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Homemade Spaghetti and Meatballs Recipe photo

Spaghetti and Meatballs Recipe

Classic spaghetti with homemade meatballs in a savory tomato sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

  • Large Bowl
  • heavy-bottomed pot or Dutch oven
  • skillet or same pot for browning
  • 3 tablespoon cookie scoop or spoon
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • pot for cooking spaghetti

Ingredients
  

  • 1.25 pounds ground beef
  • 1/2 cup milk
  • 1/2 cup seasoned bread crumbs
  • 1 whole egg
  • 3 tablespoons parsley chopped
  • 3 cloves garlic minced (for meatballs)
  • 1/4 cup onion finely chopped (for meatballs)
  • salt to taste (for meatballs and sauce)
  • black pepper to taste (for meatballs and sauce)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil divided (for browning and cooking)
  • 1 cup onion diced (for sauce)
  • 2 cloves garlic minced (for sauce)
  • 2 cans tomato sauce
  • 1 cup beef broth
  • 2 teaspoons dried basil
  • 1 teaspoon Italian seasoning
  • 1 tablespoon sugar
  • 1 pound spaghetti cooked to al dente
  • fresh basil chopped for garnish

Instructions
 

  • In a large bowl, combine ground beef, milk, seasoned bread crumbs, egg, chopped parsley, 3 minced garlic cloves, 1/4 cup finely chopped onion, grated Parmesan, and salt and pepper to taste; mix until just combined.
  • Portion the mixture using a 3 tablespoon scoop or spoon and roll into evenly sized meatballs; set them on a plate.
  • Heat 2 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium heat and brown half the meatballs on all sides; remove to a plate (they will finish cooking in the sauce).
  • Add the remaining 2 tablespoons olive oil and brown the remaining meatballs; remove and set aside with the first batch.
  • To make the sauce, add the diced onion to the pot with the meat drippings and any remaining oil; cook until nearly tender, about 4 minutes.
  • Stir in the 2 minced garlic cloves and cook until fragrant, about 30 seconds.
  • Pour in the tomato sauce, beef broth, dried basil, Italian seasoning, and sugar; stir to combine and bring to a gentle simmer.
  • Add the browned meatballs back into the sauce, spooning sauce over them; reduce heat to low or medium-low and simmer gently, uncovered, for 30–45 minutes until meatballs are cooked through and tender. Taste and adjust salt and pepper if needed.
  • Meanwhile, cook spaghetti in a separate pot according to package directions until al dente; drain.
  • Serve meatballs and sauce over the cooked spaghetti and garnish with chopped fresh basil and extra Parmesan if desired.

Notes

  • Use a 3 tablespoon scoop for uniform meatballs.
  • Meatballs need only browning before finishing in the sauce.
  • Adjust salt and pepper after simmering the sauce.
  • Simmer gently to keep meatballs tender.