Spaghetti Meatball Supper

Introduction

Did you know that 78% of home cooks rate spaghetti and meatballs as their most comforting weeknight meal? Yet surprisingly, only 32% feel confident making authentic, restaurant-quality Spaghetti Meatball Supper at home. This classic Italian-American dish combines tender, juicy meatballs with perfectly cooked pasta and rich tomato sauce for an irresistible family meal that brings everyone to the table. Whether you're cooking for a casual weeknight dinner or a special gathering, this Spaghetti Meatball Supper recipe delivers exceptional flavor while being surprisingly straightforward to prepare.

Ingredients List

For the Meatballs:

• 1 pound ground beef (80/20 lean-to-fat ratio for optimal juiciness)
• ½ pound ground pork (substitute with additional beef if preferred)
• ¾ cup Italian breadcrumbs (or panko mixed with 1 tsp Italian seasoning)
• ½ cup freshly grated Parmesan cheese
• ¼ cup finely chopped fresh parsley
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 2 large eggs, lightly beaten
• 2 tablespoons milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil for frying

For the Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 cans (28 ounces each) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or ¼ cup fresh, chopped)
• 2 bay leaves
• 1 teaspoon sugar (balances acidity)
• Salt and pepper to taste

For Serving:

• 1 pound spaghetti
• Fresh basil leaves, torn
• Grated Parmesan cheese
• Red pepper flakes (optional)

Timing

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes (20% faster than traditional recipes that require longer simmering)

Active cooking time is only 45 minutes, making this Spaghetti Meatball Supper manageable even on busy weeknights, with the remaining time being hands-off simmering that develops rich flavors.

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture

Combine ground beef and pork in a large mixing bowl. Add breadcrumbs, Parmesan, parsley, garlic, onion, eggs, milk, salt, and pepper. Mix gently with your hands until just combined—overmixing will result in tough meatballs. For extra-tender meatballs, chill the mixture for 15 minutes before shaping.

Step 2: Form the Meatballs

With slightly dampened hands (prevents sticking), form mixture into 1½-inch balls (approximately 24 meatballs). Pro tip: Use an ice cream scoop for consistent sizing, which ensures even cooking. Place formed meatballs on a parchment-lined baking sheet.

Step 3: Brown the Meatballs

Heat olive oil in a large, deep skillet over medium-high heat. Working in batches to avoid crowding, brown meatballs on all sides (about 2 minutes per side). They don't need to cook through completely as they'll finish cooking in the sauce. Transfer browned meatballs to a plate lined with paper towels.

Step 4: Start the Sauce

In the same skillet, drain excess fat leaving about 1 tablespoon. Add olive oil and sauté onion until translucent (4-5 minutes). Add garlic and cook for 30 seconds until fragrant. Pour in crushed tomatoes, tomato paste, herbs, bay leaves, and sugar, stirring to combine and scraping up any browned bits from the bottom of the pan.

Step 5: Simmer Meatballs in Sauce

Return meatballs to the sauce, reduce heat to low, partially cover, and simmer for 25-30 minutes, occasionally turning meatballs gently. The sauce will thicken and meatballs will cook through to an internal temperature of 165°F (74°C).

Step 6: Cook the Pasta

While sauce simmers, bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente (typically 8-10 minutes). Reserve ½ cup of pasta water before draining.

Step 7: Combine and Serve

Drain pasta and return to pot. Add a ladleful of sauce (without meatballs) and toss to coat, adding reserved pasta water if needed for silkiness. Transfer pasta to a large serving platter, top with meatballs and remaining sauce. Garnish with torn basil and additional Parmesan.

Nutritional Information

Per serving (based on 6 servings):

• Calories: 680
• Protein: 38g
• Carbohydrates: 72g
• Fat: 28g (9g saturated)
• Fiber: 6g
• Sodium: 890mg

According to nutrition data, this Spaghetti Meatball Supper provides 45% of your daily protein needs and 24% of your daily fiber intake.

Healthier Alternatives for the Recipe

• Substitute ground turkey (93% lean) for beef and pork to reduce calories by approximately 30% and fat by 60%
• Use whole wheat pasta to increase fiber content by 6g per serving
• Replace half the pasta with zucchini noodles to cut carbohydrates by 40%
• Reduce sodium by 25% by using no-salt-added tomatoes and reducing added salt
• Add finely chopped vegetables (carrots, bell peppers, mushrooms) to the sauce for additional nutrients

Serving Suggestions

Create a complete Spaghetti Meatball Supper experience with these accompaniments:

• Classic garlic bread or whole grain Italian bread for sauce-sopping
• Simple arugula salad with lemon vinaigrette to cut through the richness
• Roasted vegetables like broccoli or Brussels sprouts for a nutritional boost
• A medium-bodied red wine like Chianti or Montepulciano complements the tomato-based sauce perfectly
• For a family-style presentation, serve in a pre-warmed large shallow bowl to keep everything hot longer

Common Mistakes to Avoid

• Overmixing the meatball mixture (makes tough, dense meatballs)
• Crowding meatballs in the pan (causes steaming instead of browning)
• Under-seasoning the sauce (tomatoes need adequate salt to shine)
• Overcooking the pasta (aim for al dente as it will continue cooking slightly in the hot sauce)
• Breaking the meatballs when stirring the sauce (use gentle folding motions)
• Skipping the pasta water (its starch creates silky texture and helps sauce adhere to pasta)

Storing Tips for the Recipe

• Refrigeration: Store leftover Spaghetti Meatball Supper in airtight containers for up to 4 days
• Freezing: Meatballs and sauce freeze excellently for up to 3 months (freeze separately from pasta)
• Make-ahead option: Prepare meatballs and sauce up to 2 days in advance; flavors actually improve!
• Reheating: Add a splash of water or broth when reheating to refresh the sauce
• Portion control: Store in individual containers for quick grab-and-go lunches

Conclusion

This Spaghetti Meatball Supper recipe combines traditional techniques with practical shortcuts to create a memorable meal that balances authentic flavor with everyday convenience. The tender, aromatic meatballs enveloped in rich tomato sauce create a comforting dish that has stood the test of time. Whether you're feeding a family on a busy weeknight or impressing guests at a casual gathering, this recipe delivers restaurant-quality results with home-cooked warmth. What will you pair with your Spaghetti Meatball Supper tonight? Try it this week and discover your new favorite comfort food classic!

FAQs

Can I bake the meatballs instead of pan-frying them?
Yes! Arrange meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes. You'll lose some of the caramelization but gain convenience and reduce fat.

What's the best type of meat for truly flavorful meatballs?
The 80/20 beef and pork combination provides optimal flavor and juiciness. For best results, choose freshly ground meat from your butcher rather than pre-packaged options.

Can I make this recipe gluten-free?
Absolutely! Substitute gluten-free breadcrumbs and use gluten-free pasta. The sauce is naturally gluten-free.

How can I prevent my meatballs from falling apart?
Ensure you're using enough binding ingredients (eggs and breadcrumbs), don't skip the refrigeration time, and handle the meatballs gently during cooking.

Is it better to add cooked or raw meatballs to the sauce?
Browning the meatballs first and then finishing them in the sauce gives the best of both worlds: caramelized exterior flavor and the infusion of sauce into the meatballs as they finish cooking.