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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.

Top view of a pan with Spaghetti and Meatballs.

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.

Ingredients needed for making Spaghetti and Meatballs are collected on a wooden board.

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.

Breadcrumbs are mixed with some milk.

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.

Step by step pictures showing how the vegan meat mixture is prepared with seasonings and soaked breadcrumbs.

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.

Side by side view showing flour-dredged meatballs before and after frying.

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.

Step by step pictures showing how to make the tomato sauce from sautéed onions and tomato puree.

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.

Meatballs in a pan with the Spaghetti Sauce.

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.

Some vegan parmesan is sprinkled over Spaghetti and Meatballs.

Other pasta recipes to try

Collage of two photos of Spaghetti and Meatballs with recipe title text.

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

Enjoy, Florian.

Top view of a pan with Spaghetti and Meatballs.

Spaghetti and Meatballs

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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.

Ingredients

  • 10 oz spaghetti
  • 20 oz vegan ground beef
  • 3 Tbs olive oil, divided
  • 3 cloves garlic, pressed
  • 1 medium onion, chopped
  • breadcrumbs from 2 slices white bread
  • 28 oz crushed tomatoes
  • 1/2 cup vegan parmesan
  • 2 Tbs parsley
  • 2 Tbs basil
  • 3 Tbs non dairy milk
  • 1/3 cup flour
  • salt, pepper to taste

Instructions

  1. Prepare the breadcrumbs by combining them with milk. Let them soak for 5 minutes until all liquid is absorbed. Breadcrumbs are mixed with some milk.
  2. To make the meatball mixture, get a large bowl and mix the breadcrumbs with ground beef, 1/2 cup of the parmesan and a pinch salt and pepper.Step by step pictures showing how the vegan meat mixture is prepared with seasonings and soaked breadcrumbs.
  3. Form meatballs (each a heaping Tbs of the mixture) and put them on a prepared baking sheet with parchment paper.
  4. Give the flour into a small bowl. Roll each meatball in the flour lightly until it is lightly coated and set the aside again.
  5. Next, heat 2 Tbs of the olive oil in a large pan and cook the meatball in hot oil for around 5 minutes, flipping them over a few times. Remove them from the pan.Side by side view showing flour-dredged meatballs before and after frying.
  6. Now, give the remaining olive oil to the same pan and fry diced onioins with garlic for 3 minutes. At the same time, heat up a pot with water to cook spaghetti until done, see package directions.
  7. To make the sauce, add next crushed tomatoes to the onions and garlic and let alll cook for 10 minutes more. Finally mix in parsley and basil. Step by step pictures showing how to make the tomato sauce from sautéed onions and tomato puree.
  8. When the pasta is done, drain it and give the spaghetti with the meatballs into the sauce.Meatballs in a pan with the Spaghetti Sauce.
  9. Let all simmer for 4 more minutes, then serve with more parmesan on top.Top view of a pan with Spaghetti and Meatballs.

Notes

  • 1 portion serving includes 3 meatballs.
  • If you like a bit of heat, add 2 dashes of hot sauce or 1 tsp crushed pepper.
  • Sprinkle with more or less parmesan. More will give you a more cheesy flavor, and less will let the tomato flavors shine through more.
  • Make in advance or as meal prep: make the meatballs 2 days before. For the sauce make them 3 days in advance and the spaghetti are also great for leftover use.
  • Dredging: You don't need the whole 1/3 cup flour this is just that the meatball lightly covered with a layer of flour.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 654Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 641mgCarbohydrates: 67gFiber: 6gSugar: 5gProtein: 49g
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