Savoring Tradition: Homemade Spaghetti and Meatballs Recipe for Stove Top Delight
In the realm of comfort foods, few dishes hold as much sway as the classic spaghetti and meatballs. There’s something deeply satisfying about twirling a forkful of tender pasta strands coated in rich tomato sauce, accompanied by perfectly seasoned meatballs.
While this beloved Italian-American dish is readily available at restaurants, there’s a special joy in crafting it from scratch in the comfort of your own kitchen. Today, we’ll delve into a timeless homemade spaghetti and meatballs recipe that’s perfect for stove top cooking, brimming with flavor and nostalgia.
Ingredients
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork for added richness)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for frying
For the Sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Pinch of sugar (optional, to balance acidity)
For Serving:
- 1 pound spaghetti
- Grated Parmesan cheese
- Chopped fresh basil or parsley (optional)
How to Prepare:
Prepare the Meatballs:
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, dried oregano, salt, and pepper.
- Mix until well combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add additional olive oil if needed. Sauté the chopped onion until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and diced tomatoes, including their juices.
- Stir in the dried basil, dried oregano, salt, pepper, and a pinch of sugar if desired. Bring the sauce to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
- Cook the Spaghetti:
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the cooked pasta and set aside.
- Combine and Serve:
- Once the sauce has thickened slightly, return the meatballs to the skillet, nestling them into the sauce. Let them simmer together for an additional 5-10 minutes to ensure the meatballs are heated through.
- To serve, place a generous portion of spaghetti on each plate, ladle the sauce and meatballs over the top, and sprinkle with grated Parmesan cheese. Garnish with chopped fresh basil or parsley if desired.
- Serve hot and enjoy the comforting flavors of homemade spaghetti and meatballs straight from the stove top.
Serving Suggestions
Homemade spaghetti and meatballs is more than just a meal; it’s a labor of love that brings families together and evokes cherished memories of shared dinners and laughter. With this stove top recipe, you can recreate that same warmth and satisfaction in your own kitchen, one delicious bite at a time.
So, gather your ingredients, roll up your sleeves, and let the aroma of simmering sauce and sizzling meatballs fill your home with irresistible goodness.
Serve with Air Fryer Texas Toast and Oven Baked Asparagus. Finish with a dazzling Key Lime Cake for dessert.
Storage Suggestions
See our post about how long is food good for in the fridge. Leftovers from this recipe will keep for 3 days in the refrigerator.
Guides
52 Types of Pasta {Beyond Spaghetti}
How Long Is Food Good For in the Fridge
How to Cook Using Your Instant Pot
Spaghetti and Meatballs {Yummy!}
Ingredients
For the meatballs:
- 1 pound ground beef (or a mix of beef and pork/ or ground chicken)
- ½ cup breadcrumbs (plain or seasoned)
- ¼ cup grated Parmesan cheese
- ¼ cup milk
- 1 large egg
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for frying
For the sauce:
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 can (28 ounces crushed tomatoes)
- 1 can (6 ounces tomato paste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pinch of sugar (optional, to balance acidity)
- For serving:
- 1 pound spaghetti (prepare according to package directions)
- Grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Make the meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides and cooked through, about 8-10 minutes. Transfer the cooked meatballs to a plate lined with paper towels to drain excess oil.
- Make the sauce: In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Cook until softened and fragrant, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and a pinch of sugar (if using). Bring the sauce to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until it thickens slightly.
- Cook the spaghetti: While the sauce is simmering, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Assemble: Once the sauce has thickened and the meatballs are cooked, add the meatballs to the sauce and let them simmer together for a few minutes to allow the flavors to meld.
- Serve: Divide the cooked spaghetti among serving plates. Top with the meatballs and sauce. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
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