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white bowl of spaghetti with two meatballs topped with grated romano cheese, with a sprig of Italian parsley in the bottom left corner
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4.88 from 39 votes

Spaghetti and Meatballs

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.
Prep Time30 mins
Cook Time30 mins
chill meatball mixture1 hr
Total Time1 hr
Course: Entree
Cuisine: Italian
Servings: 8
Calories: 937kcal



  • 1 cup stale Italian bread
  • ½ cup milk
  • ½ small onion fine dice
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs
  • ¼ bunch Italian parsley chopped
  • 2 cloves garlic minced
  • 2 teaspoons sea salt
  • 1 ½ teaspoons ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • ¼ cup grated Romano cheese
  • 2 tablespoons olive oil to fry meatballs

Tomato Sauce

  • 2 cloves fresh garlic chopped
  • 56 ounces Crushed Tomato San Marzano
  • 1 bunch fresh basil
  • ½ onion finely diced
  • ¼ cup Olive Oil
  • 2 teaspoons sugar
  • Sea Salt and Pepper to taste
  • 2 pounds spaghetti I used De Cecco



  • Soak bread in milk in a small bowl for 20 minutes.
  • 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.
  • Using wet hands, form meat mixture into balls about 1 ½ inches in diameter.
  • Heat about ¼-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

  • 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!
  • 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).
  • add chopped basil, sugar, sea salt and black pepper to taste (don’t over season you can always add more later).
  • 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.


  • 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.  


Calories: 937kcal | Carbohydrates: 105g | Protein: 40g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 995mg | Potassium: 1218mg | Fiber: 7g | Sugar: 15g | Vitamin A: 560IU | Vitamin C: 20.1mg | Calcium: 176mg | Iron: 6.1mg