Spaghetti and Meatballs
This spaghetti and meatballs recipe is classic, comforting, and made from scratch. Tender, flavorful meatballs come together with a simple bread-and-milk mixture, then simmer in an easy tomato sauce made in the same pan. It’s a timeless dinner that never disappoints.
Why This Recipe Works
- Bread and milk keep the meatballs tender. This simple mixture (aka “panade”) is the key to soft, juicy meatballs. I’ve tried versions without it, and they just don’t have the same texture.
- A beef and sausage blend adds depth. Using ground beef and Italian sausage brings built-in seasoning and richness, so you don’t need a bunch of spices.
- Everything cooks in the same pan. Browning the meatballs first means all those flavorful bits stay in the pan and end up in the sauce. It’s an easy way to build flavor without extra steps.
- Simple ingredients, classic results. This is the spaghetti and meatballs recipe I come back to whenever I want the classic flavors – it’s reliable, comforting, and doesn’t try to be anything it’s not.
Main Ingredients You’ll Need
White bread and milk: This combination creates a panade that keeps the meatballs soft and tender.
Ground beef and Italian sausage: The blend adds structure and seasoning without needing extra spices.
Crushed San Marzano tomatoes: I’ve tested this recipe with generic canned tomatoes and it’s not the same. San Marzano tomatoes are sweeter and less acidic – they make a huge difference in how the sauce tastes.
Butter and oregano: Butter balances the tomatoes by cutting through the acidity and dried oregano adds a subtle herby-ness.
Spaghetti: Regular spaghetti is classic, but any long pasta will work, too.
How to Make It
- Make the panade. Tear the bread into small pieces and place them in a large bowl. Pour hot milk over the bread and soak the bread for a minute, then mash it into a thick paste with a fork.
- Make the meatball mixture. Stir the onion, salt, pepper, egg, and Parmesan into the panade. Add the ground beef and gently mix to combine, then add the sausage and mix just until everything is evenly incorporated. Avoid overmixing.
- Form and brown the meatballs. Roll the mixture into 1½-ounce meatballs. Brown them in olive oil in a large skillet until browned on all sides, then lower the heat and cook until they’re just cooked through. Transfer to a plate.
- Make the sauce in the same pan. Melt the butter in the skillet, then stir in the oregano, salt, crushed tomatoes, and parsley. Add the meatballs back to the pan and simmer them while you cook the pasta.
- Cook the pasta and combine. Boil the spaghetti in a large pot, drain it, add the pasta to the sauce, and toss everything together until well coated.
- Serve. Finish with grated Parmesan and extra fresh parsley.
Spaghetti and Meatballs
Classic spaghetti and meatballs made from scratch with tender meatballs, an easy tomato sauce, and simple ingredients.
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Servings: 4 servings
Ingredients
- 1 slice white bread (about 1 ounce)
- 1/4 cup whole milk
- 1 cup finely chopped onions
- ½ teaspoon kosher salt divided
- ¼ teaspoon black pepper
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 8 ounces 90% lean ground beef
- 8 ounces Italian sausage
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- 1 teaspoon dried oregano
- 1 (28-ounce can) crushed San Marzano tomatoes
- ¼ cup chopped fresh parsley plus a few tablespoons extra for garnish
- 8 ounces spaghetti
Instructions
- Tear the bread into small pieces and place them in a large bowl. Heat 1/4 cup milk in the microwave for 30 to 40 seconds – just until steaming hot. Pour the hot milk over the bread in the bowl and soak it for a minute or so.
- Mash the bread with a fork until it breaks down and creates a loose paste. Add the onions and ¼ teaspoon each of salt and pepper. Stir and then mix in the egg and 1/4 cup cheese.
- Add 8 ounces ground beef to the bowl. Mix it with the bread mixture until combined. Add 8 ounces sausage and mix it in until the meatball mixture is evenly mixed.
- Scoop 1.5 ounces (about 3 tablespoons) of the meat mixture to form each meatball. Roll each between your hands and set them on plate. You should get about 16 meatballs.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the meatballs and brown them on all sides. Once browned, lower the heat to medium and cook the meatballs, turning them frequently, until they're almost cooked through (internal temperature of 155°F). Take them out of the pan and set them aside on a plate.
- Melt 1/4 cup unsalted butter in the same pan over medium heat. Add 1 teaspoon oregano, ¼ teaspoon salt, and the crushed tomatoes. Add the meatballs to the sauce. Stir and simmer them in the sauce while you boil the pasta.
- In a separate pot, bring water to a boil and cook 8 ounces spaghetti according to package directions. Once cooked, drain the pasta and add it to the pan with the sauce.
- Gently toss the pasta with the sauce and meatballs. Serve the spaghetti and meatballs with grated Parmesan and extra chopped parsley as garnish.
Notes
Use San Marzano tomatoes if possible. They’re sweeter and less acidic than most canned tomatoes. If you can’t find crushed San Marzano tomatoes, whole San Marzano tomatoes work well—just crush them by hand before adding them to the pan. Other canned tomatoes will work, but the sauce may taste slightly more acidic.
Handle the meatballs gently. The meatballs are delicate, so take care when browning them. I like to use a spoon to gently release them from the pan before turning. Adjust the heat as needed to keep them from browning too quickly.
Salt the pasta water. This is optional, but salting the water when you cook the spaghetti helps season the pasta from the inside and improves the overall flavor of the dish. If you do this, the sodium estimate will vary.
Make ahead or freeze. You can make the meatballs and sauce ahead and store them in an airtight container in the refrigerator. They also freeze well for several months.
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
Nutrition Estimate
Calories: 823kcal | Carbohydrates: 66g | Protein: 35g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1176mg | Potassium: 1183mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1253IU | Vitamin C: 27mg | Calcium: 217mg | Iron: 6mg
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There’s always a reason to make a bowl of spaghetti and meatballs – I hope you try this recipe soon!
Happy cooking,
This post was updated from the archives. It was first published in February 2016.
I am a sucker for spaghetti and meatballs, and this one looks so good! You can never have enough meatball recipes 🙂
I agree – always room for one more 🙂
Thanks so much, Rosemary! 🙂
Ah, the weekend — wish it was here already! 😉
The book is great, Sherri – I hope you check it out!
Thank you!
My nephew has the best ideas! Although, I’m probably a little biased 😉
There is nothing like a delicious plate of spaghetti and meatballs! I’m in heaven. This looks so delicious.
Thanks so much, Tina!
boa tarde!
gostaria de receber as receita no meu imail mas tem que ser em portugues
obrigado!!
I’ve never taken this extra step, but it’s totally worth it. Great recipe!
Really delicious.