The Classic Spaghetti and Meatballs You Want for Dinner Tonight

A bowl of marinara-tossed spaghetti topped with plump meatballs is a family dinner favorite. These meatballs call for a combination of beef and pork for extra flavor, but you can also make them with ground chicken, turkey or veal. Make a double batch of meatballs and freeze half of them for another meal.

Classic Spaghetti and Meatballs

For the marinara sauce:

• 2 Tbs. olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz./875 g) crushed tomatoes
• Kosher salt and freshly ground pepper
• 1/2 tsp. dried oregano

For the meatballs:

• 2 Tbs. olive oil, plus more for greasing
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 Tbs. fennel seed
• 1/2 lb. (500 g) ground beef
• 1/2 lb. (500 g) ground pork
• 1 egg
• 1/4 cup (1/2 oz./15 g) fresh bread crumbs
• Kosher salt and freshly ground pepper
• 12 oz. (375 g) spaghetti
• 1/4 cup (1/3 oz./10 g) chopped fresh basil (optional)
• Freshly grated Parmesan cheese for serving

To make the marinara sauce, in a heavy nonreactive saucepan over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté just until soft, about 1 minute longer.

Stir in the tomatoes with their juice and season with salt and pepper. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, add the oregano and simmer for 15 minutes. Remove from the heat. Taste and adjust the seasoning.

Set aside 1 1/4 cups (10 fl. oz./310 ml) of the marinara sauce. Transfer the remaining sauce to an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

Preheat an oven to 350°F (180°C).

To make the meatballs, in a fry pan over medium-high heat, warm the olive oil. Add the onion, garlic and fennel seed and sauté until the onion begins to soften, 3 to 4 minutes. Transfer the onion mixture to a large bowl and the add the beef, pork, egg, bread crumbs, 2 tsp. salt and 1 tsp. pepper. Using your hands, mix until roughly combined (do not overmix). Form the meat mixture into balls about the size of small golf balls, arranging them in a single layer on an oiled baking sheet as you work. Bake until cooked through, about 25 minutes.

While the meatballs are baking, gently warm the marinara sauce in a large saucepan over medium heat. When the meatballs are done, add them to the sauce and stir gently until all the meatballs are well coated with sauce. Reduce the heat to very low and cover to keep warm.

Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook according to the package directions. Drain well and transfer to a large serving bowl. Carefully pour the meatballs with the sauce over the pasta and garnish with the basil. Serve immediately, passing the Parmesan at the table. Serves 4 to 6.

For this and more ideas for pasta dishes you’ll want to serve
every night of the week, check out our new Pasta Night, by Kate McMillan.