pasta or clumpy sauce
Solution: Reserve pasta water to loosen the sauce if needed. Add a splash while tossing with pasta.
Mistake: Sauce too acidic
Solution: Stir in 1 tsp sugar to balance acidity, especially if your tomatoes are very tangy.
Serving and Pairing Suggestions
Serve as a plated dish with garlic bread and a green salad
Offer in a big serving bowl for a family-style meal
Pair with a glass of red wine like Chianti or a sparkling water with lemon
Add roasted vegetables or sautéed spinach as a side
Great with toasted sourdough or cheesy breadsticks
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days
Freeze meatballs and sauce (without pasta) in a sealed container for up to 3 months
Reheat in a saucepan over low heat with a splash of water
For frozen, thaw overnight in the fridge and reheat gently on the stove
Do not microwave meatballs too quickly—low and slow keeps them juicy
FAQs
1. Can I use all beef instead of mixing pork and beef?
Yes, but the pork adds tenderness and flavor. All beef will work but might be firmer.
2. What’s the best kind of pasta for this dish?
Spaghetti is traditional, but you can use linguine, bucatini, or even penne.
3. Can I make the meatballs ahead of time?
Absolutely. You can prep and refrigerate them for up to 24 hours, or freeze them uncooked.
4. How can I make this dish gluten-free?
Use gluten-free breadcrumbs and swap the spaghetti for gluten-free pasta.
5. What if my sauce is too thick?
Add a splash of reserved pasta water or broth to loosen it without watering it down.
Tips & Tricks
Grate your own Parmesan for better flavor and melting
Let the meatball mixture rest for 10 minutes before shaping—helps the breadcrumbs absorb moisture
Add a splash of red wine to the sauce for richness
Always taste your sauce before serving and adjust salt if needed
Use a cast iron skillet for even browning of the meatballs
Recipe Variations
Spicy Arrabbiata Style:
Swap the regular tomato sauce for spicy arrabbiata and add an extra pinch of red pepper flakes. Skip the sugar and add chopped Calabrian chilis if you like heat.
Turkey Meatballs:
Use 1½ lbs ground turkey, add 1 tbsp olive oil to the mixture for moisture. Follow the same steps, but be extra gentle when browning.
Cheese-Stuffed Meatballs:
Tuck a small cube of mozzarella inside each meatball before rolling. Seal tightly. Cook as instructed and enjoy the gooey surprise.
Vegetarian Option:
Skip the meatballs and add sautéed mushrooms and lentils to the sauce for a hearty plant-based version.
Low-Carb Twist:
Swap spaghetti for spiralized zucchini or spaghetti squash. Cook them separately and top with the sauce and meatballs.
Final Thoughts
One Sunday last month, I made this dish while my neighbors’ kids played soccer in the cul-de-sac. I had the windows open, and the smell of garlic and oregano drifted out into the breeze. A little while later, one of the boys knocked on my door, asking what smelled so good. I packed up a container for him to take home. Moments like that remind me why I keep cooking—because food has a way of inviting people in, even when they weren’t planning to stop by.
Spaghetti and meatballs may be humble, but it carries the weight of history, kindness, and comfort. It’s more than a meal—it’s a way to feel grounded, to share, to remember. And in this season of my life, that kind of recipe is worth returning to again and again.
Classic Spaghetti And Meatballs
Print ThisIngredients
- For the Meatballs:
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/3 cup plain breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp whole milk
- For the Sauce:
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 bay leaf
- 1 tsp dried basil
- 1 tsp dried oregano
- Fresh basil or parsley, for garnish
- For the Pasta:
- 1 lb dried spaghetti
- 1 tbsp salt (for boiling water)
- Water for boiling
- Extra Parmesan, for serving
Instructions
Step 1: Make the Meatballs
In a large bowl, combine beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, pepper, and milk. Mix gently, then form into 1½-inch balls.
Step 2: Brown the Meatballs
Heat 1 tbsp olive oil in a skillet over medium heat. Brown meatballs in batches for 7–8 minutes, turning to brown all sides. Set aside.
Step 3: Make the Sauce
In the same pan, heat remaining oil. Sauté onion for 5 minutes, then add garlic and cook 1 minute more. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, tomato sauce, spices, bay leaf, and bring to a simmer.
Step 4: Simmer Meatballs
Add meatballs to the sauce. Cover and simmer on low for 25–30 minutes, stirring occasionally.
Step 5: Cook the Pasta
Boil salted water. Cook spaghetti until al dente (9–11 minutes). Reserve ½ cup pasta water, then drain.
Step 6: Serve
Toss pasta with sauce or plate separately. Top with meatballs, herbs, and Parmesan. Serve warm.
