Spaghetti and Meatballs

Ingredients

• 454 gground beef
• ½ tspgarlic powder
• 1 tsponion powder
• ½ tspsalt
• ½ tspblack pepper
• ½ tspdried oregano
• ½ tsppaprika
• 30 g (¼ cup)breadcrumbs
• 50 g (½ cup)grated Parmesan
• 1egg
• 30 ml (2 tbsp), dividedolive oil
• 75 g (½ cup)onion, finely chopped
• ½ tspfresh garlic, minced
• 2bay leaves
• ½ tspdried oregano
• ¼ tspsalt
• ½ tspblack pepper
• 794 g (28 oz; 2 cans)crushed tomatoes
• 2 sprigsfresh basil
• 454 gspaghetti

Instructions

1. 1

   Mix the meatball ingredients

   Combine the beef, garlic powder, onion powder, salt, pepper, oregano, paprika, breadcrumbs, grated Parmesan and egg in a large bowl. Mix until evenly blended.

2. 2

   Shape the meatballs

   Form the mixture into meatballs about 2.5–3.8 cm (1–1½ inches) across; make them larger or smaller to suit your preference.

3. 3

   Brown the meatballs

   Heat a large frying pan over medium-high heat and add 15 ml (1 tablespoon) of the olive oil. Brown the meatballs on all sides and cook them through, about 8–10 minutes, working in batches if needed.

4. 4

   Set the meatballs aside

   Transfer the cooked meatballs to a plate lined with kitchen paper to drain excess oil, then set them aside.

5. 5

   Soften onion and garlic

   In the same pan, heat the remaining 15 ml (1 tablespoon) olive oil over medium heat. Add the finely chopped onion and minced garlic and cook until the onion is translucent and fragrant, about 3–4 minutes.

6. 6

   Add the sauce ingredients

   Stir in the bay leaves, oregano, salt and pepper. Add the crushed tomatoes and basil sprigs, then stir to combine.

7. 7

   Simmer the sauce

   Turn the heat to low, cover the pan and simmer the sauce for about 20–30 minutes, stirring occasionally, until it thickens and the flavours come together.

8. 8

   Boil salted water

   While the sauce simmers, bring a large pot of salted water to the boil.

9. 9

   Cook the spaghetti

   Add the spaghetti to the boiling water and cook according to the packet instructions until al dente, usually about 9–11 minutes. Stir occasionally to prevent sticking, then drain and return the pasta to the pot.

10. 10

    Toss with sauce

    Remove the bay leaves and basil sprigs from the sauce. Pour the sauce over the spaghetti and gently toss to coat.

11. 11

    Serve with meatballs

    Divide the spaghetti and meatballs among plates, placing the meatballs on top. Add extra grated Parmesan and fresh basil leaves if desired.

What is spaghetti and meatballs?

Spaghetti and meatballs is an Italian-American dish: pasta served with meatballs and tomato sauce. While its ingredients draw on Italian cooking traditions, the familiar combination became especially associated with Italian-American home cooking.

This version builds flavour by browning the beef meatballs first, then simmering crushed tomatoes in the same pan. Basil and bay bring an aromatic note to the sauce, which is tossed through the pasta before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 442 calories, 22g protein, 54g carbs, 15g fat.

The spaghetti and breadcrumbs provide most of the carbohydrates, while olive oil and beef contribute much of the fat. Beef, Parmesan and egg supply protein. For a more balanced plate, serve with a green salad or cooked vegetables alongside.

Making well-seasoned meatballs

Even mixing: Combine the beef with the seasonings, breadcrumbs, Parmesan and egg until the ingredients are distributed throughout. Avoid pressing the mixture more than necessary when shaping the balls.

Consistent size: Aim for meatballs around 2.5–3.8 cm across so they cook at a similar pace. Smaller or larger ones are possible, but will need attention to doneness.

Browning and cooking through

Room in the pan: Arrange the meatballs with space between them and brown in batches if needed. Crowding makes it harder to brown them evenly.

Doneness: The recipe allows about 8–10 minutes to brown and cook the meatballs through. Check that they are cooked through before transferring them out of the pan.

Building the tomato sauce

Aromatic base: Cook the onion and garlic in the same pan for 3–4 minutes, until the onion is translucent and the mixture smells fragrant. Keep the heat moderate so the garlic does not scorch.

Gentle simmer: Once the tomatoes, herbs and seasonings are in, cover the pan and simmer over low heat for 20–30 minutes. Stir occasionally and look for a thicker sauce.

Getting the pasta right

Salted water: Bring a large pot of salted water to a full boil before adding the spaghetti. Stir now and then as it cooks to help prevent strands sticking together.

Al dente: Follow the packet timing, using 9–11 minutes as a guide, and taste a strand near the end. Drain when it is tender but still has a little bite, then toss it with the sauce.

Serving the dish

Remove the bay leaves and basil sprigs before combining the sauce with the pasta. Toss gently so the spaghetti is coated without breaking it up.

Serve the meatballs over the sauced spaghetti. Extra grated Parmesan and fresh basil leaves make optional finishing touches.

Recipe notes & tips

• Use a bowl large enough to mix the meatball ingredients without spilling.
• Shape the meatballs to a similar size for more even cooking.
• Brown the meatballs in batches if the pan is crowded.
• Stir the sauce occasionally as it simmers over low heat.
• Check the spaghetti near the end of the packet's cooking time so it stays al dente.

Variations

• Fresh herbs: Add chopped parsley to the meatball mixture for an extra herbal note.
• Chilli heat: Add a pinch of chilli flakes to the tomato sauce as it simmers.
• Extra Parmesan: Serve with more grated Parmesan at the table.
• More basil: Tear fresh basil leaves over the finished plates.
• Smaller meatballs: Shape smaller balls and watch them closely as they cook.

Common mistakes to avoid

• Overmixing the beef: Mix only until the ingredients are combined to help keep the meatballs tender.
• Crowding the pan: Brown the meatballs in batches so they have room to colour.
• Scorching the garlic: Cook it with the onion over medium heat and keep an eye on the pan.
• Boiling the sauce hard: Keep it covered over low heat and stir occasionally.
• Overcooking the spaghetti: Taste it towards the end of the packet timing and drain when al dente.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave until hot throughout; add a splash of water if the pasta seems dry.

Frequently asked questions