Spaghetti and Meatballs

Spaghetti and meatballs is tender beef and pork meatballs simmered in tomato sauce and served over spaghetti. It is a family favorite that is easy to make, with no frying and almost no mess.

1 h 10 minTotal time
6Servings
720kcal / serving
42 gProtein

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The secret to tender meatballs is the panade, a paste of breadcrumbs and milk. Baking them on a sheet pan browns them evenly and keeps the kitchen clean.

The science: why this works

A panade of panko and milk holds moisture in the meat, so the meatballs stay soft and juicy.
Mixing beef and pork gives both flavor and tenderness, since pork adds fat.
Handling the meat gently keeps the proteins loose, which prevents tough, rubbery meatballs.
Baking at 400°F (200°C) browns the outside through the Maillard reaction without frying.
Simmering in sauce lets the meatballs absorb flavor while seasoning the sauce with meat juices.

The panade keeps meatballs tender

Breadcrumbs soaked in milk swell into a soft paste that sits between meat proteins. When the meatball heats up, the proteins can not bind tightly, so they stay loose and moist. Without a panade, they squeeze out water and turn dense.

Learn: Fat in burgers →

Brown first for flavor

A browned surface contains new flavor compounds made by the Maillard reaction, which simmering in sauce alone does not create. Baking the meatballs first gives them roasted depth, and the browned bits dissolve into the sauce as it simmers.

Learn: Maillard vs. caramelization →

Spaghetti and Meatballs

1 h 10 min · 6 servings · Italian · Main course

Ingredients

Makes 6 servings

450 gground beef (80% lean)
230 gground pork
120 mlpanko breadcrumbs
120 mlwhole milk
1egg
120 mlgrated Parmesan
3 clovesgarlic, minced
2 tbspfresh parsley, chopped
1 tspdried oregano
1½ tsp1/2 tsp salt
½ tspblack pepper
2 tbspolive oil
1onion, finely diced
1 can(800 g) crushed tomatoes
1 tbsptomato paste
450 gspaghetti

Method

Heat the oven to 400°F (200°C). Line a baking sheet with parchment.
Stir the panko and milk together in a large bowl and let sit 5 minutes until soft. Add the egg, Parmesan, 2 cloves of garlic, parsley, oregano, salt and pepper and mix.
Add the beef and pork. Mix gently with your hands, just until combined. Overmixing makes meatballs tough.
Roll into about 18 balls, each about 2 tablespoons or the size of a golf ball. Place them on the sheet and bake 18 to 20 minutes, until browned and the center reads 160°F (71°C).
While they bake, heat the olive oil in a large pot over medium heat. Cook the onion 5 minutes until soft, then add the remaining garlic and tomato paste for 2 minutes.
Add the crushed tomatoes and a pinch of salt. Bring to a simmer, then add the baked meatballs. Simmer gently, partly covered, 20 minutes, until the sauce thickens and the meatballs are tender.
Meanwhile, cook the spaghetti in well-salted boiling water until al dente. Drain, saving 1 cup of pasta water.
Toss the spaghetti with 2 cups of sauce and a splash of pasta water. Serve with the meatballs, more sauce, Parmesan and parsley.

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720 kcal42 g proteinper serving, estimated

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Tips for the best result

Use a cookie scoop to portion the meat so all the meatballs are the same size and cook evenly.
Wet your hands lightly when rolling so the mixture does not stick.
Make the meatballs ahead and freeze them uncooked on a tray, then bag them.

Mistakes to avoid

Overmixing the meat, which makes tough meatballs, so mix only until combined.
Using very lean meat, which dries out, so choose 80% lean beef and add pork.
Skipping the panade or using dry crumbs, which makes dense meatballs, so soak the panko in milk first.

Variations and swaps

Use ground turkey with an extra tablespoon of olive oil for a lighter meatball.
Stuff each meatball with a small cube of mozzarella for a cheesy center.
Serve in a toasted roll with melted provolone for a meatball sub.
Swap panko for torn fresh bread, which makes them even softer.
Swap ground pork for ground veal, which is traditional and extra tender.
Swap spaghetti for rigatoni or serve over polenta.

Storing and reheating

Refrigerate meatballs and sauce within 2 hours and eat within 4 days. Freeze them in sauce for up to 3 months, and reheat to 165°F (74°C).

Spaghetti and Meatballs: questions

Do you have to brown meatballs before simmering?

No, but browning adds flavor. Baking them first is the easiest method and avoids splattering. They will also hold together better when added to the sauce.

Why are my meatballs tough?

Tough meatballs usually come from overmixing, lean meat, or no panade. Mix gently, use 80% lean beef plus pork, and soak breadcrumbs in milk before adding the meat.

How long do meatballs take to cook?

Baked at 400°F (200°C), golf-ball-sized meatballs take 18 to 20 minutes. They are done when they reach 160°F (71°C) in the center.

Can I make meatballs ahead of time?

Yes. Roll them up to 24 hours ahead and keep them in the fridge, or freeze them raw on a tray and bag them. Add 3 to 5 minutes of baking time if frozen.

Can I cook the meatballs only in the sauce?

Yes. Drop raw meatballs into simmering sauce and cook covered for 25 to 30 minutes until they reach 160°F (71°C). They will be paler and softer but still tasty.