Classic Spaghetti and Meatballs

A close-up view of a white bowl filled with a serving of spaghetti and meatballs with parmesan cheese shredded over the top.

Course: Italian

Cuisine: Italian, Italian / American

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Servings: people

Calories: 528kcal

Author: Kris Longwell

Classic Spaghetti and Meatballs are always a sure-fire winner. Make the marinara sauce in advance and be sure to chill the meatballs before browning (they can even be prepared in advance). And then bring it all together in a nice large skillet.

Print Recipe

Equipment

1 Large non-stick skillet
1 large pot for simmering
Parchment paper

Ingredients

8 cups marinara sauce

For the Fresh Italian Breadcrumbs

2 slices white bread crusts removed and torn into pieces
2 tablespoon Parmesan cheese grated
2 cloves garlic minced
1 teaspoon parsley fresh, chopped
1 teaspoon dried oregano
¼ teaspoon Salt
Pinch pepper

For the Meatballs

3 slices white bread crusts removed (let them sit out for about an hour)
1 cup whole milk
1½ lb beef ground, 85% lean
½ lb pork ground
2 large eggs beaten
¼ cup Italian bread crumbs see recipe below
3 tablespoon parsley fresh, chopped, plus more for garnish
2 tablespoon basil fresh, chopped
2 cloves garlic minced
1 cup Parmesan cheese grated, or Romano, plus more for garnish
2 teaspoon salt
1 teaspoon pepper freshly ground
2 tablespoon olive oil for searing the meatballs
1 lb dried spaghetti

Instructions

Do Ahead

Make the marinara sauce (see the link for the recipe in the Ingredients list)
8 cups marinara sauce

Make the Italian Breadcrumbs

Process the bread in a food processor until coarsely ground. Add the rest of the ingredients and pulse until finely ground. Set aside.
2 slices white bread, 2 tablespoon Parmesan cheese, 2 cloves garlic, 1 teaspoon parsley, 1 teaspoon dried oregano, ¼ teaspoon Salt, Pinch pepper

Make the Meatballs

Tear the bread into pieces and place it in a bowl. Add the milk and let it sit for a few minutes to fully absorb. Set aside.
3 slices white bread, 1 cup whole milk
In a large mixing bowl, use your hands to mix together the beef, pork, and eggs. Now add the Italian breadcrumbs, parsley, basil, salt, garlic, and pepper. Mix well.
1½ lb beef, ½ lb pork, 2 large eggs, ¼ cup Italian bread crumbs, 3 tablespoon parsley, 2 tablespoon basil, 2 cloves garlic, 1 cup Parmesan cheese, 2 teaspoon salt, 1 teaspoon pepper
Squeeze the milk-soaked bread and add to the meat mixture. Add the Parmesan cheese, and mix until fully combined.
Cover the bowl with plastic wrap and place it in the fridge for about 15 to 20 minutes.
Remove the meat mixture from the refrigerator. Fill a small bowl with water and have it near the meat mixture. Line a baking sheet with parchment paper (or wax paper). Wet your hands and pull enough of the meat mixture to form a ball with your hands slightly larger than a golf ball, approx. 3 oz. Place the ball on the parchment paper-lined baking sheet and continue with the remaining meat mixture. You should yield about 15 to 17 meatballs. Cover with plastic wrap and place in the refrigerator for at least 1 hour, preferably 2, or longer.
Heat the olive oil (2 tbsp) in a non-stick skillet over medium-high heat. When the oil is shimmering, and working in batches, add 3 or 4 meatballs and cook them for about 10 minutes, carefully turning them frequently until they are browned on all sides. Use a couple of forks or spoons to help maintain a spherical shape as they brown. Transfer to a platter and continue until all balls have been browned. Set aside. (They will still be pink in the center - they will finish cooking while simmering in the marina.)
2 tablespoon olive oil
Meanwhile, in a large pot, heat the marina over medium heat.
8 cups marinara sauce
Slowly, and carefully, add the meatballs and any accumulated juices to the marina. Simmer for 45 minutes to 2 hours. Watch the pan, gently stir often, and don't let the bottom of the pan burn!

Bring It All Together

Bring a large pot of salted water to a boil, and cook the spaghetti until al dente, about 10 - 11 minutes.
1 lb dried spaghetti
Reserve about a cup of the pasta water, and then drain the pasta.
Heat a large, heavy skillet over medium-high heat, add about a cup of the sauce.
Add the cooked pasta, and incorporate the sauce so it coats the pasta. Add a little of the pasta water to loosen the pasta.
Add more sauce, stir, and add more pasta water if needed. Transfer to a serving platter. Add meatballs to the top, and pass with extra sauce.
Top with grated Parmesan cheese and chopped parsley, if desired. Serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The marinara sauce can be made up to 5 days in advance (keep covered in the fridge) or freeze for up to 2 months.

The meatballs can also be done in advance. Brown them and then refrigerate them (up to overnight). Place cooked meatballs in the marinara and simmer for at least 1 hour.

Leftovers will keep covered in the fridge for up to 5 days. The meatballs freeze nicely and can be frozen for up to 2 months. Let thaw completely and then heat in an oven-proof pot or dish, covered, with a cup or two of the sauce over the top. Bake at 350°F for 30 minutes, or until heated through.

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