Mom’s Spaghetti & Meatballs

Here’s a comforting, classic Mom’s Spaghetti & Meatballs recipe—full of nostalgic, homestyle flavor. Think tender meatballs in a rich tomato sauce, served over al dente spaghetti.

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🍝 Mom’s Spaghetti & Meatballs

Ingredients:

For the Meatballs:

• 500g (1 lb) ground beef (or half beef, half pork for more flavor)

• 1/2 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1/4 cup milk

• 1 egg

• 2 garlic cloves, minced

• 2 tbsp chopped parsley

• 1 tsp salt

• 1/2 tsp black pepper

For the Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 800g (28 oz) canned crushed tomatoes

• 1 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• 1 tsp dried oregano or Italian seasoning

• Salt and pepper to taste

• Fresh basil (optional)

For the Pasta:

• 400g (14 oz) spaghetti

• Salted water for boiling

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Instructions:

1. Make the Meatballs:

   • In a large bowl, combine all meatball ingredients. Mix gently—don’t overwork it.

   • Roll into balls (about golf ball-sized). You should get 16–20.

2. Brown the Meatballs:

   • In a large skillet, heat olive oil over medium heat.

   • Add meatballs in batches, browning on all sides (they don’t need to cook through yet). Remove and set aside.

3. Make the Sauce:

   • In the same pan, sauté onions until soft (5 min). Add garlic, cook 1 min.

   • Stir in tomato paste, crushed tomatoes, sugar, and oregano. Season with salt and pepper.

   • Add meatballs back in, cover, and simmer for 25–30 min, until sauce thickens and meatballs are cooked through.

4. Cook the Pasta:

   • Boil spaghetti in salted water according to package directions. Drain.

5. Serve:

   • Toss pasta with a bit of sauce, plate, and top with meatballs.

   • Finish with grated Parmesan and fresh basil if you like.

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Would you like to add a side (like garlic bread or salad) or get a one-pot version of this dish?