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Italian Meatballs With Spaghetti – A Comforting Classic Done Right

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground meat: 1 lb (450 g) ground beef (80–85% lean) and 1/2 lb (225 g) ground pork
  • Bread: 2 slices day-old white bread or 1 cup fresh breadcrumbs
  • Milk: 1/2 cup (120 ml) for the panade
  • Eggs: 1 large
  • Parmesan: 1/2 cup finely grated, plus more for serving
  • Garlic: 5–6 cloves
  • Yellow onion: 1 medium
  • Fresh parsley: Small bunch
  • Fresh basil: Small bunch
  • Tomatoes: 2 cans (28 oz/800 g each) crushed or whole peeled tomatoes
  • Tomato paste: 1 tablespoon
  • Olive oil: Extra-virgin
  • Crushed red pepper flakes: Optional, 1/2 teaspoon
  • Dried oregano: 1 teaspoon
  • Salt and black pepper: Kosher salt and freshly ground pepper
  • Spaghetti: 1 lb (450 g)
  • Bay leaf: 1 (optional)

Method
 

  1. Make the panade. Tear the bread into small pieces and place in a bowl. Add the milk and let it soak for 5 minutes, then mash into a paste with a fork. This keeps the meatballs moist.
  2. Mix the meatballs. In a large bowl, combine ground beef, ground pork, the panade, 1 beaten egg, 1/2 cup grated Parmesan, 2 minced garlic cloves, 2 tablespoons finely chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined. Do not overmix.
  3. Shape the meatballs. Lightly oil your hands and form 18–22 golf ball–sized meatballs. Place them on a tray and chill in the fridge for 15 minutes to firm up.
  4. Sear the meatballs. Heat 2 tablespoons olive oil in a large, wide pot or high-sided skillet over medium-high heat. Working in batches, brown the meatballs on all sides, 5–7 minutes total per batch. Transfer to a plate. They don’t need to be cooked through yet.
  5. Build the sauce base. In the same pot, lower the heat to medium. Add another tablespoon of olive oil if needed. Add 1 diced onion and a pinch of salt. Cook until soft and translucent, 6–8 minutes, scraping up the browned bits.
  6. Add aromatics and tomato paste. Stir in 3–4 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon dried oregano, and crushed red pepper if using. Cook 1–2 minutes until fragrant and the paste darkens slightly.
  7. Add tomatoes and simmer. Pour in the crushed tomatoes (or crush whole peeled tomatoes by hand as they go in). Add 1 bay leaf and a few torn basil leaves. Bring to a gentle simmer.
  8. Finish cooking the meatballs. Nestle the browned meatballs into the sauce. Partially cover and simmer on low for 25–30 minutes, turning once or twice. Taste and adjust salt and pepper. The sauce should be rich but bright.
  9. Cook the spaghetti. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package timing. Reserve 1/2 cup pasta water, then drain.
  10. Toss and serve. Add a splash of pasta water to the sauce if it’s too thick. Toss the spaghetti with a few ladles of sauce to coat. Plate the pasta, top with meatballs and more sauce. Finish with grated Parmesan and torn basil. Drizzle with a little olive oil if you like.