Spaghetti and Meatballs
Spaghetti and Meatballs
Spaghetti and Meatballs… the definition of comfort food. This recipe feels like fall, winter, or a cozy Sunday, and honestly it never goes out of style. These meatballs are heavily inspired by a 2002 Cuisine at Home recipe that my family has been obsessed with forever — I’ve slightly tweaked it, and they’re incredible. The tomato sauce is rich, flavorful, and gets a little depth from red wine. Truly the best cozy pasta night.
About This Spaghetti & Meatballs Recipe
This dish gives full nostalgic, Italian-American comfort. The meatballs are tender, juicy, and packed with herbs, parmesan, breadcrumbs, and garlic. They roast in beef broth, which keeps them moist and flavorful. The red wine tomato sauce is simple but delicious, and coating the spaghetti in butter before mixing with the sauce gives the dish that restaurant-level richness.
Why You’ll Love It
Perfect cold-weather comfort food
Easy to make ahead — meatballs freeze beautifully
Big batch recipe that feeds a crowd
Ultra-flavorful sauce with red wine
Meatballs stay juicy thanks to broth roasting
Customizable spice and herb levels
Ingredients You’ll Need
For the Meatballs
Ground chuck
Sweet Italian sausage
Breadcrumbs
Parmesan
Whole milk
Beef broth
Parsley
Eggs
Oregano
Garlic
Salt & pepper
Dried basil
Crushed red pepper flakes
For the Tomato Sauce
Spaghetti
Crushed tomatoes
Olive oil
Onion
Garlic
Red pepper flakes
Oregano & basil
Sugar
Salt & pepper
Red wine
How to Make It
Mix the meatball ingredients together, shape into balls, and roast them in a beef-broth-lined pan until cooked through. Meanwhile, sauté the onions and garlic, add the wine to reduce, then stir in the tomatoes, herbs, sugar, and seasoning. Simmer until rich. Cook the spaghetti, toss it in butter and sauce, then add the meatballs and a heavy snowfall of Parmigiano Reggiano. Pure comfort.
Tips for Success
Mix the meat gently so the meatballs stay tender.
Roasting them in broth prevents dryness.
Use good-quality crushed tomatoes — it makes a big difference.
Let the sauce simmer at least 20–30 minutes to deepen the flavor.
Toss pasta in butter before sauce for restaurant-style coating.
Make a double batch of meatballs and freeze them for later.
Frequently Asked Questions
Can I use only beef instead of beef + sausage?
Yes, but the sausage adds moisture and flavor — highly recommended.
What kind of red wine should I use?
Any dry red: Cabernet, Merlot, Chianti, Pinot Noir, etc.
Can the meatballs be pan-seared instead of baked?
Absolutely — bake for ease, sear for extra browning.
Can I freeze the sauce and meatballs?
Yes! They freeze beautifully for up to 3 months.
Can this be made without red wine?
Totally — use beef broth instead.
What to Serve With It
Garlic bread
Sautéed broccoli or broccolini
Roasted asparagus
Burrata + tomatoes
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Spaghetti and Meatballs Recipe
Meatballs
Makes about 20 (2.5 oz) meatballs
1 lb. ground chuck
1 lb. sweet Italian sausage
1 cup bread crumbs
1 cup parmesan cheese
1/2 cup whole milk
1/2 cup beef broth
1/2 cup fresh parsley, chopped
3 eggs, beaten
3 tablespoons oregano
4 large garlic cloves, minced
2 teaspoons kosher salt
1 tablespoon black pepper
3 teaspoons dried basil
2 teaspoons crushed red pepper flakes
Instructions for Meatballs
Preheat oven to 450°F
Stir together all ingredients except for beef and sausage. Add in beef and sausage and mix together thoroughly.
Using a spoon or your hands, scoop some of the meat mixture and form into a ball- you can do this depending on what size of meatball you like. I like them a little larger, and then because of that I cooked them a little longer. I roll them out to about 3 inches in diameter and that gave me about 20 meatballs.
Place them on a roasting pan lined with tinfoil or sprayed with oil so that they are not touching.
Cover bottom of pan with beef broth and bake for about 25-30 minutes or until the meatballs are cooked through.
Tomato Sauce
Serves 6-8
1 lb spaghetti, cooked and strained
2 cans (28 ounces each) of crushed tomatoes
1/4 cup olive oil
1 1/2 cups onion, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
2 teaspoons dried oregano
2 teaspoons dried basil
2 tablespoons sugar
Salt and black pepper to taste
1/2 cup red wine
Instructions
In a large pan, sauté onions over medium-high heat until translucent- about 5-8 minutes. Stir in garlic and cook for another minute. Add the red pepper flakes, dried oregano, and dried basil to the onions. Sauté for an additional minute until fragrant.
Add in the wine and cook until reduced.
Add tomatoes to the saucepan. Stir well.
Add sugar, salt, and black pepper to the sauce. Bring the sauce to a simmer. Once the sauce is simmering, reduce the heat to low and let it simmer for about 20-30 minutes, stirring occasionally.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Taste the sauce and adjust the seasoning if necessary.
To serve, I like to make it per serving. I take a tablespoon or two of salted butter and melt it in a medium pan and then take a serving of the pasta and some of the red sauce and cook together to get the sauce and pasta to really stick together. Then I add the meatballs right before I plate and then a heavy snowfall of parmigiano reggiano. Enjoy!
