Classic Italian Homemade Spaghetti Meatballs
Spaghetti and meatballs is one of those timeless dishes that never fails to delight. This recipe features tender meatballs simmered in a rich tomato sauce, perfect for family dinners or special occasions.
Equipment
- large mixing bowl
- small bowl
- skillet or sauté pan
- large pot
- wooden spoon or spatula
- measuring cups and spoons
Ingredients
- 1 lb ground beef (or mix beef and pork for richer flavor)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Pecorino cheese
- to taste salt and freshly ground black pepper
- 2 tbsp olive oil, for browning
- 1 small onion, finely chopped
- 1 carrot, finely grated
- 28 oz tomato purée or passata
- 1/4 cup white wine or low-sodium vegetable/chicken broth
- 1 tsp red pepper flakes (optional)
- 6-8 leaves fresh basil, chopped
- 12 oz spaghetti or your favorite pasta
- to taste salt, for pasta water
- for garnish fresh basil leaves
- for garnish grated Parmesan or Pecorino cheese
Instructions
- In a small bowl, soak breadcrumbs in milk for 5 minutes until softened.
- In a large mixing bowl, combine ground meat, soaked breadcrumbs, egg, minced garlic, parsley, Parmesan, Pecorino, salt, and pepper.
- Mix gently until just combined — avoid overmixing to keep meatballs tender.
- Form the mixture into 1 1/2-inch meatballs and set aside.
- Heat olive oil in a large skillet or sauté pan over medium heat.
- Brown the meatballs on all sides, about 2–3 minutes per side. They do not need to be fully cooked.
- Remove the browned meatballs from the pan and set aside.
- In the same pan, sauté onions, carrot, and garlic until softened, about 5 minutes.
- Add tomato purée, white wine (or broth), red pepper flakes, salt, and black pepper.
- Bring the sauce to a gentle simmer.
- Carefully place browned meatballs into the simmering sauce.
- Cover and cook over low heat for 25–30 minutes, stirring occasionally.
- Add fresh basil near the end of cooking and adjust seasoning if needed.
- In a large pot, bring salted water to a boil.
- Cook spaghetti according to package instructions until al dente.
- Drain and toss lightly with a little olive oil to prevent sticking.
- Plate the spaghetti and ladle meatballs and sauce on top.
- Garnish with fresh basil and additional grated cheese.
- Serve immediately with a side of crusty bread if desired.
Notes
This recipe captures the essence of traditional Italian cooking with a few modern twists. Soak breadcrumbs in milk for tender meatballs, and simmer them in tomato sauce with onion, garlic, carrot, and fresh basil. Serve over al dente spaghetti or with crusty bread. Flavor variations include spicy red pepper, cheese-stuffed meatballs, or adding vegetables to the sauce.
Nutrition
Calories: 480kcalCarbohydrates: 42gProtein: 28gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 520mgPotassium: 750mgFiber: 4gSugar: 8gVitamin A: 1500IUVitamin C: 15mgCalcium: 120mgIron: 4mg
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