Main dishes
Spaghetti and Meatballs in Homemade Tomato Sauce
Spaghetti with juicy beef meatballs made with Parmesan and parsley, simmered in a homemade tomato sauce with garlic and basil. A family favorite in under an hour.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Italian-American
Ingredients
For the meatballs
For the sauce
For the pasta and serving
Method
Soak the breadcrumbs
Mix the breadcrumbs with the milk in a bowl and let them soak for 5 minutes. Meanwhile, grate the Parmesan and chop the garlic and parsley.
Mix the meat
Add the beef, egg, Parmesan, garlic, parsley, salt and pepper to the soaked crumbs and mix by hand just until combined.
Shape the meatballs
With damp hands, roll about 16 golf-ball-sized meatballs (about 1 1/2 inches) and set them on a tray.
Brown the meatballs
Heat 1 tablespoon of oil in a deep skillet over medium-high heat and brown the meatballs for 6 to 8 minutes, turning them with tongs. Move them to a plate; they will finish cooking in the sauce.
Make the sauce
In the same skillet, add the remaining oil and cook the onion for 4 minutes; add the garlic for 1 minute, then the tomatoes, salt and half the basil, and bring to a gentle simmer.
Simmer the meatballs in the sauce
Return the meatballs to the skillet, partly cover and simmer over low heat for 15 to 20 minutes, until the sauce thickens and the centers reach 160 °F (71 °C).
Cook the pasta
Meanwhile, cook the spaghetti in plenty of salted water for the time on the package, until al dente, and drain.
Serve
Divide the spaghetti among plates, top with sauce and 4 meatballs each, and finish with Parmesan and the remaining basil.
The step photos are illustrative.
Notes
Tips
- Soaking the breadcrumbs in milk is what keeps the meatballs juicy; don't skip it.
- Mix the meat only until combined: overworking it makes the meatballs tough.
- Wet your hands with cold water when shaping so the mixture doesn't stick and the meatballs stay smooth.
- Save a little pasta water: if the sauce gets too thick, loosen it with a splash.
- Wash your hands and work surface after handling raw meat.
Substitutions
- Meat: half beef and half pork, or ground turkey (turkey must reach 165 °F / 74 °C).
- Breadcrumbs: soaked white bread or quick oats.
- Pasta: rigatoni, penne or tagliatelle in the same amount.
- Gluten-free: use gluten-free breadcrumbs and pasta.
Storage
Refrigerate the meatballs in their sauce in a covered container within 2 hours and eat within 3 to 4 days; store the pasta separately. Reheat to 165 °F (74 °C). Meatballs in sauce freeze for up to 3 months.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
1 plate of spaghetti with 4 meatballs and sauce (1/4 of the recipe)
- Protein
- 46.2 g
- Carbohydrates
- 86.3 g
- Fat
- 33.4 g
- Saturated fat
- 11.9 g
- Fiber
- 7.3 g
- Sugars
- 13.5 g
- Sodium
- 1710 mg
Estimate per serving, calculated with 85/15 ground beef, breadcrumbs, milk, egg, Parmesan, garlic, olive oil, onion, crushed tomatoes, dry spaghetti and salt.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Spaghetti and meatballs is one of those dishes everyone loves: al dente spaghetti, tender beef meatballs and a simple tomato sauce cooked in the same skillet. The secret to juicy meatballs is soaking the breadcrumbs in milk before mixing them with the meat, adding Parmesan and parsley, and not overworking the mixture. They are browned first for flavor and then finish cooking in the sauce of tomatoes, onion, garlic and basil, which in turn picks up the juices from the meat. Meanwhile the spaghetti boils, and all that is left is to serve with more Parmesan. It makes 4 generous plates in about 55 minutes, and for safety the center of the meatballs should reach 160 °F (71 °C).
Frequently asked questions
How do you keep meatballs juicy?
Soak the breadcrumbs in milk before mixing, use beef with some fat and don't overwork the mixture. Finishing them in the sauce also helps.
Do you have to brown meatballs before adding them to the sauce?
It isn't required, but browning them first adds flavor and helps them hold their shape while they simmer.
What temperature should meatballs reach?
Since they are made with ground meat, the USDA recommends 160 °F (71 °C) in the center. Check with a thermometer or cut one open: no pink.
What pasta goes best with meatballs?
Spaghetti is the classic, but rigatoni, penne or tagliatelle also work well and hold the tomato sauce.
Can I freeze meatballs in sauce?
Yes, for up to 3 months in covered containers. Thaw in the fridge and reheat in the sauce to 165 °F (74 °C).
