Spaghetti and Meatballs Recipe
Have you thought about making a Spaghetti and Meatballs recipe for your guests? Everyone loves a spaghetti dinner, with a green salad and rustic bread!!
Friends, I love the comfort of a good pasta dinner. Don’t you? There’s nothing quite so tasty and perfect for “fall” than a big bowl of spaghetti.
Spaghetti and Meatballs Recipe
I also love how a big platter of goodness brings people together. You don’t even have to set the table; make it casual and just set everything out.
Best Spaghetti Recipe
Today I’m sharing a delicious Spaghetti recipe, a recipe that takes the classic recipe and adds hints of sweetness from the currants, and brightness from the orange.
And then all the fresh basil …
Soooo good!
Spaghetti with Meatballs is an Italian-American dish made with spaghetti pasta, a tomato sauce, and meatballs. Some people mix the meat right into the sauce.
Usually spaghetti and meatballs is served with a fresh grated Parmesan cheese.
What should I serve with Spaghetti and Meatballs?
I say a green salad and hot crunchy bread!
How to serve a Spaghetti and Meatballs dinner
- Stack some plates on the counter, with forks and napkins.
- Lay down a pot holder or hot pad for the spaghetti.
- Make a large green salad. Set out a variety of salad dressings (or lightly toss).
- Warm or toast bread in the oven; serve with butter.
- Plate the spaghetti on a large platter; serve with a side of fresh grated Parmesan cheese.
- Let your guests serve themselves.
This is my favorite way to host a small dinner. Casual means everyone feels at home, can serve their own portion, and it’s easy to go back for seconds!
I have realized the depths this simple dish offers, as in the flavors, but also the memories of eating Spaghetti and Meatballs with my family.
It’s not only healthy, but comforting.
Various spaghetti recipes
You can make various kinds of combos of spaghetti, too. Like mix the meat into the sauce. Or make Three Meat Italian Pie, or even my Italian Spaghetti Salad. Or, if you want an “epic” idea, make my Spaghetti and Meatballs Epic Dinner Board.
Everyone enjoys spaghetti, as we gobble it down and hope for leftovers the next day!
Get the Recipe:
Spaghetti and Meatballs Recipe
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 c black currants, optional
- 1/2 c pecorino cheese, fine crumbles
- 3/4 c Italian breadcrumbs
- Makes 20-22 meatballs
Red Sauce
- 1 28 oc can peeled tomatoes, unflavored
- 1 6 oz can tomato paste
- 1 small yellow onion
- 1/2 c red wine, preferably a dry variety
- 2 cloves garlic, minced (or 2 tsp garlic powder)
- 1 tsp orange zest
- 1/8 c fresh orange juice
- 1 handful of basil, plus some to garnish
- 1 Tbsp chopped thyme, fresh or dried
- Salt and pepper to taste
- Parmesan to garnish
- Parsley or basil to garnish
- 1 16 oz pkg spaghetti noodles
Instructions
- In a medium bowl, combine all ingredients for the meatballs. Gently mix with your hands (don’t overmix into a paste texture), then portion meat into 2’’ meatballs. Set on a parchment-lined baking sheet or large plate.
- Coat the bottom of a large skillet with oil over medium-high heat. When oil is hot, add in meatballs and sear until golden brown—3 minutes each side. Remember not to overcrowd the meatballs so they brown properly. When each side is browned, remove from pan and set aside—it is okay if they are not fully cooked through, because they will continue to cook in the sauce.
- In the same pan, add 2 Tbsp more oil, and sauté onions and garlic over medium-low heat. Midway through, add bundle of herbs and salt. Cook onions for about 10 minutes total, or until translucent and tender. Salt to taste.
- Bring heat to medium and add orange zest. Next, add in red wine and stir. Cook wine down for 3 minutes, then reduce heat to medium-low and add tomatoes, tomato paste, and orange juice. Bring to a simmer on low heat, and add in the meatballs. Stir gently until sauce has reduced, 25 minutes.
- Cook your pasta according to directions (don’t go putting oil in the water). Make sure to save 3/4 cup of pasta water for the sauce. Drain and rinse the noodles under cold water, and return them to the pot in which they were boiled.
- When pasta is cooked, add 3/4 cup of water to the sauce and meatballs and stir, still simmering on low until the water is incorporated and reduced—5 minutes.
- Spoon 1 cup of sauce into the noodles and stir to coat.
- To serve, plate your pasta in bundles and top with sauce and meatballs. Sprinkle with fresh herbs and Parmesan and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Pasta that is hot and stays hot enough for guests to help themselves… Do you have any more details on how to do that? Even with a family of four I find that tricky. I serve a salad first, then I put the pasta on using the stir for two minutes turn pot off and leave for aprx 8 minutes so I can eat the salad with my family. Then when the pasta is done, we eat that dish together. Yes I can plate that nicely as pictured, but if anyone wants seconds I would need to get it from the pot, which is kept very low but the dish is never as nice as the first round.
We just make the pasta; drain and serve! You can always put back in the pan to keep it hot (add a tiny bit of olive oil). Easy!