Classic Spaghetti and Meatballs

Classic Spaghetti and Meatballs

This recipe uses a combination of ground beef, pork and veal to produce incredibly moist and tender meatballs. Baked in an Italian marinara sauce, it’s an easy weeknight winner.

55 mins total time

20 mins active time


Serves 6



For the marinara sauce:

  • 2 tbsp olive oil
  • 2 cloves garlic


  • 2 x 28 oz cans crushed tomatoes
  • 2 tsp kosher salt
  • 1 tbsp white sugar
  • 1 tsp dried oregano

For the meatballs:

  • 4 slices (5½ oz) white bread

    torn into pieces

  • 1 cup (8 fl oz) milk
  • 2 large eggs
  • 2 lb ground beef, pork and veal or meatloaf mix
  • 2 cloves garlic


  • 1½ tsp sea salt
  • 2 cups (5½ oz) finely grated parmesan cheese
  • ½ cup flat-leaf parsley leaves

    coarsely chopped

To serve:

  • 1 lb spaghetti
  • Grated parmesan cheese
  • Chopped flat-leaf parsley


  • 1Heat a pot over medium heat and add the oil. Once heated add the garlic and cook, stirring for 2 minutes, or until golden. Add the tomatoes and stir to combine.
  • 2Add the salt, sugar and oregano. Bring to a boil. Reduce the heat and simmer, stirring occasionally for 15 minutes, or until thickened. Meanwhile, continue to the next step.
  • 3Place the bread in a large bowl, pour over the milk and use a whisk to break it up. Add the eggs and whisk to combine.
  • 4Add the remaining meatball ingredients listed below. Use your hands to knead until well combined.
  • 5Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 6Pour the marinara sauce into a 13-inch x 9-inch x 2-inch deep baking dish.
  • 7Roll the beef mixture into balls approximately 1/3 cup (3 oz) measures and place in the marinara sauce.
  • 8Once preheated, place the dish in the oven and start the timer. Meanwhile, cook the spaghetti.
  • 9Bring a large pot of water to a boil over high heat and season well with salt. Add the pasta and cook according to the package instructions. Drain.
    Tip: Add a little oil to the cooked pasta to prevent it from sticking.
  • 10The internal temperature of the meatballs should reach 170°F when tested with a meat thermometer. If not, give it a bit more.
  • 11Turn the meatballs in the sauce to coat, then carefully remove and set aside.
  • 12Add the spaghetti to the sauce and stir to coat.
  • 13Top the spaghetti with the meatballs and serve sprinkled with parmesan and parsley.