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My delicious Spaghetti and Meatballs are a family favourite. Tender, juicy meatballs in a rich tomato sauce. This easy Italian dinner is comfort food at its best.
At the end of a long busy day sometimes all we want is something comforting to eat.
“Delicious! I’d given up making my own meatballs as they generally came out like rubber, but these are the softest, tastiest meatballs I’ve had in years.“
Nicky’s Notes
My kids often vote for for spaghetti and meatballs – ‘the sausagey ones!‘. I rarely argue with that – it’s one of those meals where you can guarantee that everyone will clear their plates.
And honestly, it doesn’t seem to matter how many meatballs I make, they ALWAYS seem to ALL get eaten.
Table of Contents
📋 Ingredients for Spaghetti and Meatballs
***Full recipe with detailed quantities in the recipe card below***
Why do you add breadcrumbs?
The breadcrumbs help to ensure the meatballs are tender and juicy. The breadcrumbs absorb the oil and cooking juices, expanding slightly in the meatballs, meaning they have a softer texture when you bite into them.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Mix sausage meat, beef mince, panko, parmesan, onion, parsley, Worcestershire sauce, cumin, egg, salt and pepper together in a bowl. Form into meatballs, place on a tray and bake in the oven.
Fry onions, garlic, celery, red pepper. Add red wine and let it bubble for a couple of minutes, then add tinned tomatoes, tomato puree, sugar, oregano and salt and pepper. Simmer, add in cooked and drained spaghetti, then toss together and serve!
Recipe Tips
- Sausages: I use medium-sized (around 150g/5.3 oz each) pork sausages. I use plain pork sausages, but you can use flavoured ones if you prefer. Go for good quality sausages if you can.
- The fat in the minced beef gives the meatballs more flavour and makes them more tender. For the most juicy meatballs go with 20% or 15% fat minced beef. You can get away with 12% fat. They meatballs will be a little drier if you go below 12% fat. Don’t worry though, they’ll still taste good, as we have plenty of flavour from the sausage and extra ingredients in the meatballs.
How many meatballs per person?
I tend to serve:
- 4 meatballs for the average serving.
- 5 for hungry people
- 3 for kids.
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📺 Watch how to make it
Spaghetti and Meatballs Recipe
Ingredients
Meatballs (makes about 18-20 meatballs)
- 3 good quality sausages taken out of their skins
- 300 g (10 1/2 oz) minced beef
- 25 g (2 tbsp) panko breadcrumbs
- 25 g (1/4 cup) grated parmesan
- ½ small onion finely chopped
- 1 tbsp chopped parsley
- 1 tbsp Worcestershire sauce
- ½ tsp ground cumin
- 1 small egg
- 2 tbsp olive oil
- pinch of salt and pepper
Sauce
- 1 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves of garlic crushed
- 2 sticks celery finely chopped
- 1 red pepper finely chopped
- 120 ml (1/2 cup) red wine
- 2 x 400 g (28oz) tins of chopped tomatoes
- 1 heaped tbsp of tomato puree (paste for US)
- 1 tbsp sugar
- 1 tsp dried oregano
- pinch of salt and pepper
also
- 300 g (10 1/2 oz) dried spaghetti or fresh pasta
- grated parmesan and fresh parsley or basil to serve
Instructions
- Preheat the oven to 200C/400F (fan).
- Mix all of the meatball ingredients in a bowl with your hands. Squash it all together but don't overmix as this will make the meatballs tough.3 good quality sausages, 300 g (10 1/2 oz) minced beef, 25 g (2 tbsp) panko breadcrumbs, 25 g (1/4 cup) grated parmesan, 1/2 small onion, 1 tbsp chopped parsley, 1 tbsp Worcestershire sauce, 1/2 tsp ground cumin, 1 small egg, 2 tbsp olive oil, pinch of salt and pepper
- Shape the meatballs into little balls – the size of a golfball – and place them on a baking tray.
- Put in the oven for 20 minutes. Keep an eye on them toward the end of the cooking time and turn the oven down a little if they start going too dark.
- Put the water on to heat for the spaghetti.
- Whilst the meatballs are cooking, make the sauce.
- Fry the onions in the olive oil on a medium heat for about 5 mins, until softened.1 tbsp olive oil, 1 large onion
- Add the garlic, celery and red pepper and cook for another 2 minutes.2 sticks celery, 1 red pepper, 3 cloves of garlic
- Add the red wine and let it bubble for a couple of minutes.120 ml (1/2 cup) red wine
- At this point the water will probably be boiling, so put the spaghetti on to cook for about 12-13 minutes (or per pack instructions).300 g (10 1/2 oz) dried spaghetti or fresh pasta
- Add the tinned tomatoes, tomato puree, sugar, oregano and salt and pepper to the sauce and bring to the boil. Then simmer for gently until the meatballs and pasta are ready.2 x 400 g (28oz) tins of chopped tomatoes, 1 heaped tbsp of tomato puree (paste for US), 1 tbsp sugar, 1 tsp dried oregano, pinch of salt and pepper
- Drain the spaghetti, reserving a cup of the cooking water. Add the spaghetti to the sauce and toss together using tongs. Add some of the cooking water if you want it to be a little saucier.
- Add the meatballs to the pan and move them around a little so they're coated in a little of the sauce.
- Divide between plates and top with a sprinkling of parmesan and a little fresh parsley or basil.grated parmesan and fresh parsley or basil to serve
Video
Notes
Can I make them ahead?
You can make the meatballs and sauce ahead of time, but I’d recommend cooking the spaghetti and mixing with the meatballs and sauce right before serving. Place the meatballs and sauce together in a covered container and refrigerate for up to two days. Take out of the refrigerator about an hour before reheating to take the chill off the meatballs. Reheat in a pan with a lid over a low heat for 15-20 minutes, until piping hot throughout. You may need to add a splash of boiling water (or even better, cooking water from your pasta) to loosen the sauce a little. Mix with the cooked pasta before serving.Can I freeze them?
Yes, as per the make ahead instructions above, you can make the meatballs and sauce, then place in a covered container in the freezer. Defrost overnight in the refrigerator, then take out of the refrigerator about an hour before reheating to take the chill off the meatballs. Reheat in a pan with a lid over a low heat for 15-20 minutes, until piping hot throughout. You may need to add a splash of boiling water (or even better, cooking water from your pasta) to loosen the sauce a little. Mix with the cooked pasta before serving.Type of sausage to use
I use medium-sized (around 150g/5.3 oz each) pork sausages. I use plain pork sausages, but you can use flavoured ones if you prefer. Go for good quality sausages if you can.Minced beef
Don’t be tempted to go for very low fat minced (ground) beef. The fat in the beef gives the meatballs more flavour and makes them more tender.Use 20% or 15% fat minced beef. You can get away with 12% fat, but don’t go for anything lower. Nutritional Information is per serving – including meatballs, sauce and spaghetti – based on 5 portions. Remove 220 cals per portion if not including the spaghetti.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in January 2014. Updated later with new photos, tips, video and for housekeeping reasons.
🍲 More fantastic Meatball recipes
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Delicious! I’d given up making my own meatballs as they generally came out like rubber, but these are the softest, tastiest meatballs I’ve had in years.
These really were the best meatballs I have ever made. They were beautifully fluffy and not dry at all. I didn’t put the spaghetti in with it as I cooked it in my Ninja slow cooker and wasn’t sure how long the pasta would take in there. Perfect midweek supper. I can’t wait to make it all over again but double next time so that I can freeze some.
Hi Nicky, which red wine is best to use? I never use wine to cook with so complete novice on which one to use.
Thanks
I’ve made this twice now and I’m hooked! I followed the recipe exactly the first time and second I just added a pinch of chilli flakes to the sauce.
Definitely the best meatball recipe I have tried
First time making my own meatballs but so so easy, and quick! I nearly cheated and bought shop bought ones but I’m so glad I didn’t. The sauce is also lovely. This recipe has been added to my recipe collection!
Seeing this gorgeous pic, I had to make your version and I have to say it didn’t disappoint, so tasty. Thank you
Great meatball recipe, so tasty.
I have to say Nicky, I look at a lot of recipe/food sites, and your recipe pics look so good, better than most! If they taste as good as they look, you have a gift! Haven’t tried any yet. Although, I will have to find a measurement converter, I am in the US, and not proficient in metric.
Thanks BJ 🙂
Yeah, that’s one of my older recipes, before I starting adding in US measurements. It’s on my to-do list to update, but in the meantime, this is a good one (and it’s a one-pot version, so even easier): https://www.kitchensanctuary.com/one-pan-spaghetti-and-meatballs/
Do you think I could make and freeze the meatballs without the sauce. Have made this recipe once before, it was gorgeous. We thought if we flattened the meatballs we could make them into little oven burgers.
Hi Juliet,
Yes, you can freeze the meatballs – either cooked or uncooked (although I’d only advise freezing them uncooked if the beef mince (ground beef) hasn’t been frozen beforehand.
The meatballs should be defrosted, then you can cook or reheat in the oven.
I would just like to say your blog is amazing! and your recipes are really cool!
Thank you Margot, I’m really glad you like the recipes 🙂