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Spaghetti and Meatballs

A comforting classic featuring juicy beef meatballs simmered in savory red sauce and served over tender spaghetti, perfect for busy weeknights or family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef The main protein source
  • 1/2 cup Italian breadcrumbs Helps bind the meatballs while adding flavor
  • 1 small white onion, finely chopped Adds sweetness and depth
  • 1 large egg Binds the ingredients
  • 2 tablespoons ketchup Adds moisture and sweetness
  • 1 teaspoon Dijon mustard Provides a tangy flavor
  • 2 cloves garlic, minced Infuses warm flavor
  • 1 tablespoon Worcestershire sauce Adds savory punch
  • 1 tablespoon dried parsley Introduces herbal freshness
  • 1 teaspoon salt Enhances all flavors
  • 1 teaspoon dried oregano Contributes an earthy flavor
For the Sauce and Serving
  • 2 tablespoons olive oil For browning the meatballs
  • 2 cups red sauce Robust base for the dish
  • 1/2 cup reserved pasta water Adjusts sauce consistency
  • 1/2 cup Parmesan cheese, grated Classic garnish
  • 2 tablespoons fresh parsley, chopped For garnishing
  • 1/4 cup fresh basil, chopped Complements flavors
  • 8 ounces spaghetti pasta Traditional pasta

Method
 

Preparation
  1. Cook the spaghetti according to package instructions and reserve 1/2 cup of the starchy pasta water.
  2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, ketchup, Dijon mustard, garlic, Worcestershire sauce, parsley, salt, and oregano until well mixed.
  3. Shape the mixture into meatballs, approximately 2-3 tablespoons each, and arrange them on a rimmed baking sheet.
Cooking
  1. In a large frying pan over medium heat, warm olive oil and cook the meatballs, turning until browned on all sides (about 3-5 minutes).
  2. Pour the red sauce and reserved pasta water over the meatballs, bring to a simmer, reduce heat to low, cover, and simmer for 15-20 minutes.
Serving
  1. Serve the meatballs over the cooked spaghetti and garnish with Parmesan, parsley, and basil.

Notes

For best flavor, let the meat mixture rest in the refrigerator for 30 minutes before forming meatballs. You can also substitute ground turkey for a lighter option.