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Homemade Spaghetti and Meatball Recipe photo

Spaghetti and Meatball Recipe

Classic spaghetti with tender homemade meatballs in a simple tomato sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg
  • 1/4 cup heavy cream
  • 1 slice white sandwich bread see note 1
  • 1 pound ground beef
  • 1/4 cup freshly grated Parmesan cheese plus more for topping
  • 1 medium onion peeled and finely chopped (about 1 cup); see note 2
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried oregano crushed
  • 1 teaspoon salt for meatballs
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil for browning meatballs
  • 1 tablespoon olive oil for sauce
  • 4 cloves garlic minced
  • 28 ounce can crushed tomatoes
  • 14.5 ounce can diced tomatoes undrained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar optional (see note 3)
  • salt and freshly ground black pepper to taste for sauce
  • 1 pound spaghetti for serving
  • minced fresh parsley for garnish

Equipment

  • Large Bowl
  • Baking Sheet
  • Large Skillet
  • Medium Saucepan
  • Wooden spoon or spatula
  • Measuring Spoons
  • Measuring Cups
  • Colander

Method
 

  1. In a large bowl, mash the egg, heavy cream, and the slice of bread together until a smooth paste (panade) forms.
  2. Add the ground beef, finely chopped onion, 1 tablespoon chopped parsley, 1/4 teaspoon crushed dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl and mix thoroughly with a spatula or your hands.
  3. Using a heaping tablespoon of mixture at a time, roll into 1-inch meatballs and arrange them on a baking sheet.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8–10 minutes. Transfer browned meatballs to a paper-lined plate.
  5. In a medium saucepan over medium-high heat, warm 1 tablespoon olive oil until shimmering. Add the minced garlic and cook, stirring, about 30 seconds until fragrant.
  6. Add the crushed tomatoes, undrained diced tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, and the optional 1 teaspoon sugar; bring the sauce to a boil while stirring. Reduce heat to medium.
  7. Return the browned meatballs to the sauce, simmer uncovered for 10–15 minutes until flavors meld and meatballs reach 155°F (about 10–15 minutes). Taste and season the sauce with salt and pepper as needed.
  8. While the sauce simmers, bring 4 quarts of water and 1 tablespoon salt to a boil. Cook 1 pound spaghetti until al dente, about 10 minutes, then drain well.
  9. Serve the spaghetti topped with sauce and meatballs and garnish with additional grated Parmesan and minced fresh parsley if desired.

Notes

  • Use white sandwich bread soaked into the egg and cream for the juiciest meatballs.
  • Finely chop the onion to avoid large pieces in the meatballs.
  • Use a pinch of sugar to balance canned tomato acidity, or omit if preferred.
  • Recipe yields 8 servings with about 2 ounces of pasta per serving.
  • Store leftovers covered in the refrigerator for up to 4 days.