Classic Italian Spaghetti and Meatballs: A Homemade Delight

Spaghetti and meatballs. Is there a more iconic Italian-American dish? It’s comforting, satisfying, and universally loved. While you might think it’s a complex undertaking, making authentic Italian spaghetti sauce with tender, flavorful meatballs from scratch is surprisingly achievable. This recipe walks you through each step, ensuring a delicious and rewarding experience. Get ready to impress your family and friends with this classic homemade meal!

## Why This Recipe Works

This recipe isn’t just about throwing ingredients together; it’s about building layers of flavor. Here’s why it stands out:

* **From-Scratch Sauce:** Using high-quality canned tomatoes and fresh aromatics allows you to control the flavor profile and create a rich, vibrant sauce far superior to store-bought options.
* **Tender Meatballs:** The secret to incredibly tender meatballs lies in a combination of breadcrumbs soaked in milk, ground meat blend (beef and pork), and gentle handling. Overmixing is the enemy!
* **Perfectly Cooked Spaghetti:** Cooking the spaghetti *al dente* (slightly firm to the bite) is crucial for the right texture and prevents it from becoming mushy in the sauce.
* **Flavor Infusion:** Simmering the meatballs directly in the sauce infuses them with the tomato flavors and allows the sauce to absorb the meat’s richness. It’s a win-win!

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for both the sauce and the meatballs:

### For the Italian Spaghetti Sauce:

* **2 tablespoons olive oil:** Extra virgin olive oil provides a richer flavor, but regular olive oil works too.
* **1 medium yellow onion, finely chopped:** The base of the sauce, adding sweetness and depth.
* **2-3 cloves garlic, minced:** Essential for that classic Italian flavor. Adjust to your preference.
* **1 teaspoon dried oregano:** Adds a warm, herbaceous note.
* **1/2 teaspoon dried basil:** Complements the oregano and enhances the Italian flavor.
* **1/4 teaspoon red pepper flakes (optional):** For a touch of heat.
* **1 (28-ounce) can crushed tomatoes:** The foundation of the sauce. Look for good quality tomatoes.
* **1 (15-ounce) can tomato sauce:** Adds body and richness to the sauce.
* **1 (6-ounce) can tomato paste:** Concentrates the tomato flavor and helps thicken the sauce.
* **1/2 cup dry red wine (optional):** Adds complexity and depth. Use a good quality wine you would drink.
* **1 teaspoon granulated sugar:** Balances the acidity of the tomatoes.
* **Salt and freshly ground black pepper to taste:** Seasoning is crucial!
* **Fresh basil leaves, for garnish (optional):** Adds a fresh, aromatic touch.

### For the Meatballs:

* **1 pound ground beef (80/20 blend):** Provides a rich, beefy flavor.
* **1/2 pound ground pork:** Adds moisture and tenderness to the meatballs.
* **1 cup Italian breadcrumbs:** Helps bind the meatballs and adds texture.
* **1/2 cup milk:** Soaking the breadcrumbs in milk creates incredibly tender meatballs.
* **1 large egg, lightly beaten:** Binds the ingredients together.
* **1/4 cup grated Parmesan cheese:** Adds savory, nutty flavor.
* **2 cloves garlic, minced:** More garlic, because why not?
* **1 tablespoon chopped fresh parsley:** Adds freshness and brightness.
* **1 teaspoon Italian seasoning:** Enhances the Italian flavors.
* **1/2 teaspoon salt:** Seasoning is key!
* **1/4 teaspoon black pepper:** Adds a touch of spice.

### For Serving:

* **1 pound spaghetti:** Use your favorite brand. I recommend a good quality Italian brand.
* **Grated Parmesan cheese, for serving:** Because you can never have too much cheese.
* **Fresh parsley, chopped, for serving (optional):** Adds a pop of color and freshness.

## Equipment You’ll Need

* **Large pot or Dutch oven:** For simmering the sauce and meatballs.
* **Large bowl:** For mixing the meatball ingredients.
* **Measuring cups and spoons:** For accurate ingredient measurements.
* **Colander:** For draining the spaghetti.
* **Wooden spoon or spatula:** For stirring the sauce and meatballs.

## Step-by-Step Instructions

Here’s a detailed guide to creating your own classic Italian spaghetti and meatballs:

### Part 1: Making the Italian Spaghetti Sauce

1. **Sauté the Aromatics:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
2. **Add the Tomatoes:** Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.
3. **Deglaze with Wine (Optional):** If using red wine, pour it into the pot and stir to scrape up any browned bits from the bottom of the pot. This adds extra flavor to the sauce.
4. **Simmer the Sauce:** Add the sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the richer and more flavorful it will become. Taste and adjust seasonings as needed.

### Part 2: Making the Meatballs

1. **Soak the Breadcrumbs:** In a large bowl, combine the Italian breadcrumbs and milk. Let them soak for about 5-10 minutes, until the breadcrumbs are softened.
2. **Combine the Meatball Ingredients:** Add the ground beef, ground pork, egg, Parmesan cheese, minced garlic, fresh parsley, Italian seasoning, salt, and pepper to the bowl with the soaked breadcrumbs.
3. **Gently Mix:** Use your hands or a spoon to gently mix all the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.
4. **Shape the Meatballs:** Roll the mixture into 1-inch meatballs. You should get about 24-30 meatballs.
5. **Brown the Meatballs (Optional):** For added flavor, you can brown the meatballs in a skillet with a little olive oil before adding them to the sauce. This step is optional, but it does enhance the flavor and texture of the meatballs. Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides until they are nicely seared. Remove the meatballs from the skillet and set aside.

### Part 3: Cooking the Meatballs in the Sauce

1. **Add Meatballs to Sauce:** Gently place the meatballs into the simmering tomato sauce. Make sure they are mostly submerged in the sauce.
2. **Simmer the Meatballs:** Cover the pot and continue to simmer on low heat for at least 1 hour, or up to 2 hours, until the meatballs are cooked through and tender. Stir occasionally to prevent sticking.

### Part 4: Cooking the Spaghetti

1. **Cook the Spaghetti:** While the meatballs are simmering, cook the spaghetti according to package directions. Be sure to salt the boiling water generously. Cook the spaghetti until *al dente*.
2. **Drain the Spaghetti:** Once the spaghetti is cooked, drain it in a colander.

### Part 5: Assembling and Serving

1. **Combine Spaghetti and Sauce:** Add the drained spaghetti to the pot with the tomato sauce and meatballs. Toss gently to coat the spaghetti evenly with the sauce.
2. **Serve:** Serve the spaghetti and meatballs immediately. Garnish with grated Parmesan cheese and fresh parsley, if desired.

## Tips for the Best Spaghetti and Meatballs

* **Use Good Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Choose good quality canned tomatoes, fresh herbs, and a flavorful ground meat blend.
* **Don’t Overmix the Meatballs:** Overmixing the meatball mixture will result in tough meatballs. Mix the ingredients gently until just combined.
* **Simmer the Sauce for a Long Time:** The longer the sauce simmers, the richer and more flavorful it will become. Aim for at least 1 hour, but 2-3 hours is even better.
* **Brown the Meatballs (Optional):** Browning the meatballs before adding them to the sauce adds a deeper, more complex flavor.
* **Cook the Spaghetti *Al Dente*:** Cooking the spaghetti *al dente* ensures that it has the perfect texture and doesn’t become mushy in the sauce.
* **Salt the Pasta Water:** Salting the pasta water is crucial for seasoning the spaghetti from the inside out.
* **Garnish Generously:** Don’t be shy with the Parmesan cheese and fresh parsley! They add flavor and visual appeal.

## Variations and Substitutions

* **Meat:** You can substitute ground turkey or chicken for the ground beef or pork. You can also use a combination of all three.
* **Vegetarian:** For a vegetarian version, use meatless crumbles or lentils in place of the ground meat. You can also add vegetables like chopped mushrooms, zucchini, or bell peppers to the meatballs.
* **Spicy:** Add more red pepper flakes to the sauce for a spicier dish. You can also add a pinch of cayenne pepper to the meatball mixture.
* **Herbs:** Feel free to experiment with different herbs in the sauce and meatballs. Fresh oregano, thyme, or rosemary would all be delicious additions.
* **Cheese:** Use a different type of cheese in the meatballs, such as Pecorino Romano or Asiago.
* **Wine:** If you don’t have red wine on hand, you can use chicken broth or vegetable broth instead.
* **Sugar:** If you prefer not to use sugar, you can use a small amount of honey or maple syrup to balance the acidity of the tomatoes.

## Serving Suggestions

Spaghetti and meatballs is a complete meal on its own, but here are a few side dish suggestions to round out the meal:

* **Garlic Bread:** A classic pairing for spaghetti and meatballs.
* **Side Salad:** A simple green salad with a vinaigrette dressing.
* **Roasted Vegetables:** Roasted broccoli, Brussels sprouts, or asparagus.
* **Caprese Salad:** A refreshing salad with tomatoes, mozzarella, and basil.
* **Caesar Salad:** A creamy and flavorful salad with romaine lettuce, Parmesan cheese, and croutons.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** You can make the sauce and meatballs ahead of time and store them in the refrigerator for up to 3 days. Reheat the sauce and meatballs before serving.
* **Freezing:** You can also freeze the sauce and meatballs for up to 3 months. Thaw them in the refrigerator overnight before reheating.
* **Storage:** Leftover spaghetti and meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

## Nutritional Information (Approximate)

* Calories: 600-800 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 60-80 grams

**Note:** This is just an estimate, and the actual nutritional information will vary depending on the specific ingredients you use.

## Recipe Card

**Classic Italian Spaghetti and Meatballs**

A timeless Italian-American favorite made from scratch. This recipe delivers tender meatballs and a rich, flavorful tomato sauce.

**Prep Time:** 30 minutes
**Cook Time:** 2 hours 30 minutes
**Total Time:** 3 hours
**Servings:** 6-8

**Ingredients:**

**For the Italian Spaghetti Sauce:**

* 2 tablespoons olive oil
* 1 medium yellow onion, finely chopped
* 2-3 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* 1 (28-ounce) can crushed tomatoes
* 1 (15-ounce) can tomato sauce
* 1 (6-ounce) can tomato paste
* 1/2 cup dry red wine (optional)
* 1 teaspoon granulated sugar
* Salt and freshly ground black pepper to taste
* Fresh basil leaves, for garnish (optional)

**For the Meatballs:**

* 1 pound ground beef (80/20 blend)
* 1/2 pound ground pork
* 1 cup Italian breadcrumbs
* 1/2 cup milk
* 1 large egg, lightly beaten
* 1/4 cup grated Parmesan cheese
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh parsley
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**For Serving:**

* 1 pound spaghetti
* Grated Parmesan cheese, for serving
* Fresh parsley, chopped, for serving (optional)

**Instructions:**

**Make the Italian Spaghetti Sauce:**

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
2. Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.
3. If using red wine, pour it into the pot and stir to scrape up any browned bits from the bottom of the pot.
4. Add the sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 3 hours, stirring occasionally. Taste and adjust seasonings as needed.

**Make the Meatballs:**

1. In a large bowl, combine the Italian breadcrumbs and milk. Let them soak for about 5-10 minutes, until the breadcrumbs are softened.
2. Add the ground beef, ground pork, egg, Parmesan cheese, minced garlic, fresh parsley, Italian seasoning, salt, and pepper to the bowl with the soaked breadcrumbs.
3. Gently mix all the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.
4. Roll the mixture into 1-inch meatballs. You should get about 24-30 meatballs.
5. For added flavor, you can brown the meatballs in a skillet with a little olive oil before adding them to the sauce. Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides until they are nicely seared. Remove the meatballs from the skillet and set aside.

**Cook the Meatballs in the Sauce:**

1. Gently place the meatballs into the simmering tomato sauce. Make sure they are mostly submerged in the sauce.
2. Cover the pot and continue to simmer on low heat for at least 1 hour, or up to 2 hours, until the meatballs are cooked through and tender. Stir occasionally to prevent sticking.

**Cook the Spaghetti:**

1. While the meatballs are simmering, cook the spaghetti according to package directions. Be sure to salt the boiling water generously. Cook the spaghetti until *al dente*.
2. Once the spaghetti is cooked, drain it in a colander.

**Assemble and Serve:**

1. Add the drained spaghetti to the pot with the tomato sauce and meatballs. Toss gently to coat the spaghetti evenly with the sauce.
2. Serve the spaghetti and meatballs immediately. Garnish with grated Parmesan cheese and fresh parsley, if desired.

**Notes:**

* Use good quality ingredients for the best flavor.
* Don’t overmix the meatball mixture.
* Simmer the sauce for a long time for a richer flavor.
* Salt the pasta water generously.

## Conclusion

There you have it – a classic Italian spaghetti and meatballs recipe that’s sure to become a family favorite. With a little patience and attention to detail, you can create a truly memorable meal that’s both comforting and delicious. So, gather your ingredients, roll up your sleeves, and get ready to enjoy the taste of homemade goodness!

Enjoy!