The Backstory: Let Me Tell Ya About Spaghetti and Meatballs
If I had a dollar for every time someone in my house requested spaghetti and meatballs, well, I’d maybe take myself out for a coffee or something fancier (who am I kidding, probably just more pasta). Honestly, this dish has been my unofficial weekend MVP since college—something about twirling those noodles and chasing runaway meatballs around your plate just feels right. Plus, making this reminds me of Sunday dinners at my aunt’s place where the sauce simmered so long that just walking in made you hungry. Oh, and don’t even get me started on that one time my cat tried to swipe a meatball straight from the counter—it was chaos and, actually, kind of impressive!
Why I Keep Coming Back to This Recipe
I make this whenever someone needs cheering up (myself included)—it’s comfort food, through and through. My family goes bonkers for this because it's hearty, the sauce smells like home, and both picky eaters and spaghetti enthusiasts alike gobble it up (my niece thinks the noodles are "magic strings"), but also, I’ve managed to simplify the process across about a dozen semi-disastrous attempts—oops. And if you’ve ever scorched your sauce because you got distracted by a group chat, believe me, I’ve been there; this version is forgiving.
What You'll Need (and What You Can Swap)
- 400g dried spaghetti (or any pasta—you know what, penne works if that’s all you’ve got, which I discovered one night stuck at home in a snowstorm)
- 500g ground beef (half pork/half beef is my preference if I’m feeling fancy; my neighbor once used turkey and it wasn’t so bad)
- 1 cup fresh breadcrumbs (I’ve used store-bought in a pinch, or just crumbled stale bread—don’t stress over it)
- 2 eggs (large, but honestly I’ve used whatever was left in the carton)
- ½ cup milk (oat milk works surprisingly well, but grandma would gasp at the thought)
- 3 cloves garlic, minced (sometimes I use that pre-chopped stuff; no shame)
- 1 small onion, grated or very finely chopped
- ½ cup grated parmesan cheese (plus more for serving; I once tried cheddar, once... just don’t)
- 2 tablespoon fresh parsley, chopped (dried works but use less)
- Salt and pepper (I add a good pinch, then some extra for good luck)
- For the sauce: 2 x 400g cans good-quality tomatoes (crushed or whole—I crush them myself if whole), 1 tablespoon tomato paste, 1 tsbp olive oil, ½ teaspoon dried oregano, ½ teaspoon sugar (if the sauce tastes sharp), a bay leaf (or skip if you can’t be bothered)
Alright, Here’s How I Actually Make It
- First, make the meatballs: In a big bowl, toss together the beef, breadcrumbs, eggs, milk, garlic, onion, parmesan, parsley, salt, and pepper. Get your hands in there—it’s messy, but it’s the only way. Roll into balls about the size of—well, a golf ball or so. Sometimes mine look more like ping-pong balls, and it’s fine.
- Brown the meatballs: Heat a large skillet with olive oil, and brown the meatballs on all sides. You aren’t looking to cook them through, just get a nice crust. Sometimes they stick—if a couple break apart, no biggie. Remove them to a plate when they’re browned. Now the fun part: deglaze the pan with a splash of water or a bit of wine if you’re feeling wild.
- Make the sauce: In the same skillet (don’t bother cleaning it), add a bit more oil if needed, then the tomato paste, letting it fry just for a minute. Stir in the tomatoes (mash them if whole), oregano, sugar, and the bay leaf if you’re using. Bring to a simmer, and gently add the meatballs back in. Partially cover, let it bubble on low. This is where I usually sneak a taste—and sometimes throw in a chili flake or two. Simmer for at least 30 minutes. Actually, the longer, the better—if you’re patient.
- Get the pasta going: Boil a big pot of salted water. Toss in the pasta and cook till al dente. (If you overcook it, that’s alright—just call it extra soft, that’s what I do when distracted.) Drain, saving a small cup of pasta water, which might help loosen the sauce later.
- Put it together: Pour the sauce and meatballs over the pasta in a massive bowl. Give it a toss, or don’t—my dad always liked his sauce on top, not mixed. Scatter with extra parmesan and chopped parsley if you’ve got it handy.
A Few Notes That I Wish Someone Told Me Sooner
- Adding too much bread makes mushy meatballs—learned that the messy way.
- Letting the sauce simmer longer really makes it taste deeper. I think it’s even better cold, standing at the fridge at midnight (just don’t quote me on that).
- I used to be afraid of over-browning the meatballs, but actually, a bit of color = big flavor.
If You Fancy Tweaking Things...
- Try adding chili flakes for a nice little kick—I do that when I need to clear out the sinuses.
- I swapped in ricotta cheese instead of parmesan once—pretty tasty honestly!
- I once tried pure veggie balls with lentils. Did not pass the family taste test (let’s just leave that experiment in the history books...)
- Panko makes lighter meatballs; regular breadcrumbs feel a bit denser.
What If You Don't Have the Right Gear?
No fancy meatball scoop? Just use your hands (get messy, it's fun). Lacking a Dutch oven? Any big saucepan or even that deep frying pan your aunt gifted you will do. Actually, a friend swears by baking the meatballs on a tray—less splatter to clean up. So do what works for your kitchen.
Storing Your Leftovers (If You Even Get Any)
This keeps in the fridge for 2–3 days, though honestly, in my house it never lasts more than a day! Sauce and meatballs freeze well, but cooked spaghetti goes a bit gluey, if you ask me. I put the extra sauce and meatballs in a tub, toss it in the freezer—future me is always grateful.
How We Serve It... and a Tangent About Garlic Bread
I serve this with a big green salad and, if I’m honest, obnoxious amounts of garlic bread. Sometimes, if it’s a special Sunday, we’ll do a "make-your-own mountain" contest—who can pile the most spaghetti and meatballs on one plate without spilling any. (No one’s ever won, they always spill.) And now, a totally unplanned aside: Is it just me, or is buttered noodles with a bit of sauce and no meatballs secretly the best part? Just something to ponder.
What I’ve Learned... Sometimes the Hard Way
- Don’t skip letting the meat mixture rest for 10 minutes—tried skipping, ended up with meatball rubble.
- Once tried dumping uncooked meatballs directly into the sauce—ended up with weird, gray floaters. Brown them first!
- Resist cranking the heat to speed things up; I did that once and scorched the bottom beyond salvage. Slow and steady really does win the race here.
Curious? Here Are Some Real Questions People Have Asked Me
- "Can I use ground turkey instead of beef?"
- Absolutely! It’ll be a bit lighter. Just watch the seasoning and maybe add a splash more oil so they don’t dry out.
- "Can I make these meatballs in the oven?"
- Sure thing—I bake them at 200°C (about 400°F) for 20–25 minutes. Less splatter, but I still like to finish them in the sauce.
- "My sauce is too thick/too thin—help?"
- Add a splash of pasta water if it’s thick, or simmer longer if it’s watery. Don’t panic, it’s usually fixable.
- "Do I have to use parmesan?"
- Nah, but it’s pretty classic. Pecorino works, or just skip cheese if you want (though it’ll taste a bit different).
- "Is it OK to eat the leftovers cold?"
- Look, I’ve done it straight from the fridge. Some might say it’s a crime, but it hits different, especially at midnight.
Ingredients
- 400 g spaghetti
- 500 g ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- ½ teaspoon dried oregano
- 700 ml tomato passata
- 1 small onion, finely chopped
- 2 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
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1In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, oregano, salt, and pepper. Mix until well combined.
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2Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
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3Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 6-8 minutes. Remove meatballs and set aside.
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4In the same skillet, sauté the chopped onion until translucent. Add tomato passata and season with salt and pepper. Simmer for 10 minutes.
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5Return meatballs to the pan and simmer in the sauce for another 20 minutes, ensuring they are cooked through.
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6Meanwhile, cook spaghetti according to package instructions. Drain and toss with the meatball sauce. Garnish with fresh basil before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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