Recipes: Classic Spaghetti and Meatballs

Whether you participate in ‘Spaghetti Sundays’ or you enjoy this meal occasionally, spaghetti and meatballs is a classic dinner option that can be prepared in advance or just in a few moments. I grew up loving when my dad would spend his Sunday with sauce simmering away. Even today I ask for it by name and keep a Tupperware full in my freezer. This version is simple and easy, yet tastes like your grandma’s recipe.

Spaghetti Sauce


1, 28-ounce can whole peeled tomatoes (I highly recommend using San Marzano tomatoes)

1 white onion, cut in half

5 tablespoons butter


  1. In a medium sauce pot, combine all ingredients. Simmer for 40 minutes
  2. With a wooden spoon, break up tomatoes. Taste with salt if needed.




1 pound ground beef

2 slices of bread (I recommend French bread)

2 cloves garlic

Fresh parsley, chopped

¼ cup Parmesan cheese


2 tablespoons milk

1 egg

Salt and pepper



  1. Cut bread into cubes. In a food processor, put garlic and parsley. Pulse until both are finely chopped. Add Parmesan cheese cut into 1-inch cubes (if not already grated). Pulse until fine. Add bread in small batches and continue to pulse.
  2. Add bread crumb mixture to ground beef. Add eggs, milk, salt and pepper, then mix with a fork being careful to not over mix.
  3. Form into balls with an ice cream scoop or by hand and place on a baking sheet. Cook meatballs under a high broiler for 7-9 minutes until just browned on the outside.
  4. Serve with spaghetti and tomato sauce.




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