Spaghetti and Meatballs

Ingredients

• 450 gground beef (or a mix of beef and pork for extra flavour; swap for turkey for a leaner option)
• 110 g (1 cup)fresh breadcrumbs (or panko for a lighter texture)
• 30 g (⅓ cup)grated Parmesan cheese
• 1 largeegg, lightly beaten
• 2 clovesgarlic, minced
• 8 g (2 tablespoons), or 3 g (1 tablespoon) driedchopped fresh parsley
• To tastesalt and freshly ground black pepper
• 30 ml (2 tablespoons)olive oil, for frying
• 1 smallonion, finely chopped
• 2 cans (794 g each; 28 ounces each)crushed tomatoes, or a high-quality passata
• 1 teaspoondried oregano
• 1 pinch, optionalred pepper flakes
• 340 g (12 ounces)spaghetti, or your favourite long pasta
• To servefresh basil leaves and extra grated Parmesan

Instructions

1. 1

   Mix the meatballs

   In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, and a generous pinch of salt and pepper. Mix gently so the meat is not overworked.

2. 2

   Shape the mixture

   Form the mixture into meatballs about the size of walnuts.

3. 3

   Brown the meatballs

   Heat the olive oil in a skillet over medium-high heat. Brown the meatballs in batches until caramelised, then transfer them to a plate.

4. 4

   Soften the onion

   In the same skillet, cook the chopped onion with a pinch of salt until translucent.

5. 5

   Simmer the sauce

   Add the crushed tomatoes, oregano and red pepper flakes. Bring the sauce to a gentle simmer and adjust the seasoning to taste.

6. 6

   Cook the meatballs

   Nestle the browned meatballs into the simmering sauce, cover and cook gently for 20–25 minutes, until cooked through.

7. 7

   Boil the spaghetti

   While the meatballs cook, bring salted water to the boil and cook the spaghetti until one minute short of al dente. Drain it, reserving a cup of pasta water.

8. 8

   Finish and serve

   Add the drained spaghetti to the sauce and meatballs. Use reserved pasta water to loosen the sauce if needed, then finish with torn basil and extra Parmesan.

What is spaghetti and meatballs?

Spaghetti and meatballs is an Italian-American comfort-food classic: pasta is served with meatballs cooked in tomato sauce. The combination became a familiar fixture of American home cooking, bringing together Italian pasta traditions and a hearty, generous style of serving.

This version builds flavour by browning the meatballs before they simmer in the tomato sauce. That gentle finish helps the meatballs cook through while keeping them tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 30g protein, 75g carbs, 20g fat.

The spaghetti and breadcrumbs supply most of the carbohydrates, while the meat and Parmesan contribute protein. The olive oil, meat and cheese provide much of the fat; add a green salad or vegetables alongside to balance the plate.

Choosing the meat and crumbs

Meat: Ground beef gives the meatballs a familiar savoury flavour; a beef-and-pork blend is another option. Turkey can be used instead, though it may make a leaner, less rich meatball.

Breadcrumbs: Fresh breadcrumbs or panko help hold the mixture together. Mix them in gently with the other ingredients rather than compressing the meat.

Brown before simmering

Batching: Leave space around the meatballs as they brown. Crowding the skillet can stop them developing an even caramelised exterior.

Colour: Turn the meatballs so they brown on several sides, then move them to a plate. They finish cooking later in the sauce, so browning is not the final doneness check.

Build a balanced tomato sauce

Onion: Cook it in the same skillet after browning the meatballs, using the remaining flavour in the pan. It should turn translucent before the tomatoes go in.

Simmer: Bring the tomatoes and seasonings to a gentle simmer, not a vigorous boil. Once the meatballs are added, keep the heat low and the pan covered for the stated 20–25 minutes.

Time the pasta carefully

Pasta water: Start boiling the spaghetti while the meatballs cook so the components are ready around the same time. Reserve a cup of the cooking water before draining.

Finish: Cook the spaghetti one minute shy of al dente, then let it finish in the sauce. Add reserved pasta water a little at a time if the sauce needs loosening.

Serving and finishing

Garnish: Torn fresh basil and extra grated Parmesan bring freshness and savoury richness to the finished dish. Add them at the end rather than simmering them in the sauce.

On the plate: Serve the spaghetti with the meatballs and plenty of tomato sauce. A simple green salad or cooked green vegetables make a fresh contrast to the pasta and sauce.

Recipe notes & tips

• Mix the meatball ingredients only until combined to help keep the texture tender.
• Brown the meatballs in batches so they caramelise instead of crowding the pan.
• Keep the sauce at a gentle simmer while the meatballs finish cooking.
• Reserve the pasta water before draining, as it can help loosen the sauce.
• Add the spaghetti to the sauce just before serving so it can finish cooking there.

Variations

• Use a meat blend: Combine beef and pork for a different balance of richness and flavour.
• Choose turkey: Swap the beef for turkey mince for a leaner meatball.
• Try panko: Use panko instead of fresh breadcrumbs for a lighter texture.
• Add gentle heat: Include the optional red pepper flakes for a mild spicy note.
• Change the pasta: Serve the sauce and meatballs with another long pasta shape.

Common mistakes to avoid

• Overmixing the meat: Mix just until combined so the meatballs do not become dense.
• Crowding the skillet: Brown in batches to give the meatballs room to caramelise.
• Boiling the sauce hard: Keep it at a gentle simmer while the meatballs cook.
• Overcooking the spaghetti: Drain it one minute before al dente so it can finish in the sauce.
• Forgetting the pasta water: Reserve a cup before draining to loosen the sauce if needed.

How to store

Refrigerate leftover meatballs, sauce and spaghetti in an airtight container for up to 3 days. Reheat gently in a covered pan or in the microwave until piping hot; add a splash of water if the sauce has thickened.

Frequently asked questions