4.8 from 12 votes
The Best Spaghetti and Meatballs Recipe Ever
Made with both ground beef and ground pork, with Italian herbs, Parmesan cheese, and a flavorful, easy, homemade spaghetti sauce, this is the best spaghetti and meatballs recipe ever and it is classic Italian-American comfort food at it's best.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
people
Calories:
865 kcal
Course:
Dinner
Cuisine:
American
Ingredients
Meatballs
- 4 lices Italian bread soaked in water, then squeezed out and torn, stale
- 1 pound ground beef
- 1/2 pound ground pork
- 3 egg beaten, large
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup Parmesan Cheese or romano cheese
- 2 Tablespoons parsley chopped, fresh
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon basil dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon oregano dried
- 1/4 teaspoon black pepper
- cooking oil for browning or frying
Sauce
- 1 Tablespoon olive oil
- 1/4 cup onion grated
- 4 garlic minced, cloves
- 2 (28-ounce) cans crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon parsley dried
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes crushed
- black pepper to taste, freshly ground
Pasta
- 1 pound spaghetti pasta cooked according to package directions until al dente
Instructions
- Soak bread in water then squeeze out as much liquid as possible and tear bread apart. Add bread to a large bowl with the ground beef, ground pork, eggs, bread crumbs, Parmesan, parsley, salt, basil, garlic, basil, fennel, oregano, and pepper. Gently mix to combine using your hands.
- Cook meatballs using one of the following methods:
- Oven-Baked Meatballs: Place a wire cooling rack on a baking sheet lined with aluminum foil and spray it with cooking spray. Arrange meatballs on top and bake at 400°F for 15-20 minutes.
- Pan-Seared Meatballs: Heat about 1/4-inch of oil (I use half olive oil, half vegetable oil) in a large cast iron skillet. Brown meatballs in batches, cooking 2-3 minutes per side and turning with a spatula to create a nice crust around outside of each meatball. Transfer the partly cooked meatballs to a baking sheet lined with aluminum foil and bake at 300 degrees for 10 minutes until done OR set aside to add to the spaghetti sauce and simmer for 15-20 minutes in the sauce until meatballs are cooked through.
- Pan-Fried Meatballs: Heat an inch of oil over medium-high heat in a large cast iron skillet until it shimmers, then cook meatballs in batches for 3 minutes on one side, then carefully flip and cook another 2-3 minutes on the second side. Remove meatballs to a paper-towel lined plate and cook remaining meatballs.
- Pour off any oil left in the pan from searing or cooking the meatballs but don’t wipe out the fond (those browned bits on the bottom of the pan). Make the spaghetti sauce by sauteing onions in 1 tablespoon olive oil for a 3-4 minutes, then add garlic and cook 1 minute more. Add crushed tomatoes, sugar, basil, oregano, parsley, salt, crushed red pepper flakes, and black pepper and stir to combine. Add the partly cooked meatballs if using the second, pan-searing method mentioned above. Simmer for 15-20 minutes, until the sauce thickens slightly.
- While sauce simmers, cook the spaghetti according to package directions until just al dente. Drain well then toss with the meatballs and spaghetti sauce, or serve separately. Serve with freshly chopped parsley and Parmesan cheese for sprinkling on top.
Cup of Yum
Notes
- Recipe makes 12 large meatballs, 24 medium meatballs and 50 small meatballs. Cooking times will need to be adjusted if making smaller meatballs.
Nutrition Information
Calories
865kcal
(43%)
Carbohydrates
93g
(31%)
Protein
42g
(84%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
171mg
(57%)
Sodium
1421mg
(59%)
Potassium
1387mg
(30%)
Fiber
9g
(36%)
Sugar
20g
(40%)
Vitamin A
876IU
(18%)
Vitamin C
28mg
(31%)
Calcium
262mg
(26%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 865
% Daily Value*
| Calories | 865kcal | 43% |
| Carbohydrates | 93g | 31% |
| Protein | 42g | 84% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 1421mg | 59% |
| Potassium | 1387mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 28mg | 31% |
| Calcium | 262mg | 26% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.