5 from 3 votes
white bowl of spaghetti with two meatballs topped with grated romano cheese, with a sprig of Italian parsley in the bottom left corner
Spaghetti and Meatballs
Prep Time
30 mins
Cook Time
30 mins
chill meatball mixture
1 hr
Total Time
1 hr

Nothing says comfort food to me more than a plate of the Italian Classic, Spaghetti and Meatballs. I never get tired of this delicious dish and making a batch of sauce and meatballs ahead of time is a great way to make sure you have dinner in the freezer whenever you need it.

Course: Entree
Cuisine: Italian
Keyword: italian food, spaghetti and meatballs
Servings: 8
Calories: 937 kcal
Author: Chef Dennis Littley
  • 1 cup stale Italian bread
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 1/2 small onion
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs
  • 1/4 bunch Italian parsley chopped
  • 2 cloves garlic minced
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • 1/4 cup grated Romano cheese
Tomato Sauce
  • 2 cloves fresh garlic chopped
  • 56 ounces Crushed Tomato San Marzano
  • 1 bunch fresh basil
  • 1/2 onion finely diced
  • 1/4 cup Olive Oil
  • 2 teaspoons sugar
  • Sea Salt and Pepper to taste
  • 2 pounds spaghetti I used De Cecco
  1. Soak bread in milk in a small bowl for 20 minutes.
  2. Mix beef and pork together in a large bowl. Stir onions, bread mixture, eggs, parsley, garlic, salt, black pepper,dried basil, and Romano cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  3. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter.
  4. Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
Tomato Sauce
  1. In a large skillet or small sauce pot, sauté diced onion and chopped garlic in olive oil until onions are translucent, do not allow them to burn!
  2. Add crushed tomatoes, rinse cans with just a little water and add to the sauce (if crushed tomatoes are not available use whole tomatoes and crush by hand or with an immersion blender).
  3. add chopped basil, sugar, sea salt and black pepper to taste (don’t over season you can always add more later).
  4. After your sauce has reached a boil, reduce the heat to low, a simmer for 15-20 minutes for classical Marinara / simmer for 1-3 hours for a rich hearty Tomato Sauce.
  1. Cook pasta.  Follow instructions on box.

    **Unless you have a large enough pot to cook both pounds at once cook them 1 pound at a time.  

Nutrition Facts
Spaghetti and Meatballs
Amount Per Serving
Calories 937 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 12g 60%
Cholesterol 126mg 42%
Sodium 995mg 41%
Potassium 1218mg 35%
Total Carbohydrates 105g 35%
Dietary Fiber 7g 28%
Sugars 15g
Protein 40g 80%
Vitamin A 11.2%
Vitamin C 24.4%
Calcium 17.6%
Iron 34.1%
* Percent Daily Values are based on a 2000 calorie diet.