Spaghetti & Meatballs is a classic dish that pleases everyone. Made from a blend of beef and pork mince, combined with breadcrumbs, Parmesan, and fresh herbs, these meatballs are simmered low and slow in a rustic tomato sugo sauce and served with the ever classic spaghetti pasta!
This recipe is a crowd-pleaser, and the best part is that it can be prepared in advance. The meatballs are made from a blend of beef and pork mince with breadcrumbs, Parmesan, and an assortment of fresh herbs added for texture and flavour. They are first browned and then simmered slowly in a classic Italian tomato sauce. The result? Juicy, tender meatballs that burst with flavour.
Spaghetti and meatballs are the ideal choice for family gatherings. I recommend serving it with garlic or fresh crunchy bread to savour every bit of the rich tomato sauce left in the bowl—absolutely delicious!
This recipe comes together quickly and easily, but the real magic happens during the low and slow cooking time. While suitable for a midweek meal if you have a little time, I like saving it for the weekend when you have the time to really enjoy the process. The meatballs are tender, juicy, and undeniably morish.
A must to serve with these meatballs is my amazing Brown Butter, Parsley & Sea Salt Garlic Bread or try my Bruschetta Bowl with Sticky Balsamic.
~ Easy Spaghetti & Meatballs ~
Expert 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.
- Sear the Meatballs: Searing the meatballs well gives them a caramelised exterior, adding depth to the overall dish. Ensure a thorough browning on all sides without worrying about cooking them through at this stage.
- 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.
- Serving: Combine meatballs with the sauce just before serving to prevent the pasta from becoming soggy. Garnish with fresh herbs and generously sprinkle Parmesan cheese for the perfect finishing touch.
❄️ 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.
FAQ‘s
Technically no, but I suggest browning them in a little olive oil beforehand. It gives them a nice outer texture, better flavour profile and keeps all the juices sealed inside.
Although you can use any pasta you prefer, spaghetti is the most common. It is a classic pairing and it works well because the sauce clings well to the strands of pasta. It’s also great for swirling on your fork and managing to get pasta and meatball all in one bite.
This is a definite no no!! Never break stands of spaghetti. It is forbidden in Italy and one rule you should never break. Place spaghetti into a large pot of boiling salted water. After about 1 minute, gently swirl the pasta and push it down so it’s underwater. Spaghetti should be long so you can twirl it around your fork.
Yes! This recipe is the perfect make ahead meal. It gets better each day with flavour. Allow the meatballs to cool in the sauce then store in the fridge or freezer in an airtight container. Use within 3 days if storing in the fridge or 3 months if storing in the freezer. Thaw before reheating on the stove or in the microwave.
TIP: If freezing, only freeze the meatballs and not the pasta. Although you can freeze pasta, I prefer the taste and texture of freshly cooked pasta better.
Easy Spaghetti & Meatballs
Equipment
- Dutch oven or heavy based saucepan
Ingredients
Sugo Sauce
- 1 ½ tablespooons 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 tablespoon finely chopped parsley
- 2 teaspoon finely chopped oregano
Pasta
- 400g dried spaghetti
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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