Perfect spaghetti and meatball recipe

You’ll love this spaghetti and meatball recipe Served in our quick, simple homemade marinade sauce. Trust me, these homemade meatballs are incredible!

Garlic and Italian herbs make these meatballs delicious, and the perfect blend of ingredients guarantees the best texture. My family loves this spaghetti and meatball recipe and I can’t wait for you to try it!

For this simple recipe, you will bake meatballs in the oven and then finish them in our simple spaghetti sauce from scratch. For larger meatballs, see our Italian meatball recipe, which makes meatballs of 4 pounds of meat.

Key Ingredients

• Ground beef and pork: Use ground beef with at least 15% fat (85/15). The beef makes our meatballs juicy, while the pork adds flavor and tenderness.
• Salty cookies and milk: The secret to the best meatballs is Panade made from salty cookies and milk. We do the same when making the best meatloaf and these juicy Italian meatballs. This is a game-changer.
• Onion and Garlic: Add moisture and flavor to the meatball mixture.
• Fennel Seeds and Parsley: Make these taste authentic and Italian. Don’t skip on fennel. It differs in flavor.
• Parmesan: In these meatballs I use Parmiano-Regiano cheese and I love it!
• Homemade sauce: Our sauce is so simple that you can do it while the meatballs are baked – about 15 minutes. With shallots, garlic, Italian seasonings, white wine, canned tomatoes and fresh basil, it is lightweight and delicious.

How to make spaghetti and meatballs

To make the meatball mixture, you will mix crushed hydrochloric acid and milk and set aside. Then continue cooking the onion, garlic and fennel seeds in olive oil until soft and fragrant.

Mix the cooked onion mixture with ground beef, pork, parsley, cheese, salt and pepper. I like to mix meatball ingredients with both hands – this is the best way to mix everything without overworking the meat. I do the same when making meatloaf.

You will then add the salt and milk mixture. It seemed too wet at first, but the milk absorbed the exquisite meatball mixture, making the meatballs soft. Watch our video to see what my mixture looks like.

I usually get about 16 meatballs from this meatball recipe, which is perfect for four servings. You can adjust the size according to your preference.

I roast the meatballs until light brown and then finish the meatballs in the sauce for added softness. See our Italian Meatball Recipe for Large Meatballs (one meatball per person, large).

When the meatballs are baked, I whip one Fast marinara Spiced shallots, garlic, white wine, chicken broth, crushed tomatoes, Italian seasoning and fresh basil. It takes about 15 minutes! This is also a good time to cook pasta (or favorite pasta).

After baking, add the meatballs to the sauce for a few more minutes. When your spaghetti is cooked, throw it straight into the sauce! It absorbs much more than just pouring the sauce on top. We use the same trick when making pasta recipes with meat sauce.

Served with spaghetti and meatballs

I love the classic Caesar salad or Capres salad next to it with spaghetti and meatballs. For more varieties, add a hearty Italian chopped salad.

Of course, garlic bread or homemade gravel is essential for soaking sauces, and the sautéed spinach side is perfect for adding some extra veggies.