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–+ servings

Spaghetti and Meatballs

Close up of white bowl of spaghetti and meatballs. White pot of sauce in background.
Author: Si Foster
Course: Dinner, Main Course
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 8
A delicious, easy-to-make classic recipe for spaghetti and meatballs. Make in the morning and let simmer all day for best results. Double the meatballs so you will have plenty of leftovers for meatball subs topped with cheese!

Ingredients 

Sauce and Pasta

  • 2 tablespoons olive oil
  • 1 (28-ounce) can whole or chopped tomatoes
  • 1 (28-ounce) can tomato purée
  • 1 (12-ounce) can tomato paste
  • 1/2-1 cup water
  • 2 cloves garlic, chopped
  • 3 drops Tabasco or hot sauce
  • ½ teaspoon sugar
  • 1 tablespoon each: dry parsley, basil, and oregano, or 3 tablespoons dry Italian seasoning
  • Salt and pepper to taste
  • 1 pound spaghetti
  • 2 tablespoons unsalted butter

Meatballs

  • ½ pound 85% lean ground beef
  • ½ pound Italian sausage
  • ¾ cup dry bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons dry Italian seasoning
  • 1 cup onion, chopped
  • 1 teaspoon each salt and pepper

Instructions

  • Place all sauce ingredients in a large pan. Simmer while making meatballs.
  • Preheat oven to 400 degrees. Place rack in the upper third of the oven. Line a baking sheet with parchment paper.
  • In a medium bowl, combine all meatball ingredients. Roll meat mixture into 1 1/2 -inch balls. Place meatballs on the prepared baking sheet.
  • Bake for 12-15 minutes or until the meatballs are done in the middle.
  • Place the meatballs carefully in the sauce. For best flavor, simmer for several hours.
  • Cook pasta in boiling water. Drain, reserving about 1/4 cup of pasta water for the sauce.
  • Before serving, stir 2 tablespoons of butter into the meatballs and sauce. If desired, stir 2-4 tablespoons of pasta water into the sauce as well.

Notes

  • This recipe may be made with fresh herbs. Substitute 3-4 tablespoons of freshly chopped herbs for each tablespoon of dry herbs.
  • Meatballs may be cooked in a pan on the stovetop in 2 tablespoons of olive oil. Cook meatballs in batches to allow for even cooking. Gently turn the meatballs to brown on all sides. Cook for about 8 minutes per batch. 
  • This recipe can also be made in a slow cooker. Mix the sauce ingredients together in the slow cooker. Cook meatballs, then add to the sauce. Cook on low for 8 hours. 
  • Meatballs can be made ahead and refrigerated for up to 3 days before cooking.
  • Cook meatballs in oven or on stovetop before freezing.
  • I usually double this recipe and use the leftovers for meatball sandwiches!