This Spaghetti and Meatball Recipe is the kind of weeknight dinner that fills the house with the warm smell of garlic and tomatoes, and the table with satisfied smiles. It’s inspired by cozy home kitchens and simple, straightforward cooking: meatballs with a tender crumb and Parmesan folded in, simmered in a rich tomato sauce, then twirled together with spaghetti. The recipe uses everyday ingredients and a few small techniques that make a big difference—like soaking bread in cream to keep meatballs tender and sweating onions slowly so the sauce becomes silky and sweet. Serve with extra grated Parmesan and a scattering of minced fresh parsley for color and brightness.
Why this version works
There’s something comforting about classic pasta and meatballs, and this Spaghetti and Meatball Recipe keeps things simple while focusing on texture and balance. A slice of white sandwich bread soaked in heavy cream gives the meatballs a soft, moist interior without relying on extras. Freshly grated Parmesan adds savory depth. The sauce blends crushed canned tomatoes with candied (diced) tomatoes to give both body and a little bit of sweetness. A touch of sugar is optional if your tomatoes run acidic, and plenty of garlic seasons the sauce so every bite tastes rounded.
Ingredients
- ▢1 egg
- ▢1/4 cup heavy cream
- ▢1 slice white sandwich bread (see note 1)
- ▢1 pound ground beef
- ▢1/4 cup freshly grated Parmesan cheese plus more for topping
- ▢1 medium onion peeled and finely chopped (about 1 cup, see note 2)
- ▢1 tablespoon chopped fresh parsley
- ▢1/4 teaspoon dried oregano crushed
- ▢1 teaspoon salt
- ▢1/2 teaspoon freshly ground black pepper
- ▢2 tablespoons olive oil
- ▢1 tablespoon olive oil
- ▢4 cloves garlic minced
- ▢1 (28-ounce) can crushed tomatoes
- ▢1 (14.5-ounce) can diced tomatoes undrained
- ▢1 teaspoon dried basil
- ▢1 teaspoon dried oregano
- ▢1 teaspoon granulated sugar optional (see note 3)
- ▢Salt and freshly ground black pepper
- ▢1 pound spaghetti for serving
- ▢minced fresh parsley for garnish
Notes before you start
- Note 1: Use a single slice of plain white sandwich bread—no crust trimming needed unless it’s very thick. It soaks in the cream and keeps the meatballs tender.
- Note 2: A medium onion yields about 1 cup when finely chopped. Take your time dicing so the onion cooks evenly in the meat mixture and in the sauce.
- Note 3: The optional teaspoon of granulated sugar can help balance very acidic tomatoes. Taste the sauce near the end of simmering and add the sugar only if you notice sharp acidity.
Equipment
- Large mixing bowl
- Large skillet or sauté pan
- Large saucepan or Dutch oven for sauce
- Large pot for boiling pasta
- Wooden spoon and slotted spoon
- Measuring cups and spoons
Step-by-step Instructions
The directions below have been rewritten for clarity and flow while preserving the ingredient amounts and the original order. Follow each step in sequence for best results.
Make the meatball mixture
- Place the white sandwich bread slice in a small bowl and pour the 1/4 cup heavy cream over it. Press the bread down so it soaks up the cream, then break it into small pieces with a fork until mostly mashed. Set aside.
- In a large mixing bowl, add the 1 pound ground beef.
- Add the mashed bread-and-cream mixture to the beef.
- Add 1 egg to the bowl.
- Add 1/4 cup freshly grated Parmesan cheese to the beef mixture.
- Add the finely chopped 1 medium onion (about 1 cup), 1 tablespoon chopped fresh parsley, and 1/4 teaspoon crushed dried oregano to the bowl.
- Season the mixture with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
- Gently mix all ingredients together using your hands or a large spoon just until combined. Avoid overworking the meat mixture; stop when it holds together evenly.
Form and brown the meatballs
- Use your hands to shape the mixture into evenly sized meatballs—roughly 1 1/4 to 1 1/2 inches in diameter is a good target. You should get a consistent batch of meatballs so they cook evenly.
- Pour 2 tablespoons olive oil into a large skillet and heat it over medium heat until shimmering.
- Working in batches if necessary, place the meatballs in the hot skillet. Brown them on all sides, turning gently so each side gets golden—this should take about 6–8 minutes total per batch depending on size. The goal is a browned exterior; they will finish cooking in the sauce.
- Transfer the browned meatballs to a plate and set aside while you make the sauce. Keep any flavorful browned bits in the skillet; they’ll add depth to the sauce.
Prepare the tomato sauce
- In a separate large saucepan or use the same skillet if it’s large enough, add 1 tablespoon olive oil and place it over medium heat.
- Add 4 cloves minced garlic to the oil and sauté briefly—about 30 seconds to 1 minute—until fragrant but not browned.
- Pour in the 1 (28-ounce) can crushed tomatoes and the 1 (14.5-ounce) can diced tomatoes with their juices.
- Stir in 1 teaspoon dried basil and 1 teaspoon dried oregano. If you like a touch of sweetness, add the optional 1 teaspoon granulated sugar at this stage.
- Season the sauce with salt and freshly ground black pepper to taste. Start with a small amount of salt and increase after the sauce has simmered and the flavors have concentrated.
- Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally so nothing sticks.
Simmer meatballs in sauce
- Carefully nestle the browned meatballs into the simmering sauce, spacing them evenly so they heat through and absorb flavor.
- Partially cover the pot and simmer gently for 20–25 minutes, turning the meatballs once or twice to ensure even cooking. The meatballs should be cooked through and tender; internal temperature should reach a safe level for ground beef.
- Taste the sauce and adjust seasoning with additional salt, pepper, or the optional sugar if needed.
Cook the spaghetti
- While the meatballs finish simmering, bring a large pot of salted water to a rolling boil.
- Add the 1 pound spaghetti to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- Drain the spaghetti and return it to the pot. If needed, add a splash of reserved pasta water to loosen the pasta.
Finish and serve
- To serve, place a portion of hot spaghetti on each plate, spoon several meatballs and a generous ladle of sauce over the pasta, and finish with more freshly grated Parmesan cheese and a sprinkle of minced fresh parsley.
- Optionally, pass extra Parmesan at the table and serve with warm bread or a simple salad.
Tips for success
- Do not overmix the meatball mixture. Gentle handling keeps meatballs tender; overworking makes them dense.
- Browning the meatballs builds flavor. Even if you’re in a hurry, take the time to brown sides evenly before simmering in sauce.
- If your sauce tastes too acidic, the optional teaspoon of sugar will balance it without making the sauce taste sweet.
- Reserve pasta water when draining. A little starchy water helps the sauce and spaghetti cling together.
- Use freshly grated Parmesan rather than pre-grated for better flavor and melting quality.
Make-ahead and storage
This Spaghetti and Meatball Recipe stores well. Keep cooled meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened. For longer storage, freeze meatballs and sauce for up to 3 months; thaw overnight in the refrigerator before reheating. Cooked spaghetti is best fresh, but if you need to store leftovers, toss cooled pasta with a small drizzle of olive oil and refrigerate in an airtight container for up to 3 days.
Serving ideas
- Serve with a crisp green salad and a bright vinaigrette to cut through the richness.
- Warm garlic bread or a crusty loaf is perfect for mopping up extra sauce.
- For a lighter twist, pile meatballs over zoodles or roasted spaghetti squash instead of traditional pasta.
Final thoughts
This Spaghetti and Meatball Recipe is an everyday classic with easy steps that deliver comforting results. It’s approachable for weeknights yet satisfying enough for a family-style dinner. With simple pantry staples and a couple of small techniques—like soaking bread in cream and browning meatballs first—you’ll have tender meatballs and a sauce that tastes like it simmered all afternoon. Enjoy the kind of meal that brings people together around the table.
Spaghetti and Meatball Recipe
Equipment
- Large Bowl
- Baking Sheet
- Large Skillet
- Medium Saucepan
- Pot for pasta
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 1 egg
- 1/4 cup heavy cream
- 1 slice white sandwich bread see note 1
- 1 pound ground beef
- 1/4 cup freshly grated Parmesan cheese plus more for topping
- 1 medium onion peeled and finely chopped (about 1 cup, see note 2)
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon dried oregano crushed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil for browning meatballs
- 1 tablespoon olive oil for sauce
- 4 cloves garlic minced
- 28 ounce crushed tomatoes 1 (28-ounce) can
- 14.5 ounce diced tomatoes 1 (14.5-ounce) can, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar optional (see note 3)
- salt and freshly ground black pepper to taste
- 1 pound spaghetti for serving
- minced fresh parsley for garnish
Instructions
- In a large bowl, mash together the egg, heavy cream, and the slice of white bread until you form a smooth paste (an apanade).
- Add the ground beef, finely chopped onion, grated Parmesan, chopped parsley, 1/4 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl.
- Mix thoroughly with a spatula or your hands until evenly combined, then shape the mixture into 1-inch meatballs using a heaping tablespoon for each and place them on a baking sheet.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, turning occasionally, about 10 minutes; transfer browned meatballs to a paper-lined plate.
- In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat until shimmering, then add the minced garlic and cook until fragrant, about 30 seconds.
- Add the crushed tomatoes, undrained diced tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, and the optional 1 teaspoon sugar to the saucepan. Bring the sauce to a boil.
- Return the browned meatballs to the sauce, reduce heat to medium, and simmer uncovered until the meatballs reach 155°F (about 10–15 minutes) and the flavors meld. Season to taste with salt and pepper.
- While the sauce simmers, bring about 4 quarts of water and 1 tablespoon salt to a boil in a pot. Add the spaghetti and cook until al dente, about 10 minutes, then drain well.
- Serve the spaghetti topped with meatballs and tomato sauce, and garnish with additional grated Parmesan and minced fresh parsley if desired.
Notes
- Use white sandwich bread mashed with egg and cream to keep meatballs tender.
- Finely chop the onion to avoid large pieces in the meatballs.
- Add a pinch of sugar to the sauce to balance acidity, or omit if preferred.
- Recipe yields 8 servings with about 2 ounces of pasta per serving.
- Store leftovers covered in the refrigerator for up to 4 days.
