Meatballs with spaghetti & Napolitana sauce

There’s something undeniably comforting about a classic plate of Meatballs with spaghetti & Napolitana sauce. This dish brings together juicy, tender beef meatballs nestled in a rich, flavorful tomato sauce, served over perfectly cooked spaghetti. It’s a timeless combination that’s easy to prepare yet packed with layers of deliciousness. Using pantry staples like tinned tomatoes and simple spices, this recipe is approachable for cooks of all skill levels. Whether you’re cooking for a family dinner, a cozy weeknight meal, or want to impress guests without spending hours in the kitchen, these meatballs and sauce will not disappoint. Plus, the recipe includes subtle hints of paprika and dried chili flakes, offering a gentle warmth that elevates the traditional flavor profile.

What You’ll Love About This Recipe

• Simple, wholesome ingredients: Using just a few pantry staples keeps things straightforward without sacrificing flavor.
• Perfectly balanced flavors: The sweetness from brown sugar complements the acidity of the tomatoes, while paprika and chili flakes add a subtle kick.
• Juicy, tender meatballs: Breadcrumbs and parsley keep the beef mince moist and flavorful.
• Versatile and satisfying: Enjoy on its own or pair with a salad or garlic bread for a complete meal.
• Easy to customize: Adjust spice levels or swap spaghetti for your favorite long pasta variety.

What You’ll Gather

• 2 x 400g tinned tomatoes
• ½ cup chicken stock (prepared)
• 2 tablespoons tomato paste, divided
• 1 teaspoon paprika
• ½ – 1 teaspoon dried chili flakes (or 2 pinches)
• 2 tablespoons brown sugar
• Salt and pepper, to taste
• 2 garlic cloves, crushed
• 500g beef mince
• 60g dried breadcrumbs
• 10g parsley, finely chopped
• 2 teaspoons dried oregano
• 1-2 tablespoons olive oil
• 300g spaghetti or any long pasta of your choice
• Parmesan cheese, freshly grated, for serving

Appliances & Accessories

• Large mixing bowl – to combine meatball ingredients
• Large frying pan or skillet – for browning meatballs and cooking sauce
• Large pot – to boil spaghetti
• Wooden spoon or spatula – for stirring sauce and meatballs
• Colander – to drain the pasta
• Grater – for freshly grating Parmesan cheese

Cooking Meatballs with spaghetti & Napolitana sauce: The Process

Step 1: Prepare the meatball mixture

In a large mixing bowl, combine the beef mince, dried breadcrumbs, finely chopped parsley, dried oregano, 2 teaspoons of tomato paste, salt, and pepper. Mix gently but thoroughly until all ingredients are evenly incorporated. Avoid overmixing to keep the meatballs tender.

Step 2: Shape and brown the meatballs

Using your hands, shape the mixture into roughly 1.5-inch diameter meatballs. Heat 1-2 tablespoons of olive oil in a large frying pan over medium heat. Add the meatballs carefully, ensuring they have enough space in the pan to brown evenly. Cook for about 5-7 minutes, turning occasionally, until all sides are golden brown. Remove the meatballs from the pan and set aside.

Step 3: Start the Napolitana sauce

In the same pan, add the crushed garlic and sauté for about 30 seconds until fragrant. Pour in the tinned tomatoes and add the chicken stock, tomato paste, paprika, dried chili flakes, brown sugar, and salt and pepper to taste. Stir well to combine and bring to a gentle simmer.

Step 4: Simmer meatballs in the sauce

Return the browned meatballs to the pan, nestling them into the sauce. Cover and let everything simmer gently for 20-25 minutes, stirring occasionally. This allows the meatballs to cook through and the sauce to thicken and develop a rich flavor.

Step 5: Cook the spaghetti

While the meatballs simmer, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta using a colander.

Step 6: Serve and garnish

Divide the cooked spaghetti between plates or bowls. Spoon the meatballs and Napolitana sauce generously over the pasta. Finish with a sprinkle of freshly grated Parmesan cheese and an extra pinch of parsley if desired.

Smart Substitutions

• Chicken stock: Use vegetable stock for a lighter sauce or if you prefer a vegetarian broth base.
• Beef mince: Substitute with lamb mince or a mix of beef and lamb for a richer flavor.
• Dried breadcrumbs: Use fresh breadcrumbs or crushed crackers if you don’t have dried ones on hand.
• Spaghetti: Swap in linguine, fettuccine, or even gluten-free pasta for dietary needs.
• Dried chili flakes: Reduce or omit for a milder sauce, or add extra for more heat.

Avoid These Mistakes

• Don’t overwork the meatball mixture – it can make the meatballs tough instead of tender.
• Avoid overcrowding the pan when browning meatballs; this prevents proper searing and causes steaming.
• Be patient when simmering the sauce; rushing this step will result in a thinner, less flavorful sauce.
• Season the sauce gradually and taste as you go to avoid over-salting.
• Don’t forget to salt the pasta water generously for perfectly seasoned spaghetti.

Make Ahead Like a Pro

This dish is fantastic for meal prep and can be made ahead of time. Prepare the meatballs and sauce up to the simmering stage, then cool and refrigerate for up to 2 days or freeze for up to 3 months. When ready to serve, gently reheat the sauce and meatballs over medium heat until warmed through. Cook fresh spaghetti just before serving to maintain its perfect texture.

Reader Questions

Can I bake the meatballs instead of frying them?

Absolutely! Baking the meatballs at 200°C (400°F) for 15-20 minutes until golden can be a healthier alternative. Just finish cooking them by simmering in the sauce to infuse flavor and moisture.

What can I use instead of brown sugar in the sauce?

You can substitute brown sugar with honey, maple syrup, or even a pinch of molasses to maintain the sweet balance that cuts through the acidity of the tomatoes.

Is it possible to make this recipe gluten-free?

Yes! Simply swap the dried breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Ensure your pasta is also gluten-free to keep the entire meal compliant.

How do I store leftovers and reheat them?

Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

Similar Recipes

• Italian Beef Ragu With Penne – A hearty meat sauce perfect for a cozy dinner.
• Baked Spaghetti Casserole Supreme – A comforting, cheesy baked pasta dish.
• Mozzarella Stuffed Meatball Pasta – Juicy meatballs oozing with melted cheese in every bite.

Time to Try It

Now that you have all the tips, tricks, and detailed steps for making these amazing Meatballs with spaghetti & Napolitana sauce, it’s time to get cooking! This recipe strikes a wonderful balance between ease and flavor, making it a reliable go-to for weeknights or special occasions. Serve with a crisp green salad or warm garlic bread for a meal that feels indulgent yet homey. Don’t forget to garnish with plenty of Parmesan to add that final touch of umami goodness. Enjoy every bite!

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