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–+ servings

The Ultimate Tasty Italian Meatballs and Pasta: A Classic Comfort Dish

Ella Cooks
This dish isn’t just a meal—it’s an experience, filled with savory aromas, deep flavors, and the warmth of tradition. Whether you’re cooking for a Sunday family dinner, meal-prepping for the week, or simply craving restaurant-quality Italian meatballs, this recipe will become your go-to.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Equipment

  • Large mixing bowl – For combining meatball ingredients.
  • Large skillet or Dutch oven – For searing the meatballs and simmering the sauce.
  • Wooden spoon – For stirring the sauce.
  • Tongs or slotted spoon – For handling meatballs.
  • Large pot for boiling pasta
  • Colander – For draining pasta.
  • Measuring cups & spoons – For precise ingredient portions.
  • Grater – For freshly grated Parmesan (a game-changer for flavor!).

Ingredients
  

Ingredients

For the Meatballs

  • 1 lb 450g ground beef
  • ½ lb 225g ground pork (for extra juiciness, optional but recommended!)
  • ½ cup Italian breadcrumbs helps keep the meatballs tender
  • ¼ cup whole milk adds moisture and softness
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 egg binds everything together
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes optional, for a little heat
  • 2 tbsp fresh parsley chopped
  • 2 tbsp olive oil for frying the meatballs

For the Sauce

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 can 28 oz crushed tomatoes (San Marzano for best flavor!)
  • 1 can 15 oz tomato sauce (smooth, pureed tomatoes, or passata as a substitute)
  • 1 tbsp tomato paste adds depth of flavor
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp sugar balances the acidity of the tomatoes
  • ½ tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 pinch red pepper flakes optional for heat
  • ½ cup water or broth for a slightly thinner, more flavorful sauce
  • ½ cup fresh basil leaves torn (added at the end for freshness!)

For the Pasta

  • 12 oz spaghetti fettuccine, or rigatoni (choose your favorite!)
  • Salt for boiling water
  • 1 tbsp olive oil prevents sticking

For Serving

  • Extra Parmesan cheese grated
  • Fresh basil or parsley chopped
  • A drizzle of extra virgin olive oil

Instructions
 

Step-by-Step Instructions

    1️⃣ Make the Meatballs

      🔹 Mix the Ingredients:

      • In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, Parmesan, garlic, egg, salt, pepper, oregano, basil, red pepper flakes, and fresh parsley.
      • Use clean hands or a spoon to gently mix until well combined. Be careful not to overmix—this keeps the meatballs tender.

      🔹 Form the Meatballs:

      • Roll into 1½-inch balls (about golf ball-sized). You should get 12-15 meatballs.
      • Place them on a parchment-lined baking sheet while you prep the pan.

      🔹 Cook the Meatballs:

      • Heat 2 tbsp olive oil in a large pan over medium heat.
      • Brown the meatballs on all sides for 3-4 minutes per side (they don’t need to cook through yet).
      • Remove from the pan and set aside.

      2️⃣ Make the Sauce

        🔹 Sauté the Aromatics:

        • In the same pan, add 2 tbsp olive oil and heat over medium heat.
        • Add onions and cook until softened (about 3 minutes).
        • Stir in garlic and cook for 30 seconds, just until fragrant.

        🔹 Simmer the Sauce:

        • Add crushed tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, salt, black pepper, and red pepper flakes.
        • Stir well and bring to a simmer.
        • Pour in ½ cup water or broth to thin it slightly.

        🔹 Add the Meatballs Back:

        • Carefully place the browned meatballs into the sauce.
        • Cover and let simmer for 20-25 minutes, stirring occasionally, until the meatballs are cooked through (internal temp 165°F/74°C).
        • Stir in fresh basil leaves at the end.

        3️⃣ Cook the Pasta

        • Bring a large pot of salted water to a rolling boil.
        • Add pasta and cook until al dente according to package instructions.
        • Drain and toss with 1 tbsp olive oil to prevent sticking.

        4️⃣ Assemble & Serve

        • Plate the pasta and top with sauce and meatballs.
        • Sprinkle generously with grated Parmesan and fresh basil.
        • Serve with crusty garlic bread or a side salad for the ultimate Italian feast!

        Notes

        Pro Tips for the Best Meatballs & Pasta
        ✔ Use a mix of beef & pork – The combination makes the meatballs extra tender and flavorful.
        ✔ Soak the breadcrumbs in milk – This keeps the meatballs moist instead of dry.
        ✔ Simmer the sauce low & slow – The longer it simmers, the richer the flavor!
        ✔ Use high-quality tomatoes – San Marzano tomatoes make the best sauce.
        ✔ Don’t overcook the pasta – Al dente pasta holds up best with the rich sauce.
        Storage & Reheating Tips
        Storage:
        Store leftovers in an airtight container in the fridge for up to 4 days.
        Meatballs and sauce freeze well for up to 3 months.
        Reheating:
        Warm on the stovetop over low heat, adding a splash of water if needed.
        Microwave in 30-second bursts, stirring between each.

        Nutrition

        Calories: 600kcalCarbohydrates: 55gProtein: 32gFat: 26gSaturated Fat: 9gSodium: 780mgFiber: 6gSugar: 8g
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