Spaghetti and The Best Meatballs Recipe Ever

Enjoy a classic delicious weeknight meal with this spaghetti and homemade meatballs recipe that comes together in under 1 hour.

There isn’t much in the food world that is more traditional then spaghetti and meatballs. It’s easy to make, it’s delicious and when it’s homemade, there’s absolutely nothing like it.

Whether you’re serving it with homemade pasta or regular spaghetti noodles, this recipe with homemade pomodoro sauce and the best meatball recipe ever is amazing!

Ingredients for this recipe:

For the Meatballs:

• 2/3 loaf of French or Italian bread submerged in cold water
• 2 small or 1 large peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 1 ½ pounds of 90/10 ground sirloin
• 1 ½ pounds of ground pork
• 4 eggs
• ¼ cup chopped fresh parsley
• 1 ½ tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh basil
• 1 heaping cup grated parmesan cheese
• 1 ½ tablespoons sea salt and ½ teaspoon pepper

For the Sauce and Spaghetti

• 1 pound uncooked spaghetti noodles
• ½ batch of pomodoro sauce

Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Procedures:

1. Preheat the oven 425°.
2. Squeeze as much of the liquid out of the water-soaked bread as possible and add to a large bowl along with all of the meatball ingredients and mix until completely combined.
3. Next for golf ball sized meatballs and place them 1” apart on cookie sheet trays lined with parchment paper.
4. Bake them at 425° for 25 to 30 minutes or until they begin to get a little brown on top and are cooked through out.
5. With 10 minutes left in the cooking process add the spaghetti to a large pot of boiling salted water and cook until al dente, about 7-8 minutes. Be sure to stir occasionally so that the noodles do not stick.
6. Remove the meatballs from the oven and place the desired serving amount for 4 people into the sauce and coat in the sauce. Remove and set aside.
7. Add the cooked spaghetti to the sauce and toss to coat.
8. Serve with meatballs overtop and garnish with parmesan cheese and parsley.

CHEF NOTES:

• I prefer to either pan sear the meatballs in olive oil until browned or cook them directly in the oven.
• Use all fresh herbs and you can add fresh oregano to the mix as well.
• This recipe makes 40 meatballs so be sure to freeze the remaining uneaten meatballs.
• REHEATING THE MEATBALLS: Add the meatballs to a casserole dish and cover off with foil. Bake in the oven for 8-10 minutes at 375° or until warm. You can also heat in the microwave. If serving with spaghetti and sauce, simply place them in a sauce pot along with the sauce and cook over low heat until warm.
• STORING AND FREEZING MEATBALLS: Store the meatballs covered in plastic in the refrigerator for up to 4 days. Meatballs freeze well covered in plastic for up to 2 months. Likewise, the pomodoro sauce freezes well, but will not if it is coated in the pasta.

[arelys_meraki]

I can finally make delicious spaghetti and meatballs!! THANK YOU! Everything came out great!😋

[Mespo]

Made these last Sunday and the were a 10/10. Phenomenal.

[LarryTardif]

Made this yesterday, and it was the best meat balls I've ever had.

[WestRoyceDrive]

I’m really enjoying the videos! Makes my day to see you upload and I can’t wait to make these!!

[tawfiqulrommel]

I will start 2021 cooking with this recipe. Thank you Chef. You Rock!!

[saraivasquez]

These really are the best, I’ve made these several times and my family loves them. I usually make a double batch, freeze some and send some home with family because they love them so much

[athleticasian]

Halved the recipe and used only beef. Absolutely amazing. Thank you for sharing your skills and knowledge with us. I'm a 20-something full-time student and really look forward to your videos. I've always loved making my own homecooked food (cheaper, tastier, and fun!). However, your videos have really helped me take it to the next level by teaching me cooking techniques and how to create more things from scratch.

Now as far as how my experience went, I think mine had more moisture than yours (would have liked mine to be a little more firm) so I think I'll try leaving them in the oven a little longer than 30 min so they can cook off more water maybe?

As for the sauce, I am never using premade sauce again! This was fantastic. So much flavor. I simmered mine for an hour and a half and I halved the recipe for the sauce also. I added red pepper flakes and loved it.

Thanks again, Chef!

[peasetill]

I finally got around to making the meatballs. And, let me just say my wife LOVED them. She talked about them the entire night and loved all the spices included in the recipe. Mad props to you on this one!!

[polew]

This meatballs recipe Rock! My kids love it. Thank you!

[kathleenwassum]

I am Making This Tomorrow! You are an Amazing Chef!!

[annalara]

Just made for the first time the meatballs recipe! Absolutely delicious and moist.I ate 2 meatballs right out of the oven without sauce!I loved them and will ONLY use this

[mrgee]

I can still remember watching my Nana make these meatballs with the water soaked bread! Thanks for bringing back this memory.

[angelagrassadonia]

Congrats Chef Parisi I just witnessed the true original Italian recipe with the soaking of the bread and the combination meat fantastic!

[oceanbaby]

I use milk to soak my bread! Yummy 😋👩🏽‍🍳🍷 ♥️

[elainepowell]

I just finished two trays of meatballs. Third one is in the oven. I’ve already eaten four!!! They are THE BEST meatball I’ve ever had. So flavorful. Not dry not too moist. Perfecto! Thank you!

[anafindlay]

Billy this look ridiculously delicious ❤️😍😍 can't wait to make them!!!
Thank you

[mariadoerr]

OMG… I can’t even speak about these meatballs. They are THAT Good and I’m Italian 💚Nuff said

[bluerose]

Yum! Saving this recipe! Thank you Chef! Watching from Hawaii!

[NikosDIY]

Chef you rock!!! Greetings from Athens Greece.

[tracyvision]

The twirl you gave with the tongs as you plated...that simple twist has a big impact on presentation.