If you're looking for a hearty and delicious meal that is easy to make on a busy weeknight, then this classic Homemade Meatballs and Spaghetti sauce recipe might be just what you're looking for!
This dish will be a family favorite, with flavorful, tender, and moist meatballs simmered in a rich tomato sauce.
How to Make Homemade Meatballs
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425 °F and set an oven rack in the middle. Lined a 13 x 18 sheet pan with aluminum foil, set a rack, and lightly spray cooking oil; set aside.
Place the ground beef, bread crumbs, parsley, basil, grated onion, ricotta, Parmesan, salt, pepper, nutmeg, eggs, oregano, and ¾ cup warm water in a bowl.
Combine very lightly with a fork. You can shape and bake your meatballs or cover and refrigerate them for 1 and up to 8 hours. (The longer you let the mixture sit, the more flavor will develop).
Using your hands, lightly form the mixture into 2-inch meatballs. (You will have about 28 meatballs).
Arrange the meatballs o the prepared sheet pan. The mixture will be a bit sticky; lightly oil your hands occasionally while rolling the meatballs if necessary.
Bake the homemade meatballs for 20 to 25 minutes until browned and almost cooked. Heat 1 tablespoon of olive oil in a pot over medium-high heat. Add the bacon and cook until browned.
Transfer the bacon to a plate and pour the fat from the pot. Heat 3 tablespoons of olive oil in the same pot over medium heat.
Add the onion, poblano, crushed tomato, and fresh tomatoes and cook until softened 10 to 15 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste and cook, stirring, for 2 more minutes.
Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Add the water, sugar, beef flavor bouillon, and pepper. Stir, cover, and simmer on the lowest heat for about 45 minutes.
Return the meatball bacon, stir in the parsley, and simmer for another 30 minutes until the flavors combine and the sauce thickens.
Stir in the basil, taste, and adjust the season with kosher salt if needed. Bring a large pot of salted water to boil. Add the pasta and cook al dente for about 7 minutes, stirring occasionally.
For more tender pasta, boil for an additional minute. Drain pasta in a colander—return pot, add some warm tomato sauce, and toss until completely coated with the homemade meatball sauce.
Transfer the sauced pasta to a platter and top with homemade meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and homemade meatballs.
Top with grated Parmesan cheese. Garnish with chopped parsley, if desired. Serve with bread or garlic bread (and some good Rose or Red Wine😉 ). Enjoy!
Related Recipes:
- Perfect Meatballs recipe
- Greek Spaghetti
- Beef Stew with Carrots and Sweet Potatoes recipe
- The Best Beef Milanese “Milanesa de Carne” recipe.
- Beef Stew with Carrots and Sweet Potatoes recipe
- The Best Oven Baked Ground Beef Empanadas “Empanadas de Carne Molida al Horno” recipe
📖 Recipe
Easy Homemade Meatballs
Tools
Ingredients
- 2 pounds ground beef 80/20
- 1 cup fresh white bread crumbs (about 4 slices, crust removed)
- ¼ cup Panko Italian seasoned dry bread crumbs
- ¼ cup minced fresh Italian parsley
- ½ cup grated Parmesan , Parmigiano-Reggiano, or Romano cheese
- ¼ cup full-fat ricotta cheese
- 3 cloves garlic , grated
- ½ small sweet onion , grated
- 1 tablespoon Knorr Beef flavored bouillon or 2 teaspoons Kosher Salt
- ½ teaspoon ground black pepper , to taste
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh or dry oregano
- 2 large egg , beaten
- ¾ cup whole milk , dry red wine, such as Malbec or warm water
For the Sauce
- ¼ cup extra-virgin olive oil , divided
- 6 slices of bacon , chopped
- ½ teaspoon crushed red pepper flakes
- 7 cloves garlic , crushed or chopped
- 1 large onion , finely chopped
- 2 Poblanos Pepper or red bell pepper , finely chopped
- 8 fresh Tomatoes , diced
- ½ cup red wine , such as Malbec
- 1 (28-ounce) can of crushed tomatoes or diced tomatoes
- 3 tablespoons tomato paste
- ¼ cup Italian parsley , chopped
- 3 tablespoons freshly chopped basil leaves
- 3 teaspoons oregano
- 1 tablespoon Knorr beef flavor bouillon , to taste
- kosher salt , to taste
- 1 cup of water
- 1 tablespoon sugar
For the Pasta:
- 1 ½ pounds spaghetti , cooked according to package directions
- 2 tablespoons kosher salt , to taste
- 8 Tablespoons butter
- 4 to 6 quartz water
To Serve:
- Grated cheese , such as Parmigiano-Reggiano or Romano.
- Crusty bread or garlic bread.
Instructions
- Preheat the oven to 425 °F and set an oven rack in the middle position. Lined a 13 x 18 sheet pan with aluminum foil, set a rack, and lightly spray cooking oil; set aside.
- Place the ground beef, bread crumbs, parsley, grated onion, ricotta, Parmesan, salt, pepper, nutmeg, egg, oregano, and ¾ cup warm water in a bowl. Combine very lightly with a fork. At this point, you can shape and bake your meatballs or cover and refrigerate for a least 1 and up to 8 hours. (The longer you let the mixture sit, the more flavor will develop).
- Using your hands, lightly form the mixture into 2-inch meatballs. (You will have about 28 meatballs). Arrange the meatballs on the prepared sheet pan. The mixture will be a bit sticky; lightly oil your hands every so often while rolling the meatballs if necessary. Bake the homemade meatballs for 20 to 25 minutes until browned and almost cooked through.
For the sauce:
- Heat 1 tablespoon of olive oil in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot.
- Heat 3 tablespoons of olive oil in the same pot over medium heat. Add the onion, poblano, crushed tomato, and fresh tomatoes and cook until softened, 10 to 15 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste and cook, stirring, for 2 more minutes.
- Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates about 3 minutes. Add the water, sugar, beef flavor bouillon, and pepper. Stir, cover, and simmer on the lowest heat for about 45 minutes.
- Return the meatballs bacon, stir in the parsley to the sauce, and simmer for another 30 minutes until the flavors come together and the sauce is thickened. Stir in the basil, taste, and adjust season with kosher salt if needed.
For the pasta:
- Bring a large pot of salted water to boil. Add the pasta and cook al dente, about 7 minutes, stirring occasionally. For more tender pasta, boil an additional minute. Drain pasta in a colander—return pot to low heat. Add the butter and let it melt; add the cooked pasta and toss until completely coated with the butter. Stir in some warm tomato sauce and toss again.
To serve the Homemade Meatballs:
- Transfer the sauced pasta to a platter and top with homemade meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and homemade meatballs. Top with grated Parmesan cheese. Garnish with chopped parsley, if desired. Serve with bread or garlic bread (and some good Rose or Red Wine😉 ). Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
