Italian Meatballs & Spaghetti

There’s a reason spaghetti and meatballs shows up on so many family dinner tables. It’s hearty, it stretches a pound of beef into a meal for eight, and the sauce reheats beautifully for lunch the next day.

Baking the meatballs in the oven instead of pan-frying is the smart move here. They cook through evenly, the fat drains away cleanly on the baking sheet, and you don’t have to babysit a splatter-prone skillet. Bake them slightly underdone (they’ll finish cooking in the sauce, picking up flavor as they go).

The sauce is built on a classic American-Italian foundation: crushed tomatoes, tomato sauce, and tomato paste together create the rich layered tomato base, while basil, oregano, and garlic powder give it the classic red-sauce profile.

The pinch of sugar isn’t optional. It cuts the acidity from canned tomatoes and rounds out the sauce so it doesn’t taste sharp. Italian grandmothers have been doing this for generations.

Stir the Parmesan in at the end off the heat. Adding cheese to a bubbling sauce makes it grainy. A gentle stir as the pan rests gives you a smooth, savory finish.

Pro Tips

• Don’t overmix the meatball mixture. Squeeze just until combined or the meatballs turn dense and rubbery.
• Wet your hands with cold water before shaping. The mixture won’t stick and the meatballs come out smoother.
• Salt the pasta water heavily, like seawater. It’s the only seasoning the pasta gets.
• Reserve a half cup of pasta water and toss it with the noodles and sauce so the sauce clings.

Variations

• Mix half ground pork or Italian sausage into the meatball mixture for richer flavor.
• Add 1 cup of red wine to the sauce when simmering for a deeper Sunday-gravy character.
• Top each plate with torn fresh basil and a drizzle of good olive oil before serving.