Truly Amazing Spaghetti and Meatballs
- PREP 20min
- COOK 30min
- TOTAL 50min
I’ve fallen in love with this spaghetti and meatballs recipe. The meatballs are juicy and tender, and our easy homemade spaghetti sauce is flavored with Italian herbs and lots of garlic. An absolute winner!
You Will Need
Spaghetti and Meatballs
12 to 16 ounces dried spaghetti or your favorite pasta
8 ounces (225g) ground beef, use 85/15 or 80/20
8 ounces (225g) ground pork
4 tablespoons (25g) saltine cracker crumbs from 8 crackers
1/2 cup + 1 tablespoon (135g) whole milk
1 ½ tablespoons olive oil
1/2 cup (60g) minced onion
4 cloves garlic, minced
1 tablespoon ground fennel
1/4 cup (10g) chopped parsley
6 tablespoons (1.5oz) finely grated Parmigiano-Reggiano cheese
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Homemade Spaghetti Sauce
1/2 cup (60g) minced shallot
6 cloves garlic, minced
1/4 teaspoon Aleppo pepper or crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon Italian seasoning
1/4 cup (60ml) dry white wine
1/3 cup (80ml) chicken stock
1 (28oz) can of crushed tomatoes, we like canned crushed tomatoes with basil
1/2 cup (15g) chopped fresh basil
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Directions
Meatballs
Combine saltine cracker crumbs and milk in a small bowl. Let sit.
Heat 1 ½ tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add onions, garlic, and fennel. Cook until softened, but before they brown, 2 to 3 minutes. Remove from heat.
In a large bowl, combine ground beef, pork, parsley, cheese, salt, pepper, and the cooked onion mixture. Add the soaked saltine mixture and mix well (hands work best!).
Preheat oven to 425°F (218°C). Lightly oil a parchment-lined baking sheet. Shape the meatball mixture into four large meatballs. Place on the baking sheet and bake until browned on top, 10 to 12 minutes.
Spaghetti Sauce
Heat 2 tablespoons of olive oil over medium heat in the same skillet used earlier. Add shallots, garlic, and Aleppo pepper. Cook until softened, 2 to 3 minutes.
Add wine and simmer until almost dry. Sprinkle Italian seasoning over the shallots and cook, stirring, for 1 minute.
Stir in stock, crushed tomatoes, salt, pepper, and fresh basil. Bring to a low simmer.
Cook Spaghetti
Bring a large pot of salted water to a boil, and then cook spaghetti according to package directions (usually 10 to 12 minutes), but check for doneness a minute or two before the suggested cooking time.
To Finish
Gently nestle the partially baked meatballs into the sauce and pour in any juices left on the baking sheet. Spoon some sauce over each meatball.
Cover the skillet and simmer over low heat until meatballs reach 160°F internally (5 to 10 minutes).
Toss in the cooked spaghetti, then leave for a minute so the pasta absorbs some of the sauce. If the sauce needs thinning out, add 1/4 cup to 1/2 cup of the pasta cooking water. Toss again, and then serve with parmesan cheese sprinkled on top.
Adam and Joanne's Tips
- A mixture of ground beef (85/15 for juiciness) and ground pork is perfect for a classic flavor. But feel free to mix it with ground veal, lamb, or Italian sausage.
- Use clean hands to mix the meatball mixture for the best texture and to ensure everything is well combined.
Our homemade tomato sauce is simple to make. If you’re short on time, choose a high-quality store-bought marinara. One 24-ounce jar of sauce should do it. - To ensure food safety and amazing texture, cook meatballs until they reach 160°F using a meat thermometer. Cooking past this temperature can make the meatballs less tender.
- For extra-juicy meatballs, go for larger sizes – four per recipe is our favorite.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Sodium will vary depending on how much salt you use to season your sauce.