Ladies, today I’m taking you into the kitchen with me to prepare a classic that always brings everyone together: spaghetti and meatballs.
I know, it’s one of those dishes that immediately makes us think of American movies, family dinners, and that kind of Italian comfort food that warms the heart even before the belly. But believe me: homemade, this spaghetti with meatballs recipe becomes something special, simple yet highly satisfying, perfect when we want to pamper ourselves without complicating our lives.
This is an easy and quick recipe, ideal for a dinner with friends, for an evening when we want something delicious but don’t have hours to spend at the stove.
The meatballs are tender and flavorful, the sauce is rich and fragrant, and the spaghetti… well, the spaghetti always makes an impression. It’s one of those dishes that you bring to the table and immediately hear a spontaneous “wow,” even though the ingredients are few and genuine.
Moreover, it’s a super versatile recipe: you can prepare the meatballs in advance, freeze them, use your favorite sauce, or add a personal touch. The spaghetti meatballs are perfect: scenic, colorful, and irresistible.
So, make yourself comfortable: today we’re cooking a dish that smells of home, friendship, and good vibes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
SPAGHETTI AND MEATBALLS
- 13.4 oz mixed ground meat
- 2 slices of bread
- 0.7 oz parmesan cheese
- 1 egg
- extra virgin olive oil
- 2 cups tomato sauce
- garlic
- parsley
- to taste flour
- salt
- 11.3 oz thick spaghetti
Tools
SPAGHETTI AND MEATBALLS
- 1 Pan non-stick pan
- 1 Cutting Board cutting board
Steps
In a bowl, mix meat, egg, Parmesan, garlic, parsley, salt and pepper, and the bread soaked in milk.
Form small meatballs by moistening your hands.
Quickly roll them in flour and brown them in a pan with a drizzle of oil until golden on all sides.
Add the tomato sauce, a pinch of salt, and cook for 20 minutes over low heat, covered. If the sauce reduces too much, add a little water.
Cook the spaghetti in salted water, drain them al dente, and transfer them to the pan with the sauce.
Gently mix to flavor.
FAQ (Questions and Answers)
Can I prepare the meatballs in advance?
Absolutely yes. You can shape them and store them in the fridge for 24 hours, or freeze them raw or already browned. This way, the spaghetti and meatballs recipe becomes even quicker.
What type of meat is best to use?
The most flavorful combination is beef + pork, but you can use just beef or even turkey for a lighter version. The important thing is to choose a meat that is not too lean.
Can I use a different pasta shape?
Yes, although spaghetti with meatballs is iconic. Linguine, bucatini, or even a short pasta like rigatoni or mezze maniche work well.
Does the sauce need to cook for a long time?
A long cooking time is not needed: 20-30 minutes are sufficient to obtain a rich and fragrant sauce. The meatballs will release flavor as they simmer.
Can I make a gluten-free version?
Of course: use gluten-free spaghetti and replace the bread with gluten-free breadcrumbs and the flour with rice flour.
