Name: Best Spaghetti & Meatballs Recipe
Prep time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: ⅓ cup bread crumbs; ¼ cup finely chopped parsley; ¼ cup freshly grated Parmesan, plus more for serving; 1 large egg; 2 garlic cloves, minced; Kosher salt; ½ cup onion, finely chopped; 1 (28-oz.) can crushed tomatoes; 1 lb spaghetti; 1 lb ground beef; ½ tsp red pepper flakes; 2 tbsp extra-virgin olive oil; 1 bay leaf; Freshly ground black pepper

👨‍🍳 Instructions

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Cook spaghetti in a large pot of salted boiling water until al dente, then drain and set aside.

In a large bowl, combine ground beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix gently until just combined, then form the mixture into 16 evenly sized meatballs.

Heat olive oil in a large pot over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer browned meatballs to a clean plate.

In the same pot, sauté the chopped onion until soft, about 5 minutes. Add crushed tomatoes and bay leaf, then season with salt and pepper. Bring the sauce to a simmer, then return the meatballs to the pot and cover. Simmer until the sauce has thickened, 8 to 10 minutes.

Serve the cooked spaghetti topped with a generous portion of meatballs and sauce, and sprinkle additional freshly grated Parmesan cheese on top before serving.

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You're all done!

Enjoy your best spaghetti & meatballs recipe — and don't forget to share.

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Tips as you cook

Gather IngredientsMise en place makes cooking easier
Boil SpaghettiSalt water generously like the sea
Mix MeatballsMix gently to keep meatballs tender
Form MeatballsUse wet hands to prevent sticking
Watch out · Brown MeatballsDon't overcrowd for even browning
Gather Sauce IngredientsHave everything ready before sautéing
Watch out · Sauté OnionStir often to avoid burning
Simmer Sauce & MeatballsCover to thicken sauce evenly

Swaps, storing and making ahead

Good to know

Swaps

No bread crumbs? Use crushed crackers or panko in the same amount for the meatballs.
No ground beef? Ground turkey or pork works in the same quantity for the meatballs.
No crushed tomatoes? Blend whole peeled canned tomatoes until smooth as a substitute.

Storing it

Store leftovers in an airtight container in the fridge for 3–4 days, or freeze the meatballs and sauce for up to 3 months. Reheat on the stovetop until steaming hot, adding a splash of water if needed.