I call this Best Spaghetti Meatballs because my from-scratch tomato sauce and well-seasoned meatballs use a small kitchen trick that creates unexpectedly deep, layered flavor.

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I always thought spaghetti and meatballs was nothing special until I made what folks now call Best Spaghetti Meatballs. Using ground beef and parmesan changed the whole thing, it somehow sings in a way jarred sauce never did.

The sauce feels layered and bold, not cloying, and people keep asking if it’s a restaurant trick or honest home cooking. I even get the occasional compliment comparing it to Gourmet Spaghetti And Meatballs, which makes me laugh because I still burn one or two batches.

You’ll want to know what secret keeps people coming back for more.

Ingredients

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Ground beef: rich in protein and iron, gives meatballs hearty, beefy flavor.
Ground pork: adds fat and sweetness, keeps texture tender, small porky kick.
Breadcrumbs with milk: softens meat, adds moisture and light structure, no dryness.
Egg: binder that holds meatballs together, adds some protein and richness.
Parmesan cheese: salty, umami punch, melts into meatballs and brightens sauce.
garlic: sharp savory aroma, gives warmth, not sweet, pairs with tomatoes.
Crushed tomatoes: tangy base for sauce, provide acidity and fiber, balances richness.
Red wine optional: deepens flavor, adds slight acidity and complexity when reduced.
Spaghetti: carbohydrate backbone, quick energy, soaks up sauce, simple comfort food.

Ingredient Quantities

1 lb ground beef

1/2 lb ground pork

3/4 cup plain breadcrumbs

1/4 cup whole milk

1 large egg

1/2 cup grated parmesan cheese

2 garlic cloves, minced

1/4 cup finely grated onion

2 tbsp chopped fresh parsley

1 tsp kosher salt (meatballs)

1/2 tsp freshly ground black pepper

3 tbsp extra virgin olive oil, divided

1 medium yellow onion, finely chopped

4 garlic cloves, minced

2 tbsp tomato paste

2 (28 oz) cans crushed tomatoes

1/2 cup dry red wine (optional)

1 tsp dried oregano

1 tsp dried basil

1 bay leaf

1 tsp granulated sugar

1 tsp kosher salt (sauce)

1/4 tsp red pepper flakes (optional)

1/2 cup beef or chicken broth or water

1 lb spaghetti

1 tbsp kosher salt (pasta water)

1/2 cup extra grated parmesan for serving

2 tbsp chopped fresh basil or parsley for garnish

How to Make this

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1. Make the meatball mix: put 3/4 cup plain breadcrumbs in a bowl and pour 1/4 cup whole milk over them, let soak 5 minutes; add 1 lb ground beef, 1/2 lb ground pork, 1 large egg, 1/2 cup grated Parmesan, 2 garlic cloves minced, 1/4 cup finely grated onion, 2 tbsp chopped fresh parsley, 1 tsp kosher salt (meatballs), and 1/2 tsp freshly ground black pepper, mix gently until just combined, dont overwork it or the meatballs get tough; form into even balls about 1 1/2 inches across (about 18-20) and chill 10 minutes if you can.

2. Brown the meatballs: heat 2 tbsp extra virgin olive oil in a large heavy skillet over medium-high heat, brown meatballs in batches so you dont crowd the pan, about 2-3 minutes per side until nicely crusted, transfer to a plate (they will finish cooking in the sauce), wipe out the pan leaving the fond.

3. Build the sauce: add the remaining 1 tbsp olive oil to the pan if needed, sauté 1 medium yellow onion finely chopped until soft and translucent 6-8 minutes, add 4 garlic cloves minced and 2 tbsp tomato paste, cook 1-2 minutes stirring until the paste darkens and smells sweeter.

4. Deglaze and add liquids: pour in 1/2 cup dry red wine if using and scrape the brown bits, let it reduce 1-2 minutes; then stir in 2 (28 oz) cans crushed tomatoes, 1/2 cup beef or chicken broth or water, 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1 tsp granulated sugar, 1 tsp kosher salt (sauce) and 1/4 tsp red pepper flakes if you want heat, bring to a gentle simmer.

5. Simmer with meatballs: nestle the browned meatballs into the sauce, reduce heat to low, cover partially and simmer gently 25-30 minutes until meatballs are cooked through and sauce tastes melded, stir occasionally and be gentle so meatballs dont fall apart.

6. Taste and adjust: remove bay leaf, taste the sauce and adjust salt, pepper or sugar if needed, if sauce is too thick add a splash of the reserved pasta water or a bit more broth, if too thin simmer uncovered a bit to thicken.

7. Cook the spaghetti: while the sauce simmers, boil 1 lb spaghetti in a big pot of salted water (1 tbsp kosher salt) until al dente, reserve 1/2 cup pasta water before draining, dont overcook the pasta it will finish in the sauce.

8. Finish the pasta and sauce together: toss drained spaghetti with some sauce in the pan or a large bowl, add a little reserved pasta water to help the sauce cling, plate spaghetti and top with meatballs and extra sauce.

9. Serve and garnish: sprinkle with 1/2 cup extra grated Parmesan and 2 tbsp chopped fresh basil or parsley, if you like add a final drizzle of olive oil or a grind of black pepper, leftovers keep well 3-4 days in the fridge and freeze great for up to 3 months.

10. Quick tips: make meatballs uniform so they cook evenly, chilling helps them hold shape, sear in batches to get color and flavor, simmer gently not a rolling boil so they dont break up, use the pasta water to bind the sauce, and if you skip wine add a touch more broth for depth.

Equipment Needed

1. Large mixing bowl, for soaking breadcrumbs and mixing the meatballs
2. Measuring cups and spoons, to measure milk, breadcrumbs, spices and oil
3. Chef’s knife and cutting board, to chop onion, garlic and parsley
4. Box grater or microplane, for grating Parmesan and finely grating the onion
5. Large heavy skillet or sauté pan, for browning meatballs and building the sauce
6. Wooden spoon or silicone spatula, to stir sauce and scrape the fond (dont use metal on nonstick)
7. Tongs or slotted spoon, to turn and transfer meatballs without breaking them
8. Large pot and colander, for boiling and draining the spaghetti
9. Plate or rimmed baking sheet, to rest browned meatballs before they go into the sauce

FAQ

Can I make the meatballs ahead of time? A: Yes. You can shape them and refrigerate raw for up to 24 hours, or bake/fry them and store cooked meatballs in the fridge 3 to 4 days. For longer, freeze for up to 3 months, thaw overnight, then warm gently in the sauce.

Why do my meatballs fall apart and how do I stop it? A: Usually from overmixing or not enough binder. Mix just until combined, use the breadcrumbs, egg and milk called for, and chill the formed balls 20 to 30 minutes before cooking so they hold together better.

Can I skip the pork or use turkey/veggie meat? A: Yes. All beef works fine but pork adds juiciness. If you use turkey or very lean beef add a tablespoon of oil or a little extra cheese for fat, and watch cooking so they dont dry out. For vegetarian, use a plant based mix and a bit more binder.

Is the red wine necessary in the sauce and what can I substitute? A: The wine adds depth but it is optional. Substitute equal amount of beef or chicken broth, or just water plus a splash of balsamic or red wine vinegar for acidity. Let it simmer so the flavors meld.

How do I get the spaghetti al dente and not gluey? A: Salt the water (about 1 tablespoon kosher salt for a pound of pasta), cook according to package but stop 1 to 2 minutes before the package time, then finish cooking a minute or two in the sauce with a little reserved pasta water to loosen and help the sauce stick.

How should I store and reheat leftovers? A: Keep sauce and meatballs in an airtight container in the fridge 3 to 4 days. Reheat on the stove over low heat with a splash of broth or water until warm. You can also microwave but stir halfway to heat evenly. For frozen, thaw overnight then reheat the same way.

Best Spaghetti And Meatballs Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken for a leaner option, or use Italian sausage (mild or sweet) for more flavor, or plant-based crumbles to make it vegetarian, adjust seasonings.
Ground pork: replace with ground veal or simply add more ground beef, or use crumbled mild pork sausage, or for a veggie twist use finely chopped cremini mushrooms plus a splash of soy sauce for umami.
Plain breadcrumbs: use crushed saltines or Ritz crackers, quick oats (pulse a few times), gluten-free breadcrumbs, or almond flour or crushed pork rinds for low carb diets.
Dry red wine (optional): sub with beef or chicken broth plus 1 tsp red wine vinegar, or a splash of balsamic vinegar for depth (use less cuz its sweeter), or just skip and add extra broth.

Pro Tips

1) Mind the mix and the temp. Soak the crumbs, mix just enough and chill the balls if you can so they hold shape, dont overwork the meat or they get tough. If you want to be sure use an instant read thermometer and pull them at about 160 F or cut one open quick.

2) Brown right and use the fond. Brown in batches so each ball gets a good crust, and keep the browned bits in the pan, deglaze with wine or broth to grab all that flavor, its the quickest way to make a plain sauce taste deep.

3) Simmer low and taste as you go. A gentle simmer keeps meatballs intact and lets flavors meld, not a rolling boil that will make them fall apart, and if the sauce is too bright add a little sugar or a grated carrot, or finish with a pat of butter for silkiness.

4) Salt the pasta water and finish in the sauce. Reserve at least a half cup of pasta water, toss the pasta with sauce and a splash of that starchy water so it clings, then let the plated meatballs rest a few minutes so juices settle. For leftovers cool fully, freeze flat on a tray then bag for easiest reheating.

Best Spaghetti And Meatballs Recipe

Recipe by Sarah level

0.0 from 0 votes

I call this Best Spaghetti Meatballs because my from-scratch tomato sauce and well-seasoned meatballs use a small kitchen trick that creates unexpectedly deep, layered flavor.

Servings

servings

Calories

839

kcal

Equipment: 1. Large mixing bowl, for soaking breadcrumbs and mixing the meatballs
2. Measuring cups and spoons, to measure milk, breadcrumbs, spices and oil
3. Chef’s knife and cutting board, to chop onion, garlic and parsley
4. Box grater or microplane, for grating Parmesan and finely grating the onion
5. Large heavy skillet or sauté pan, for browning meatballs and building the sauce
6. Wooden spoon or silicone spatula, to stir sauce and scrape the fond (dont use metal on nonstick)
7. Tongs or slotted spoon, to turn and transfer meatballs without breaking them
8. Large pot and colander, for boiling and draining the spaghetti
9. Plate or rimmed baking sheet, to rest browned meatballs before they go into the sauce

Ingredients

1 lb ground beef
1/2 lb ground pork
3/4 cup plain breadcrumbs
1/4 cup whole milk
1 large egg
1/2 cup grated parmesan cheese
2 garlic cloves, minced
1/4 cup finely grated onion
2 tbsp chopped fresh parsley
1 tsp kosher salt (meatballs)
1/2 tsp freshly ground black pepper
3 tbsp extra virgin olive oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 (28 oz) cans crushed tomatoes
1/2 cup dry red wine (optional)
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
1 tsp granulated sugar
1 tsp kosher salt (sauce)
1/4 tsp red pepper flakes (optional)
1/2 cup beef or chicken broth or water
1 lb spaghetti
1 tbsp kosher salt (pasta water)
1/2 cup extra grated parmesan for serving
2 tbsp chopped fresh basil or parsley for garnish

Directions

Make the meatball mix: put 3/4 cup plain breadcrumbs in a bowl and pour 1/4 cup whole milk over them, let soak 5 minutes; add 1 lb ground beef, 1/2 lb ground pork, 1 large egg, 1/2 cup grated Parmesan, 2 garlic cloves minced, 1/4 cup finely grated onion, 2 tbsp chopped fresh parsley, 1 tsp kosher salt (meatballs), and 1/2 tsp freshly ground black pepper, mix gently until just combined, dont overwork it or the meatballs get tough; form into even balls about 1 1/2 inches across (about 18-20) and chill 10 minutes if you can.
Brown the meatballs: heat 2 tbsp extra virgin olive oil in a large heavy skillet over medium-high heat, brown meatballs in batches so you dont crowd the pan, about 2-3 minutes per side until nicely crusted, transfer to a plate (they will finish cooking in the sauce), wipe out the pan leaving the fond.
Build the sauce: add the remaining 1 tbsp olive oil to the pan if needed, sauté 1 medium yellow onion finely chopped until soft and translucent 6-8 minutes, add 4 garlic cloves minced and 2 tbsp tomato paste, cook 1-2 minutes stirring until the paste darkens and smells sweeter.
Deglaze and add liquids: pour in 1/2 cup dry red wine if using and scrape the brown bits, let it reduce 1-2 minutes; then stir in 2 (28 oz) cans crushed tomatoes, 1/2 cup beef or chicken broth or water, 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1 tsp granulated sugar, 1 tsp kosher salt (sauce) and 1/4 tsp red pepper flakes if you want heat, bring to a gentle simmer.
Simmer with meatballs: nestle the browned meatballs into the sauce, reduce heat to low, cover partially and simmer gently 25-30 minutes until meatballs are cooked through and sauce tastes melded, stir occasionally and be gentle so meatballs dont fall apart.
Taste and adjust: remove bay leaf, taste the sauce and adjust salt, pepper or sugar if needed, if sauce is too thick add a splash of the reserved pasta water or a bit more broth, if too thin simmer uncovered a bit to thicken.
Cook the spaghetti: while the sauce simmers, boil 1 lb spaghetti in a big pot of salted water (1 tbsp kosher salt) until al dente, reserve 1/2 cup pasta water before draining, dont overcook the pasta it will finish in the sauce.
Finish the pasta and sauce together: toss drained spaghetti with some sauce in the pan or a large bowl, add a little reserved pasta water to help the sauce cling, plate spaghetti and top with meatballs and extra sauce.
Serve and garnish: sprinkle with 1/2 cup extra grated Parmesan and 2 tbsp chopped fresh basil or parsley, if you like add a final drizzle of olive oil or a grind of black pepper, leftovers keep well 3-4 days in the fridge and freeze great for up to 3 months.
Quick tips: make meatballs uniform so they cook evenly, chilling helps them hold shape, sear in batches to get color and flavor, simmer gently not a rolling boil so they dont break up, use the pasta water to bind the sauce, and if you skip wine add a touch more broth for depth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.