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A white bowl of homemade Meatballs and Spaghetti with zucchini noodles, garnished with fresh basil and parmesan cheese.
Layla

Classic Homestyle Meatballs and Spaghetti

Juicy, tender meatballs made with a classic trio of meats, simmered in a rich, slow-cooked tomato sauce and served over a bed of al dente spaghetti. This is the ultimate comfort food meal the whole family will love.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef 80/20 lean to fat ratio recommended
  • 1/2 lb ground pork
  • 1/2 lb ground veal or use an additional 1/2 lb ground pork
  • 1 cup panko breadcrumbs
  • 1/2 cup whole milk room temperature
  • 2 large eggs lightly beaten
  • 1/2 cup Parmesan cheese freshly grated, plus more for serving
  • 1/4 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
For the Sauce & Pasta
  • 2 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 1 medium carrot finely chopped
  • 1 stalk celery finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine such as Chianti or Merlot (optional)
  • 1 28 oz can crushed tomatoes San Marzano recommended
  • 1 cup beef broth or chicken broth
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes optional
  • 1 bay leaf
  • 1 tsp granulated sugar to balance acidity
  • 1 lb spaghetti
  • Fresh basil and grated Parmesan for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Large Mixing Bowl
  • Baking Sheet
  • Large pot for pasta
  • Colander

Method
 

Prepare the Meatballs
  1. In a small bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes until the milk is absorbed. This is called a panade and helps keep the meatballs moist.
  2. In a large mixing bowl, add the ground beef, pork, veal, beaten eggs, grated Parmesan, chopped parsley, minced garlic, onion powder, dried oregano, salt, and pepper. Add the soaked breadcrumb mixture.
  3. Using your hands, gently mix all ingredients until just combined. Be careful not to overwork the meat, as this can make the meatballs tough. Form the mixture into 1.5-inch meatballs (about 20-24 total) and place them on a baking sheet.
Make the Tomato Sauce and Simmer
  1. In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp of olive oil over medium-high heat. Working in batches to avoid overcrowding, carefully place the meatballs in the pot and brown them on all sides, about 5-6 minutes per batch. Transfer the browned meatballs to a clean plate. They do not need to be cooked through at this point.
  2. Reduce the heat to medium. Add the chopped onion, carrot, and celery to the same pot, scraping up any browned bits from the bottom. Sauté for 6-8 minutes, until the vegetables have softened. Add the 4 cloves of minced garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. If using, pour in the red wine to deglaze the pot, scraping the bottom. Let the wine simmer and reduce by about half.
  4. Add the crushed tomatoes, beef broth, dried basil, red pepper flakes (if using), bay leaf, and sugar. Stir everything together and season with salt and pepper to taste. Bring the sauce to a gentle simmer.
  5. Carefully return the browned meatballs to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2 hours for a richer flavor. Stir occasionally to prevent sticking.
Cook Pasta and Serve
  1. About 15 minutes before the sauce is done, bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
  2. Drain the pasta well. Serve the spaghetti in individual bowls, topped with a generous amount of sauce and several meatballs. Garnish with fresh basil and a sprinkle of extra grated Parmesan cheese.

Notes

For the most tender meatballs, be careful not to overmix the meat mixture; mix just until combined. Using a combination of ground beef, pork, and veal provides the best flavor and texture. The sauce develops a deeper flavor the longer it simmers; feel free to let it go for up to 2 hours on low heat. Store leftovers in an airtight container in the refrigerator for up to 4 days.