There is something undeniably special about a big plate of pasta. It brings people together. It signals that it is time to relax and enjoy a good meal. When you think of the ultimate comfort food, Spaghetti And Meatballs is often the first dish that comes to mind. It is warm, filling, and packed with savory flavors that everyone at the table loves.
Many people think making this dish from scratch takes all day. That is a common misconception. You can actually create Homemade Spaghetti And Meatballs that taste like they simmered for hours in a fraction of the time. This recipe is designed for real life. It fits into busy weeknights without sacrificing any of that rich, homemade taste you crave.
We have tweaked the classic formula to make it lighter yet just as satisfying. By swapping out pork for ground turkey, we keep the meatballs juicy while reducing the grease. The result is a balanced meal that feels indulgent but won’t weigh you down. Get ready to add this to your rotation of Spaghetti And Meatball Recipes Easy enough for any skill level.
Jump To:
Why You’ll Love This Recipe
You might wonder what makes this specific version stand out among the Best Spaghetti And Meatball Recipes out there. The secret lies in the spice blend. Most recipes stick to basic Italian seasoning. We go a step further. We include a touch of allspice and chili powder. These warm spices add a depth of flavor that makes the sauce sing without being overpowering.
Another reason to love this dish is the cooking method. Traditional recipes often call for frying the meatballs in oil. This can be messy and time consuming. Instead, we use your oven broiler. This technique browns the meat beautifully in just minutes. It also makes cleanup a breeze since you avoid grease splattering all over your stove.
Texture is everything when it comes to Meatball And Pasta Recipes. Nobody likes a dry or tough meatball. We use a classic technique called a panade. This is a simple mixture of milk and breadcrumbs. It locks moisture inside the meat. Even if you use leaner turkey, your meatballs will stay tender and delicious every single time.
Finally, this meal is incredibly budget friendly. You do not need expensive cuts of meat or fancy equipment. The ingredients are simple staples you likely have in your pantry or can grab at any local store. It is proof that you do not need to spend a lot to eat well.
Ingredients
For The Meatballs
- 1/2 cup seasoned panko breadcrumbs
- 3/4 cup whole milk
- 1/2 lb ground beef
- 1/2 lb ground turkey
- 1 small onion, grated on the large holes of a cheese grater
- 2 garlic cloves, pressed or finely minced
- 1 large egg
- 1 1/2 teaspoons chili powder
- 1 teaspoon allspice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 to 1/2 teaspoon crushed red chili flakes
- Large pinch of cayenne
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
For The Sauce
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced small
- 2 garlic cloves, thinly sliced
- 1/2 red bell pepper, seeded and diced small
- 2 bay leaves
- 1/4 teaspoon crushed red chili flakes
- 28 ounce can crushed tomatoes (preferably San Marzano)
For Serving
- 8 to 12 ounces dried spaghetti
- Freshly grated parmesan cheese
- Chopped fresh parsley
Step-By-Step Instructions
Step 1: Create the Panade
Start by grabbing a small bowl. Combine the seasoned panko breadcrumbs and the whole milk. Stir them together briefly. Let this mixture sit for at least 5 minutes. This step is crucial. The breadcrumbs absorb the milk to create a paste called a panade. This paste prevents the meat proteins from shrinking too tight during cooking. It is the key to soft Spaghetti And Meatballs.
Step 2: Mix the Meat Base
Get a large mixing bowl ready. Add the ground beef and ground turkey. Next, add the grated onion. Make sure to gently squeeze out the extra onion juice before adding it to the bowl so the mixture is not too wet. Add the minced garlic, egg, chili powder, allspice, oregano, basil, red chili flakes, cayenne, salt, and black pepper. Finally, add your soaked breadcrumb mixture.
Step 3: Form and Chill
Use your hands to gently mix everything together. Stop mixing as soon as the ingredients are combined. Overworking the meat can make it tough. Gently form the mixture into meatballs. They should be slightly larger than a golf ball. Place them on an oiled baking sheet. Cover the sheet and refrigerate for one hour. This helps the flavors meld and keeps the meatballs firm.
Step 4: Start the Sauce
While the meatballs are chilling, you can start the sauce. Heat the olive oil in a large pot over medium high heat. Add the diced onion and sliced garlic. Cook them until they are translucent, which takes about 3 to 4 minutes. Add the diced red pepper. Continue cooking until the pepper is tender and the onion turns lightly golden, roughly 5 minutes.
Step 5: Simmer the Sauce
Add the bay leaves and red pepper flakes to the pot. Cook them for 30 to 60 seconds to release their fragrance. Pour in the crushed tomatoes and 1/2 cup of water. Bring the sauce to a simmer. Let it cook for 20 minutes until it has thickened nicely. Season with salt and black pepper to your taste. This creates a rich base for your Homemade Spaghetti And Meatballs.
Step 6: Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions. Before you drain the pasta, carefully scoop out about 1/2 cup of the starchy pasta water. You will need this later. Drain the pasta and return it to the pot. Set it aside for now.
Step 7: Broil the Meatballs
Turn on your oven broiler. Place the baking sheet with the meatballs under the broiler. Cook them until they are lightly browned on the top, which takes about 3 minutes. Carefully flip them over and cook for 3 minutes more on the other side. This method is much faster than frying and adds a nice color.
Step 8: Combine and Finish
Gently transfer the broiled meatballs into the simmering sauce. Spoon some of the tomato sauce over the tops of the meatballs. Let them simmer in the sauce for about 10 more minutes. This ensures they are cooked through completely. It also allows the meat to absorb the tomato flavor.
Step 9: Serve
To serve, spoon a little bit of the tomato sauce over the cooked pasta. Add a splash of the reserved pasta water to help loosen the noodles. Toss everything to combine. Serve the pasta topped generously with meatballs and extra sauce. Garnish with plenty of parmesan cheese and fresh parsley.
How To Store Leftovers
Leftovers are one of the best parts of making Spaghetti And Meatballs. The flavors often taste even better the next day. To store them, place the cooled meatballs and sauce in an airtight container. They will stay fresh in the refrigerator for 3 to 4 days.
If you have mixed the pasta with the sauce, the noodles might absorb liquid and become softer. If you plan to have leftovers, try storing the pasta and sauce separately. This keeps the texture perfect for reheating.
You can also freeze this dish. Place the meatballs and sauce in a freezer safe container or bag. They freeze well for up to 3 months. To eat, thaw them in the fridge overnight. Reheat gently on the stove over medium low heat until warmed through.
Tips
One of the best tips for this recipe is grating the onion. Large chunks of onion can make the meatballs fall apart. Grating the onion ensures the flavor distributes evenly. It also adds moisture. Just remember to squeeze out the excess juice so the mixture is not too runny.
Do not skip the chilling step. Putting the raw meatballs in the fridge for an hour helps them hold their shape. If you rush this step, they might flatten out when you cook them. Patience pays off with a better round shape.
When combining the meat mixture, be gentle. Use your hands and mix only until the ingredients are just incorporated. If you mash the meat too much, the proteins bind too tightly. This leads to tough meatballs. A light touch results in a tender bite.
Using San Marzano tomatoes makes a difference. They are sweeter and less acidic than regular canned tomatoes. This creates a balanced sauce without needing to add sugar. It elevates the dish to one of the Best Spaghetti And Meatball Recipes you can make at home.
Conclusion
Making Spaghetti And Meatballs at home does not have to be a chore. With this simple method, you get all the comfort without the stress. The combination of beef and turkey keeps it lighter, while the spices ensure every bite is packed with flavor. It is a meal that feels like a hug in a bowl.
Whether you are cooking for a busy family or hosting friends, this dish delivers. It is versatile, forgiving, and always delicious. Give it a try this week. You might find that this becomes your new go to for Meatball And Pasta Recipes. Enjoy the process and the tasty results.
FAQ
Can I Make This Gluten Free?
Yes, you can easily adapt this. Swap the seasoned panko breadcrumbs for a gluten free alternative. Also, ensure you use gluten free spaghetti. The rest of the ingredients are naturally free of gluten.
Is This Recipe Spicy?
It has a mild kick due to the chili powder and flakes. If you prefer zero heat, simply omit the crushed red chili flakes and reduce the chili powder. You can adjust it to suit your family’s taste.
Can I Use Jarred Sauce?
If you are short on time, you can use a high quality jarred marinara. However, making the sauce from scratch as listed in these Spaghetti And Meatball Recipes Easy instructions adds much more flavor.
Why Use Both Beef and Turkey?
Beef provides the classic rich flavor we love. Turkey lightens the texture and reduces the fat content. Using a 50/50 blend gives you the best of both worlds for Homemade Spaghetti And Meatballs.
Homemade Spaghetti and Meatballs
A quick and tasty weeknight dinner, this homemade spaghetti and meatballs recipe uses a smart blend of ground beef and turkey for juicy, tender meatballs. Broiling instead of frying makes it a no-fuss meal with easy cleanup.
Requirements
Ingredients
Instructions
- In a small bowl, combine panko breadcrumbs and milk to create a panade. Let sit for 5 minutes.
- In a large mixing bowl, add ground beef, ground turkey, grated onion (squeeze out excess juice), minced garlic, egg, all spices, salt, pepper, and the soaked breadcrumb mixture. Mix gently with your hands until just combined.
- Form the mixture into meatballs slightly larger than a golf ball and place them on an oiled baking sheet. For best results, cover and refrigerate for one hour to help them firm up.
- While meatballs chill, heat olive oil in a large pot over medium-high heat. Add diced onion and sliced garlic, cooking until translucent (3-4 minutes). Add diced red pepper and cook for another 5 minutes until tender.
- Stir in the bay leaves and red pepper flakes for 30 seconds. Pour in the crushed tomatoes and 1/2 cup of water. Bring to a simmer and cook for 20 minutes until thickened. Season with salt and pepper.
- While the sauce simmers, cook spaghetti according to package directions. Reserve 1/2 cup of pasta water before draining.
- Turn on your oven’s broiler. Broil the meatballs for 3 minutes per side until lightly browned.
- Gently transfer the broiled meatballs to the simmering sauce. Spoon sauce over them and let them simmer for 10 more minutes to cook through.
- Toss the drained pasta with a little sauce and a splash of reserved pasta water. Serve topped with meatballs, extra sauce, grated parmesan, and fresh parsley.
Notes
Grating the onion ensures the flavor distributes evenly and adds moisture. Just remember to squeeze out the excess juice so the mixture isn’t too runny.
Don’t skip chilling the raw meatballs. This helps them hold their shape during cooking. If you rush this step, they might flatten out.
Use a light touch when combining the meat mixture. Overworking the meat can make it tough.
Using San Marzano tomatoes can make a big difference. They are naturally sweeter and less acidic, creating a more balanced sauce.
Nutrition
Calories
Sugar
Fat
Carbs
