Meatballs with Spaghetti

Meatballs with Spaghetti Ingredients

Simple ingredients, with plenty of dried versions, come together to form this dish:

• Ground beef and ground pork – Beef adds heartiness while the pork lightens the meatballs, all while keeping them tender.
• White bread and whole milk – Torn then mixed together to create an essential panade.
• Egg – Binds the meat mixture together so the meatballs hold their shape.
• Kosher salt and black pepper – Both work to season everything in the dish.
• Red pepper flakes – Just a small amount for some subtle level of heat.
• Dried basil, dried oregano, and dried thyme – A combination of herbs that are perfect for this recipe.
• Fennel seed – Just a little bit for some sausage-like flavor.
• Onion and garlic – Disappears into the sauce and meat mixture for some added flavor.
• Fresh Parmesan cheese – Adds salty flavor and helps season the meatballs.
• Olive oil – Helps the meatballs sear and develop a flavorful crust while in the skillet.
• Diced tomatoes – Create the base of the bright, chunky sauce.
• Spaghetti – Cooked until al dente so it can finish absorbing the sauce.

The full amount of each ingredient can be found in the recipe card below.

How to Make Meatballs with Spaghetti

There are 5 steps to making meatballs with spaghetti:

Step 1: Make the panade – Tear the white bread into small pieces and place in a bowl. Pour in the whole milk, then mash and stir until the bread breaks down into a paste. Set aside to soak.

Step 2: Form the meatballs – In a large bowl, add the ground beef and ground pork. Then add the panade, kosher salt, black pepper, red pepper flakes, basil, oregano, thyme, egg, grated onion, garlic, and Parmesan cheese. Using clean hands, gently but thoroughly mix until everything is evenly combined. Use a scoop or your hands, portion and form about 20 meatballs. Set them on a parchment-lined baking sheet.

Step 3: Cook the meatballs – Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown them on all sides, turning gently, until they have a deep golden crust. Work in batches if needed. Transfer the browned meatballs to the baking sheet while finishing the rest. Once all the meatballs are browned, place them in the preheated 350°F oven and bake until cooked through.

Step 4: Make the sauce – Return the skillet to medium heat and add olive oil. Grate the onion directly into the pan and cook briefly until it softens and turns fragrant. Add the garlic and stir. Sprinkle in red pepper flakes, basil, oregano, thyme, fennel seed, and salt, letting everything bloom in the oil. Pour in the diced tomatoes, and bring to a boil, then reduce to a simmer. Let it cook until slightly thickened.

Step 5: Assemble – While the sauce simmers, cook the spaghetti in a large pot of salted boiling water until just al dente. Then serve as desired: toss the spaghetti in the sauce and add meatballs, or serve each component separately.

Recipe Tips

• Skip the bread crust – Use soft sandwich bread without crusts and tear it into small pieces so it hydrates quickly and doesn’t leave chewy bits in the meatballs.
• Grate the onion for a smooth mix – Grated onion melts into the meatballs and sauce, giving all of the flavor without noticeable chunks that you wouldn’t want in the texture.
• Mix gently, then stop – Combine the meats and spices until everything is evenly distributed, but don’t overwork the meat; overmixing makes the texture tight and dense.
• Scrape up the flavor – When building the sauce, deglaze and scrape the browned bits from the skillet. Those will add lots of flavor!

More Dinner Ideas

• Lemon butter pasta
• Creamy sausage and spinach pasta
• Brown butter spaghetti with bacon and asparagus
• Roasted pork tenderloin with apples and squash
• Beef Bourguignon
• Sheet pan meatloaf