Spaghetti and Meatballs: A Timeless Comfort Food
Spaghetti and meatballs is one of the most beloved comfort foods, combining tender, juicy meatballs, a rich tomato sauce, and freshly cooked spaghetti. This classic Italian-American dish has been a family favorite for generations, bringing warmth and satisfaction to every bite.
A Brief History of Spaghetti and Meatballs
Although both pasta and meatballs have deep roots in Italian cuisine, they were rarely served together in Italy. Traditional Italian meatballs, known as polpette, are typically smaller and enjoyed on their own rather than with spaghetti.
When Italian immigrants arrived in the United States in the early 20th century, they adapted their recipes to the ingredients available. Canned tomatoes made it easy to create a flavorful sauce, while the lower cost of meat led to larger, heartier meatballs. Over time, this comforting dish became a staple of Italian-American cuisine and gained worldwide popularity. Today, spaghetti and meatballs remains a beloved classic, bringing families together over a warm and satisfying meal.
Perfect Pairings for Spaghetti and Meatballs
- Garlic Bread – Crispy, buttery, and perfect for soaking up every bit of that rich, delicious sauce.
- Simple Green Salad – A light vinaigrette with arugula, romaine, or mixed greens adds a refreshing contrast to spaghetti and meatballs.
- Roasted Vegetables – Oven-roasted zucchini, bell peppers, or asparagus develop a slightly caramelized flavor that pairs beautifully with the dish.
- Italian Red Wine – A medium-bodied Chianti or Sangiovese complements the meatballs and tomato sauce with its balanced acidity.
- Stuffed Mushrooms – Parmesan or mozzarella-stuffed mushrooms make a savory, cheesy appetizer that enhances the meal.
- Classic Italian Desserts – Finish on a sweet note with creamy tiramisu or crispy, filled cannoli.
Conclusion
Spaghetti and meatballs is more than just a meal—it’s a dish that brings people together. Whether served for a cozy family dinner or a festive gathering, it never fails to impress. Pair it with your favorite sides, pour a glass of wine, and enjoy this timeless Italian-American classic that continues to warm hearts and satisfy taste buds around the world.
Classic Spaghetti and Meatballs
Equipment
- 1 sauté pan
- 1 cooking pot
Ingredients
Spaghetti
- 5 oz spaghetti
- 1 tablespoon butter
- ⅔ cup grated Parmigiano-Reggiano
Tomato Sauce
- 3 fresh thyme sprigs
- 3 fresh oregano sprigs
- 24 oz passata
- 28 oz canned whole peeled tomatoes
- Salt and pepper to taste
Meatballs
- ½ large onion chopped
- 1 pound ground beef 85% lean
- 1 tablespoon minced garlic
- 1 cup breadcrumbs
- 1 teaspoon chopped Italian parsley
- 1 teaspoon chopped fresh oregano
- 1 cup -chopped fresh basil
- 3 tablespoons Parmigiano-Reggiano
- 1½ cups whole milk
- 1 egg
- Salt and pepper to taste
Toppings for Serving
- 1 tablespoon grated Parmigiano-Reggiano
- 1 teaspoon chopped Italian parsley
- Black pepper
Instructions
- Gather Ingredients: Prepare all ingredients in advance to ensure a stress-free and smooth cooking experience.
- Sauté the onions : Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and turn lightly golden brown, about 5-7 minutes. Remove from heat and set aside.Tip: Sautéing the onions until golden enhances their natural sweetness.
Make the Meatballs
- In a large bowl, combine the ground beef, half of the sautéed onions, minced garlic, breadcrumbs, parsley, oregano, basil, grated cheese, milk, egg, salt, and pepper. Gently mix everything until well combined, being careful not to overwork the meat to keep the meatballs tender.Tip: Overmixing can make the meatballs tough, so mix just until combined.
- Shape the mixture into golf ball-sized meatballs and place them in the refrigerator while preparing the tomato sauce.
Cook the Tomato Sauce
- In a large saucepan over medium heat, add the remaining sautéed onions and minced garlic. Pour in the passata and add the canned whole peeled tomatoes, crushing them with a spoon. Rinse out any remaining passata from the container with a little water and pour it into the saucepan.
- Add the thyme and oregano sprigs, then season with salt and pepper.
- Let the sauce simmer for about 20 minutes, stirring occasionally.Tip: Letting the sauce simmer allows the flavors to meld together.
Cook the Meatballs
- Heat a large sauté pan over medium heat. Add the meatballs in small batches to avoid overcrowding. Sear each side for 1 minute until browned. The meatballs do not need to be fully cooked at this stage.
- Transfer the seared meatballs to the simmering sauce and submerge them completely. Let the meatballs cook in the sauce for 20-25 minutes, stirring occasionally to prevent sticking.
- Once the meatballs are tender and fully cooked, remove the thyme and oregano sprigs and keep the sauce warm over low heat.
Cook the Spaghetti
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
- Drain the spaghetti and toss it with butter and grated cheese while it’s still warm. Use a splash of pasta water to help melt the butter and cheese evenly.Tip: Turn off the heat and use the residual heat from the pasta and pasta water to melt the butter and cheese instead of cooking it directly.
Assemble and Serve
- Add the tomato sauce to the pasta and mix well.
- Place the pasta on a serving plate and spoon the meatballs and sauce over the top. Sprinkle with extra cheese, chopped parsley, and a pinch of black pepper for garnish.
- Serve hot and enjoy!
Video
Notes
- Use fresh herbs – They bring the best flavor. If using dried herbs, use one-third of the amount, as they are more concentrated.
- Mix the meatballs gently – Overmixing can make them dense. Lightly combine the ingredients to keep them soft and tender.
- Simmer the sauce slowly – A slow simmer develops deep, rich flavors. If the sauce tastes too acidic, add a pinch of sugar or a splash of cream to balance it.
- Toss spaghetti with butter and cheese – This helps the sauce cling to the pasta better and adds a richer taste.