Free recipe Italian-American

Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 cup fresh breadcrumbs, from about 2 slices of white bread, crusts removed; 1/2 cup whole milk; 1 lb ground beef, 85 percent lean; 1/2 lb ground pork; 2 large eggs, lightly beaten; 3/4 cup parmesan cheese, finely grated, plus more to serve; 1/4 cup flat-leaf parsley, finely chopped; 6 cloves garlic, divided, 2 grated and 4 thinly sliced; 2 tsp kosher salt, divided, plus more for the pasta water; 1/2 tsp black pepper, freshly ground; 3 tbsp extra-virgin olive oil, divided; 2 cans whole peeled tomatoes, 28 oz each, crushed by hand; 1/2 tsp red pepper flakes; 1 sprig basil, plus torn leaves to serve; 1 lb spaghetti

Tender beef and pork meatballs with parmesan and parsley, browned and simmered in a slow garlic tomato sauce, served over spaghetti.

By Priya Hollis, Head of Shop & Product Published August 3, 2026

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Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 6
Level: Medium

Every family has its own version, and this one is built for tenderness. The meatballs use a panade of fresh breadcrumbs soaked in milk, which keeps them soft and juicy even after a long simmer. A mix of beef and pork gives the best balance of flavor and richness, and plenty of parmesan, garlic, and parsley season them from the inside.

Browning the meatballs first builds flavor in the pan, and finishing them in the sauce lets them share their savory juices with the tomatoes.

Pile them over spaghetti with extra cheese, and make a double batch of meatballs. They freeze well and make the best sandwiches the next day.

Extra-tender panade meatballs
Slow-simmered tomato sauce
Freezer-friendly family favorite

Directions

In a large bowl, combine the breadcrumbs and milk and let them soak for 5 minutes, then mash into a paste.
Add the beef, pork, eggs, parmesan, parsley, grated garlic, 1 1/4 tsp of the salt, and the pepper. Mix gently with your hands until just combined.
With lightly wet hands, roll the mixture into about 18 meatballs, each roughly 1 1/2 inches across.
Heat 2 tbsp of the oil in a large Dutch oven over medium heat. Brown the meatballs in batches for 6 to 8 minutes, turning, until browned on most sides, and transfer to a plate.
Pour off all but 1 tbsp of fat, add the remaining 1 tbsp oil and the sliced garlic, and cook for 1 minute until pale gold.
Add the pepper flakes, tomatoes, basil sprig, and remaining 3/4 tsp salt, scraping up the browned bits. Bring to a simmer.
Return the meatballs to the pot, reduce the heat to low, partially cover, and simmer for 30 to 40 minutes, stirring gently now and then, until the sauce thickens and the meatballs are cooked through.
About 15 minutes before the sauce is done, cook the spaghetti in well-salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
Remove the basil sprig, taste the sauce, and adjust the seasoning.
Toss the spaghetti with a few ladles of sauce and a splash of pasta water until coated.
Divide among bowls, top with meatballs and more sauce, and finish with parmesan and torn basil.

Test-kitchen tips

Freeze cooked meatballs in their sauce for up to 3 months. Thaw overnight and rewarm gently on the stove.
Mix the meat only until combined and do not pack the balls tightly, which is the fastest way to make them tough.
Swap the pork for ground veal, or bake the meatballs at 425 degrees F for 15 minutes instead of pan-browning them.