- View
Brief overview
Spaghetti and meatballs may sound Italian at first glance, but its true home is across the Atlantic, in the heart of American kitchens. It is one of the most iconic comfort foods in the United States, loved for its generous portions, rich tomato sauce and satisfying mix of pasta and tender meat.
From weeknight family dinners to hearty restaurant meals, this dish delivers warmth and nostalgia in every bite. While its roots stretch back to immigrant traditions, its evolution into a classic American staple tells a story of adaptation, abundance and a deep love for simple yet filling food.
What Is Spaghetti and Meatballs?
Spaghetti and meatballs is a dish where long strands of pasta are topped with a tomato based sauce and large, juicy meatballs. The meatballs are usually made with a mixture of beef and pork, shaped by hand and simmered until they soak up the bold, tangy sauce.
In the United States, this dish is more than a meal. It is a symbol of home cooked generosity. Served in generous helpings and often with grated cheese scattered on top, it brings together elements of Italian cuisine but does so in a way that is unmistakably American in character and scale.
Ingredients and Taste
The sauce starts with ripe tomatoes, garlic and onion gently simmered to bring out their natural sweetness. Olive oil, herbs such as basil and oregano and sometimes a touch of red pepper create depth and aroma. The end result is rich, fragrant and deeply comforting.
The meatballs often include a mix of ground meats, breadcrumbs, egg and seasoning. Some families add parmesan or parsley for extra flavour. When cooked properly, they are moist on the inside with a browned exterior that holds up beautifully in the sauce.
Spaghetti, typically cooked until just tender, acts as the ideal base. It holds the sauce and carries the flavours from plate to palate. Combined, the elements deliver a dish that is savoury, slightly sweet and hearty without being heavy. It is filling, flavourful and endlessly familiar.
A Taste of History
Spaghetti and meatballs did not come from Italy in its current form. In fact, Italians rarely eat meatballs with pasta. What travelled across the ocean in the late 19th and early 20th centuries were the basic building blocks brought by Italian immigrants seeking new lives in the United States.
Once in America, these immigrants found new ingredients in abundance. Meat was more affordable than back home, and canned tomatoes were widely available. This led to a shift in their cooking, blending tradition with the realities of their new environment.
The dish began to take shape in immigrant neighbourhoods, especially in cities like New York and Boston. It was not long before spaghetti and meatballs became a fixture in diners and family kitchens alike. Over time, it found its way into school cafeterias, restaurant menus and pop culture.
Today, it is seen as a national comfort food. It captures the story of immigrants making a life in a new land while creating something uniquely their own. Spaghetti and meatballs is not just a dish. It is a piece of American food history served with a generous helping of sauce.
How to Make Traditional Spaghetti and Meatballs
Hearty, saucy and rich with comforting flavour, traditional American style spaghetti and meatballs bring together tender meatballs and a slow simmered tomato sauce served over pasta. Expect a simple, satisfying process with bold results. See the recipe card at the bottom for printable directions
Ingredients
For the Meatballs:
- 450g ground beef (80% lean)
- 225g ground pork
- 2 cloves garlic, finely minced
- 60g breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, finely chopped
- 40g grated Parmesan cheese
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano
- 120ml whole milk
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 800g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- ½ tsp dried basil
- Salt and pepper to taste
- Handful of fresh basil or parsley for garnish
For the Pasta:
- 350g dried spaghetti
- Salt for boiling water
Cooking Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, Parmesan, garlic, parsley, oregano, salt and pepper. Mix gently using your hands until evenly combined. Avoid overworking the mixture, which can toughen the meatballs.
Step 2: Form the Meatballs
Scoop out roughly 2 tablespoons of the mixture and roll into balls about the size of a golf ball. Place them on a baking tray lined with parchment. You should have 12 to 14 meatballs. Cover and refrigerate for 15 minutes to help them hold their shape.
Step 3: Brown the Meatballs
Heat a large pan over medium heat with a splash of oil. Brown the meatballs in batches, turning to sear all sides. Cook only until golden on the outside. Do not crowd the pan. Transfer the browned meatballs to a plate and set aside.
Step 4: Start the Tomato Sauce
In the same pan, lower the heat and add olive oil, then sauté the onion until soft and translucent, about 5 minutes. Stir in garlic and cook briefly until fragrant, around 30 seconds.
Step 5: Simmer the Sauce
Add tomato paste and cook for 1 minute to deepen the flavour. Pour in crushed tomatoes, sugar, dried basil, and season with salt and pepper. Stir well and bring to a gentle simmer.
Step 6: Cook the Meatballs in the Sauce
Return the browned meatballs to the sauce. Cover and let simmer over low heat for 25 to 30 minutes. The meatballs should be fully cooked through and infused with sauce. Stir occasionally to prevent sticking.
Step 7: Boil the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Add spaghetti and cook according to packet instructions until al dente. Reserve 120ml of pasta water before draining.
Step 8: Combine Pasta and Sauce
Toss drained spaghetti with a few ladles of tomato sauce and a splash of the reserved pasta water if needed to loosen. This helps the sauce cling to the pasta beautifully.
Step 9: Serve and Garnish
Plate the spaghetti and top with generous helpings of meatballs and extra sauce. Sprinkle with grated Parmesan and freshly torn basil or parsley. Drizzle with a touch of good olive oil if desired.
Final Step: Enjoy and Present with Care
Serve hot with crusty bread or a simple green salad. For a polished touch, use warmed plates and a final dusting of Parmesan. The contrast of tender meat, bright sauce and pasta texture offers the full experience of this beloved classic.
Cooking Tips for Perfect Spaghetti and Meatballs
- Use a mix of beef and pork for tender, juicy meatballs with more depth of flavour
- Chill meatballs before browning to help them stay round and firm
- Brown gently for flavour, but let the sauce finish the cooking
- Avoid overcooking pasta so it maintains bite when tossed in hot sauce
- A splash of reserved pasta water can adjust sauce consistency without diluting flavour
- Always taste and adjust seasoning before serving
Spaghetti and Meatballs (Pasta with Tomato Sauce and Meatballs)
Ingredients
For the Meatballs:
- 450 g ground beef 80% lean
- 225 g ground pork
- 2 cloves garlic finely minced
- 60 g breadcrumbs
- 1 egg
- 2 tbsp fresh parsley finely chopped
- 40 g grated Parmesan cheese
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano
- 120 ml whole milk
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 800 g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- ½ tsp dried basil
- Salt and pepper to taste
- Handful of fresh basil or parsley for garnish
For the Pasta:
- 350 g dried spaghetti
- Salt for boiling water
Instructions
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, Parmesan, garlic, parsley, oregano, salt and pepper. Mix gently using your hands until evenly combined. Avoid overworking the mixture, which can toughen the meatballs.
- Scoop out roughly 2 tablespoons of the mixture and roll into balls about the size of a golf ball. Place them on a baking tray lined with parchment. You should have 12 to 14 meatballs. Cover and refrigerate for 15 minutes to help them hold their shape.
- Heat a large pan over medium heat with a splash of oil. Brown the meatballs in batches, turning to sear all sides. Cook only until golden on the outside. Do not crowd the pan. Transfer the browned meatballs to a plate and set aside.
- In the same pan, lower the heat and add olive oil, then sauté the onion until soft and translucent, about 5 minutes. Stir in garlic and cook briefly until fragrant, around 30 seconds.
- Add tomato paste and cook for 1 minute to deepen the flavour. Pour in crushed tomatoes, sugar, dried basil, and season with salt and pepper. Stir well and bring to a gentle simmer.
- Return the browned meatballs to the sauce. Cover and let simmer over low heat for 25 to 30 minutes. The meatballs should be fully cooked through and infused with sauce. Stir occasionally to prevent sticking.
- While the sauce simmers, bring a large pot of salted water to a boil. Add spaghetti and cook according to packet instructions until al dente. Reserve 120ml of pasta water before draining.
- Toss drained spaghetti with a few ladles of tomato sauce and a splash of the reserved pasta water if needed to loosen. This helps the sauce cling to the pasta beautifully.
- Plate the spaghetti and top with generous helpings of meatballs and extra sauce. Sprinkle with grated Parmesan and freshly torn basil or parsley. Drizzle with a touch of good olive oil if desired.
- Serve hot with crusty bread or a simple green salad. For a polished touch, use warmed plates and a final dusting of Parmesan. The contrast of tender meat, bright sauce and pasta texture offers the full experience of this beloved classic.
Leave a Review