Classic Spaghetti & Meatballs
Yields: 4-6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Spaghetti & Meatballs
There’s something magical about a warm bowl of spaghetti and meatballs. For me—it's the ultimate family meal, one I’m passing on to my son, who’s quickly growing to love it as much as I do. Watching him dig into a plate of spaghetti with the same enthusiasm I had as a kid fills me with so much joy. There’s a kind of timelessness to spaghetti and meatballs, and it will always be a kid favourite I think.
But let’s get into why this recipe works so well, beyond the sentiment.
The Secret to Tender Meatballs
First up, let’s talk about the Panade—a fancy word for a mixture of bread and milk. Mixing the bread with milk makes a paste that gets mixed into the meat, helping to keep the meatballs tender. When bread soaks up milk, it creates a texture that binds moisture within the meatballs, preventing them from drying out even as they simmer in the sauce. Think of it as a little insurance for your meatballs, ensuring they’re tender in every bite. This is a trick I learned from an Italian chef.
Building Flavour with Aromatics
When you’re making a dish like this, don’t rush the onions and garlic. Cooking them low and slow until they’re soft and translucent is one of those small, simple steps that make a big difference in the final dish. The natural sugars in the onions start to caramelize, bringing a gentle sweetness to the sauce. Garlic, on the other hand, releases all its bold, aromatic oils when gently cooked, creating a base that’s both comforting and fragrant.
Let the onions and garlic cool slightly before mixing them into the meatballs. It’s never a good idea to mix anything warm or hot into raw meat, even if it’s going to be cooked later.
A Sauce to Tie It All Together
The sauce in this recipe has a couple of little twists that elevate it beyond your typical marinara. First, we add a splash of balsamic vinegar and Worcestershire sauce. The balsamic adds a hint of acidity and sweetness, balancing out the richness of the meat, while Worcestershire brings a deep, savoury note. Together, they add a dimension to the sauce that pairs perfectly with the meatballs.
And here’s a simple tip for adjusting the consistency of your sauce: reserve some pasta water before you drain the spaghetti. This starchy water can be stirred into the sauce if it’s too thick, making it cling to the pasta like a pro-level sauce.
Perfecting the Pasta
Spaghetti is a crowd-pleaser, but cooking it just right is key to making this dish sing. For pasta that truly complements the sauce, cook it until it’s just shy of al dente. Then, toss it in the sauce to finish cooking. The pasta will absorb some of the sauce, making every bite rich and satisfying. Plus, the heat from the sauce will ensure the spaghetti stays perfectly warm when you serve it.
For a final touch, sprinkle some freshly grated Parmigiano-Reggiano and a bit of parsley over each serving. The parmesan adds a salty, nutty flavour, while the parsley gives a pop of colour and freshness.
Why? Because Science
The Art of Browning
Browning the meatballs before adding them to the sauce might feel like an extra step, but it’s worth it. This process, called the Maillard reaction, adds depth of flavour through caramelization. When you sear the meatballs, the sugars and amino acids in the meat react to create a beautiful brown crust that adds a satisfying savouriness/ umame= the sixth sense of taste, to each bite. Just remember to keep the heat at medium—too high, and you’ll burn the outside before the middle cooks through.
Here’s a tip: after you brown the meatballs, don’t clean the pot! Those browned bits left in the pan? This is called fond and it’s packed with flavour. When you add the tomato sauce, scrape up those bits; they’ll dissolve into the sauce, infusing it with even more flavour.
Ingredients:
Meatballs and Sauce:
75g (2 ½ ounces) white bread, cut into 1 cm (½-inch) cubes, crusts optional
120 ml (½ cup) whole milk
1 medium yellow onion, minced (225g, 8 oz)
6 garlic cloves, minced (about 30g, 1 oz)
45g (1 ½ oz) Parmigiano-Reggiano, grated
20g (¾ oz, about ¼ bunch) fresh flat-leaf parsley, minced (save some for garnish)
2 tsp kosher salt
½ tsp freshly ground black pepper
¾ tsp dried oregano
1 tsp Worcestershire sauce (for the sauce)
1 tbsp balsamic vinegar (for the sauce)
450g (1 lb) ground beef (min 25% fat)
225g (½ lb) ground pork (min 25% fat)
45 ml (3 tbsp) extra-virgin olive oil
2L (2 quarts) tomato sauce (homemade or store-bought, seasoned to taste)
Spaghetti:
Spaghetti (allow 100-120g/3.5-4 oz per person for a generous serving, or adjust depending on appetites)
Kosher salt, for pasta water
4L pot 3/4 filled with water
Garnish:
Freshly grated Parmigiano-Reggiano
Chopped fresh parsley (remaining from the bunch)
Fresh Basil, torn or chopped
Tools Needed:
Stand mixer (or large mixing bowl and spoon) *optional
Medium pan
Large Dutch oven/ Large pot
Baking sheet
Parchment paper
Tongs
Colander
Measuring cups and spoons
Method:
1: Prepare the Panade and Aromatics
Panade: Combine bread cubes and milk in a large bowl, toss to coat, soak for 10 minutes, then mash until smooth.
Aromatics: Heat 1 tbsp olive oil in a medium pan over medium heat, sauté minced onion and garlic until translucent (5-6 minutes), transfer to a bowl to cool.
2: Mix Meatball Ingredients
In a mixing bowl or stand mixer, combine the soaked bread, cooled onion and garlic, Parmigiano-Reggiano, parsley, salt, pepper, and oregano.
Use a dough hook or mix by hand until ingredients are well combined.
3: Shape and Brown Meatballs
Add ground beef and pork to the mixture, blending on slow speed until combined, taking care not to over-mix.
Line a baking sheet with parchment paper, shape golf ball-sized meatballs (around 30g each); you should get about 24-28 meatballs.
In a large Dutch oven, heat 2 tbsp olive oil over medium heat, browning meatballs in batches for about 2 minutes per side. Transfer to a plate lined with paper towels.
4: Prepare Sauce, Cook Pasta, and Serve
In the same pot, add Worcestershire sauce, balsamic vinegar, and tomato sauce. Season with salt and pepper, simmer meatballs in sauce for 10-15 minutes.
In a separate pot, bring salted water to a boil, cook spaghetti until just shy of al dente, reserving ½ cup of pasta water.
Add spaghetti to the sauce, adjusting with pasta water if needed. Serve topped with meatballs, garnished with Parmigiano-Reggiano and fresh herbs.
Eugene’s Extra Tips:
Measuring Ingredients: Precision matters, especially when you’re new to cooking. Measure out all ingredients before starting, so you can focus on each step.
Avoid Over-Mixing: When making meatballs, mix until just combined. Over-mixing leads to dense, tough meatballs. If using a stand mixer, use a low speed and mix only until the ingredients are well combined.
Choosing the Right Pasta Amount: Plan on about 100-120g (3.5-4 oz) per person for a hearty serving. For smaller appetites, aim for around 80g (3 oz) per person. Cooking a bit extra can be helpful for leftovers, too!
Cooking Pasta Perfectly: Add enough salt to the water (about 1 tbsp per litre), which makes the pasta more flavourful. Don’t overcook; cook until just before al dente so it finishes in the sauce.
Panade is Key for Moist Meatballs: The bread and milk mixture, called a panade, helps keep meatballs tender and juicy. Don’t skip it! If you need to substitute, try panko breadcrumbs soaked in milk.
Simmer to Build Flavour: Letting the sauce and meatballs simmer allows the flavours to meld together. Take your time and taste as you go—add salt or pepper at the end if needed.
Adjust the Sauce Consistency: Pasta water is starchy and can thicken the sauce, helping it cling to the noodles. Add a small amount at a time until the sauce has the perfect consistency.
Preparing Garnishes: Fresh parsley and grated Parmigiano-Reggiano can be added as garnishes for a burst of colour and flavour. While optional, they add a polished look to the dish and elevate the taste.
Oil Temperature Matters for Browning: For browning the meatballs, make sure the oil is hot but not smoking. Test by dipping a small piece of bread or meat; it should sizzle but not burn. This avoids sticking and ensures even browning.
Perfecting Pasta with Consistency Control: If the sauce thickens too much, loosen it with pasta water a bit at a time. The starch in pasta water is a natural thickener and enhances how the sauce clings.
A Family Favourite Made with Love
Making this spaghetti and meatballs recipe has become a little tradition in my kitchen, and sharing it with my son adds a whole new layer of joy. Watching him twirl spaghetti (or try to!) and sneak bites of meatball warms my heart, and it reminds me why I love cooking in the first place. There’s something beautiful about passing down a recipe and making memories around food—it’s a gift that keeps on giving.
If you make this spaghetti and meatballs recipe, I’d love to see it! Tag me on Instagram @the_eugefood, and share your family’s favourite way to enjoy this classic dish.
Who knows? You might just start your own tradition.
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
