Experience the ultimate comfort food with our incredible Spaghetti and Meatballs recipe. This beloved Italian-American classic features impossibly soft and tender meatballs, thanks to the secret ingredient – ricotta cheese. Our accompanying tomato sauce is beautifully simple yet bursting with flavor, proving that you don’t need a pantry full of spices to create a masterpiece. Get ready for a meal that will bring smiles to your dinner table and become a cherished family favorite.
The Enduring Legacy of Spaghetti and Meatballs
Spaghetti and meatballs isn’t just a meal; it’s a culinary icon, a symbol of Italian-American heritage and hearty home cooking. Loved by generations, this dish transcends cultural boundaries, offering a comforting embrace with every forkful. Its universal appeal makes it a staple not only in countless Italian-American eateries across the United States but also in diverse restaurants catering to a wide array of tastes, captivating both the young and the old. It’s a dish that evokes warmth, family gatherings, and the simple joy of good food.
My rendition of this classic elevates the experience with incredibly moist, light, and airy meatballs. The secret lies in fresh ricotta cheese, which lends an unparalleled tenderness that distinguishes these meatballs from any other. The accompanying sauce is a testament to simplicity and quality ingredients: premium passata and crushed tomatoes form the rich base, enhanced by aromatic garlic, fresh basil, and an optional touch of anchovy fillets that melt away, imparting a profound depth of umami flavor without making the sauce taste “fishy.”
This recipe is perfectly suited for a relaxed Sunday dinner, complementing staples like
crusty garlic bread
and vibrant
sautéed broccoli rabe. However, its comforting flavors make it an ideal choice for any evening you desire a dish that satisfies the soul with its rich, traditional taste and delightful texture. Prepare to create lasting memories around the dinner table with this timeless favorite.
Crafting the Perfect Spaghetti and Tender Ricotta Meatballs
Creating truly tender and flavorful spaghetti and meatballs is a rewarding culinary journey. This recipe emphasizes straightforward steps and high-quality ingredients, ensuring a delicious outcome every time. Our unique approach allows for flexibility in preparation: you can start with either the sauce or the meatballs, as our passata-based sauce requires less simmering time than traditional long-cooked gravies. Each numbered step below corresponds to a detailed instruction, guiding you through the process for a seamless cooking experience.
The Secret to Unbelievably Tender Meatballs
- Begin by preparing your aromatics and binder. Mince 1/2 cup of fresh flat-leaf parsley for a burst of herbaceous flavor. For the garlic, either finely mince 2 cloves or use a garlic press to create a smooth paste, ensuring its flavor is evenly distributed throughout the meatball mixture. Next, take 4 slices of white bread, remove the crusts, and cut the bread into small cubes. This fresh bread, once saturated, will act as a tenderizing agent, contributing to the meatballs’ pillowy texture.
- In a spacious mixing bowl, combine the cubed bread with 1 cup of creamy ricotta cheese. Use a fork to gently mash the bread cubes into the ricotta. This process helps the bread absorb the moisture from the ricotta, creating a soft, cohesive base. Allow this mixture to rest for 10-15 minutes. This crucial resting period ensures the bread is thoroughly saturated, which is key to achieving those impossibly soft meatballs.
- Once the ricotta and bread mixture is well-saturated, add the proteins: 1 pound of ground chuck (for rich flavor) and 1 pound of ground pork (for added moisture and tenderness). Generously sprinkle 1 1/2 teaspoons of kosher salt and a 1/2 teaspoon of freshly ground black pepper over the meat. These seasonings are vital for enhancing the overall taste of the meatballs.
- Now, incorporate the remaining flavorful ingredients: the garlic paste, minced parsley, 1 cup of grated Pecorino Romano cheese (adding a sharp, salty depth), and 2 large eggs (which act as a binder). Mix all the ingredients gently but thoroughly. The goal is to evenly distribute everything without overmixing, as excessive handling can lead to tough meatballs. Mix just until combined.
- To prevent the meat mixture from sticking to your hands while forming the meatballs, keep a small bowl of cool water nearby. Periodically dipping your hands in water will make the rolling process much smoother and cleaner, ensuring you can create perfectly shaped balls with ease.
- With your hands lightly dampened, gently roll the meat mixture into approximately 2-inch sized balls. Remember, these ricotta meatballs are inherently tender, so they might not form perfectly smooth spheres, and that’s absolutely fine—their rustic charm adds to their appeal. Avoid pressing them too firmly.
- Arrange the formed meatballs on a baking sheet lined with foil for easy cleanup. Position an oven rack on the second-highest level, then preheat your broiler. Broiling offers a fantastic way to achieve a beautifully browned exterior on the meatballs, sealing in juices and adding a layer of savory caramelization.
- Carefully broil the meatballs for about 5 minutes per side, or until they are deeply browned and have developed a delicious crust. Keep a close eye on them to prevent burning, as broilers can vary in intensity. This browning step adds a crucial layer of flavor before they simmer in the sauce.
Crafting a Simple, Flavorful Tomato Sauce
- For the sauce, slice 8 cloves of garlic. In a large, heavy-bottomed saucepot, heat a 1/4 cup of extra virgin olive oil over medium-low heat. Add the sliced garlic and, if using, 2 small anchovy fillets. The anchovies will melt into the oil, infusing the sauce with a deep, savory umami without any fishy taste.
- Sauté the garlic and anchovies (if using) for about 2-3 minutes, or until the garlic turns lightly golden and fragrant. Use a wooden spoon to mash the anchovies as they cook, helping them dissolve completely into the olive oil. Then, add a 1/2 teaspoon of crushed red pepper flakes for a subtle kick, and cook for another 30 seconds, allowing their aroma to bloom.
- Increase the heat to medium-high and pour in a 1/2 cup of dry white wine. Cook for 2 minutes, using your wooden spoon to scrape up any flavorful browned bits from the bottom of the pot. This deglazing step adds another layer of complexity to the sauce. Next, add 1 (28-ounce) can of crushed tomatoes and 2 (24-ounce) jars of passata (strained tomatoes). Bring the sauce to a gentle boil, stirring occasionally.
- Once the sauce begins to bubble, reduce the heat to a very low simmer. This slow, gentle cooking allows the flavors to meld beautifully. Stir often to prevent sticking and ensure even cooking. Taste the sauce and season it with salt and pepper as needed. Remember, you can always add more seasoning, so start conservatively.
- Carefully transfer the browned meatballs into the simmering saucepot. Allow them to cook gently in the sauce, absorbing its flavors and becoming even more tender. While the meatballs simmer, bring a large pot of heavily salted water to a rolling boil (about 2 tablespoons of kosher salt per gallon of water). Once boiling, add 1 pound of spaghetti and cook it until it’s about 1 minute less than al dente. This slight undercooking is intentional, as the pasta will finish cooking in the sauce.
- In a separate large pan, place about 2 1/2 to 3 cups of the tomato sauce. Turn the heat to medium. This pan will be used to finish the spaghetti, ensuring every strand is perfectly coated and infused with flavor.
- Add the slightly undercooked spaghetti directly to the sauce in the large pan. Toss and stir continuously for about 30-90 seconds, allowing the pasta to absorb the sauce and cook to a perfect al dente texture. If the sauce appears too thick or dry, add a splash of the reserved pasta water, which is starchy and helps emulsify the sauce, creating a silky finish. Toss again until the desired consistency is reached.
- Remove the pan from the heat. Give the pasta one final taste test and make any necessary adjustments to salt and pepper. Stir in a 1/4 cup of hand-torn fresh basil leaves, allowing their vibrant aroma to perfume the dish. Serve the spaghetti generously topped with the tender meatballs and extra sauce on the side. This dish is best enjoyed with a loaf of crusty Italian bread, perfect for soaking up every last drop of sauce, and a sprinkle of freshly grated Pecorino Romano cheese. Enjoy this quintessential Italian-American comfort meal!
What is passata and why use it?
Passata, also known as strained tomatoes, is pureed and sieved tomatoes, resulting in a smooth, vibrant sauce base without seeds or skins. We specifically use passata in our spaghetti sauce because it significantly reduces simmering time. Unlike whole or crushed tomatoes that require longer cooking to break down and evaporate excess water, passata allows you to achieve a rich, tasty sauce in a fraction of the time, making it perfect for weeknight meals or when you crave authentic flavor without the wait.
Its silky texture provides a lovely contrast to the more rustic hand-crushed plum tomatoes also featured in this recipe, contributing to a wonderfully balanced mouthfeel. Passata is a versatile ingredient we also enjoy in other classic Italian recipes such as our creamy
penne al baffo
and the fiery
Assassin’s Pasta. If you prefer to skip the passata and solely use canned whole or crushed plum tomatoes, remember to extend the simmering time to at least 45 minutes to an hour to ensure the sauce thickens adequately and develops its full flavor potential.
Can I make the meatballs ahead of time?
Absolutely! Our ricotta meatballs are excellent for meal prep. You can form and broil them ahead of time, then store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply add them to the simmering sauce to finish cooking through and absorb all those delicious flavors. This makes dinner preparation much quicker on busy weeknights.
How do I store and reheat leftovers?
Leftover spaghetti and meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm portions in a saucepan on the stove over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat individual servings in the microwave, stirring occasionally, until heated through. The flavors often deepen overnight, making for an even more delicious meal the next day!
Expert Tips for the Best Spaghetti and Meatballs
- Bread for Tenderness: We advocate for using 4 slices of fresh white bread, crusts removed and cubed, for our ricotta meatballs. This method creates a “panade” with the ricotta that yields an exceptionally tender and moist meatball. If fresh bread isn’t available, you can substitute it with about 1 cup of plain, store-bought breadcrumbs. For the best results, moisten the breadcrumbs with a bit of milk or water before adding to the mixture to ensure they integrate well and contribute to the softness.
- Mindful Mixing is Key: This is arguably the most critical tip for tender meatballs. Only mix the meatball ingredients until they are just combined and evenly distributed. Overmixing can compact the protein fibers, resulting in dense, tough meatballs that lack that desirable melt-in-your-mouth texture. Gentle handling ensures a light and airy consistency.
- Sauce Consistency Control: Passata is naturally thicker than traditional crushed or diced tomatoes. As your sauce simmers, monitor its consistency. If it becomes too thick for your preference, don’t hesitate to add a bit of water, vegetable broth, or even some reserved pasta water. Adjust the amount gradually until you reach your desired smoothness and flow.
- Embrace Imperfection in Meatball Shape: Due to the high moisture content from the ricotta, our meatballs are incredibly tender and may not hold a perfectly round, firm shape. This is completely normal and part of their rustic charm! Don’t worry about striving for absolute perfection; focus on gently rolling them into roughly 2-inch balls with wet hands to prevent sticking. Their slightly softer texture is a hallmark of their deliciousness.
- The Umami Boost from Anchovies (Optional but Recommended): A small amount of anchovy fillets, when sautéed, completely dissolves into the olive oil, leaving no fishy taste whatsoever. Instead, they impart a remarkable depth of savory, umami flavor that elevates the tomato sauce significantly. If you’re hesitant, start with just one fillet or omit them entirely – the sauce will still be delicious. The same goes for the white wine; while it adds complexity, it can be skipped if you prefer.
- Freezing for Future Feasts: Both the cooked meatballs and the sauce freeze exceptionally well. For the meatballs, allow them to cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container for up to 3 months. The sauce can be frozen in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
More Beloved Italian-American Classics
If you’ve savored the comforting flavors of our spaghetti and meatballs, you’ll undoubtedly appreciate these other cherished Italian-American meals from our kitchen. Each recipe is designed to bring authentic taste and joy to your home:
-
Classic Pan-Fried Meatballs
– Crispy on the outside, tender on the inside, perfect as an appetizer or main. -
One-Pot Italian Meatballs and Orzo
– A convenient and flavorful meal, all cooked in a single pot. -
Hearty Baked Ziti with Meatballs
– Layers of pasta, rich sauce, gooey cheese, and delicious meatballs baked to perfection. -
The Ultimate Meatball Parm Hero
– A quintessential sandwich, brimming with juicy meatballs, melted cheese, and robust sauce.
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Spaghetti and Meatballs recipe, please consider leaving a
5-star rating to share your experience and help other home cooks discover this fantastic dish.
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Spaghetti and Meatballs
James Delmage
30
mins
1
hr
1
hr
30
mins
6
Spaghetti and meatballs is a classic combination of meatballs that are broiled to perfection and simmered in a simple yet rich tomato sauce. This delightful pasta dish is tossed with spaghetti and finished with fragrant, hand-torn fresh basil. Our recipe is distinguished by the inclusion of ricotta cheese in the meatballs, yielding an unbelievably light, airy, and incredibly tender texture that elevates this comforting classic.
Ingredients
For The Sauce
-
1
pound
spaghetti -
1/4
cup
extra virgin olive oil -
8
cloves
garlic
sliced -
2
small
anchovy fillets
optional -
1/2
teaspoon
crushed hot red pepper flakes
-
1/2
cup
dry white wine -
1
28-ounce can
plum tomatoes
hand crushed or blender pulsed -
2
24-ounce jars
passata -
salt and pepper
to taste -
1/4
packed cup
basil
hand torn -
1
cup
water
optional, see notes below
For The Meatballs
-
4
slices
white bread
ends removed and cubed -
1
cup
ricotta -
1
pound
ground chuck -
1
pound
ground pork -
1
cup
Pecorino Romano -
1/2
cup
flat leaf Italian parsley
minced -
2
large
eggs -
2
cloves
garlic
paste -
1 1/2
teaspoons
kosher salt -
1/2
teaspoon
black pepper
Instructions
For The Sauce
-
Heat a large, heavy-bottomed saucepot over medium-low heat. Add the extra virgin olive oil, sliced garlic, and the optional anchovy fillets. Sauté gently until the garlic is lightly golden and fragrant, which usually takes about 2-3 minutes. As it cooks, use a wooden spoon to mash the anchovies into the oil until they completely dissolve – this will infuse the sauce with a wonderful umami depth. Stir in the crushed red pepper flakes and continue to cook for another 30 seconds to allow their aroma to bloom.
-
Next, increase the heat to medium-high. Pour in the 1/2 cup of dry white wine and cook for 2 minutes, using your wooden spoon to scrape any browned bits from the bottom of the pan. These bits are packed with flavor and will enrich your sauce. Then, add the 1 (28-ounce) can of crushed tomatoes and the 2 (24-ounce) jars of passata (strained tomatoes). Bring the mixture to a gentle boil, stirring occasionally.
-
Once the sauce reaches a vigorous bubble, reduce the heat significantly to a very low simmer. Maintain this gentle simmer, stirring frequently to prevent sticking, as you proceed with preparing your meatballs. During this time, it’s essential to taste the sauce and adjust the seasoning with salt and pepper to your preference. Remember, the meatballs will also add flavor as they simmer, so season carefully.
For The Meatballs
-
In a very large bowl, combine the cubed white bread with the 1 cup of ricotta cheese. Use a fork to mash the bread cubes thoroughly into the ricotta, creating a soft, cohesive paste. This mixture is crucial for the tenderness of the meatballs. Allow it to sit for 10-15 minutes, or until the bread is fully saturated and softened. This absorption step is key to achieving that pillowy texture.
-
Add the 1 pound of ground chuck and 1 pound of ground pork to the ricotta-bread mixture in the bowl. Evenly sprinkle the 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper over the meat. Then, add the garlic paste, minced flat-leaf Italian parsley, 1 cup of Pecorino Romano cheese, and the 2 large eggs. Mix all the ingredients gently by hand, just until everything is well incorporated and evenly distributed. Avoid overmixing vigorously, as this can lead to dense, tough meatballs.
-
Prepare a foil-lined baking sheet. Keep a small bowl of cool water nearby to moisten your hands as you work; this prevents the meat mixture from sticking. With wet hands, gently roll the meat mixture into approximately 2-inch sized balls. Place the formed meatballs onto the prepared baking sheet, ensuring they are not touching. Set your oven rack to the second highest level and preheat the broiler. Broil the meatballs for about 5 minutes per side, or until they are beautifully browned and caramelized on the exterior. This browning adds significant flavor and helps them hold their shape.
-
Once browned, carefully transfer the meatballs into the simmering saucepot. Allow them to gently simmer in the sauce for at least 20-30 minutes. This simmering period allows the meatballs to finish cooking through, absorb the rich flavors of the sauce, and become incredibly tender.
-
While the meatballs are simmering in the sauce, bring a large pot of heavily salted water to a rolling boil. For optimal seasoning, use approximately 2 tablespoons of Morton’s kosher salt per gallon of water. Once the water is vigorously boiling, add 1 pound of spaghetti and cook it until it is about 1 minute less than al dente. The pasta will finish cooking directly in the sauce, absorbing its flavors and achieving a perfect texture.
-
In a separate large pan, add approximately 3 cups of the simmering tomato sauce. Turn the heat to medium. Drain the slightly undercooked spaghetti and transfer it directly into the pan with the sauce. Toss or mix vigorously to ensure every strand of spaghetti is thoroughly coated. Continue cooking the spaghetti in the sauce for an additional 30-90 seconds, or until it reaches a perfect al dente texture. If the sauce appears too thick or dry, add a small splash of the reserved pasta water, which will help create a silky, emulsified sauce.
-
Remove the pan from the heat. Perform a final taste test and make any last-minute adjustments to salt and pepper seasoning. Stir in the 1/4 cup of fresh, hand-torn basil leaves, allowing their vibrant aroma to perfume the dish. Serve the pasta immediately with the tender ricotta meatballs and additional sauce on the side for those who love extra. Complement this classic meal with a generous loaf of crusty Italian bread for dipping and a bowl of freshly grated Pecorino Romano cheese. Buon appetito!
Notes
- Adding 1 cup of water to the sauce is entirely optional. Passata is typically thicker than crushed or plum tomatoes, and the amount of evaporation during simmering can vary. If you prefer a thinner sauce or find it has become too thick, gradually add water until it reaches your desired consistency.
- For the meatballs, while the recipe specifies 1 pound of ground chuck and 1 pound of ground pork, you can experiment with the meat blend. The original video recipe, for example, used equal parts ground chuck, veal, and pork for a slightly different flavor and texture profile. Feel free to adjust based on your preference and what’s available.
- This recipe often yields extra sauce, which is a fantastic bonus! Don’t let it go to waste. It’s perfect for bread dipping, as a base for future pasta dishes, or for serving in a separate bowl at the dinner table for those who enjoy a saucier meal.
- The key to truly tender meatballs is gentle handling. It’s crucial not to over-mix the meatball mixture and to avoid forming them too tightly. Use wet or lightly oiled hands to gently roll the meatballs until they are smooth and free of cracks. This ensures a light, airy texture.
- The recipe calls for 4 slices of white bread, which typically yields about 1 1/2 cups of bread cubes. If you’re using store-bought dried breadcrumbs, use approximately 1 cup instead. Remember to moisten the dried breadcrumbs slightly before adding them to the mixture to replicate the effect of fresh bread.
- Leftovers are delicious! Store any remaining spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For longer storage, the sauce and meatballs (separated from the pasta for best results) can be frozen for up to 3 months. Thaw thoroughly before reheating.
Nutrition
Calories:
936
kcal
|
Carbohydrates:
83.6
g
|
Protein:
67.8
g
|
Fat:
33
g
|
Saturated Fat:
11.2
g
|
Cholesterol:
201
mg
|
Sodium:
1269
mg
|
Potassium:
670
mg
|
Fiber:
10.8
g
|
Sugar:
20.2
g
|
Calcium:
382
mg
|
Iron:
12
mg
Nutrition information is automatically calculated and should only be used as an approximation.
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