Spaghetti and meatballs is a classic that never goes out of style. This recipe combines tender meatballs with a rich, savory tomato sauce that clings to every strand of spaghetti. It's comfort on a plate, perfect for a cozy family dinner or a crowd-pleasing party dish.
Ground beef and ground pork form the hearty base for our meatballs, giving them a rich and juicy texture. The combination of these two meats results in a flavor profile that’s both complex and comforting. Breadcrumbs are essential for binding the meatballs and keeping them tender. Parmesan cheese adds a salty, nutty depth to the meatballs, while eggs help to hold everything together. Fresh garlic and parsley provide vibrant flavor, with just the right amount of salt and black pepper to season the mix.
For the sauce, crushed tomatoes and tomato paste create a thick, rich base. Oregano and basil bring classic Italian flavor, while a pinch of red pepper flakes adds a gentle heat. Olive oil is used to brown the meatballs, enhancing their flavor and adding richness to the sauce.
Spaghetti is the perfect vessel for the sauce and meatballs, capturing all the delicious flavors. Use a generous pinch of salt in your pasta water to ensure the noodles are perfectly seasoned. Finally, additional Parmesan cheese for serving ties all the flavors together with a delightful, cheesy finish.
This dish pairs beautifully with a simple green salad topped with a balsamic vinaigrette, which helps cut through the richness of the sauce. A side of garlic bread is perfect for mopping up any leftover sauce on your plate. For a wine pairing, a medium-bodied red like Chianti complements the flavors nicely.
Start by combining the ground beef, ground pork, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, and pepper in a large bowl. Use your hands to mix everything together until well combined — it’s the best way to ensure all the ingredients are evenly distributed.
Once mixed, shape the meat mixture into 1 1/2-inch meatballs. You should get about 20-24 meatballs, depending on how generous you are. Don’t make them too big; you want them to cook evenly.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook them until they’re browned on all sides, about 8 minutes. You don’t need to cook them through at this stage; you just want a nice golden crust. Remove the meatballs and set them aside.
In the same skillet, add the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Stir everything together and bring it to a simmer. Return the meatballs to the skillet, nestling them into the sauce. Cover and let them simmer for about 20 minutes, stirring occasionally to make sure the sauce doesn’t stick to the bottom of the pan.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it’s al dente. Drain the pasta and set it aside.
To serve, plate the spaghetti and spoon the meatballs and sauce over the top. Finish with a sprinkle of grated Parmesan cheese for that final, cheesy flourish.
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