Spaghetti and Meatballs Recipe
Spaghetti and Meatballs is a rich, hearty, and deeply comforting Italian-inspired classic made with tender homemade meatballs, slow-simmered tomato sauce, aromatic shallots, fresh herbs, Romano cheese, and perfectly cooked spaghetti.
This version has extra depth because the meatballs are made with ground turkey, mild Italian sausage, fresh sourdough breadcrumbs, sun-dried peppers, cilantro, heavy cream, and infused olive oil. The sauce is layered with caramelized shallots, tomato paste, passata, whole peeled tomatoes, and herbs, creating a bold, rustic flavor.
It is the kind of recipe that feels generous, homemade, and full of soul. Every plate brings together tender meatballs, rich tomato sauce, savory cheese, fresh herbs, and warm pasta in one comforting meal.
Why People Will Love Spaghetti and Meatballs Recipe Recipe
It is hearty, rich, and deeply comforting.
The meatballs are tender, flavorful, and juicy.
Ground turkey keeps the meatballs lighter, while Italian sausage adds richness.
Fresh sourdough breadcrumbs give the meatballs a soft, homemade texture.
Sun-dried peppers add subtle sweetness and depth.
Romano cheese brings salty, sharp flavor.
Heavy cream keeps the meatballs moist and tender.
Caramelized shallots give the sauce sweetness and richness.
Tomato paste adds concentrated tomato depth.
Whole peeled tomatoes create a rustic, slow-cooked sauce texture.
Fresh herbs brighten the dish and make it taste more layered.
Every bite has pasta, rich sauce, tender meatballs, herbs, and cheese.
Key Ingredients
Ground Turkey:
Ground turkey gives the meatballs a lighter base while still providing protein and tenderness.
Mild Ground Italian Sausage:
Italian sausage adds fat, seasoning, and rich savory flavor. It helps make the meatballs juicy and deeply satisfying.
Fresh Sourdough Breadcrumbs:
Homemade breadcrumbs from sourdough bread give the meatballs structure while keeping them soft and rustic.
Sun-Dried Peppers:
Sun-dried peppers add a concentrated sweetness and subtle smoky depth to the breadcrumbs.
Fresh Cilantro:
Cilantro gives this recipe a fresh, unexpected herbal brightness. It adds color and a unique twist to the meatballs and sauce.
Shallots:
Shallots bring a softer, sweeter onion flavor. When caramelized, they add deep richness to both the meatballs and tomato sauce.
Romano Cheese:
Romano cheese adds salty, sharp, savory depth. It enhances the meatballs and also works beautifully as a finishing cheese.
Egg:
The egg helps bind the meatball mixture together and gives structure.
Heavy Cream:
Heavy cream adds moisture and richness, helping the meatballs stay tender after searing and simmering.
Tomato Paste:
Tomato paste gives the sauce a deep, concentrated tomato flavor and helps build a richer base.
Tomato Passata and Whole Peeled Tomatoes:
Passata creates smooth body, while whole peeled tomatoes add rustic texture and rich tomato flavor.
Infused Olive Oil:
Rosemary or thyme infused olive oil adds aromatic depth and gives the meatballs and sauce a more elegant flavor.
Expert Tips
Use fresh breadcrumbs for softer, more tender meatballs.
Do not overmix the meatball mixture, or the meatballs may become dense.
Chill the meatballs before searing so they hold their shape better.
Sear the meatballs in batches to avoid overcrowding the pan.
Brown the meatballs well before simmering for deeper flavor.
Reserve some caramelized shallots for the sauce to build sweetness.
Simmer the meatballs gently so they stay tender.
Do not boil the sauce aggressively after adding the meatballs.
Discard excess tomato juice if you want a thicker sauce.
Taste the sauce after simmering before adding more salt.
Cook the spaghetti until al dente so it holds up under the sauce.
Finish each plate with extra Romano cheese and fresh herbs.
Spaghetti and Meatballs Recipe
Ingredients:
Breadcrumbs:
Makes 2 cups
4 slices Sourdough Bread, crusts removed
2 tablespoons Sun-Dried Peppers, roughly chopped
¼ cup Fresh Cilantro Leaves
Meatballs:
Makes about 24 Balls depending on their size
2 tablespoons Rosemary or Thyme Infused Olive Oil
1 or 2 large Shallots, chopped (should have about 1 ½ to 2 cups raw shallot)
1 lb. Ground Turkey, 85/15
1 lb. Mild Ground Italian Sausage
2 cups Fresh Croutons, crushed
1 tablespoon Shallot, minced
½ cup Romano Cheese, grated (plus more to serve)
1 large Egg, beaten
2 tablespoons Cilantro, chopped
1 tsp Sea Salt
½ tsp Cracked Black Pepper
¼ cup Heavy Cream
Tomato Sauce:
1 tablespoon Rosemary or Thyme Infused Olive Oil
1 cup Caramelized Shallots (see Meatball Recipe)
1 tablespoon Shallot, minced
1 tablespoon Fresh Basil or Oregano, chopped
1/4 cup Tomato Paste
2 cups Tomato Passata
15/20 Leaves of Cilantro, cut into a fine chiffonade
3 cans (28 Ounces each) Whole Peeled Tomatoes or a #10 Can (The Chef discards about 2 cups of the tomato juice in the cans)
Instructions:
For the Breadcrumbs:
Using a food processor, blend all ingredients until well mixed.
For the Meatballs:
Sauté the shallots until light golden brown and reserve ½ of them for the sauce.
In a large mixing bowl, combine all the ingredients until well incorporated. Avoid overmixing.
Shape the mixture into balls as demonstrated in the video.
Chill the meatballs in the fridge for at least 30 minutes. This will make it easier to form them into uniform balls.
In a sauté pan, heat about 2 tablespoons of infused olive oil. Once hot, add the meatballs and sear them until they are golden brown on all sides. Avoid overcrowding the pan.
Add the seared meatballs to the sauce and simmer gently for about 45 minutes to one hour.
For the Tomato Sauce:
In a Dutch oven or a large pot, heat some infused olive oil and when hot, add the caramelized shallots.
Add all the remaining ingredients.
Enjoy your delicious, flavor-packed meatballs with a side of spaghetti!
Important Notes When Making Spaghetti and Meatballs Recipe
The meatballs should be chilled for at least 30 minutes before cooking.
Meatball size affects cooking time.
Avoid packing the meatballs too tightly when shaping them.
The sauce should simmer gently for the best flavor.
Italian sausage and Romano cheese can be salty, so season carefully.
Whole peeled tomatoes can be crushed by hand, with a spoon, or lightly blended.
The sauce will thicken as it cooks.
Add a splash of pasta water if the sauce becomes too thick when tossing with spaghetti.
Cooked meatballs should reach a safe internal temperature before serving.
Leftovers should be stored in an airtight container in the refrigerator.
How to Enjoy Spaghetti and Meatballs Recipe After Cooking
After the sauce has simmered and the meatballs are tender, cook the spaghetti until al dente. Toss the pasta with a generous spoonful of sauce before plating so the noodles absorb flavor and become lightly coated.
Place the sauced spaghetti onto warm plates or shallow bowls. Add several meatballs on top, then spoon more tomato sauce over everything.
Finish with freshly grated Romano cheese, chopped basil, parsley, or extra cilantro if desired. A drizzle of infused olive oil can add a beautiful final aroma.
Serve this dish with garlic bread, crusty Italian bread, Caesar salad, roasted vegetables, or a simple green salad. The bread is perfect for soaking up the rich tomato sauce.
This recipe is ideal for Sunday dinners, family gatherings, cozy weekends, holidays, or meal prep. The sauce and meatballs often taste even better the next day after the flavors have had time to deepen.
For leftovers, reheat gently on the stovetop with a splash of water or sauce. Keep the pasta separate if possible for the best texture.
Nutrition Information
Approximate nutrition per serving, based on 8 servings with meatballs, sauce, and about 2 ounces dry spaghetti per serving:
Calories: 720 kcal | Total Fat: 34 g | Saturated Fat: 12 g | Monounsaturated Fat: 14 g | Polyunsaturated Fat: 4 g | Cholesterol: 135 mg | Sodium: 980–1,550 mg depending on sausage, Romano cheese, canned tomatoes, added salt, and pasta | Total Carbohydrates: 63 g | Dietary Fiber: 6 g | Sugars: 10 g | Protein: 42 g
Additional estimate:
Calcium: 220–380 mg | Potassium: 950–1,400 mg | Iron: 5–8 mg | Vitamin A: 700–1,300 IU | Vitamin C: 25–45 mg
Frequently Asked Questions:
Can I use pre-made breadcrumbs instead of making my own?
Yes, you can use store-bought breadcrumbs instead of homemade ones.
Adjust the amount based on the texture and moisture of the pre-made breadcrumbs.
Can I use a different type of ground meat for the meatballs?
Absolutely! You can use ground turkey, chicken, or pork if you prefer.
Adjust the seasoning accordingly to complement the different meats.
How long should I cook the meatballs if I make them larger or smaller?
If you make larger meatballs, they may need to cook longer in the sauce.
Smaller meatballs will cook faster.
Aim for about 45 minutes to an hour of simmering for medium-sized meatballs.
Can I freeze the meatballs and sauce for later use?
Yes, both meatballs and sauce freeze well.
Allow them to cool completely, then transfer to airtight containers or freezer bags.
They can be stored in the freezer for up to 3 months.
Can I use jarred marinara sauce instead of making my own?
Yes, you can use store-bought marinara sauce if you’re short on time.
Just heat it up and add the meatballs to it, simmering until cooked through.
What kind of pasta pairs well with this meatball recipe?
Spaghetti is the classic choice, but you can use any pasta you like, such as penne, rigatoni, or fettuccine.
The meatballs and sauce will complement most pasta shapes.
Can I make this recipe gluten-free?
Yes, use gluten-free breadcrumbs and check that the other ingredients (such as Worcestershire sauce) are gluten-free.
Make sure to use gluten-free pasta if you’re serving it with pasta.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat thoroughly before serving. You can also freeze leftovers for up to 3 months.
Can I add vegetables to the marinara sauce?
Yes, you can add vegetables like bell peppers, mushrooms, or spinach to the sauce.
Sauté them before adding them to the sauce for the best flavor.
How can I make the meatballs more tender?
To make the meatballs more tender, avoid overmixing the ingredients, which can make them dense.
Adding a bit of milk or buttermilk helps keep them moist.
Also, refrigerating the meatballs before cooking helps them hold their shape.