Classic Italian-American Spaghetti and Meatballs is the ultimate comfort food, featuring tender, juicy meatballs made from a blend of beef and pork. These meatballs are slow-simmered in a rich, vibrant San Marzano tomato marinara sauce that clings beautifully to the spaghetti. The dish is visually striking with its deep red sauce and is universally loved, making it a perfect centerpiece for any meal.
Cook with confidence
Cook's notes
For the best texture, ensure the meatballs are not overmixed, which can lead to a dense result. When searing, allow the meatballs to form a crust before turning them to lock in moisture. The sauce should be simmered gently to develop deep flavors without burning.
Substitutions
You can substitute ground turkey or chicken for the meat blend if you prefer a lighter option. For a gluten-free version, use gluten-free breadcrumbs and pasta. If San Marzano tomatoes are unavailable, any high-quality crushed tomatoes will work, but the flavor may vary.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta and sauce in a skillet over low heat, adding a splash of water if needed to maintain moisture.
Common failures
Common failures include dry meatballs, which can be avoided by not overmixing the meat and ensuring they are cooked just until done. If the sauce is too acidic, balance it with a pinch of sugar. If the pasta is overcooked, it can become mushy; always check for al dente doneness.
Why these ingredients
How each main ingredient earns its place in this recipe
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San Marzano tomatoes
These tomatoes are crucial for achieving a vivid red color and a rich, sweet flavor that enhances the marinara sauce.
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ground meat blend
The combination of beef and pork provides a perfect balance of flavor and moisture, resulting in tender meatballs.
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Parmesan cheese
Parmesan adds depth of flavor and a slight nuttiness to the meatballs, enhancing their overall taste.
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spaghetti
The spaghetti serves as the perfect vehicle for the rich marinara sauce, allowing it to cling beautifully to each strand.
Preparation
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Step 1 5 min
In a large bowl, gently mix the ground meat, breadcrumbs, Parmesan, egg, half of the minced garlic, salt, and pepper. Be careful not to overmix. Roll the mixture into golf-ball-sized meatballs.
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Step 2 15 minHeat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the meatballs until a deep, golden-brown crust forms on all sides. Remove the meatballs and set them aside.
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Step 3 3 min
In the same pot with the savory meat drippings, reduce the heat to medium. Add the chopped onions and the remaining garlic, sautéing for about 3 minutes until the onions are translucent.
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Step 4 2 min
Pour in the crushed San Marzano tomatoes, scraping up any browned bits from the bottom of the pot. Bring the sauce to a gentle bubble, showcasing its brilliant deep red hue.
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Step 5 25 min
Carefully return the meatballs to the pot, cover with a lid, and let them simmer gently in the red sauce on low heat for about 25 minutes so they absorb all the flavors.
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Step 6 12 minWhile the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to the package directions (usually 9-11 minutes) until perfectly al dente. Reserve 1/2 cup of the starchy pasta water before draining.
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Step 7 5 min
Transfer the hot, drained noodles directly into a large mixing bowl. Ladle a generous amount of the vibrant red marinara sauce over the pasta and toss vigorously, adding a splash of reserved pasta water until every strand is uniformly coated in the rich red color.
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