Spaghetti and Meatballs

Comfort food doesn’t get much more satisfying than a steaming plate of Spaghetti and Meatballs. This version is hearty and bright, with a rich tomato-broth sauce that clings perfectly to al dente noodles and tender, well-seasoned meatballs. It’s the kind of dinner that fills the house with irresistible aromas and invites everyone to linger at the table. Below you’ll find an easy-to-follow ingredient list and clear, step-by-step directions so you can make this classic with confidence.

Why this recipe works

There are a few small choices that make a big difference: combining ground beef with Italian sausage adds depth and moisture; bread crumbs and milk keep meatballs tender; simmering the sauce with beef broth and a bit of tomato paste intensifies the tomato flavor without overpowering it. The short simmer time keeps everything fresh-tasting, and a final toss with hot spaghetti lets the sauce coat every strand.

Ingredients

• ▢1 pound spaghetti noodles
• ▢1 pound lean ground beef
• ▢1 pound Italian sausage (use a permissible sausage that matches your dietary needs)
• ▢½ cup bread crumbs
• ▢2 tablespoons milk
• ▢1 egg
• ▢¼ medium red onion, finely chopped
• ▢2 tablespoons chopped parsley
• ▢1 tablespoon minced garlic
• ▢1 teaspoon salt
• ▢2 tablespoons grated parmesan cheese
• ▢1 tablespoon olive oil
• ▢2 teaspoons minced garlic
• ▢4 cups beef broth
• ▢1 (15-ounce) can tomato sauce
• ▢1 (14-ounce) can diced tomatoes
• ▢1 (6-ounce) can tomato paste
• ▢2 teaspoons sugar
• ▢2 teaspoons salt
• ▢2 teaspoons dried basil
• ▢1 teaspoon Worcestershire sauce

Prep work (15 minutes)

Before you start cooking, get everything organized. Measure out the bread crumbs, milk, and spices. Finely chop the red onion and parsley. Mince garlic if it’s not pre-minced. Having your mise en place ready makes the whole process smoother and faster.

Meatball mixture (10 minutes)

1. In a large bowl, combine the following: 1 pound lean ground beef, 1 pound Italian sausage, ½ cup bread crumbs, 2 tablespoons milk, 1 egg, ¼ medium red onion (finely chopped), 2 tablespoons chopped parsley, 1 tablespoon minced garlic, 1 teaspoon salt, and 2 tablespoons grated parmesan cheese.

2. Use your hands or a spoon to gently mix the ingredients until just combined. Overworking the mixture will make the meatballs dense; stop as soon as the components are evenly distributed.

3. Shape the mixture into meatballs about 1 to 1 1/4 inches in diameter. You should end up with roughly 20–24 meatballs depending on exact sizing.

Brown the meatballs (8–10 minutes)

1. Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet or sauté pan over medium heat.

2. When the oil shimmers, add the meatballs in a single layer without crowding the pan. You may need to brown them in batches.

3. Cook the meatballs for about 2–3 minutes per side, turning carefully so they brown evenly on all sides. They do not need to be fully cooked through at this stage—just nicely browned to build flavor.

4. Transfer browned meatballs to a plate and set aside while you start the sauce.

Make the sauce (15 minutes)

1. In the same skillet, reduce heat to medium-low and add 2 teaspoons minced garlic. Sauté briefly—about 30 seconds—until fragrant. Be careful not to burn the garlic.

2. Pour in 4 cups beef broth, scraping any browned bits from the bottom of the pan; those bits are flavor gold and will enrich the sauce.

3. Stir in 1 (15-ounce) can tomato sauce, 1 (14-ounce) can diced tomatoes, and 1 (6-ounce) can tomato paste. Whisk until the tomato paste is fully incorporated and the sauce looks smooth.

4. Add 2 teaspoons sugar, 2 teaspoons salt, 2 teaspoons dried basil, and 1 teaspoon Worcestershire sauce. Stir to combine and bring the mixture up to a gentle simmer.

Simmer the meatballs in sauce (20–25 minutes)

1. Carefully nestle the browned meatballs into the simmering sauce, spacing them so they sit comfortably in the liquid.

2. Reduce heat to low so the sauce maintains a gentle simmer—small bubbles, not a rolling boil.

3. Cover the pan and simmer for 20–25 minutes. This step finishes cooking the meatballs through while allowing them to soak up tomato flavor. Stir gently once or twice during simmering to keep the sauce from sticking and to ensure even cooking.

Cook the spaghetti (10–12 minutes)

1. While the meatballs simmer, bring a large pot of salted water to a boil. Use enough water so the spaghetti can move freely.

2. Add 1 pound spaghetti noodles and cook according to package directions until al dente—usually 8–12 minutes, depending on thickness.

3. Reserve about 1 cup of the pasta cooking water before draining. The starchy water is useful if you want to loosen the sauce when tossing it with the pasta.

4. Drain the spaghetti and return it to the pot or place it in a large serving bowl.

Assemble and serve (5 minutes)

1. When meatballs are fully cooked and the sauce has thickened to your liking, taste and adjust seasoning if needed—add a pinch more salt or a touch more sugar if the tomatoes taste too acidic.

2. Spoon several meatballs and a generous ladle of sauce over the drained spaghetti. Toss gently to combine, adding a splash of reserved pasta water if you want a silkier sauce that clings to the noodles.

3. Garnish with extra chopped parsley and a light sprinkle of grated parmesan cheese if desired.

Troubleshooting and tips

• If your meatballs fall apart while browning, the mixture may be too wet. Chill the formed meatballs for 10 minutes before cooking; this firms them up and helps them hold together.
• Want a smoother sauce? Use an immersion blender to purée part of the tomatoes before adding the meatballs back in.
• If the sauce tastes flat, a pinch more salt or a splash of Worcestershire sauce brightens the flavors. Acid can be balanced with a little sugar; start with 1/2 teaspoon and increase as needed.
• For leftovers, store meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove so the meatballs stay tender.

Serving ideas

Serve this Spaghetti and Meatballs with a simple green salad and crusty bread for sopping up every last bit of sauce. A side of roasted vegetables or a light vinaigrette-dressed slaw also complements the richness of the dish. For a more casual meal, load a meatball into a toasted roll for classic meatball sandwiches.

Notes on ingredients

• Spaghetti noodles: Cook to al dente so they hold up under the sauce. The noodles will continue to soften slightly when tossed with warm sauce.
• Italian sausage: Choose a sausage that aligns with your preferred dietary requirements. Using sausage adds fat and seasoning that keep the meatballs moist and flavorful.
• Beef broth: Using a good-quality beef broth creates a robust, savory base for the tomato sauce. If you prefer a lighter sauce, reduce the broth by 1 cup—but keep the same balance of tomatoes and seasonings.

Final thoughts

There’s a reason Spaghetti and Meatballs are a perennial favorite: it’s simple to make, endlessly satisfying, and perfect for feeding a crowd. The combination of tender meatballs, a savory tomato-broth sauce, and perfectly cooked spaghetti is comfort on a fork. Follow the step-by-step directions above and you’ll have a classic weeknight dinner or a weekend showstopper that tastes like it came from a cozy family kitchen.

Complete recipe recap

Ingredients: 1 pound spaghetti noodles; 1 pound lean ground beef; 1 pound Italian sausage; ½ cup bread crumbs; 2 tablespoons milk; 1 egg; ¼ medium red onion, finely chopped; 2 tablespoons chopped parsley; 1 tablespoon minced garlic; 1 teaspoon salt; 2 tablespoons grated parmesan cheese; 1 tablespoon olive oil; 2 teaspoons minced garlic; 4 cups beef broth; 1 (15-ounce) can tomato sauce; 1 (14-ounce) can diced tomatoes; 1 (6-ounce) can tomato paste; 2 teaspoons sugar; 2 teaspoons salt; 2 teaspoons dried basil; 1 teaspoon Worcestershire sauce.

Directions (condensed): Mix meatball ingredients and form into 1–1¼ inch meatballs. Brown meatballs in olive oil in batches and set aside. Sauté 2 teaspoons minced garlic briefly; add beef broth, tomato sauce, diced tomatoes, and tomato paste. Stir in sugar, salt, dried basil, and Worcestershire sauce and bring to a simmer. Nestle meatballs into sauce, cover, and simmer 20–25 minutes. Meanwhile cook spaghetti in salted water until al dente, reserve pasta water, and drain. Toss spaghetti with sauce and meatballs, using reserved pasta water if needed. Garnish with parsley and parmesan and serve.

Enjoy your comforting plate of Spaghetti and Meatballs—one forkful, and you’ll understand why this classic remains a beloved staple at family tables everywhere.