Name: Classic Spaghetti and Meatballs Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 cup fresh breadcrumbs*; 1/3 cup half & half; 1 egg, lightly beaten; 1/2 yellow onion, grated; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 1/2 lbs. ground sirloin (90/10); 1 lb. hot Italian sausage, removed from casings; 1/2 cup freshly grated parmesan; 3 tablespoons minced fresh basil; 1 tablespoon soy sauce; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1/2 yellow onion, finely diced; 5 garlic cloves, minced; 1 teaspoon crushed red pepper flakes; 15 oz. can crushed tomatoes; 12 oz. can tomato puree (tomato passata preferred); 1 tablespoon sugar; Kosher salt, to taste; Freshly ground black pepper, to taste; Fresh basil leaves, torn; 16 oz. spaghetti, cooked al dente

There is nothing quite like indulging in a warm, satisfying plate of pasta, and this Classic Spaghetti and Meatballs Recipe truly hits all the right notes. Picture tender, juicy meatballs packed with flavor, simmered gently in a beautifully balanced tomato sauce that clings perfectly to every strand of al dente spaghetti. This dish is a timeless comfort food that brings people together, whether you’re enjoying a cozy family dinner or hosting friends for a casual night in. Once you try this recipe, it will become one of your go-to favorites for effortless, heartwarming meals.

Ingredients You’ll Need

A white plate in the center holds two rectangular layers of raw ground meat, one red and one brown, showing different textures. Surrounding the plate are small white bowls with various ingredients: finely chopped onions, garlic, green herbs, shredded white cheese, an egg, a dark sauce, and a red paste. There is also a glass cup with milk, a wooden pepper grinder, and a small wooden bowl filled with salt. All items are arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

For the Classic Spaghetti and Meatballs Recipe, the ingredient list is wonderfully straightforward, yet each element plays a vital role in creating layers of flavor, texture, and color. From fresh breadcrumbs that give the meatballs a gorgeous tenderness to fragrant fresh basil that brightens the sauce, these staples come together harmoniously to make this dish unforgettable.

1 cup fresh breadcrumbs: Freshly made breadcrumbs hold moisture better and make the meatballs tender.
1/3 cup half & half: Adds creaminess to the meatball mixture, keeping them juicy.
1 egg, lightly beaten: Acts as the binding agent to keep meatballs intact while cooking.
1/2 yellow onion, grated: Adds natural sweetness and depth to the meatballs.
4 garlic cloves, minced: Injects bold aromatic flavor throughout both meatballs and sauce.
2 tablespoons tomato paste: Concentrates tomato flavor, enriching the meatball base.
1 1/2 lbs. ground sirloin (90/10): Lean beef offers robust taste with just enough fat for moisture.
1 lb. hot Italian sausage, casings removed: Brings spice and complexity to the meatballs.
1/2 cup freshly grated parmesan: Infuses a salty, nutty savoriness.
3 tablespoons minced fresh basil: Fresh herbs keep the recipe vibrant and fragrant.
1 tablespoon soy sauce: Adds an unexpected umami punch, boosting depth.
2 teaspoons kosher salt: Enhances all the natural flavors harmoniously.
1/2 teaspoon freshly ground pepper: Offers a gentle heat to balance sweetness.
2 tablespoons olive oil: Used to sauté aromatics and enrich the sauce.
1/2 yellow onion, finely diced: Provides a sweet, subtle base in the tomato sauce.
5 garlic cloves, minced: Layers on savory fragrance and taste in the sauce.
1 teaspoon crushed red pepper flakes: Adds just the right kick to brighten the sauce.
15 oz. can crushed tomatoes: Forms the hearty main body of the sauce.
12 oz. can tomato puree (passata preferred): Gives the sauce a silky smooth texture and intensity.
1 tablespoon sugar: Balances acidity for a well-rounded tomato flavor.
Kosher salt and freshly ground pepper, to taste: Fine tuning the seasoning to perfection.
Fresh basil leaves, torn: Garnishes with bursts of herbaceous freshness.
16 oz. spaghetti, cooked to al dente: The classic pasta companion that holds sauce beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Classic Spaghetti and Meatballs Recipe

Step 1: Preparing the Meatballs

Start with a large mixing bowl where you combine the fresh breadcrumbs, half & half, and the lightly beaten egg, letting them sit for about 5 minutes. This rest time lets the breadcrumbs soak up moisture perfectly, leading to tender meatballs. Once ready, add the grated onion, minced garlic, tomato paste, ground sirloin, hot Italian sausage, freshly grated parmesan, minced basil, soy sauce, kosher salt, and pepper. Mix everything thoroughly by hand until well incorporated. Next, portion the mixture using a 1/4 cup scoop and roll into even meatballs. Arrange them on a parchment-lined baking sheet for broiling.

Step 2: Broiling the Meatballs

Preheat your oven broiler to high while positioning the oven rack in the middle. Broil the meatballs for about 10 to 12 minutes, or until their tops develop a lovely browned crust. This step adds flavor and texture, plus it helps seal in their juiciness. You can cool and freeze the meatballs at this stage or continue on to the sauce if making a fresh batch.

Step 3: Preparing the Sauce

Heat olive oil in a large skillet, braiser, or Dutch oven over medium heat. Toss in the finely diced onions and minced garlic, cooking gently for 2 to 3 minutes until softened and fragrant. Add crushed red pepper flakes, letting them cook for an additional minute to release their heat. Pour in the crushed tomatoes and tomato puree (or passata for the best texture), then stir in sugar. Bring the mixture to a light simmer and add torn fresh basil leaves. Season with kosher salt and freshly ground pepper to taste.

Step 4: Simmering the Meatballs in Sauce

Gently place the meatballs in a single layer in the sauce, turning them to coat thoroughly. Cover the pot, reduce the heat to low, and let the meatballs simmer in the sauce for 45 minutes. This slow cooking infuses the meatballs with rich tomato flavor while thickening the sauce perfectly. After simmering, taste the sauce and adjust the seasoning if needed. Your meatballs should be tender, flavorful, and ready to be served over perfectly cooked spaghetti.

How to Serve Classic Spaghetti and Meatballs Recipe

A tray lined with parchment paper holds around twenty cooked meatballs, each roughly round and browned with some darker charred spots on top. The meatballs have a coarse texture with visible bits of herbs and ingredients mixed in. The baking tray is filled partially with a layer of golden brown cooking juices that surround the meatballs, giving a glossy shine to the surface. The background shows a subtle white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The finishing touches really elevate this classic dish. I love sprinkling freshly torn basil leaves over the top for a pop of color and aromatic freshness. A generous shower of grated parmesan cheese adds savory depth and a satisfying finish. A drizzle of good-quality extra virgin olive oil just before serving also enhances the richness wonderfully.

Side Dishes

Pairing your classic spaghetti and meatballs with a crisp green salad or sautéed vegetables balances the meal beautifully. Garlic bread or warm focaccia with a smear of herb butter makes for an irresistible accompaniment that soaks up every bit of the luscious sauce.

Creative Ways to Present

If you want to impress guests or just have a little fun with your meal, try serving the meatballs on a bed of polenta or creamy mashed potatoes instead of spaghetti. Alternatively, transform leftovers into a hearty meatball sub sandwich with melted mozzarella. No matter how you plate it, this Classic Spaghetti and Meatballs Recipe shines through its comforting flavors.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs and sauce can be stored together in an airtight container in the refrigerator for 3 to 4 days. Keeping the sauce and meatballs together helps maintain their moisture and flavor, making reheating a breeze without drying out the meatballs.

Freezing

For freezer storage, cool the meatballs completely and place them in a single layer on a baking sheet to freeze initially. Once firm, transfer the meatballs to a zip-top bag or airtight container. You can also freeze the sauce separately or combined with the meatballs. Frozen properly, they will keep for up to 3 months, perfect for quick meals on busy nights.

Reheating

Reheat leftover meatballs and sauce gently on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of water if the sauce feels too thick. Alternatively, microwave in short bursts, covering the container to keep moisture locked in. Serve immediately over freshly cooked spaghetti for an easy second-day delight.

FAQs

Can I use dried breadcrumbs instead of fresh?

While dried breadcrumbs can work in a pinch, fresh breadcrumbs absorb liquids better, resulting in juicier meatballs. If you only have dried, soak them briefly in half & half before mixing.

What’s the best way to get meatballs to stay tender and not dry?

Using a combination of ground sirloin and Italian sausage adds fat and flavor, while soaking breadcrumbs in half & half and including an egg improves moisture retention.

Can I make the sauce and meatballs separately and combine later?

Absolutely! You can prepare sauce and meatballs independently and combine when ready to serve. This is handy for meal prep or freezing portions.

How do I know when the spaghetti is perfectly al dente?

Cook the spaghetti according to package instructions but start testing a minute or two before the suggested time—al dente means it should be tender but still slightly firm to the bite.

Is it possible to make this recipe vegetarian?

You can substitute meatballs with plant-based meat alternatives or hearty veggie balls, but the sauce flavor truly shines with the meaty richness of the classic version.

Final Thoughts

You really can’t go wrong with this Classic Spaghetti and Meatballs Recipe. It’s comfort food that feels like a warm hug on a plate, guaranteed to bring smiles around the dinner table. Whether you’re cooking for family, friends, or just treating yourself, this recipe delivers rich flavors and satisfying textures that never disappoint. Give it a try soon—your taste buds will thank you!

Classic Spaghetti and Meatballs Recipe

Ingredients You’ll Need