Spaghetti and meatballs is a classic Italian-American dish. It’s believed by many Americans, me included, as being an authentic Italian dish, but it’s actually an adaptation of Italian cuisine that has immigrated to the American culture. During mychildhood spaghetti and meatballs was always a favorite. I didn’t have it too often since my mom traditionally cooked mainly Korean cuisine, but whenever it did end up at the dinner table it was always considered a special treat.
Unlike traditional spaghetti and meatballs where the meatballs are cooked in the sauce, you can also keep the meatballs separate from the sauce. This allows you to offer a vegetarian meal or include the meatballs for the complete spaghetti and meatball experience.
Recipe revised on April 29, 2021.
Spaghetti with (or without meatballs)
Traditional Italian-American spaghetti and meatballs made from scratch. It's delicious and easy. Doesn't get any better than that.
Ingredients
- FOR THE SAUCE:
- 1 large white onion, chopped
- 1/4 cup olive oil
- 2-3 anchovies
- 5 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons fennel seeds,
- 2 teaspoons red chili flakes
- 1/2 cup white wine (optional)
- 6 cans (400g per can) whole tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon salt (plus more for seasoning)
- 2 teaspoons black pepper
- FOR THE MEATBALLS:
- 1 cup breadcrumbs, fine and dry
- 1 cup milk
- 2 large eggs
- 1 cup (120g) Parmesan cheese, finely grated
- 1/2 cup fresh parsley, finely chopped
- 4 teaspoons salt
- 1 teaspoon black pepper
- 2 pounds (900g) ground meat
- 1 small onion, very finely chopped
- 2 cloves garlic, finely grated
- 1 cup Japanese panko breadcrumbs (optional)
- FOR THE PASTA:
- 750g spaghetti
- FOR SOME GARNISH:
- fresh parsley, chopped
- Parmesan, finely grated
Directions
- Step 1 MAKE THE SAUCE: In a large skillet add chopped onions and olive oil. Cook until onions are softened. Then add anchovies and mash it a bit with a wooden spoon so that it melts into the olive oil. Now place fennel seeds on a cutting board and gently mince. Add to the skillet along with the minced garlic, oregano and chili flakes. Cook for about a minute while stirring.
- Step 2 Add white wine and cook for about 2 minutes or until the wine evaporates. Turn heat off.
- Step 3 Add 2 cans of tomatoes plus the above onion mixture into a blender. Blend until smooth. Pour into a large pot. Blend the rest of the tomatoes in the blender and add to the large pot. Add tomato paste, salt and black pepper. Let sauce simmer for at least 45 minutes to an hour. Taste and season with more salt if needed.
- Step 4 PREP THE MEATBALLS: Add breadcrumbs and milk into a small bowl. Stir to combine and set aside. (While it rests the breadcrumbs will absorb the milk and become a bit soggy.)
- Step 5 In another small bowl add the eggs and whisk. Then add Parmesan cheese, parsley, salt and black pepper. Whisk until combined. Set aside.
- Step 6 In a large bowl add the ground meat. Break it apart so it is loosened. Then add the egg mixture. Mix thoroughly with your hands until just blended. Now add the rest of the ingredients: soaked breadcrumbs, onions and garlic. Mix thoroughly with your hands (but don’t overwork the meat…otherwise you will end up with tough meatballs).
- Step 7 COOK THE MEATBALLS: Preheat oven to 400°F/200°C. Prepare a large baking sheet with parchment paper.
- Step 8 Start shaping meat into meatballs (about the size of a golf ball). I usually use my medium sized ice cream scooper to get uniform-sized meatballs. Place on baking sheet. Sprinkle Japanese panko breadcrumbs over the meatballs (optional).
- Step 9 Cook for about 20-25 minutes, or until cooked through. Depending on how large your baking sheet is you may need to cook meatballs in 2 batches.
- Step 10 MAKE SPAGHETTI: While meatballs are in the oven prepare a large pot of water and bring to a boil. Add a tablespoon of salt. Follow package instructions for cooking time.
- Step 11 TO SERVE: Once meatballs are done add them to the sauce and let simmer in the sauce for about 4-5 minutes. Place pasta in individual bowls and top with sauce, making sure there is a desired amount of meatballs per serving.
- Step 12 Alternatively if you want to serve the meatballs separately then just serve pasta with sauce with meatballs separately on the table.
- Step 13 Garnish with chopped parsley and grated Parmesan cheese.