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Easy Classic Spaghetti & Juicy Meatballs Recipe for Beginners to Master

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A beginner-friendly, comforting recipe featuring juicy meatballs and classic tomato sauce served over spaghetti. Ready in under 45 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (plain or Italian seasoned)
  • 1/4 cup milk
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano (optional)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon dried basil or 1 tablespoon fresh, chopped
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • 12 ounces spaghetti (regular or whole wheat)
  • Salt for pasta water

Instructions

  1. In a large mixing bowl, combine ground beef, Parmesan cheese, breadcrumbs, milk, beaten egg, minced garlic, chopped parsley, salt, pepper, and oregano if using. Mix gently until just combined.
  2. Wet your hands with cold water and roll the mixture into 1 1/2-inch balls. Place on a baking sheet or plate. You should get about 12-14 meatballs.
  3. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5 minutes total. Remove and set aside.
  4. In the same skillet, sauté chopped onion until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add crushed tomatoes, sugar, basil, and red pepper flakes if using. Stir well and season with salt and pepper. Let the sauce simmer gently.
  6. Nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 minutes, stirring occasionally.
  7. While meatballs simmer, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente (8-10 minutes). Drain, reserving a cup of pasta water.
  8. Add drained spaghetti to the skillet with sauce and meatballs. Toss gently to coat, adding reserved pasta water as needed for a silkier sauce. Serve immediately with extra Parmesan and fresh parsley.

Notes

Use freshly grated Parmesan for better flavor. Let meat mixture rest 10 minutes before shaping for better binding. Brown meatballs before simmering to seal in juices. Salt pasta water generously. Use reserved pasta water to loosen sauce if too thick. For gluten-free, use gluten-free breadcrumbs and pasta; for dairy-free, use almond milk and vegan cheese alternatives.

Nutrition

Keywords: spaghetti, meatballs, easy recipe, classic Italian, beginner-friendly, tomato sauce, pasta, comfort food

Find it online: https://lyrafeast.com/easy-classic-spaghetti-and-juicy-meatballs-recipe-for-beginners-to-master/