Spaghetti and Meatballs

Spaghetti and Meatballs are the ultimate comfort food. Juicy, tender meatballs are simmered in a bold and robust tomato sauce. Once you try this, you know it is truly the best spaghetti meatballs recipe you can ask for and that you and your family will enjoy on repeat.

Reasons to make this Spaghetti and Meatballs recipe

I share all my secrets to make them restaurant quality worthy, but everything is make with pantry staples.

I use fresh basil and parsley for the sauce and that my friends makes the final result so bold, fresh and wonderful.

Lots and lots of flavors with components we all can agree and love: spaghetti, sauce, meatballs. There isn’t anything more comforting.

See my step by step pictures and see how easy you can make some amazing homemade Spaghetti and Meatballs.

Breadcrumbs for meatballs

You can use panko breadcrumbs, but in my gusto it is totally worth to make your own breadcrumbs from white bread.

To do that, just cut slices of bread in cubes, crust removed. You can also use store bought breadcrumbs as well.

Secrets to the best meatballs recipe

There are two things that makes this Spaghetti and Meatballs recipe so good and let me tell you my tips and tricks:

1.) soak your breadcrumbs in non dairy milk to make meatballs so juicy and delicious.

2.) Dredge your meatballs in a thin layer of flour, because this helps that they stick together well and won’t fall apart.

Spaghetti and Meatballs ingredients

Spaghetti: of course this is one of the most amazing parts of this recipe. Nothing more satisfying when you dunk the spaghetti into the sauce combined with homemade meatballs. It is really so rewarding.

As the meaty foundations we use vegan ground beef to make great meatballs which are hearty, juicy and so mouthwatering delicious. 20 oz seem like a lot, but I make really big and juicy meatballs from 1 heaping Tbs. You need that amount to make 12 of them.

I use olive oil to cook the meatballs and make the sauce. Adds an amazing savory flavor to our dish.

Vegan parmesan: The more cheesy, the more delicious and that is clear to me when I make my spaghetti and meatballs, parmesan belongs in the meatballs and on top.

Crushed tomatoes are the base for our sauce, but if you want something different you can use my Spaghetti Sauce, Pomodoro Sauce or Arrabbiata Sauce.

Garlic and onions are classic ingredients which ads another layers of taste easily.

Breadcrumbs and non dairy milk. Soaking breadcrumbs in milk for a couple of minutes creates a wonderful texture. You can also soak them in water, but I tell you with milk it is just much better.

For the perfect texture: we need flour to dredge our meatballs. This is what holds them together.

Basil and parsley is the combination that’s fresh and delicious in the sauce.

How to make Spaghetti and Meatballs

Start with soaking breadcrumbs. In a bowl, combine them with milk and and let them sit for around 5 minutes until a homogenous mixture is reached.

Now, to making the meatballs. In a large bowl combine the soaked breadcrumbs with ground beef, parmesan and a pinch salt and pepper. Form meatballs (this makes 12 meatballs and 1 meatball is 1 heaping Tbs) and put them on a prepared baking sheet with parchment paper.

Then, add flour to a small bowl or on a plate. Take the meatballs and roll them in the flour so that they are lightly covered. Set aside again.

To cook the meatballs, heat 2 Tbs of the olive oil in a pan and cook meatballs in hot oil for 5 minutes. Remove them from pan.

Cook sauce and make spaghetti

Heat the remaining 1 Tbs olive oil in the same pan and add garlic and onions. Fry them for 3 minutes.

At the same time heat up a pot with water to cook spaghetti according to the directions. To the sauce add next crushed tomatoes, cook for 10 minutes more and finally add in parsley and basil.

At this point your pasta should be done. Drain them and add meatballs and spaghetti to your sauce.

Let everything cook on low heat for 4 minutes more, then server with more parmesan on top.

Leftovers

You can stick leftovers for around 4 days in the fridge. Reheat on the stove or microwave. To freeze, let the Spaghetti and Meatballs first cool off completely, then transfer to a freezer bag or container. This way, leftovers will perfectly last for 3 months.

Tips and tricks

For a little bit of extra heat you can add 2 dashes of hot sauce or 1 tsp crushed pepper.

You can sprinkle with more or less parmesan. More will give you a more cheesy flavor, and less parmesan will let the tomato flavor shine through more in the result.

To make in advance and meal prep: you can make the meatballs 2 days in advance. The sauce can be made 3 days in advance and for spaghetti of course leftover pasta is wonderful.

For the dredging: 1/3 cup flour is generous and you don’t need the whole amount this is just that the meatballs lightly covered with a layer of flour.

Other pasta recipes to try

• Tuscan Chicken Pasta
• Creamy Tomato Pasta
• Creamy Mushroom Pasta
• Chicken Riggies
• Chicken Spaghetti
• Tuna Noodle Casserole
• Creamy Mac and Cheese
• Chickpea Pasta

Tag your remakes of Spaghetti and Meatballs on Instagram or Facebook.

Enjoy, Florian.