Spaghetti and Meatballs

Ingredients

• 2 cans (794 g each; 28 oz each)whole tomatoes with their juices
• 15 ml (1 tablespoon)olive oil
• 15 g (1 tablespoon)butter
• 1 mediumonion, chopped
• 4 clovesgarlic, minced
• 5 ml (1 teaspoon)Italian seasoning
• 5 ml (1 teaspoon)dried oregano
• 5 ml (1 teaspoon)granulated sugar
• 1.25 ml (1/4 teaspoon), optional; or more to tastecrushed red pepper flakes
• To tastesalt and pepper
• 35 g (1/3 cup)Italian-seasoned breadcrumbs
• 80 ml (1/3 cup); whole milk recommendedmilk
• 454 g (1 lb)ground beef
• 227 g (1/2 lb)ground pork or ground Italian sausage
• 1 largeegg
• 75 g (3/4 cup), plus more for servingfreshly grated Parmesan cheese
• 15 g (1/4 cup packed)fresh parsley, finely chopped
• 4 clovesgarlic, minced
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)onion powder
• To tastepepper
• 454 g (1 lb)uncooked spaghetti
• To taste, optionalfresh basil, torn or chopped

Instructions

1. 1

   Prepare ingredients

   Prepare the ingredients before cooking, including mincing all the garlic for both the sauce and meatballs. Put the tomatoes and their juices in a large bowl and break up the whole tomatoes by hand.

2. 2

   Start the sauce

   Heat the olive oil and butter with the chopped onion in a soup pot or Dutch oven over medium heat. Sauté for 5 minutes.

3. 3

   Cook the garlic

   Stir the minced garlic into the pot and cook for 30 seconds.

4. 4

   Simmer the sauce

   Add the tomatoes, Italian seasoning, oregano, sugar and red pepper flakes, then stir. Once the sauce begins to bubble, cover the pot with the lid slightly ajar, lower the heat and simmer for 30 minutes, adjusting between medium-low and low to keep a steady simmer.

5. 5

   Make the paste

   While the sauce simmers, combine the breadcrumbs and milk in a fairly large bowl. Mix and mash them together until they form a paste.

6. 6

   Shape meatballs

   Add the remaining meatball ingredients to the bowl and mix with your hands. Shape the mixture into about 18 meatballs, each 1 1/2 inches across. Handle the mixture gently; avoid over-mixing or packing it tightly, and set the meatballs on plates or a parchment-lined baking sheet.

7. 7

   Simmer the meatballs

   Stir the sauce, add the meatballs and gently arrange them so they are submerged. Continue simmering with the lid slightly ajar for 35–45 minutes, until cooked through to 74°C (165°F). If needed, raise the heat briefly to bring the pot back to a simmer, then lower it and adjust to maintain a steady simmer.

8. 8

   Season and serve

   Taste the sauce and add salt and pepper as needed. Serve with cooked spaghetti, extra freshly grated Parmesan and fresh basil if desired.

What is spaghetti and meatballs?

Spaghetti and meatballs is an American-Italian favourite: pasta served with meatballs and tomato sauce. This version builds the sauce and meatballs from scratch, then simmers the meatballs right in the sauce so the flavours come together.

The combination of beef and pork, Parmesan, parsley and garlic gives the meatballs a savoury, tender character, while a long, gentle simmer develops the tomato sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 772 calories, 38g protein, 78g carbs, 34g fat.

The spaghetti and tomatoes provide most of the carbohydrates, while the beef, pork, egg and Parmesan contribute protein. Much of the fat comes from the meat, olive oil, butter and cheese; serve with a generous portion of vegetables or salad to round out the plate.

Build a balanced tomato sauce

Tomatoes: breaking up the whole tomatoes by hand gives the sauce a rustic texture. Keep their juices in the bowl and add them with the tomatoes.

Aromatics: cooking the onion in oil and butter first softens it before the garlic goes in. Add the garlic for just 30 seconds before adding the tomatoes and dried seasonings.

Keep the meatballs tender

Breadcrumb paste: mixing the breadcrumbs with milk before adding the meat helps distribute them through the mixture. Use whole milk if following the recipe's recommendation.

Gentle shaping: mix only until the ingredients come together, then form the meatballs lightly. Packing them firmly can make them dense.

Use a steady simmer

Sauce first: simmer the tomato mixture for 30 minutes before adding the meatballs. Keep the lid slightly open and adjust the heat between medium-low and low so the sauce bubbles gently.

After adding the meatballs: let the pot return to a simmer if its temperature drops, then lower the heat again. The meatballs need another 35–45 minutes in the sauce.

Check doneness and texture

Doneness: the recipe specifies 74°C (165°F) in the centre of the meatballs. Check a meatball with a food thermometer rather than relying only on its appearance.

Sauce: taste it after simmering and adjust the salt and pepper. The finished sauce should cling to the meatballs and cooked spaghetti.

Cook the pasta for serving

Spaghetti: cook the pasta separately while the meatballs finish, following the packet directions for timing. Drain it before serving with the sauce and meatballs.

Finish: add more freshly grated Parmesan at the table and scatter over torn or chopped basil if you like. A simple green salad or cooked vegetables make an easy accompaniment.

Recipe notes & tips

• Mince the garlic for the sauce and meatballs together before you begin.
• Break up the tomatoes in a bowl so their juices stay contained.
• Keep the sauce at a gentle, steady simmer rather than letting it boil hard.
• Shape the meatballs with a light touch to avoid making them compact.
• Use a food thermometer to check that the meatballs reach 74°C (165°F).

Variations

• Use Italian sausage: replace the ground pork with the same amount of ground Italian sausage.
• Adjust the heat: omit the red pepper flakes for a milder sauce or add more to taste.
• Add basil: tear fresh basil over the finished plates for an aromatic finish.
• Change the pasta: serve the sauce and meatballs with another pasta shape if you do not have spaghetti.
• Add extra Parmesan: grate more over each serving just before eating.

Common mistakes to avoid

• Boiling the sauce hard: it can cook unevenly; lower the heat to maintain a gentle simmer.
• Over-mixing the meat: it can make the meatballs firm; stop as soon as the mixture comes together.
• Packing the meatballs tightly: this can make them dense; shape them gently.
• Crowding meatballs above the sauce: they may not simmer evenly; arrange them so they are submerged.
• Skipping the temperature check: colour alone is not a reliable doneness cue; check for 74°C (165°F) at the centre.

How to store

Refrigerate leftover meatballs and sauce in a covered container for up to 3 days; store the spaghetti separately if possible. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions