...
Go Back
–+ servings
spaghetti and meatballs

The Best Spaghetti and Meatballs

5 from 1 vote
This classic spaghetti and meatballs recipe features tender, juicy beef meatballs simmered in a rich tomato sauce. The secret panade technique ensures they never dry out. Perfect for a comforting family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: dinner
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef (80/20 blend) Fat adds tenderness
  • ½ cup panko breadcrumbs For the panade
  • ¼ cup whole milk To soak breadcrumbs
  • ½ cup yellow onion, grated Keeps texture smooth
  • ½ cup Parmesan cheese, grated Plus more for serving
  • 1 large egg Binder
  • 2 cloves garlic, minced Divided use
  • 28 oz crushed tomatoes San Marzano preferred
  • 1 lb spaghetti Dried pasta
  • ¼ cup fresh parsley, chopped For garnish
  • 2 tablespoon olive oil For searing

Equipment

  • 1 Dutch oven For sauce and frying
  • 1 Large pot For boiling water
  • 1 Mixing Bowl For meat mixture

Method
 

  1. Combine milk and panko breadcrumbs in a small bowl. Let sit for 5 minutes to form a paste.
  2. Mix ground beef, panade, egg, grated onion, half the garlic, Parmesan, salt, and pepper gently by hand.
    mixing meatball ingredients by hand
  3. Shape mixture into golf-ball sized meatballs (approx 12-15).
    rolling raw meatballs
  4. Heat oil in a large pot and sear meatballs on all sides until browned, about 4-5 minutes. Remove and set aside.
  5. Sauté remaining onion and garlic in the same pot, then add crushed tomatoes and herbs.
  6. Return meatballs to the sauce, cover, and simmer on low for 20 minutes.
  7. Cook spaghetti in salted boiling water until al dente.
    boiling spaghetti noodles
  8. Toss drained pasta directly into the sauce and meatballs. Serve with fresh parsley.

Nutrition

Serving: 550gCalories: 650kcalCarbohydrates: 68gProtein: 32gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 105mgSodium: 980mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 25mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

Tried this recipe?

Let us know how it was!