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posted by Amy Johnsonon February 14, 2018 (updated Sep 14, 2021) 42 comments »
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A classic Spaghetti and Meatballs recipe adapted from the fabulousLidia Matticchio Bastianich.
It turns out, not everyone thinks of the spaghetti and meatballs version of “On Top of Old Smokey” when they think of spaghetti and meatballs. Certain people who I live with, say they’ve never even heard of the song. What?!? How can that be? While he can break out in a primeval bluegrass song at the drop of a hat, he doesn’t know “On Top of Spaghetti?”
Of course I had to change that. I decided to enlighten Randy with my rendition of “On Top of Spaghetti.” “I never fail to marvel at the wonders of what is Amy,” was his reply.
Whatever. I didn’t make up the song. It’s a thing. It’s been around forever How can he not know the song? And how can we be married all these years and me not know that he does not know the song? Crazy is what it is.
Anyways, I remember a few years ago finally getting around to making my first batch of homemadeSpaghetti and Meatballs. Yes. My first batch. Yes, ever. Up until then, I had done lots of things in the kitchen, but never the meatball. But then I did. And I have to say, it was, and still is, a darn good thing.
The whole family always enjoysSpaghetti and Meatballs, even my son, who, brace yourself, does not like pasta. Plus, they are so easy and satisfying, like a truly well-made Italian meatball should be. With help from Lidia Matticchio Bastianich, and her daughter, Tanya Bastianich Manuali’s cookbook, you’ll soon be in meatball bliss too.
And no, not one single meatball has ever met its fate by rolling on the floor and out the door from someone sneezing. It’s always good, happy meatball eating, y’all. Try these soon. I think you’ll be pleased.
Please note: The recipe below was adapted from “Spaghetti and Meatballs” from Lidia’s Favorite Recipes. Lidia’s original meatballs called for both ground pork and beef. I used beef only. I also cut back on the red pepper flakes in the sauce recipe below, but if you like to live on the spicy side, kick it up a notch by adding more.
Check out these delicious recipes to add your dinner menus:
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- Pasta con Broccoli from Small Town Woman
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Classic Spaghetti and Meatballs Recipe
Classic Spaghetti and Meatballs
Yield: 6 servings
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
A classic spaghetti and meatballs recipe adapted from Lidia's Favorite Recipes by Lidia Matticchio Bastianich.
Ingredients
Ingredients for the sauce:
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- Two 35-ounce cans plum tomatoes with their liquid (or two 28-ounce cans + one 14-ounce can; just make sure you total 70 ounces in canned plum tomatoes)
- 1/2 teaspoon red pepper flakes
- 3 dried bay leaves
- salt and pepper to taste
Ingredients for the meatballs:
- 1 pound ground beef
- 1 cup dry breadcrumbs, finely crumbled
- 1 cup freshly grated parmesan
- 1/4 cup chopped fresh Italian parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- all-purpose flour for dredging
Additional ingredients:
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1 pound spaghetti (or favorite pasta)
Instructions
- To prepare the sauce, heat 1/4 cup olive oil in heavy bottomed pot over medium heat. Add onion and sauté for about 4 minutes.
- Pour in tomatoes (with their liquid), along with the red pepper flakes, bay leaves. Stir together. Bring to barely a simmer, and using a potato masher or fork, mash the heck out of the tomatoes. Stir. Salt and pepper to taste.
- Bring to a full simmer and let cook for about 30 minutes, stirring occasionally. Taste and adjust seasonings to preference. Continue to cook over low heat.
- To prepare the meatballs, loosely crumble the beef into a large bowl. Sprinkle the breadcrumbs, 1/3 cup grated parmesan, chopped parsley, garlic, salt and pepper over the beef. Add the beaten egg, and using clean hands, GENTLY combine ingredients. Try not to mash the ingredients together. I think the meatball texture is much better when they are not mashed to death.
- Shape the mixture into 1 1/2 inch meatballs.
- Lightly dredge the meatballs in the flour until evenly coated, and place on a baking sheet or plate.
- In a heavy skillet over medium-high, heat 1/4 cup olive oil and 1/4 cup vegetable oil.
- Cooking in batches, add meatballs into the skillet without crowding. Fry each batch for about 6 minutes, turning to brown all sides of each meatball. Adjust heat to prevent over-browning. Place browned meatballs on paper towel lined surface.
- Once all meatballs are browned, add to prepared sauce, gently stirring to coat meatballs with sauce. Continue to cook for about 30 minutes until meatballs are cooked through (no pink remaining in center).
- Cook spaghetti or preferred pasta according to package directions. Drain pasta and serve topped with sauce and meatballs.
- Garnish with grated parmesan.
Notes
Please note: The recipe below was adapted from "Spaghetti and Meatballs" from Lidia's Favorite Recipes. Lidia's original meatballs called for both ground pork and beef. I used beef only. I also cut back on the red pepper flakes in the sauce recipe below, but if you like to live on the spicy side, kick it up a notch by adding more.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Originally published January 24, 2013.
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originally published on February 14, 2018 (last updated Sep 14, 2021)
42 commentsLeave a comment »
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42 comments on “Classic Spaghetti and Meatballs Recipe”
Alyssa —Reply
Great recipe and balls awesome dinner! Will be doing again soon!
Donna —Reply
I am Italian….and this IS a great recipe for meatballs and sauce. If you don’t want to make meatballs… but still want a meat sauce…..just brown the ground beef (and pork if you like) before you add the tomatoes.
Morgan —Reply
My husband and I made your sauce and meatballs with spaghetti squash and it was really yummy! It was our first time making our own sauce and meatballs. We made a double batch and froze half of it. Can’t wait to eat it again! 🙂 Thanks for sharing!
bridget {bake at 350} —Reply
OK….
A. I love that song. And sing it every time we have spaghetti & meatballs (and sometimes when we don’t). And when kiddo was little, he would cry and run from the room. Not because of my voice, however…because he FELT SORRY FOR THE MEATBALL!!! Oh, I love to give him a heard time about that.
B. My parents had some great friends who are New York Italians (as opposed to Italy Italians?). Anyway…the husband is famous for his spaghetti & meatballs, but would only give the recipe out once you were married!!! Best shower gift ever? A set of pasta bowls and Mr. G’s recipe.
C. This is one of my favorite meals ever…and your pictures are gorgeous!
Jaclyn —Reply
Spaghetti and meatballs are one of my all time favorite foods – yours look perfect!
term paper service —Reply
It’s very easy to find out any topic on web as compared to textbooks,
as I found this paragraph at this website.Brittany —Reply
was hoping to make this for our valentines dinner! But was a little confused–do you cook the sauce for 30 min and then add the meatballs and cook sauce for additional 30 min? Or is the first 30 min of sauce cook time with the meatballs already in it? Sorry never made this homemade before so just wanted to clarify if it was 30 min or 1 hour total cook time for the sauce??
Thanks so much in advance!Amy Johnson —
Hello Brittany! Add the meatballs to the sauce and cook for an additional 30 minutes. I hope you have a tasty Valentine’s Day!
Roxana —Reply
Man, there is just nothing more classic than a big bowl of spaghetti and meatballs! This is perfection, thank you for sharing! I can’t wait to dive into this sometime soon! 😀
Tori —Reply
Such a classic and, yum, it looks amazing!
Alice MIller —Reply
I do like pork with my meatballs but when I am too lazy to bring out my meat grinder attachment I just use packaged Italian sausage with my ground beef. If its spicy I omit pepper flakes. I use fresh breadcrumbs as I find it keeps the meat more moist.
Amy —Reply
One of the all time classics, great dish.
Morgan —Reply
Made this tonight for dinner – it was to die for!! I’ve never made spaghetti with meatballs (I always just do sauce) and it was so much easier than I thought it would be. Thanks for the awesome recipe!
KaremB —Reply
This is our dinner for tonight. The meatballs are in the sauce for their 30 min simmer. I was SO GLAD to see you said to not “beat the meat” mixture to death (or similar to that) as I have always read to be gentle when mixing the meatballs. Then I used a Food Network recipe and Alton said to use a STAND MIXER to make Swedish meatballs. I didn’t. Lol. And, I know the song. But I think we said “Oh top of old Smokey, all covered with grass, I saw a Bald Eagle, a scratching his…..” lol. And the nursery rhyme at 3 am sorta went like “Go to sleep, little creep, I am tired and I’m weary”…. lol
Fauna —
LMFAO!!!!!! This just made my day!! Hilarious.
William —Reply
I watch Lidia’s Kitchen here in MESA on Saturdays religiously.. Love her show..
William —Reply
There’s a pizza parlor near me that serves the best spaghetti & meatballs,,,,,,,, even better than “Olive Garden” here in MESA, AZ. They use 3 meats,, hand made pasta and they make their own spumoni ice cream.. There’s an employee that pushes a cart around with a 50 lb wheel of Romano cheese and shaves it off when you get your dinner..
Fauna L Hendrickson —
What is it called? I live in Phoenix, sounds awesome
M L E —Reply
Made Lidia’s meatballs and spaghetti with my husband for dinner! Fantastic sauce, and the meatballs were perfect! Highly recommended!
Fauna L Hendrickson —Reply
I am trying this tonight, wish me luck!❤❤
Nikhil@Allmyrecipe —Reply
Very nice idea of making spaghetti, keep it up. Looks Very yummy and tempting. Will give a try.
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