Spaghetti & Meatballs

When it comes to comforting weeknight dinners, it doesn’t get much more classic than spaghetti and meatballs. I turn to a steaming bowl of this staple comfort food time and time again when I’m craving a pasta dinner that’s easy to make, and even easier to devour. If you’re looking for a classic, no-frills spaghetti and meatballs, then you’ve come to the right place. Make this as-is for the best-ever version of this classic dish, or feel free to use it as a base to experiment with and make your own. Here’s everything you need to know to make it the best it can be:

How To Make Spaghetti & Meatballs

INGREDIENTS

• Spaghetti: While technically the noodle here can vary, spaghetti is really a must-have choice for spaghetti and meatballs (of course).
• The Meatballs: All you need are ground beef, breadcrumbs, parsley, Parmesan, an egg, garlic, salt, and red pepper flakes to make incredible meatballs. Ground beef meatballs are a classic, easy choice, but we've got plenty of meatball recipes to try, from spicy harissa meatballs to vegan meatballs. Don't be afraid to experiment with your mix-ins, there are so many delicious meatball flavor combos just waiting for you to discover them.
• The Sauce: When it comes to sauce, you've got options. Follow my recipe below for a simple but satisfying crushed tomato-based sauce, and feel free to experiment with it—add your own favorite herbs and spices, tasting as you go. Or, if you've got some time on your hands (and if you prefer a ground beef-based sauce), our best-ever spaghetti sauce is the way to go. For an even speedier dinner, you can totally go with jarred marinara sauce.

STEP-BY-STEP INSTRUCTIONS

Before you start on your meatballs, cook your pasta in a large pot of boiling water until al dente. Drain, then set aside while you work on your meatballs. Combine your meatball ingredients in a large bowl and mix until just combined—no need to overmix here. Once combined, use your hands to form into 16 balls.

Then, heat oil in a large pan over medium heat. Add your meatballs (turning occasionally), until they are browned on all sides. Make sure not to crowd the pan while frying. If needed, fry in batches, so that each meatball gets a chance to form a delicious golden crust. Once done, transfer to a separate plate.

Now we can get started on our simple sauce. Cook down your chopped onion until soft, then add in your crushed tomatoes and bay leaf. Season with salt and pepper to taste, then bring to a simmer. Return your meatballs to the sauce and cover, then simmer until the sauce has noticeably thickened. This should take around 8 to 10 minutes, but no need to rush—nobody wants a watery pasta sauce.

Add your pasta to your plates, then spoon over a very generous helping of the sauce and meatballs. I love to garnish with plenty of Parmesan and chopped parsley, but you do you.

Full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• The secret to the best-ever meatballs. My goal here was to produce quick and easy meatballs that are still extremely flavorful. If you’re looking to take these over the top, then make a panade: a binder made by soaking bread crumbs in milk until it becomes a paste. It’s not required, but it is my top tip for tender, moist meatballs that won’t fall apart. While I skipped this step in the recipe here, make our Italian meatballs to really take things up a notch.

Storage

If you have any leftovers, store in an airtight container in the fridge for around 4 days.