Nothing says comfort food like a big bowl of Spaghetti & Meatballs! This easy recipe brings together tender, flavourful meatballs simmered in a rich tomato sauce and paired with perfectly cooked spaghetti. It’s a classic that never goes out of style and always hits the spot. Whether it’s a weeknight dinner or a cozy weekend meal, this dish is guaranteed to bring everyone to the table with smiles.
There’s something magical about the combination of juicy meatballs and a rich, slow-simmered tomato sauce poured over twirls of spaghetti. It’s the ultimate crowd-pleaser that feels like a warm hug in every bite. The best part? This recipe is simple enough for a weeknight dinner but special enough to impress guests.
If you’re looking to take it to the next level, serve your spaghetti and meatballs with some crusty garlic bread on the side. It’s perfect for mopping up that delicious sauce! A crisp green salad with a simple vinaigrette also makes a great pairing and adds a fresh crunch to your meal.
Want to make it extra cozy? Top each bowl with a generous sprinkle of parmesan cheese, a drizzle of good olive oil, and a few fresh basil leaves. If you’re feeling fancy, serve with a glass of red wine to complement the rich flavours in the sauce.
This recipe is also a winner for meal prep! Make a big batch of meatballs and sauce—they freeze beautifully. When you’re ready for another bowl, just cook up some fresh pasta, heat the sauce, and dinner’s on the table in no time. Simple, satisfying, and downright delicious!
A must to try with these meatballs is my amazing Brown Butter, Parsley & Sea Salt Garlic Bread or perhaps the Bruschetta Bowl with Sticky Balsamic for starters!
~ Easy Spaghetti & Meatballs ~
Tips
- Soak the Breadcrumbs in Milk: . This technique keeps the meatballs tender throughout cooking. While fresh breadcrumbs from white bread work best, feel free to use any bread on hand.
- Use Panko Crumbs: If pressed for time or lacking stale bread for crumbs, substitute with panko breadcrumbs. Use half a cup, with the same milk quantity. While the result may be slightly less tender, it’s a great time-saving alternative.
- Seasoning: Maximise flavour by seasoning the meatballs generously.
- Brown the Meatballs: Browning the meatballs well gives them a caramelised exterior, adding depth to the overall dish.
- Low & Slow Cooking: Patience is key to a rich and flavourful tomato sauce. Slow-cook the sauce to allow the flavours to meld together, resulting in a luscious sauce.
❄️ Storage
FRIDGE:
Store any leftover and cooled spaghetti and meatballs in the fridge and use within 3-4 days. Reheat gently in the microwave or on the stove-top until piping hot. If need be, add a splash of water to loosen the sauce as it tends to clump together once refrigerated.
FREEZE:
Portion into indvidual containers or one large and allow to cool completely. Label, date and freeze for up to 3 months. Thaw in the fridge overnight before reheating as above.
Easy Spaghetti & Meatballs
Equipment
- Dutch oven or heavy based saucepan
Ingredients
Sugo Sauce
- 1 ½ tablespoons olive oil
- 1 small brown onion, finely chopped
- 1 large clove garlic, finely chopped
- ¼ cup red wine
- 700ml jar tomato passata sauce (I used Mutti brand)
- 1 fresh bay leaf
- 2 sprigs fresh thyme
Meatballs
- 1 cup fresh breadcrumbs (See Note 2)
- ⅓ cup milk
- 500g packet beef and pork mince (sometimes called 'Bolognese Mince')
- 1 egg, lightly beaten
- 2 cloves garlic, grated
- ¼ cup finely grated parmesan cheese
- 2 tablespoons finely chopped parsley
- 2 teaspoons finely chopped oregano (or 1 teaspoon dried)
Pasta
- 500g dried spaghetti of choice
To Serve
- Freshly grated parmesan cheese
- Fresh basil leaves
- Extra virgin olive oil optional
Instructions
SUGO SAUCE
- Heat olive oil in a Dutch oven or heavy based saucepan over medium heat until hot. Add onion and saute for 5 minutes or until softened. Add garlic and continue cooking for 5 minutes. Pour over red wine and cook for 3-5 minutes or until the wine has reduced by one-third.
- Add the passata, bay leaf and thyme. Bring gently to the boil then season well with salt and pepper. Remove from the heat and set aside.
MEATBALLS
- Place breadcrumbs into a large bowl. Add milk and stir to combine. Set aside for a few minutes or until the milk has been absorbed.
- Add all the remaining meatballs ingredients to the breadcrumb mixture and season well with salt and pepper. Using your hands, mix well. Roll mixture into small golf ball size balls and set aside.
- Heat a little oil in a non-stick frying pan over medium-high heat. Add half the meatballs and cook, turning occasionally, for 4-5 minutes or until lightly golden all over. Set aside and repeat with remaining meatballs.
- Transfer all the meatballs, along with any juices, to the sugo sauce. Gently stir to combine then return the pan to a medium heat. Bring to a simmer, then cover partially with a lid, reduce heat to the low and cook, stirring occasionally, for 1 hour or until the meatballs are very tender. Taste and season if required.
TO SERVE
- Meanwhile, bring a large saucepan of salted water to the boil. Add spaghetti and cook, according to packet directions or until al dente. Drain and divide amongst serving bowls or plates.
- Spoon meatballs over the spaghetti. Top with lots of parmesan cheese and garnish with basil leaves and olive oil if desired. Enjoy!
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - BREADCRUMBS
White bread works the best if you are using fresh breadcrumbs but feel free to use whatever bread you have on hand. If you are short on time or don’t have any bread to turn into crumbs you can use panko breadcrumbs as a substitute. Reduce crumbs to half a cup but keep milk quantity the same. They wont be quite as tender but it still works and is a great time saver. -
STORAGE
- Refrigerator – you can make the meatballs ahead of time and keep chilled in the fridge for up to 3-4 days. Reheat in a saucepan on the stove top till piping hot. Serve with cooked spaghetti.
- To freeze – the meatballs are suitable to freeze. Allow to cool completely then transfer to an airtight container or zip-lock bag. Label, date and freeze for up to 3 months.
- Thaw & Reheat – thaw in the fridge overnight then reheat gently on the stove top or in the microwave on MEDIUM 50% power, until piping hot. Serve with freshly cooked spaghetti.
You may also like
- Brown Butter, Parsley & Sea Salt Garlic Bread
- Kate’s Spaghetti Bolognese
- Easy Rocket & Parmesan Salad – the perfect salad to serve alongside the meatballs
- Slow Cooked Beef Shin Ragu with Pappardelle
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