Italian Spaghetti with Meatballs

There’s something heartwarming about a plate of Italian Spaghetti with Meatballs. It takes me back to my childhood, where the aroma of simmering tomato sauce filled my home, and family gatherings centered around hearty dishes that brought everyone together. I remember my grandmother, rolling meatballs with her seasoned hands, telling me stories of her youth in Italy. Every bite of that rich spaghetti, adorned with freshly grated Parmesan, felt like a hug. This recipe is not just about food; it’s about memories, love, and sharing a meal that nourishes the soul. If you’ve ever craved comfort, this dish is your answer.

Italian Spaghetti with Meatballs Shopping List

Gathering the right ingredients is the first step to mastering the art of cooking Italian Spaghetti with Meatballs. Each component contributes to the overall experience of the dish. The combination of flavors from the meatballs and the sauce, along with the perfectly cooked pasta, creates a harmony that is irresistible.

• 12 oz spaghetti – The base of this dish, spaghetti is long, thin pasta that perfectly holds the sauce.
• 1 lb ground lean beef – This is the star ingredient for the meatballs, providing a hearty texture and flavor.
• 1 slice ciabatta bread – Used to bind the meatballs together, it gives them a delicious crust.
• Milk – Helps soften the bread for the meatballs, ensuring they’re moist and tender.
• ½ cup Parmesan cheese – Adds a nutty flavor that enhances both the meatballs and the sauce.
• 1 small minced white onion – Gives depth to the flavor profile of the meatballs.
• 1 tablespoon fresh thyme leaves – Brings an aromatic essence to the meat mixture.
• 1 egg – Acts as a binder for the meatballs, ensuring they stay together when cooking.
• 2 tablespoons finely chopped basil – A fresh burst of flavor that complements the tomato sauce.
• 1 ½ teaspoon lemon zest – Adds a bright note that balances the richness of the dish.
• 2 teaspoons salt – Essential for enhancing the flavors of the ingredients.
• 1 teaspoon black pepper – Provides a subtle heat to the dish.
• 2 tablespoons extra virgin olive oil – Used for cooking, it adds a fruity flavor to the meatballs.
• 2 cans peeled tomatoes – The foundation of the sauce, providing sweetness and acidity.
• a bunch of basil leaves – Fresh basil for garnish and finishing touches.
• 1 bay leaf – Infuses the sauce with a subtle depth of flavor.
• 1 garlic clove – Offers a classic flavor that enhances the sauce.
• 2 tbsp extra virgin olive oil – For cooking the sauce, ensuring rich flavor in every bite.

Making Italian Spaghetti with Meatballs

Creating Italian Spaghetti with Meatballs is a delightful process that brings together all the flavors of Italy in your kitchen. It’s all about layering flavors, so let’s dive into the steps!

1. Start by cutting the ciabatta bread into small cubes. Place these in a bowl and cover them with milk. Let them soak for a while to soften.
2. In a large bowl, combine the ground lean beef, minced onion, fresh thyme, egg, chopped basil, lemon zest, salt, black pepper, and the soaked bread (squeeze out excess milk before adding). Mix everything together until fully combined.
3. Shape the mixture into meatballs, using about 2 oz of meat for each ball. Roll them into a round shape and then gently press to flatten them slightly. This helps them cook evenly.
4. Heat a very large frying pan over medium-high heat and add extra virgin olive oil. Once the oil is hot, add the meatballs. Don’t touch them for at least 3 minutes; this helps develop a nice, crusty exterior.
5. After 3 minutes, turn the meatballs to cook the other side for another 3 minutes. Baste them with the juices that are coming out to keep them moist.
6. Once both sides are nicely browned, turn off the heat. They will continue to cook in the sauce later.
7. Now, let’s prepare the tomato sauce. In a separate saucepan, heat extra virgin olive oil and gently stir-fry the garlic until golden, then remove it.
8. Add the chopped tomatoes and a couple of basil leaves to the pan, seasoning with salt, pepper, and a pinch of sugar. Cook this mixture for about 10 to 15 minutes.
9. Halfway through cooking the sauce, add the browned meatballs and let them finish cooking in the sauce, allowing all the flavors to meld beautifully.
10. In the meantime, bring a pot of salted water to a boil and cook the spaghetti according to package instructions, about 8 minutes or until al dente.
11. Drain the pasta and toss it into the pan with the meatball sauce. Stir well to ensure the pasta is coated in that rich, flavorful sauce.
12. Serve immediately, garnishing with freshly grated Parmesan cheese on top. Enjoy your delicious Italian Spaghetti with Meatballs!

Substitutions and Tips

While this recipe is fantastic as written, there are always ways to customize it to your taste!

• Storage: Leftover Italian Spaghetti with Meatballs can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the meatballs separately or alongside the pasta. Just ensure they cool completely before placing them in a freezer-safe bag.
• Pairing: This dish pairs wonderfully with a simple green salad or garlic bread for a complete meal.
• Variations: Feel free to use ground turkey or chicken for lighter meatballs or add vegetables like spinach or zucchini to the sauce.
• Serving: Consider serving with additional Parmesan cheese and fresh basil for an elevated touch.

Pairing Suggestions for Italian Spaghetti with Meatballs

• Side Dishes: Try serving with a crisp Caesar salad or roasted vegetables for a well-rounded meal.
• Occasions: This dish is perfect for family gatherings, cozy dinners, or casual get-togethers with friends.
• Seasonal Pairing: In the fall, consider adding seasonal vegetables to your sauce, like pumpkin or squash, for a unique twist.
• Leftover Fun: Use leftover meatballs in a sandwich with melted cheese for a quick lunch option.

FAQ

Conclusion

The magic of Italian Spaghetti with Meatballs lies in its ability to bring people together around the dinner table. It’s a dish that tells a story, one filled with love, tradition, and a touch of nostalgia. I encourage you to try making this dish for your family or friends, and watch as it becomes a new favorite. With each bite, you’ll create memories that last beyond the meal. Enjoy the warmth and comfort of this wonderful recipe!

Italian Spaghetti with Meatballs

The ultimate comfort food, Italian Spaghetti with Meatballs offers a rich blend of flavors that is perfect for an easy weeknight dinner. Enjoy the tender meatballs and al dente spaghetti, all coated in a savory tomato sauce. This classic dish will satisfy your cravings and make every meal a celebration!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz spaghetti
• 1 lb ground lean beef
• 1 slice ciabatta bread
• Milk
• ½ cup Parmesan cheese
• 1 small minced white onion
• 1 tablespoon fresh thyme leaves
• 1 egg egg
• 2 tablespoon finely chopped basil
• 1 ½ teaspoon lemon zest
• 2 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoon Extra virgin Olive Oil
• 2 cans peeled tomatoes
• a bunch of basil leaves
• 1 bay leaf bay leaf
• 1 clove garlic clove
• 2 tbsp extra virgin olive oil

Equipment

• Skillet
• Grater
• Large Pot
• Mixing Bowl
• Chef's Knife
• Peeler
• Frying Pan
• Wooden Spoon

Method

 

1. For the meatballs, take the ciabatta roll and cut it in small cubes. Put in a bowl, cover it with milk and let soak for a while.
2. In a large bowl mix all the remaining ingredients beside the olive oil.
3. Grab the bread and squeeze it to release most of the milk. Then add it to the bowl and mix all together until all ingredients are combined.
4. Form the meatballs. Use around 2 oz of meat. Put the meat in the palm of my hand, make it round and then press it to make it a bit flat.
5. Take a very large frying pan. Add the olive oil and get it screaming hot. Add the meatballs and don’t touch them for at least 3 minutes. You want a nice crust before turning them otherwise they’ll fall apart.
6. Turn them on the other side and let cook for 3 minutes. Use the juice that is coming out from the meat to baste the meatballs When you have seared both sides, turn the heat off. They will continue to cook with the sauce.
7. Meanwhile, prepare the tomato sauce: heat a saucepan with 2 tablespoons of oil and garlic.
8. Gently stir-fry the garlic until golden then discard, reduce the heat and add chopped tomatoes and a couple of basil leaves. Season with salt, pepper and a pinch of sugar, and cook for about 10-15 mins.
9. Half-way through cooking time, add the meatballs and finish to cook all the ingredients together.
10. In the meantime cook the spaghetti in a pot of lightly salted boiling water, for about 8 mins or al dente, according to pasta type.
11. Drain the pasta and toss into the pan with the meatballs sauce. Stir all together, grate fresh Parmesan cheese on top and serve immediately. Enjoy!

Notes

Extra tips or suggestions here.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.