Spaghetti and Meatballs Recipe

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Spaghetti and Meatballs Recipe

Spaghetti and meatballs is the ultimate, family-friendly comfort food, featuring easy homemade meatballs simmered in a rich tomato sauce!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: Italian

Servings:

Author: Kristyn Merkley

Ingredients

1 pound spaghetti noodles

Meatballs

1 pound lean ground beef
1 pound Italian sausage
½ cup bread crumbs
2 tablespoons milk
1 egg
¼ medium red onion, finely chopped
2 tablespoons chopped parsley
1 tablespoon minced garlic
1 teaspoon salt
2 tablespoons grated parmesan cheese

Sauce

1 tablespoon olive oil
2 teaspoons minced garlic
4 cups beef broth
1 (15-ounce) can tomato sauce
1 (14-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
2 teaspoons sugar
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon Worcestershire sauce

Instructions

Meatballs

Preheat the oven to 375°F. Line a baking sheet with foil and spray with cooking spray.
In a large bowl, mix the ground beef, Italian sausage, bread crumbs, milk, and egg. Add the onion, parsley, garlic, salt, and parmesan, and mix until well combined.
Scoop one inch meatballs onto the prepared baking sheet. Bake 25 minutes, or until browned and cooked through.

Sauce

Heat the olive oil in a large skillet over medium heat. Add the garlic to the pot and cook until fragrant. Add the beef broth, tomato sauce, diced tomatoes, tomato paste, sugar, salt, basil, and Worcestershire sauce to the pot, and stir well to combine.
Add the meatballs to the pot and bring the sauce to a simmer, then reduce the heat to low and continue to simmer for 20 minutes, until the sauce is thickened.

Pasta

While the sauce is simmering, cook the spaghetti noodles according to the package directions. Serve the meatball sauce hot on top of the cooked noodles.

Notes

Recipe tips.

Don't overmix the meatballs; mix until just combined, and they must be pre-baked (or browned in a skillet), otherwise they may fall apart.
We simmer the sauce low and slow, allowing the flavors to meld together beautifully and the sauce to thicken nicely. Don't rush this step.
Cook the spaghetti according to package directions until it's "al dente" - firm to the bite. Overcooked spaghetti can become mushy. See How to Cook Pasta for tips.
Replacing the can of diced tomatoes with fresh tomatoes adds a delightful flavor. See the FAQs for directions.

Make ahead of time. The baked meatballs and sauce can be stored together or separately. Place in an airtight container(s) and store in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw in the fridge if needed and reheat.

Store leftovers in an airtight container in the fridge for 3-4 days.

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