The Best Spaghetti and Meatballs Recipe
I know it’s a bold claim, but this really is the best spaghetti and meatballs recipe ever. At least the best that I have ever had, and I’ve had quite a lot of spaghetti and meatballs. When I was researching foods that Connecticut is known for for my American Eats series, I actually struggled to identify specific recipes that inspired me and could be made at home by home cooks. A lot of what came up were things like hot dogs, ice cream, chips, donuts, soda, and pez. So, apparently Connecticuters like junk food? But when I read a statistic that Connecticut has one of the highest Italian-American populations per capita in the United States, I figured why not make some kind of classic Italian food? Or really, Italian-American food, since you aren’t going to find spaghetti and meatballs like this in Italy. Only Rhode Island edges out Connecticut for the highest Italian-American population per capita, and New Jersey (where I lived for a year and a half and ate my fair share of Italian food) comes in third. And it’s the immigration of more than 4 million Italians to America between 1880 and 1920 that really resulted in this dish in the first place. So a homemade meatballs recipe seemed like a good fit for my series about the foods and flavors each state is known for.
This is the Best Spaghetti and Meatballs Ever
For an even more detailed history of how meatballs and spaghetti came to be, this article from the Smithsonian is a great read. For me, the best homemade Italian meatball recipe calls for big, juicy meatballs, not little one-bite or two-bite sized meatballs. We’re talking substantial meatballs here. Obviously you can make the meatballs smaller and get 20-24 of them instead of the 12 big meatballs that I like to make from this recipe. I find that two of the big meatballs makes a good serving size. Although in reality, I’m always wanting that third meatball. So we’ll say this recipe serves anywhere from 4-6. These are the most tender, flavorful, perfect meatballs ever. I have made the exact same recipe except using all ground turkey and making baked Italian meatballs and they turned out good too. Obviously they don’t win in a side-by-side comparison to the fried beef and pork version that is my favorite, but they are still delicious if you wanted to try making turkey meatballs for a healthier version. And you can’t just have meatballs without a wonderful, rich tomato sauce to go with them! I make the meatballs and the sauce in the same pan. It adds even more flavor to the sauce AND is saves me dirtying another dish, so it’s basically a no-brainer. Toss it all with some spaghetti to coat every noodle or serve them separately with the sauce and meatballs on top of the plain noodles. The secret to the most tender meatballs is bread, not just breadcrumbs. It might sound like a weird method, but you actually want four slices of stale Italian bread, which you then soak in water and squeeze out as much liquid as you can before adding it to the mix with the meat and seasonings and cheese.
Ingredients for Homemade Spaghetti and Meatballs
Meatballs Stale Italian bread – Soak the bread in water, squeeze out excess water, and tear into pieces. The bread makes the meatballs nice and tender. Lean ground beef – You can also use ground turkey for a healthier version. Ground pork – The combination of beef and pork adds a rich flavor to the meatball. Eggs – this helps bind the meatball together Italian seasoned breadcrumbs – another ingredient to help the meatball keep its shape and stay moist. Parmesan or romano cheeses – freshly grated cheese is ideal but store bought works as well. Fresh parsley – if you don’t have fresh parsley you can use 2 tsp of dried parsley. Salt Dried basil Garlic powder Fennel seeds Dried oregano Black pepper Oil for browning or frying Sauce Olive oil – to saute the onions Grated onion Garlic cloves minced Canned crushed tomatoes – fresh tomatoes (seeds removed) or canned tomatoes can be good substitutes if there are no crushed tomatoes. Sugar – balances the acidity of the tomatoes. Dried basil Dried oregano Dried parsley Salt Crushed red pepper flakes – this is optional but feel free to add more or less to your liking. Even a tiny amount can add a pop of flavor. Freshly ground pepper Pasta Cooked spaghetti according to package directions to al dente.
The Best Spaghetti and Meatballs Recipe Variations
Substitute ground pork for sweet Italian sausage, which is pretty much just ground pork with seasonings added to it already, but that doesn’t hurt when adding it to meatballs. Substitute ground turkey for any or all of the ground beef or ground pork for a healthier, lower calorie alternative. Make baked Italian meatballs instead of browning them in a pan first for another calorie saving option. Baked meatballs are totally delicious and hands-off (which is my favorite part), so this is another good option that I honestly do most of the time if it’s just us, even though I prefer frying the meatballs for special occasions.
How to cook Meatballs for Spaghetti: 3 Different Ways
So, I have three different approaches to cooking real Italian meatballs and they all work regardless of whether you are making 12 big meatballs or 24 small meatballs. Each method has its pros and cons, so you just kind of have to analyze what works for you. I don’t have one set method and choose an approach depending on the day or situation or what I feel like.
How to make Spaghetti and Meatballs
What to serve with the Best Spaghetti and Meatballs Ever
green beans or broccoli side salad or antipasto garlic bread breadsticks grilled vegetables Italian sodas
What to do with leftover Spaghetti and Meatballs
Ideally, store the sauce and pasta separately. You can freeze the sauce and meatballs in an airtight container for two months. Another option is to store it in the fridge and eat within two to three days. If the meatballs are separate from the sauce, you have up to five days to consume the leftovers. If you have lots of leftover spaghetti noodles, try making a casserole like Chicken Spaghetti Casserole and Cheesy Baked Spaghetti Casserole.
How to reheat leftover spaghetti and meatballs
The best way to reheat your spaghetti and meatballs is to toss the pasta, meatballs, and sauce together in a dish, cover it with foil, and bake it in the oven at 350 for 20-30 minutes. If you are short on time or too hungry to wait, microwave on high at 90 second intervals, stirring between each interval. Depending on how large your meatballs are, you can cut them in half to ensure even cooking. Also, tomato sauce will splatter so make sure you cover your dish when cooking in the microwave.
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More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
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Creamy White Chicken Lasagna
Angel Hair Shrimp Pasta with Tomato and Basil
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