Spaghetti with meatballs is an Italian dish consisting of spaghetti, tomato sauce and meatballs. This is a classic main dish that is easy to make and always full of flavour. This dish has the warmth from the pepper flakes and the gorgeous aroma from the oregano, garlic and onions. These combine to make a sauce that will improve any pasta dish. Always remember the Parmesan Cheese is more of a garnish in this dish than an ingredient. I often make this sauce in advance and freeze it. Just pour portion into zip lock bags and lay flat. They take up less room in the freezer.

Spaghetti and Meatballs

An amazing Italian Classic recipe that is always popular and guaranteed to be in demand.

5 from 37 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Pasta

Prep Time: 10

Cook Time: 2 20

Total Time: 2 30

Servings: people

Calories: 850kcal

Ingredients

The meatballs:

1 1/2 cups bread cubes
1 large eggs free range
⅓ cup milk
½ lb beef mince
½ lb pork mince
½ cup Parmesan grated
4 cloves garlic finely chopped
1/4 cup parsley chopped
ground pepper to taste
salt to taste

The sauce:

3 tbsp olive oil
1 medium onion finely chopped
4 cloves garlic finely chopped
1/2 tsp dried oregano
1/4 tsp red pepper flakes to taste
2 cans chopped tomatoes incl. liquid
2 tbsp tomato paste
2 tbsp parsley chopped
1 tsp red wine vinegar
salt to taste
ground pepper to taste

The pasta

1 lb spaghetti cooked per package directions

Instructions

Combine the bread, egg, and milk in a mixing bowl, stirring to combine, and let rest for 15 minutes.
1 1/2 cups bread, 1 large eggs, ⅓ cup milk
Mash the bread mixture with a fork to make a smooth paste.
Add the remaining ingredients and stir to combine.
4 cloves garlic, 1/4 cup parsley, ground pepper, salt
Form the meat into balls about the size of golf balls (or larger if you like) and place them on a greased baking sheet.
½ lb beef mince, ½ lb pork mince
Bake in a preheated 400F (200C) oven until browned, about 20 minutes.
Meanwhile, make the sauce.
Heat the oil in a pot over moderate heat and sauté the onion until tender but not brown, about 5 minutes.
3 tbsp olive oil, 1 medium onion
Add the garlic, oregano, and red pepper flakes and cook for 2 minutes.
4 cloves garlic, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes
Add the tomatoes with their liquid, crushing the tomatoes with your hand as you add them.
2 cans chopped tomatoes
Add the tomato paste, basil, vinegar, salt, and pepper and bring to a boil.
2 tbsp tomato paste, 1 tsp red wine vinegar, salt, ground pepper, 2 tbsp parsley
Reduce the heat and simmer uncovered for 20 to 30 minutes.
Add the meatballs and simmer for 20 to 30 minutes.
To serve, toss about 1 cup of the sauce with the drained spaghetti and divide it between the serving plates.
1 lb spaghetti
Top with the meatballs and remaining sauce and serve with freshly grated Parmesan cheese.
½ cup Parmesan