Spaghetti and Meatballs
Dry spaghetti, ground chuck and ground pork shoulder come together in this pork β 80 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Soak the bread crumbs in the milk for 5 minutes, then combine in a bowl with the ground chuck, ground pork, egg, half of the parmesan, the parsley, half of the garlic, 1 teaspoon salt and a few grinds of pepper, mixing gently with your hands just until combined to keep the meatballs tender.
- Roll the mixture into balls about 4 cm across, making roughly 16, and set them on a plate while you heat the olive oil in a large deep skillet over medium-high heat.
- Brown the meatballs in batches, turning so all sides take on colour, about 6 to 8 minutes total; they do not need to cook through yet, so transfer them to a plate once browned.
- Lower the heat to medium, add the onion to the same pan and soften for 4 minutes, then stir in the remaining garlic and the oregano and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, season with salt and pepper, bring to a gentle simmer, then return the meatballs to the sauce, cover partly and simmer for 20 to 25 minutes until the meatballs reach an internal temperature of 71 C.
- Meanwhile, bring a large pot of well-salted water to a rolling boil and cook the spaghetti until al dente according to the package timing, then reserve a cup of pasta water and drain.
- Toss the drained spaghetti with a ladle of the tomato sauce, adding a splash of pasta water to loosen it, then divide among bowls, top with the meatballs and remaining sauce, and finish with the rest of the parmesan and extra parsley.
You'll use: Frying pan / skillet Β· Pan Β· Large pot Β· Saucepan
Ingredient substitutions
- Milk
- any unsweetened plant milk Β· Β½ cup evaporated milk + Β½ cup water
- Eggs
- ΒΌ cup unsweetened applesauce (baking) Β· 1 tbsp ground flax + 3 tbsp water per egg
- Parmesan
- pecorino Β· grana padano Β· aged asiago
Tips & common questions
How long does Spaghetti and Meatballs take to make?
About 80 minutes from start to finish β an estimate based on the 7 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Spaghetti and Meatballs is an original recipe developed in-house by Consomee. Photo: Spaghetti and meatballs 1.jpg by jeffreyw, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.