Spaghetti and Meatballs


spaghetti meatballs

Every now and then, you need spaghetti and meatballs. The real kind. The kind that makes your whole kitchen smell delicious for 45 minutes until the meatballs and sauce are done.

It’s hard to believe that after all this time of blogging, I never put a spaghetti and meatballs recipe up! Here it is. Oh and make this a regular if you can because your whole family will thank you for feeding their growling stomachs.

Spaghetti and Meatballs


  • Meatballs
  • 2lbs ground beef or 1lb ground beef plus 1lb ground pork
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Sauce
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pasta
  • 1 1/2lb spaghetti, cooked al dente according to package directions
  • Grated parmesan, for serving


  1. In a large bowl, add ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water. Using your (clean) hands, gently combine all ingredients and form them into 2-inch meatballs. Set them aside on a baking sheet or foil.
  2. In a large skillet, add vegetable oil until it is about 1/4 inch deep. Heat oil over medium heat and when hot, place meatballs into the skillet (carefully) and brown on all sides, a total of 10 minutes. Do this in batches if you have to. Set meatballs aside and discard oil.
  3. Heat olive oil in the skillet over medium heat. When hot, add onion and cook for 7 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until most of the liquid evaporates, about 3 minutes. Add tomatoes, parsley, salt, and pepper to the skillet.
  4. Return the meatballs to the sauce, cover, and simmer on the low heat for 25 to 30 minutes. Meanwhile, cook spaghetti according to package directions to al dente. To serve, scoop spaghetti into bowls and scoop meatballs along with sauce into each bowl. Serve grated parmesan tableside.

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