Authentic Italian Spaghetti and Meatballs: A Time-Honored Family Recipe

I’ve perfected this classic Italian-American dish through years of practice and tradition. While spaghetti and meatballs might seem simple, achieving the perfect balance of tender, flavorful meatballs and rich tomato sauce requires attention to detail and time-honored techniques. This recipe delivers restaurant-quality results in your home kitchen.

The History Behind the Dish

Contrary to popular belief, spaghetti and meatballs as we know it today is an Italian-American creation, born when Italian immigrants adapted their traditional recipes to the abundance of meat in America. The dish has evolved into a comfort food masterpiece that combines the best of both worlds: Italian culinary tradition and American innovation.

Ingredients

For the Meatballs

• 500g (1.1 lbs) ground beef, 80/20 lean-to-fat ratio
• 500g (1.1 lbs) ground pork
• 60ml (¼ cup) fresh breadcrumbs
• 1 medium onion (150g/5.3 oz), finely minced
• 1 large egg, room temperature
• 15ml (1 tablespoon) Italian herbs blend
• 30g (1 oz) fresh parsley, finely chopped
• 1½ teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika

For the Sauce and Pasta

• 250g (8.8 oz) quality spaghetti
• 800ml (27 fl oz) San Marzano canned tomatoes, crushed
• 30ml (2 tablespoons) extra virgin olive oil
• 3-4 cloves garlic, minced
• 120ml (½ cup) reserved pasta water

Detailed Instructions

Preparing the Meatballs (25 minutes)

1. Finely mince the onion using a sharp knife or food processor
2. In a spacious mixing bowl, combine:

• Ground beef and pork
• Minced onion
• Fresh breadcrumbs
• Room temperature egg
• Italian herbs
• Chopped parsley
• Salt, pepper, and paprika

1. Mix gently with clean hands until just combined
2. Let mixture rest for 10 minutes
3. Form 4-5 cm (1.5-2 inch) meatballs using slightly wet hands

Cooking the Meatballs and Sauce (35 minutes)

1. Heat olive oil in a large, heavy-bottomed pan over medium heat
2. Working in batches:

• Place meatballs in pan without crowding
• Brown on all sides (5-7 minutes)
• Set aside on paper towels

1. In the same pan:

• Sauté minced garlic until fragrant (30 seconds)
• Add crushed tomatoes
• Return meatballs to pan

1. Simmer covered for 20-25 minutes, stirring occasionally

Preparing the Pasta (15 minutes)

1. Bring a large pot of water to rolling boil
2. Add generous amount of salt (water should taste like sea water)
3. Cook spaghetti until al dente (8-10 minutes)
4. Reserve ½ cup pasta water before draining
5. Drain pasta but don’t rinse

Final Assembly (5 minutes)

1. Add cooked spaghetti to sauce and meatballs
2. Toss gently with tongs
3. Add reserved pasta water as needed for desired consistency
4. Simmer for 1-2 minutes to marry flavors

Expert Tips

• Use a mixture of meats for better flavor and texture
• Keep ingredients and hands cold while mixing meatballs
• Don’t overmix the meat mixture to ensure tender meatballs
• Brown meatballs in batches for even cooking
• Allow meatballs to rest before serving

Nutrition Information

Per serving (serves 6):

• Calories: 650
• Protein: 42g
• Carbohydrates: 48g
• Fat: 32g
• Fiber: 4g
• Sodium: 780mg

Serving Suggestions

Serve hot with any combination of:

• Freshly grated Parmigiano-Reggiano
• Fresh basil leaves
• Additional chopped parsley
• Red pepper flakes for heat
• Crusty Italian bread
• Simple green salad

This hearty dish embodies the essence of Italian-American cooking, where simple ingredients combine to create something truly spectacular. The key to success lies in quality ingredients and patient cooking. When served with love and attention to detail, this spaghetti and meatballs recipe creates memories that last a lifetime.