Spaghetti and Meatballs

Cultural Context

Spaghetti and meatballs is an Italian-American dish shaped by southern Italian immigrants in New York City. As meat became more affordable in the United States, small polpette grew into the generous meatballs now served with tomato sauce and spaghetti. It remains a dependable family supper: familiar, filling, and easy to portion for a crowded table.

Ingredients

Main Components

• 450 g (1 lb) dried spaghetti
• 450 g (1 lb) lean ground beef
• 225 g (8 oz) mild Italian pork sausage, casings removed
• 40 g (1 large slice) soft white sandwich bread, torn into small pieces
• 60 ml (1/4 cup) whole milk
• 1 large egg
• 50 g (1/2 cup finely grated) Parmesan cheese, plus more for serving
• 15 g (1/4 cup) fresh flat-leaf parsley, finely chopped, divided
• 2 tsp dried oregano, divided
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Sauce/Garnish

• 30 ml (2 tbsp) olive oil, divided
• 1 medium yellow onion, finely chopped, divided
• 3 cloves garlic, minced, divided
• 85 g (1/3 cup) tomato paste
• 1 can (794 g / 28 oz) crushed tomatoes
• 120 ml (1/2 cup) water
• 1/4 tsp red pepper flakes (optional)
• 10 g (1/4 cup) fresh basil leaves, torn

Substitutions:

• Mild Italian pork sausage -> mild Italian turkey sausage; cook the meatballs to 165°F (74°C) when using poultry.
• Whole milk -> unsweetened oat milk; check the label if avoiding dairy, since Parmesan still contains dairy.
• Spaghetti -> another long dried pasta such as linguine or bucatini.

Equipment

• Large pot
• Large Dutch oven or deep skillet with lid
• Large mixing bowl
• Small bowl
• Instant-read thermometer
• Colander

Instructions

Preparation (Active time: 25 min)

1. Make the panade: Combine the torn bread and milk in a small bowl. Let it stand for 5 to 10 minutes, then mash it with a fork into a soft paste.

2. Mix the meatballs: Put the beef and sausage in a large bowl. Add half of the onion, 1 minced garlic clove, the egg, Parmesan, half of the parsley, 1 teaspoon oregano, the kosher salt, black pepper, and panade. Mix gently with clean hands just until evenly combined; squeezing or kneading makes the meatballs firm.

3. Shape the meatballs: Divide the mixture into 18 equal portions and roll them lightly into balls about 1 1/2 inches wide. Set them on a clean plate. Wash your hands, utensils, and work surface after handling the raw meat.

Cooking (Active time: 15 min)

4. Brown the meatballs: Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the meatballs in a single layer, working in two batches if needed. Brown two or three sides, about 6 to 8 minutes total; they will not be cooked through yet. Transfer them to a clean plate.

5. Build the sauce: Reduce the heat to medium and add the remaining 1 tablespoon olive oil and onion. Cook, stirring, until softened and lightly golden, 4 to 5 minutes. Add the remaining garlic, 1 teaspoon oregano, and red pepper flakes. Stir for 30 seconds. Add the tomato paste and cook until it darkens slightly and begins to stick, about 2 minutes. Stir in the crushed tomatoes and water, scraping up the browned bits.

6. Finish the meatballs in the sauce: Bring the sauce to a gentle simmer. Return the meatballs and any juices to the pan, cover, and reduce the heat to medium-low. Simmer for 15 to 20 minutes, turning the meatballs once, until their centers reach at least 160°F (71°C) on an instant-read thermometer. Stir in the remaining parsley.

7. Cook the spaghetti: While the meatballs simmer, bring a large pot of water to a boil. Salt the water lightly, add the spaghetti, and cook until al dente according to the package directions. Reserve 120 ml (1/2 cup) pasta water, then drain.

Assembly & Finishing

8. Sauce the pasta: Transfer the meatballs briefly to a clean plate. Add the drained spaghetti to the sauce and toss over low heat for 1 to 2 minutes. Add reserved pasta water a splash at a time if the sauce needs loosening.

9. Garnish and serve: Divide the sauced spaghetti among six warm bowls. Top with three meatballs per serving, torn basil, and a light grating of Parmesan.

Food Safety & Storage

• Minimum safe internal temperature: Cook beef-and-pork meatballs to 160°F (71°C). If substituting poultry sausage, cook to 165°F (74°C).
• Storage: Refrigerate sauce and meatballs in shallow airtight containers within 2 hours and use within 4 days. Store pasta separately when practical.
• Freezing: Freeze cooled meatballs and sauce together for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Reheat leftovers to 165°F (74°C). Warm sauce and meatballs gently on the stove; add a splash of water if the sauce has thickened.

Serving Suggestions

• Serve with a green salad or simply dressed broccoli.
• Garlic bread is a natural partner, especially when feeding a larger group.
• Bring the pasta and meatballs to the table family-style with extra Parmesan and basil.

Scaling Notes

Half recipe (1/2x): Use 1 small egg or beat a large egg and use half by volume. A 12-inch skillet is large enough for the sauce and nine meatballs.

Double recipe (2x): Brown the meatballs in batches and use two pans or a wide 8-quart pot for the sauce. Cook the pasta in two batches so it has room to move.

Chef's Notes

• Sourcing: Choose mild raw Italian sausage rather than fully cooked links. Finely grated Parmesan melts into the meat mixture more evenly than coarse shreds.
• Make-ahead: Shape the meatballs up to 1 day ahead and refrigerate them covered. The cooked sauce and meatballs taste even better the next day.
• Variations: Some Italian-American families use equal parts beef, pork, and veal. Others fry the meatballs before simmering; shallow browning uses less oil while keeping the browned flavor.
• Common pitfalls: Mix the meat gently, keep the sauce at a quiet simmer, and check temperature in the center of more than one meatball. This is a rich main dish, with elevated sodium and saturated fat from the sausage, salt, and Parmesan. Serve modest portions with vegetables rather than stripping out the ingredients that give the meatballs their character.

Nutrition Information (Optional)

Per serving: approximately 670 kcal

• Protein: 35g | Fat: 27g | Carbohydrates: 72g | Fiber: 6g
• Estimated sodium: 820mg | Saturated fat: 9g | Added sugar: 0g

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Sources

• Food Network Kitchen, "Spaghetti and Meatballs": https://www.foodnetwork.com/recipes/spaghetti-and-meatballs-recipe-1957433
• Mary Berg, Food Network, "Spaghetti and Meatballs": https://www.foodnetwork.com/recipes/spaghetti-and-meatballs-12342967
• Smithsonian Magazine, "Is Spaghetti and Meatballs Italian?": https://www.smithsonianmag.com/arts-culture/is-spaghetti-and-meatballs-italian-94819690/
• Image source, Wikimedia Commons, "Spaghetti & Meatballs (2) (38218931306).jpg": https://commons.wikimedia.org/wiki/File:Spaghetti_%26_Meatballs_(2)_(38218931306).jpg

Version History:

• v1 (2026-08-22): Initial recipe by @Codex

Credits:

• Recipe development: @Codex, adapted from the listed Food Network recipes and source consensus
• Testing: @Codex
• Verification: @Coordinator
• Photography: John Freeman, CC BY 2.0, via Wikimedia Commons; original source: https://www.flickr.com/photos/cheffreeman/38218931306/

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Recipe Location: /Recipes/italian/italian_spaghetti-and-meatballs_v1.md
Images Location: /Images/spaghetti-and-meatballs/