Last Updated on 15 August, 2026 by Elby | The Tasteful Pantry
Spaghetti and meatballs is proper comfort food: tender beef meatballs simmered in a rich tomato sauce, then piled over pasta with plenty of parmesan. It’s easy enough for a weeknight – it can be made ahead and reheats brilliantly for lunch the next day.
Spaghetti and meatballs is a more rustic, family-friendly take on bolognese, using many of the same comforting flavours but serving the beef in tender meatballs instead.
More Delicious Family Dinners
- Classic Italian Arancini
- Healthy Bolognese
- Sausage Pasta and Creamy Tomato Sauce
- Capsicum, Bacon and Feta Quiche
- Lemon Carbonara
The Secret to Meatballs in Tomato Sauce
The key to these delicious Italian morsels is a balance of flavours and textures. The breadcrumbs and egg help to bind everything together. The garlic and herbs give them a savoury boost, while the lemon provides a refreshing twist.
The cooking of the meatballs is important in getting that texture just right. A nice caramelised outside and juicy and tender on the inside. When you add the sauce, the meatballs should already be browned and caramelised and will retain that texture and taste. But don’t continue to cook them or they will become tough.
Like a pizza sauce, a good tomato sauce is essential for this dish. While pre-made sauce is convenient, it does not compare to the homemade version. A combination of crushed tomatoes, garlic, onions, and herbs, simmered over a low heat, creates a deep, well-rounded flavour. I also give the sauce a little blitz with a handheld or stick blender providing even more depth and a better consistency.
Pairing the sauce and meatballs with al dente spaghetti completes the dish. A generous sprinkle of parmesan and fresh basil just before serving enhances the flavours and adds a touch of freshness. This dish is great for family, friends, weekends… whatever the occasion!
Ingredients
Meatballs: beef mince, fresh basil, fresh parsley, garlic, dried oregano, salt, pepper, egg, panko breadcrumbs and lemon rind.
Sauce: olive oil, onion, garlic, tomato paste, vegetable or beef stock, canned tomatoes, passata, dried oregano, sugar, salt and pepper.
To serve: spaghetti, freshly grated parmesan and torn basil leaves.
Instructions
Step One: Add all the meatball ingredients to a bowl and mix until combined. Roll into balls using about 2 tablespoons of mixture for each, then refrigerate while you prepare the sauce.
Step Two: Heat the olive oil in a saucepan over medium heat. Cook the onion for 2 minutes, then add the garlic and cook for another minute.
Step Three: Stir in the tomato paste and stock, followed by the canned tomatoes, passata, oregano and sugar. Simmer gently, then blend briefly with a stick blender, leaving a little texture. Season to taste and keep warm.
Step Four: Cook the spaghetti according to the packet instructions, then drain.
Step Five: Heat the olive oil in a large frying pan over medium-high heat. Add the meatballs and cook, turning carefully, until browned on all sides and cooked through.
Step Six: Pour the tomato sauce over the meatballs and heat through. Serve over the spaghetti with grated parmesan and torn basil leaves.
FAQ
Can I make the meatballs ahead of time?
Yes. Shape them, cover them and keep them in the fridge for up to a day before cooking. Chilling also helps them firm up, so they are less likely to fall apart in the frying pan. You can also freeze cooked or raw meatballs – vacuum packed is ideal, but a ziplock bag also works.
Can I use a different type of mince?
You can replace the beef mince with pork, chicken or turkey mince, or use a mixture of beef and pork. Leaner mince may produce slightly drier meatballs, so take care not to overcook them.
Why do my meatballs fall apart when cooking?
Make sure the mince mixture is combined evenly, and after shaping make sure you chill them before frying. Wetting your hands when rolling also helps create a smooth surface. Turn them gently and wait until the first side has browned before moving them.
Can I bake the meatballs instead of frying them?
Yes. Place them on a lined baking tray and bake until browned and cooked through (turning once), then add them to the warm tomato sauce. Frying gives them a slightly deeper crust, but baking is handy when you would rather let the oven do the work.
Can I make the tomato sauce completely smooth?
Absolutely. Blend the sauce for longer if your family prefers it smooth. The short bursts in the recipe leave a little texture while breaking down most of the onion and larger pieces of tomato.
What can I use instead of panko breadcrumbs?
Soft fresh breadcrumbs work well. Panko gives a lighter texture, but there is no need to make a special trip to the shops over breadcrumbs.
Why add lemon rind to meatballs?
The lemon rind adds freshness and balances the rich beef, parmesan and tomato sauce. It should not make the meatballs taste lemony; it simply lifts the other flavours.
Can spaghetti and meatballs be frozen?
The cooked meatballs and tomato sauce freeze well. Allow them to cool completely, then store them together in a freezer-safe container. I recommend cooking fresh spaghetti when reheating.
How do I stop the meatballs from becoming tough?
Mix the ingredients only until evenly combined and avoid pressing the mince too firmly when shaping. Cook the meatballs just until they are done, then finish them briefly in the sauce.
Feedback and More: Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know what you thought of this recipe. Cheers, Elby!
If you liked this recipe, check out some of my other Italian dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Spaghetti and Meatballs
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Meatballs
- 500 grams beef mince - 90/10
- 2 tbsp fresh basil - finely chopped
- 1 tsp fresh parsley - finely chopped
- 1 large garlic clove - minced or finely chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 1 egg
- ½ cup panko breadcrumbs
- 1 tsp lemon rind - finely grated
Sauce
- 2 tsp olive oil
- 1 small onion - finely chopped
- 1 large garlic clove - minced or finely chopped
- 2 tbsp tomato paste
- ½ cup vegetable stock - or beef
- 400 gram tomatoes - canned, crushed or diced
- 1 cup passata
- ½ tsp dried oregano
- 1 tsp white sugar
- salt and pepper - to taste
The Rest
- 300 grams spaghetti
- 1 tbsp olive oil
- parmesan - fresh, grated
- basil leaves - torn
Instructions
Meatballs
- Place the meatball ingredients into a bowl and use your hands to mix well, so that all the ingredients are evenly mixed throughout the mince.
- Roll approximately 2 tablespoons of the mix between wet hands and place on a plate. Repeat for the remaining mix and refrigerate while you make the sauce.
Sauce
- Heat the oil in a saucepan over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic and cook for a further minute.
- Stir in the tomato paste and stock and bring to a simmer before adding the tomatoes, passata, oregano and sugar.
- Remove from the heat and using a stick blender, give a few short bursts to blend some of the sauce. Don’t blend until completely smooth, just enough to mince through some of the onion and chunks of tomato.
- Return to the heat and leave to simmer while you cook the spaghetti and meatballs.
The Rest
- Cook the spaghetti according to packet instructions.
- While the spaghetti is cooking, heat the oil in a large frying pan over medium-high heat. Gently place the meatballs into the pan and leave to cook for 1-2 minutes or until browned. Turn and continue cooking on all sides until browned and just cooked through.
- Pour the sauce over the meatballs and serve on top of the spaghetti. Finish with grated fresh parmesan and fresh basil leaves.
Nutrition
*Nutrition and calorie figures are estimates only.
The whole family loved this one