Name: Best Spaghetti and Meatballs
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: Meatballs:; 1 lb beef + ½ lb pork; 1 cup fresh breadcrumbs soaked in ⅓ cup milk; ½ cup parmesan · 1 egg; Garlic (parsley, oregano, salt); Sauce:; 2 cans crushed tomatoes; Onion (garlic, basil, oregano); To Serve:; 1 lb spaghetti; Parmesan + basil

Introduction

Best Spaghetti and Meatballs is the ultimate Italian-American comfort classic — tender, juicy meatballs simmered in a rich, garlicky tomato sauce that clings to every strand of al dente spaghetti. This is the Sunday supper, red-sauce joint, Nonna-approved version that makes the whole house smell like love. Presented family-style in a giant bowl with clouds of parmesan and fresh basil, this Best Spaghetti and Meatballs recipe offers a charming, appetizing aesthetic that turns any dinner into a celebration.

Why you’ll love this recipe

90 minutes total — mostly hands-off simmering.
Make-ahead & freezer MVP — sauce and meatballs improve with time.
One-pot sauce — meatballs cook IN the sauce = maximum flavor.
Kid & crowd approved — disappears faster than you can twirl.
Endlessly riffable — turkey, spicy, or baked versions.

Ingredients (6–8 servings)

Meatballs

1 lb (450 g) ground beef (80/20)
½ lb (225 g) ground pork (or Italian sausage, casing removed)
1 cup (100 g) fresh breadcrumbs (from day-old bread)
⅓ cup (80 ml) whole milk
½ cup (50 g) grated parmesan + extra for serving
1 large egg
3 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 tsp kosher salt
½ tsp black pepper
½ tsp dried oregano
¼ tsp red pepper flakes (optional)

Sauce

2 tbsp olive oil
1 large onion, finely diced
4 cloves garlic, minced
2 (28-oz / 794 g) cans crushed tomatoes (San Marzano if possible)
1 tsp sugar (balances acidity)
1 tsp dried basil
½ tsp dried oregano
Salt + pepper to taste
Pinch red pepper flakes

To Serve

1 lb (450 g) spaghetti
Fresh basil
Extra parmesan

Essential Tools and Equipment

Large Dutch oven or heavy pot
Large mixing bowl
Cookie scoop (for even meatballs)

Step-by-step process

Soak breadcrumbs — combine breadcrumbs and milk, let sit for 5 minutes.
Make meatballs — gently mix soaked crumbs with all meatball ingredients (don’t overwork). Roll into golf-ball size (1½-inch) — about 20–24 meatballs. Chill 15 min (helps hold shape).
Brown meatballs — heat olive oil in a pot over medium-high heat. Brown meatballs in batches (do not cook through) — 2 min per side. Remove to a plate.
Build sauce — in the same pot, sauté onion 5–7 min until soft. Add garlic 1 min. Pour in crushed tomatoes, sugar, herbs, and seasoning. Stir, scrape fond.
Simmer meatballs in sauce — nestle browned meatballs + any juices back in. Bring to a gentle bubble → reduce to low, partially cover, simmer 45–60 min (longer = better). Stir gently occasionally.
Cook pasta — last 10 min, boil spaghetti in heavily salted water to al dente. Reserve 1 cup of pasta water.
Finish — add a splash of pasta water to the sauce if needed. Toss spaghetti directly in the sauce or serve it topped. Shower with parmesan + torn basil.

Mistakes to avoid

Overmixing meat — tough, dense meatballs; use light hands.
Crowding pan — steams instead of browns; do batches.
Raw meatballs in sauce — they fall apart; browning first is key.
Short simmer — 60 min minimum for tender meatballs + deep flavor.
Dry meatballs — milk-soaked breadcrumbs + pork fat = juicy.

Variations of the Best Spaghetti and Meatballs

Baked Meatballs — 400 °F 20 min, then finish in sauce.
Turkey — all turkey + extra milk for moisture.
Spicy — hot Italian sausage + extra red pepper flakes.
Rao’s Style — add ½ cup water to the sauce, simmer uncovered.
Cheesy Center — stuffed with a mozzarella cube.

Tips for better storage & make-ahead

Make-ahead — sauce + meatballs up to 4 days in fridge; flavor explodes day 2.
Freezer — cool completely → freeze sauce + meatballs together up to 4 months. Thaw overnight, reheat gently.
Meal prep — portion spaghetti for instant dinners.

Frequently Asked Questions

No fresh breadcrumbs? Panko soaked in milk works.
All beef? Yes — add an extra 2 tbsp milk for tenderness.
Slow cooker? Brown meatballs → dump everything → low 6 hrs.
Gluten-free? GF breadcrumbs + GF pasta.
More sauce? Add 1 can of tomato sauce or water.

Conclusion

Best Spaghetti and Meatballs is red-sauce nostalgia done right — each twirl of spaghetti coated in garlicky tomato sauce and studded with tender, flavor-soaked meatballs tastes like Sunday dinner at its absolute peak. One pot turns everyday ingredients into the meal everyone begs you to make again. Keep canned tomatoes and ground meat stocked, and the ultimate comfort dinner is always 90 minutes away. Whether you’re feeding a hungry family, impressing a date, or proving meatballs belong swimming in sauce, this recipe delivers pure joy and full bellies in perfect harmony. One bite, endless “this is the best I’ve ever had,” and the quiet thrill of red-sauce mastery.