Is there any meal more iconic, more comforting, or more universally loved than a heaping plate of Spaghetti and Meatballs? It’s the quintessential family dinner, a dish that evokes feelings of warmth, nostalgia, and pure satisfaction. This recipe is your guide to creating the most tender, flavorful, and perfect homemade Spaghetti and Meatballs you’ve ever had.
We are honoring tradition with this recipe, focusing on high-quality ingredients and a simple, yet crucial, technique: simmering the meatballs directly in the sauce. This method creates incredibly moist, melt-in-your-mouth meatballs while simultaneously infusing the tomato sauce with rich, savory flavor. Get ready to make a meal that will become a treasured family tradition.
Table of Contents
Table of Contents
Recipe Overview: A Timeless Italian-American Classic
What makes this Spaghetti and Meatballs recipe truly special is its focus on flavor and texture. We use ground sirloin for rich, beefy meatballs, and our simple but profound pan sauce gets an incredible depth of flavor from a splash of beef stock. The simmering technique ensures the meatballs are unbelievably tender, creating a finished dish that is the epitome of comfort food.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy / Intermediate |
| Servings | 4-6 |
The Essential Ingredients for a Perfect Meal
This dish is a testament to the idea that simple ingredients, treated with care, can create an extraordinary meal.
- Ground Sirloin: The foundation of our meatballs. We use 1 1/4 pounds of ground sirloin for a leaner meatball that is still packed with rich, beefy flavor that perfectly complements the robust tomato sauce.
- Worcestershire, Egg, and Bread Crumbs: This is the trio that transforms ground meat into a perfect meatball. The Worcestershire adds a savory, umami depth, the egg acts as a binder to hold everything together, and the Italian-style bread crumbs ensure the meatballs stay wonderfully moist and tender.
- Parmesan or Romano Cheese: We use grated hard cheese both in the meatballs and for serving. It provides a salty, nutty, and sharp flavor that is absolutely essential for an authentic taste.
- The Sauce Aromatics (Onion, Garlic, Red Pepper Flakes): A finely chopped onion and plenty of garlic create a sweet and pungent base for our sauce. A pinch of crushed red pepper flakes adds a subtle background warmth without making the sauce spicy.
- Beef Stock: This is our secret ingredient for a sauce with exceptional depth. A cup of beef stock enriches the tomato sauce, adding a savory complexity that water alone cannot provide.
- Crushed Tomatoes: A large can of crushed tomatoes serves as the perfect canvas for our sauce. It provides a great texture that’s smooth but still has some body, ideal for coating the pasta and meatballs.
- Fresh Herbs (Basil and Parsley): Absolutely non-negotiable for real Italian-American flavor. Fresh flat-leaf parsley and basil are stirred in at the end of cooking to preserve their bright, aromatic, and slightly sweet herbal notes.
- Spaghetti and Crusty Bread: The classic pairing. A pound of quality spaghetti, cooked al dente, is the perfect vehicle for the sauce. And of course, you need warm, crusty bread for sopping up every last delicious drop from the plate.
Step-by-Step Instructions for Spaghetti and Meatballs
Follow these detailed steps to create this iconic dish. The key is to be gentle with the meatballs and let the sauce do the work.
Step 1: Form the Sirloin Meatballs In a large bowl, combine the ground sirloin, Worcestershire sauce, beaten egg, Italian bread crumbs, grated Parmesan or Romano cheese, and the 2 cloves of chopped garlic. Season generously with salt and pepper.
Using your hands, gently mix the ingredients together until they are just combined.
Pro Tip: The number one rule for tender meatballs is do not overmix! Overworking the meat will result in tough, dense meatballs. Mix only until the ingredients are evenly distributed.
Lightly wet your hands with water to prevent sticking, and gently roll the mixture into uniform balls, about 1 1/2 to 2 inches in diameter. You should get about 16-20 meatballs. Place them on a plate or baking sheet.
Step 2: Start the Simple Tomato Sauce In a large, deep pot or Dutch oven, heat the 2 tablespoons of extra-virgin olive oil over medium heat. Add the finely chopped onion and the 1/2 teaspoon of crushed red pepper flakes. Sauté for about 5 minutes, until the onion is soft and translucent.
Add the 4 cloves of crushed or chopped garlic and cook for one more minute until fragrant.
Step 3: Simmer the Meatballs in the Sauce Pour the beef stock and the can of crushed tomatoes into the pot. Stir everything together and bring the sauce to a gentle simmer.
Carefully lower the raw meatballs one by one into the simmering sauce, nestling them in a single layer if possible. Reduce the heat to low, cover the pot, and let the meatballs simmer gently for at least 45 minutes, or up to 1 hour.
Pro Tip: Do not stir the pot for the first 20 minutes of simmering. This allows the meatballs to firm up so they don’t fall apart. After 20 minutes, you can give the pot a gentle stir to ensure nothing is sticking. This simmering method makes the meatballs incredibly tender and flavors the sauce beautifully.
Step 4: Cook the Spaghetti About 20 minutes before the sauce and meatballs are done, bring a large pot of water to a rolling boil. Add a very generous amount of salt—the water should taste salty.
Add the spaghetti to the boiling water and cook according to the package directions until al dente (tender but with a firm bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the spaghetti well.
Step 5: Bring It All Together Once the meatballs have finished simmering, turn off the heat under the sauce. Stir in the handful of chopped fresh parsley and the torn fresh basil leaves.
Return the drained spaghetti to its large, empty pot. Add about 1-2 cups of the tomato sauce (without meatballs) to the pasta and toss well to coat every strand. If the sauce seems too thick, add a splash of the reserved starchy pasta water to loosen it and help it cling to the noodles.
The Perfect Homemade Spaghetti and Meatballs
A classic and hearty recipe for traditional spaghetti and meatballs. The dish features homemade meatballs made from ground sirloin, breadcrumbs, and Parmesan cheese, which are browned and then simmered in a rich tomato sauce. The sauce is built on a base of sautéed onions and garlic, crushed tomatoes, and beef stock, and finished with fresh basil and parsley. The entire dish is served over a bed of spaghetti and topped with more grated cheese.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering, Boiling
- Cuisine: Italian-American
Ingredients
- 1 pound spaghetti
- Salt, for pasta water
- Meatballs:
- 1 1/4 pounds ground sirloin
- 2 teaspoons Worcestershire sauce
- 1 egg, beaten
- 1/2 cup Italian bread crumbs
- 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
- 2 cloves garlic, chopped
- Salt and pepper
- Sauce:
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic, crushed or chopped
- 1 small onion, finely chopped
- 1 cup beef stock
- 1 (28-ounce) can crushed tomatoes
- A handful chopped flat-leaf parsley
- 10 leaves fresh basil leaves, torn or thinly sliced
- For Serving:
- Grated cheese (Parmigiano-Reggiano or Romano)
- Crusty bread or garlic bread
Instructions
- Make the Meatballs: In a large bowl, combine the ground sirloin, Worcestershire sauce, beaten egg, bread crumbs, grated Parmesan, and chopped garlic. Season with salt and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat. Form the mixture into meatballs about 1 1/2 inches in diameter.
- Make the Sauce and Cook Meatballs: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides. Remove the meatballs to a plate.
- Reduce the heat to medium, add the chopped onion to the same pot and cook for 5 minutes until softened. Add the crushed garlic and red pepper flakes and cook for 1 more minute until fragrant.
- Pour in the beef stock and crushed tomatoes. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the browned meatballs to the sauce. Reduce the heat to low, cover, and let the sauce and meatballs simmer for at least 20-30 minutes for the flavors to meld.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well.
- Finish and Serve: Stir the fresh parsley and basil into the sauce with the meatballs.
- Serve the spaghetti topped with the meatballs and sauce. Garnish with additional grated cheese. Serve with crusty bread on the side.
Notes
- The instructions for this recipe were generated based on the provided ingredients, as they were missing from the original article.
- For the most tender meatballs, be careful not to overmix the ground sirloin mixture.
- Simmering the meatballs in the tomato sauce not only cooks them through but also adds immense flavor to the sauce itself.
- Serving with crusty bread is highly recommended for soaking up the delicious sauce.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 700-850
- Sugar: 12-18 g
- Sodium: 1200-1500 mg
- Fat: 30-40 g
- Saturated Fat: 12-16 g
- Trans Fat: 0 g
- Carbohydrates: 70-85 g
- Fiber: 8-12 g
- Protein: 35-45 g
- Cholesterol: 120-150 mg
Serving Your Masterpiece
To serve, use tongs to create a nest of the sauced spaghetti on each plate. Top with 3-4 tender meatballs, then ladle a generous amount of extra sauce over the top.
Finish with a heavy shower of freshly grated Parmesan or Romano cheese. Serve immediately, passing more grated cheese and warm, crusty bread at the table.
Storage and Make-Ahead Tips
Spaghetti and meatballs is a perfect dish to make ahead, as the flavors get even better the next day.
- Storage: Store the leftover sauce and meatballs in an airtight container in the refrigerator for up to 4 days. Store leftover pasta separately.
- Freezing: The sauce and meatballs freeze beautifully. Let them cool completely, then transfer to a freezer-safe container or bag. They will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the sauce and meatballs gently in a saucepan over medium-low heat until warmed through.
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Creative Recipe Variations
While this classic is hard to beat, you can easily put your own spin on it.
1. The Classic Three-Meat Blend For the most traditional and flavorful meatball, use a “meatloaf mix” of 1/3 pound each of ground beef, ground pork, and ground veal. The pork adds moisture, and the veal adds a delicate, tender texture.
2. Make It Spicy (Arrabbiata Style) If you love heat, double or even triple the amount of crushed red pepper flakes you add to the sauce. You can also add a pinch of the flakes to your meatball mixture for an extra layer of spice.
3. Hide Some Veggies For a stealthy nutrition boost, finely grate 1 small carrot or zucchini on a box grater. Squeeze out any excess moisture with your hands, then mix the grated vegetables into the meatball mixture along with the other ingredients.
Enjoy a Timeless Tradition!
You’ve just mastered a truly iconic dish. This recipe for homemade Spaghetti and Meatballs is more than just food; it’s a centerpiece for family gatherings, a cure for a tough week, and a tradition worth passing down.
We hope you and your loved ones enjoy every last saucy, satisfying bite. There’s nothing quite like the pride of placing a big, steaming platter of perfect Spaghetti and Meatballs on the dinner table.
If you loved making this recipe, please leave a comment below or share it with your family and friends!
Frequently Asked Questions (FAQs)
Q1: Should I fry my meatballs before putting them in the sauce?
While many recipes call for frying or baking meatballs first, we believe simmering them raw in the sauce is the superior method. It results in incredibly tender, moist meatballs because they absorb the liquid from the sauce as they cook. It also has the huge benefit of flavoring your tomato sauce with the rich, savory essence of the meatballs.
Q2: How do I keep my meatballs from falling apart in the sauce?
The key is twofold: proper binding and gentle cooking. The egg and breadcrumbs in the recipe are crucial binders. Secondly, when you add the raw meatballs to the sauce, make sure the sauce is at a gentle simmer, not a rolling boil. Let them cook, covered and undisturbed, for the first 20 minutes to allow the protein to set before you attempt to stir them.
Q3: Can I make the meatballs ahead of time?
Yes. You can form the raw meatballs and keep them on a covered plate in the refrigerator for up to 24 hours before you plan to cook them. You can also freeze the raw meatballs. Place them on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer bag for up to 3 months. You can add them to the sauce directly from frozen, adding about 15-20 minutes to the simmer time.
Q4: What kind of tomatoes are best for sauce?
For this recipe, canned crushed tomatoes provide the perfect consistency—not too thin, not too chunky. For the best flavor, look for high-quality imported Italian tomatoes, such as those from San Marzano, which are prized for their sweetness and low acidity.
Q5: Why do you add beef stock to a tomato sauce?
Adding beef stock is a chef’s trick for adding incredible depth and savory, umami flavor to a simple tomato sauce. It gives the sauce a richness that you can’t achieve with water or tomatoes alone, making it taste like it has been simmering for many more hours than it actually has.