Classic Spaghetti and Meatballs with Tomato Sauce
Homemade spaghetti and meatballs combines tender, savory beef spheres with a rich tomato sauce in this iconic comfort dish. Ground beef mixed with breadcrumbs, cheese, and herbs creates meatballs with structure and flavor, while a quick tomato sauce built from canned tomatoes, ketchup, and tomato puree develops depth without hours of simmering. The sauce brings subtle sweetness and cayenne heat, balancing the umami of the meat and cheese. This recipe suits home cooks of any skill level and delivers restaurant-quality results in under an hour. Serve it on a weeknight for family dinner or at a casual gathering. This version avoids fussy techniques while achieving genuine flavor through quality ingredients and proper browning.
Ingredients
- 1 lb lean ground beef
- 1 egg
- ⅓ cups parmesan cheese, grated
- 1 oz fine breadcrumbspanko1:1glutenwheatadds gluten
coarser texture, less binding power, reduce slightly
- 1 garlic clove, crushed
- 1 small shallot, finely chopped
- 1 tbsp parsley, finely choppedfresh basil1:1herbs
different flavor profile, use only in meatball mix to prevent bitterness
Full guide → - ½ cups flour
- olive oil
- salt
- black pepper
- 1 red onion, chopped
- 2 cans chopped tomatoes
- 2 tbsp Heinz ketchuptomato sauce2 tbsp
- 1 tbsp tomato puree
- 1 tsp mixed herbs
- ¼ tsp cayenne pepper
- 1 lb spaghetti
- parmesan, to serve(optional)
- basil, to serve(optional)
Instructions
- 1
Combine ground beef, egg, parmesan, breadcrumbs, garlic, shallot, and parsley in a large bowl
- 2
Form mixture into balls (about 12), roll each in flour
- 3
Heat olive oil in a large pan over medium-high heat and brown meatballs on all sides, then set aside
- 4
Pour off excess fat, add red onion to the same pan and cook until translucent
- 5
Add canned tomatoes, ketchup, tomato puree, mixed herbs, cayenne pepper, salt, and pepper; bring to a boil
- 6
Simmer sauce for about 10 minutes
- 7
Return meatballs to pan and simmer for a further 10 minutes
- 8
Meanwhile, bring a large pot of salted water to a boil and cook spaghetti according to package directions
- 9
Drain pasta and divide among bowls, top with meatballs and sauce
- 10
Sprinkle with parmesan and garnish with basil
Tips
Brown meatballs thoroughly on all sides before simmering in sauce. This caramelization builds flavor and creates a protective crust that keeps them from falling apart during cooking.
Do not skip rolling meatballs in flour before browning. The flour coating helps seal in juices and creates a textured exterior that catches sauce.
Use good quality canned tomatoes; San Marzano varieties have fewer seeds and better flavor. The ketchup and tomato puree add sweetness and body that balance the fresh tomato acidity.
Good to Know
Refrigerate in an airtight container up to 4 days. Sauce and meatballs separate from pasta for best texture.
Prepare meatballs and refrigerate raw up to 24 hours. Sauce can be made 2 days ahead and reheated gently. Cook pasta fresh before serving.
Pair with garlic bread, a green salad with vinaigrette, or roasted vegetables. Serve with red wine such as Chianti or Barbera.
Common Mistakes
Overmix the meatball mixture to avoid dense, tough meatballs. Combine gently until just incorporated.
Skip browning the meatballs to avoid pale, flavor-poor results. Proper browning creates crust and caramelization.
Cook meatballs at too high heat to avoid burning the exterior before the interior cooks through. Maintain medium-high for browning, then medium for simmering.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
different flavor profile, use only in meatball mix to prevent bitterness
Full guide →FAQ
Can I freeze the meatballs and sauce?
Yes. Cool completely, then freeze in an airtight container up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of water if sauce becomes too thick.
What if I don't have fresh shallots?
Substitute with an additional garlic clove or half a small regular onion, finely minced. The shallot adds mild sweetness; a small diced onion replicates this. Avoid shallot powder or dried shallots as they lack fresh flavor and can taste dusty.
Can I make this with ground turkey or pork instead?
Yes. Ground turkey produces leaner, slightly drier meatballs; add an extra egg yolk for moisture. Ground pork yields richer, more tender results. Use the same quantities and cooking method for both. Pork may brown slightly faster due to higher fat content.