u003cstrongu003eWhat's the best meat combination for meatballs?u003c/strongu003e

The classic and often preferred blend is equal-parts u003cstrongu003eground beefu003c/strongu003e, u003cstrongu003eground porku003c/strongu003e, and u003cstrongu003eground vealu003c/strongu003e. However, beef and pork (2:1 ratio) is also excellent and more accessible. 80/20 ground beef alone also works but benefits most from the panade.

u003cstrongu003eCan I make the meatballs ahead of time?u003c/strongu003e

Absolutely! You can form the meatballs and refrigerate them (covered) for up to 24 hours before cooking. You can also cook them fully, let them cool, and store them in the refrigerator for 2-3 days, reheating gently in the sauce.

u003cstrongu003eHow do I prevent dry meatballs?u003c/strongu003e

Use a panade, don't overmix the meat, use meat with sufficient fat content (like 80/20 beef and pork), and simmer-them gently in the sauce.

u003cstrongu003eCan I freeze spaghetti and meatballs?u003c/strongu003e

Yes! The u003cstrongu003emeatballsu003c/strongu003e in u003cstrongu003esauceu003c/strongu003e freeze beautifully. Let the sauce and meatballs cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat-gently on the stovetop. Cook fresh u003cstrongu003epastau003c/strongu003e when ready to serve. It's generally not recommended to freeze cooked pasta, as it can become mushy upon reheating.

u003cstrongu003eWhat type of pasta is best?u003c/strongu003e

u003cstrongu003eSpaghettiu003c/strongu003e is classic, but thicker strands like bucatini, linguine, or fettuccine also hold up well to the hearty u003cstrongu003esauceu003c/strongu003e and u003cstrongu003emeatballsu003c/strongu003e.

u003cstrongu003eWhat to serve with spaghetti and meatballs?u003c/strongu003e

simple green salad with vinaigrette, crusty garlic bread for soaking up extra sauce, and perhaps some steamed green beans or broccoli are excellent pairings.

Spaghetti and Meatballs Recipe

Name: Spaghetti and Meatballs Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: italian-american
Ingredients: Meat Blend: 1 lb ground beef (80/20 recommended for flavor and moisture, ½ lb ground pork, ½ lb ground veal (Optional, but adds tenderness. Can substitute with more pork or beef). Using a blend adds complexity.); Binder & Moisture (Panade: ¾ cup plain breadcrumbs (preferably homemade from stale bread), ½ cup whole milk or buttermilk. This is crucial for tender meatballs!); Flavor Enhancers:; 1 cup finely grated Parmesan cheese (use the real stuff!); ½ cup finely chopped fresh parsley; 2 large cloves garlic (minced or grated); 1 small-onion (very finely minced or grated (about ½ cup)); 2 large eggs (lightly beaten); 1 ½ teaspoons kosher salt; 1 teaspoon black pepper; ½ teaspoon dried oregano (optional); Pinch of red-pepper flakes (optional, for a little heat); Tomatoes: 2 (28-ounce cans crushed tomatoes (San Marzano recommended for best flavor)); Aromatics:; ¼ cup extra virgin olive oil; 1 medium-onion (finely chopped (about 1 cup)); 4-5 cloves garlic (thinly sliced or minced); Seasoning & Herbs:; 1 teaspoon kosher salt (adjust to taste); ½ teaspoon black-pepper; ½ cup chopped fresh basil leaves (add half during simmering, half at the end); Optional: A bay leaf (a pinch of sugar (to balance acidity), a splash of red wine (added after sautéing onions/garlic)); Pasta: 1 lb spaghetti (or bucatini, linguine); Garnish: Extra grated Parmesan cheese (fresh chopped parsley or basil)

Description

This classic Italian-American spaghetti and meatballs recipe features tender meatballs, a rich marinara sauce, and perfectly cooked pasta. A comforting family favorite perfect for any night of the week!

Ingredients

For the Perfect, Tender Meatballs

Meat Blend: 1 lb ground beef (80/20 recommended for flavor and moisture, ½ lb ground pork, ½ lb ground veal (Optional, but adds tenderness. Can substitute with more pork or beef). Using a blend adds complexity.)
Binder & Moisture (Panade: ¾ cup plain breadcrumbs (preferably homemade from stale bread), ½ cup whole milk or buttermilk. This is crucial for tender meatballs!)
Flavor Enhancers:
1 cup finely grated Parmesan cheese (use the real stuff!)
½ cup finely chopped fresh parsley
2 large cloves garlic (minced or grated)
1 small-onion (very finely minced or grated (about ½ cup))
2 large eggs (lightly beaten)
1 ½ teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried oregano (optional)
Pinch of red-pepper flakes (optional, for a little heat)

For the Rich & Savory Tomato Sauce (Marinara Base)

Tomatoes: 2 (28-ounce cans crushed tomatoes (San Marzano recommended for best flavor))
Aromatics:
¼ cup extra virgin olive oil
1 medium-onion (finely chopped (about 1 cup))
4-5 cloves garlic (thinly sliced or minced)
Seasoning & Herbs:
1 teaspoon kosher salt (adjust to taste)
½ teaspoon black-pepper
½ cup chopped fresh basil leaves (add half during simmering, half at the end)
Optional: A bay leaf (a pinch of sugar (to balance acidity), a splash of red wine (added after sautéing onions/garlic))

For the Pasta and Serving

Pasta: 1 lb spaghetti (or bucatini, linguine)
Garnish: Extra grated Parmesan cheese (fresh chopped parsley or basil)

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Instructions

In a large bowl, combine beef, pork, breadcrumbs, Parmesan, parsley, garlic, onion, egg, milk, salt, pepper, and red pepper flakes. Mix until just combined.
Form the mixture into 1½-inch meatballs.
Heat a skillet over medium heat and lightly coat with olive oil. Brown meatballs in batches, about 5–7 minutes, turning occasionally. (They will finish cooking in sauce.)
In a large pot, heat olive oil over medium heat. Sauté onion until translucent. Add garlic and cook 1 more minute.
Stir in crushed tomatoes, tomato sauce, and tomato paste. Season with sugar, oregano, basil, salt, and pepper.
Bring sauce to a simmer, then nestle browned meatballs into the sauce. Cover and simmer on low for 30–35 minutes.
Meanwhile, cook spaghetti according to package directions until al dente. Drain and reserve ½ cup pasta water.
Toss cooked spaghetti into the sauce, adding a splash of reserved pasta water if needed.
Serve hot, topped with fresh basil and Parmesan.

Notes

Substitute ground turkey or chicken for a lighter version.

For gluten-free meatballs, use gluten-free breadcrumbs and serve with gluten-free pasta.

To bake meatballs, preheat oven to 400°F (200°C) and bake for 15–20 minutes.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course, pasta
Cuisine: italian-american