Favorite Spaghetti and Meatballs

Spaghetti and Meatballs
Carl Tremblay / Getty Images
  • 70 mins
  • Prep: 25 mins,
  • Cook: 45 mins
  • Yield: Serves 6
Ratings (12)
Serve these meatballs in their well seasoned homemade tomato sauce over hot cooked spaghetti.

What You'll Need

  • For the Meatballs:
  • 2 eggs
  • 1/2 cup milk
  • 3 slices bread, crumbled
  • 2 pounds lean ground beef
  • 1/2 cup finely chopped onion
  • 2 tablespoons chopped parsley
  • 1 clove garlic, smashed, minced
  • 1 teaspoon salt
  • For the Sauce and Pasta:
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 1/4 teaspoon black pepper
  • 1 large can (28 to 36 ounces total) crushed Italian tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 16 ounces thin spaghetti
  • 1/2 cup Parmesan cheese (grated)

How to Make It

Recipe for spaghetti and meatballs

1. Make meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.

2. In a Dutch oven, in hot oil over medium heat, sauté onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.

3. Cook spaghetti according to package directions; drain.

4. Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.

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