Spaghetti and Meatballs
Spaghetti and Meatballs pairs tender pasta with a flavorful sauce or filling for a satisfying main dish.
About This Recipe
Spaghetti and Meatballs works best when the pasta and sauce finish together.
Save a little cooking water or sauce to loosen the texture before serving.
Ingredients
- ✓2 tablespoons olive oil
- ✓1-1/2 cups chopped onions
- ✓3 garlic cloves, minced
- ✓2 cans (12 ounces each) tomato paste
- ✓3 cups water
- ✓1 can (29 ounces) tomato sauce
- ✓1/3 cup minced fresh parsley
- ✓1 tablespoon dried basil
- ✓2 teaspoons salt
- ✓1/2 teaspoon pepper
- ✓MEATBALLS
- ✓4 large eggs, lightly beaten
- ✓2 cups soft bread cubes (cut into 1/4-inch pieces)
- ✓1-1/2 cups 2% milk
- ✓1 cup grated Parmesan cheese
- ✓3 pounds ground beef
- ✓2 tablespoons canola oil
- ✓2 pounds spaghetti, cooked
Ingredient Notes
- Pasta: Cook until just tender so it holds sauce.
- Sauce: Keep sauce loose enough to coat every piece.
- Cheese or seasoning: Add gradually and taste before serving.
- Reserved liquid: A splash of pasta water can help the sauce turn glossy.
Instructions
- 1
In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes.
- 2
Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
- 3
In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Katy’s Kitchen Tips
- Salt the pasta water.
- Cook pasta just until tender.
- Reserve some cooking water.
- Toss pasta and sauce together before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Spaghetti and Meatballs
Serve Spaghetti and Meatballs with garlic bread, salad, roasted vegetables, or extra grated cheese.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooked pasta: Soft pasta can break and feel heavy.
- Dry sauce: Keep a little water or sauce to loosen the dish.
- Rinsing pasta: Rinsing removes starch that helps sauce cling.
- Serving too late: Pasta thickens as it sits.
FAQ
Can I make Spaghetti and Meatballs ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 519 calories
- Carbohydrates: 59g carbohydrate (8g sugars
- Cholesterol: 106mg cholesterol
- Fiber: 4g fiber)
- Protein: 30g protein.
- Sodium: 1043mg sodium
- Fat: 18g fat (6g saturated fat)