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Perfect Spaghetti and Meatballs

  • Author: Meagan


The name says it all!  Borrowed from Smitten Kitchen, I highly recommend making a double batch of meatballs – and popping half in the freezer for a brilliantly quick dinner on another day.  I also enhanced the sauce a little bit…once you’ve had Marcella Hazan’s Tomato Sauce, there’s no turning back!



Meatballs – this is a single recipe and makes about 18 meatballs

1/2 lb. EACH ground beef AND ground pork

1/2 c. panko crumbs AND 1/3 c. cream

2 T. EACH chopped fresh parsley AND freshly grated Parmesan

1 t. kosher salt AND 1/2 t. freshly ground pepper

1/2 t. onion powder AND 2 eggs AND 2 cloves of garlic, minced

Sauce – this is a riff on Marcella Hazan’s Tomato Sauce

a big splash of olive oil AND 1/2 c. butter

2 cloves of garlic, minced AND 1 medium yellow onion, cut into half moons

1 t. + kosher salt AND a big pinch of red pepper flakes (optional)

1 can (796 mL/28 oz.) fire-roasted crushed tomatoes AND 1 bottle (680 mL) passata

1 package (454 g) dried spaghetti

chopped fresh parsley and freshly grated Parmesan for garnish


Preheat the oven to 425, line a large baking sheet with parchment or foil and bring a large pot of salted water to a boil.

In a large bowl, mash together all of the meatball ingredients, using your hands as needed to make sure the mix is well combined.  Roll into even-sized balls (18 to 25 should be about right), and place them on your prepared baking sheet.  Roast for 12 to 15 minutes until cooked through (cut one open if you need to), and start the sauce.

Heat up the olive oil in a large pot or skillet (I chose one that would also hold the spaghetti and meatballs) and sauté the garlic for a quick minute.  Carefully add in the remaining sauce ingredients and bring it all to a simmer – the longer this sauce simmers, the better it tastes, so consider starting it before the meatballs!

Time the cooking of the spaghetti so that the meatballs and sauce are good to go and then cook the spaghetti until el dente only in your big pot of boiling water and drain well.

When you’re ready to serve, carefully add the meatballs and spaghetti to your big pot of sauce (or the sauce and meatballs to your spaghetti pot, or whichever is easiest for you), give it all a turn to make sure everything is well coated and then serve it up in large bowls.  I think what makes this ‘Perfect Spaghetti and Meatballs’ is the fact that everything it’s all in one pot, comfort food at it’s finest!  Garnish as you wish and enjoy!



From Meagan's Kitchen

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