Classic Spaghetti and Meatball

Tender meatballs and perfectly cooked noodles in a flavorful tomato sauce make this easy Classic Spaghetti and Meatballs the ultimate Italian-American comfort food! A family favourite, it can be made in under 90 minutes with simple ingredients! 

– 3 slices white bread – ½ cup milk – 1 pound ground beef – 1 pound ground pork – 2 large egg – ¼ cup fresh parsley – 2 tablespoons fresh basil – 1 tablespoon oregano – 1 medium onion  – 3 cloves garlic – ½ teaspoon salt – ¼ teaspoon pepper – 3 tablespoons olive oil – 1 small onion  – 2 cloves garlic – ½ cup chicken broth  – 56 ounce crushed tomatoes  – ¼ teaspoon red pepper flake – ½ teaspoon salt



Place bread pieces in a large bowl after breaking. Pour milk over the bread and soak for 10 minutes. Spaghetti and meatball making process shots. 

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To the same bowl, add the remaining meatball ingredients. Mix well with clean hands. Shape meatballs into golf-ball-sized balls. 

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Spaghetti and meatball making process shots. Heat olive oil in a large skillet. Sauté meatballs until brown and cooked.

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Turn them often to maintain shape. You may need to do this in two batches depending on the size of your meatballs and skillet. 

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It should take 10–15 minutes per batch. Spaghetti and meatball making process shots. Set aside the meatballs on a plate.

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One tablespoon of skillet fat is needed. Add onion and garlic to the skillet and cook for 3–5 minutes until soft and translucent. 

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Spaghetti and meatball making process shots. Add crushed tomatoes, red pepper flakes, salt, pepper, and basil springs. Stir and boil. 

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Reduce the sauce. Spaghetti and meatball making process shots. While the sauce simmers, cook spaghetti per package instructions.

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Adding pasta water thins a thick sauce to your desired consistency. Place pasta in a large bowl and add 1–2 cups sauce.

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Toss the meatballs in the skillet's remaining sauce. Serve meatballs over spaghetti with Parmesan cheese and parsley or basil.

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Pasta alla Vodka 

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