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Classic Spaghetti and Meatballs
5 from 24 votes

Classic Spaghetti and Meatballs

Classic Spaghetti and Meatballs melds tender meatballs made from beef and pork with a rich tomato sauce infused with Italian seasonings and red wine. The meatballs are baked then simmered in a sauce of crushed and diced tomatoes, aromatics, and herbs, served over al dente spaghetti. This recipe yields a traditional flavor profile and texture that suits a family dinner or comforting meal.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Course: Main Course

Ingredients

for the meatballs
  • ½ cup Parmesan Cheese freshly grated
  • ⅓ cup panko breadcrumbs
  • ⅓ cup parsley chopped fresh leaves
  • ½ cup milk
  • 1 egg large
  • 1 shallot diced, small
  • 3 cloves garlic minced
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground
  • 1 pound ground beef lean
  • 1 pound ground pork
for the sauce
  • 2 tablespoons olive oil
  • 1 onion diced, medium sweet
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes crushed
  • ⅓ cup red wine dry
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes petite
  • 1 teaspoon sugar
  • ½ cup basil chopped, fresh leaves
  • 1 pound spaghetti

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly oil or coat with nonstick spray.
  2. In a large bowl, combine Parmesan, Panko, parsley, milk, egg, shallot and garlic; season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand 10 minutes.
  3. Using a wooden spoon or clean hands, add ground beef and ground pork, stirring until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 36 meatballs.
  4. Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until browned, about 12-15 minutes; set aside.
  5. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes until fragrant, about 1 minute.
  6. Stir in wine, scraping any browned bits from the bottom of the pot.
  7. Stir in tomatoes and sugar; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until sauce has thickened, about 20 minutes.
  8. Stir in meatballs; cover and continue to simmer until flavors have blended, about 30 minutes. Stir in basil; season with salt and pepper, to taste.
  9. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  10. Serve immediately, topped with meatballs and sauce.

Notes

  • Panko breadcrumbs provide lighter texture in the meatballs compared to regular breadcrumbs.
  • Baking the meatballs before simmering ensures browning without overcooking.
  • Freshly grated Parmesan enhances the meatballs’ flavor.
  • Simmer sauce and meatballs together to meld flavors before serving.