Spaghetti and Meatballs

Spaghetti and meatballs is a one-pan dinner of tender meatballs in a quick tomato sauce over pasta. The secret is mixing breadcrumbs and egg into the meat, which keeps the meatballs moist and tender instead of dense and tough.

Ingredients for Spaghetti and Meatballs

Ground beef forms the base of the meatballs and needs a binder to stay tender. Breadcrumbs and an egg act as that binder, absorbing moisture and keeping the meat loose. Parmesan cheese adds savory depth. Garlic, salt, and black pepper season the mix. Olive oil browns the meatballs and builds flavor. Canned crushed tomatoes form a quick sauce with tomato paste, which concentrates the tomato flavor. Onion cooks down and sweetens the sauce. Dried oregano and red pepper flakes round out the seasoning. Spaghetti is the vessel, and water cooks it.

Why This Spaghetti and Meatballs Works

Mixing breadcrumbs and egg into raw ground beef creates a light, porous structure. As the meatballs cook, the egg sets and the breadcrumbs absorb the meat’s natural juices, keeping them moist through the whole cooking time. Without these binders, the meat squeezes together as it heats and turns out dry and hard.

Browning the meatballs first in olive oil on the stovetop builds a flavorful crust before they finish cooking in the sauce. This crust seals in juices and adds deep, savory notes that a raw meatball never gets. The sauce simmers for 20 minutes, which softens the onion and lets the oregano and tomato paste blend into a cohesive flavor.

Mistakes To Avoid

Overmixing the meatball mixture works the meat too much, squeezing out air and making them dense and rubbery. Mix just until the breadcrumbs and egg are evenly distributed, which takes less than 2 minutes by hand. The meatballs will feel loose and crumbly, and that is correct.

Crowding the meatballs in the pan drops the oil temperature and causes them to steam instead of brown. Work in two batches if needed, giving each meatball contact with the hot pan. You will see a golden-brown crust form, which is the sign they are browning correctly.

Skipping the browning step and putting raw meatballs straight into the sauce leaves them pale and bland. Even 3 to 4 minutes of browning in oil makes a real difference in flavor and the meatballs will taste much richer.

Cooking the pasta in the same pot as the sauce makes it absorb too much liquid and turn soft and gummy. Cook the pasta in salted boiling water in a separate pot, then drain and toss it with the sauce just before plating.

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Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 pound spaghetti
• 8 cups water

Step-by-step Instructions

1. In a bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, salt, and black pepper with your hands until just combined, about 1 minute. Form into 16 meatballs about the size of golf balls.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add 8 meatballs and cook undisturbed for 3 to 4 minutes until golden brown on the bottom.
3. Turn each meatball and cook for 2 to 3 minutes more until golden on all sides. Transfer to a plate and repeat with the remaining 8 meatballs.
4. In the same skillet, add diced onion and cook over medium heat, stirring often, for 3 to 4 minutes until softened and starting to turn golden.
5. Stir in tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Add crushed tomatoes, oregano, and red pepper flakes.
6. Return all meatballs to the skillet and simmer over medium-low heat for 20 minutes, stirring gently every 5 minutes, until the meatballs reach 160°F (71°C) at the center on an instant-read thermometer and the sauce thickens slightly.
7. Meanwhile, bring 8 cups water to a boil in a large pot. Add spaghetti and cook according to package directions until al dente, about 10 to 12 minutes. Reserve 1/2 cup pasta water before draining.
8. Divide cooked spaghetti among four bowls. Spoon meatballs and sauce over the pasta, add a splash of reserved pasta water if needed to loosen the sauce, and serve immediately.