Italian Spaghetti Sauce with Meatballs Recipe

Ground beef: This is the main protein for the meatballs, giving them a juicy and hearty texture.

Breadcrumbs: Helps hold the meatballs together and keeps them tender.

Egg: Acts as a binder to keep the meatballs from falling apart.

Garlic: Adds a strong, delicious flavor to both the meatballs and the sauce.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a little bit of spice and depth.

Olive oil: Used for cooking the meatballs and adds a rich flavor.

Crushed tomatoes: The base of the sauce, giving it a fresh tomato taste.

Dried oregano: A classic Italian herb that adds earthiness to the sauce.

Dried basil: Brings a sweet and slightly peppery flavor to the sauce.

Spaghetti: The pasta that holds all the sauce and meatballs together for a perfect meal.

One of the most helpful steps in this recipe is cooking the spaghetti just right so it doesn’t stick together. Here’s how you can do it:

1. Fill a big pot with plenty of water. Using lots of water helps the spaghetti move around freely.
2. Bring the water to a rolling boil before adding the spaghetti.
3. Add a pinch of salt to the boiling water. This adds a little flavor to the pasta as it cooks.
4. Stir the spaghetti right after you put it in the water and a few times while it cooks. This stops the strands from sticking to each other.
5. Cook the spaghetti for the amount of time the package says, or just until it’s tender but still a little firm when you bite it. This is called “al dente.”
6. When it’s done, drain the spaghetti in a colander, but don’t rinse it with water. Rinsing washes away the starch that helps the sauce stick to the noodles.

Doing these steps makes your spaghetti taste better and keeps it from turning into a sticky mess. When the noodles aren’t stuck together, it’s easier to mix them with the Italian spaghetti sauce and meatballs so every bite is delicious.

I remember the first time I cooked spaghetti, I didn’t use enough water and didn’t stir it enough. The noodles clumped up, and it was hard to eat! Now, I always make sure to give the pot a good stir and use a big pot with lots of water. It’s a small step that really makes a big difference. Plus, it means less cleanup because you won’t have to deal with sticky noodles stuck to the pot.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile to beef.

• ground beef - Substitute with lentils: Lentils offer a plant-based alternative that mimics the texture of ground meat and adds a hearty flavor.

• breadcrumbs - Substitute with oats: Oats can be used as a binder in meatballs, providing a similar texture and helping to hold the mixture together.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar texture and flavor to the meatballs as breadcrumbs.

• egg - Substitute with flaxseed meal and water: Mix one tablespoon of flaxseed meal with three tablespoons of water to create a binding agent similar to an egg.

• egg - Substitute with applesauce: Applesauce can be used as a binder, adding moisture and a hint of sweetness to the meatballs.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor to fresh garlic when fresh cloves are unavailable.

• garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can be used as a substitute in recipes.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile without altering the color of the dish.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used for cooking and sautéing.

• olive oil - Substitute with coconut oil: Coconut oil can be used as a cooking oil, adding a slight coconut flavor to the dish.

• crushed tomatoes - Substitute with tomato puree: Tomato puree can provide a similar consistency and flavor to crushed tomatoes in sauces.

• crushed tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be blended to create a similar texture and flavor for the sauce.

• dried oregano - Substitute with fresh oregano: Fresh oregano can be used in place of dried, offering a more vibrant flavor. Use three times the amount of fresh for dried.

• dried basil - Substitute with fresh basil: Fresh basil provides a more aromatic and flavorful alternative to dried basil. Use three times the amount of fresh for dried.

• spaghetti - Substitute with zucchini noodles: Zucchini noodles offer a low-carb, gluten-free alternative to traditional pasta.

• spaghetti - Substitute with whole wheat pasta: Whole wheat pasta provides more fiber and nutrients compared to regular spaghetti.

• Allow the meatballs and sauce to cool to room temperature before storing. This prevents condensation, which can lead to sogginess and spoilage.

• For short-term storage, transfer the meatballs and sauce into an airtight container. Store in the refrigerator for up to 3 days. This keeps the flavors fresh and the texture intact.

• If you plan to enjoy your Italian spaghetti sauce with meatballs later, freezing is a great option. Place the meatballs and sauce in a freezer-safe container or a heavy-duty freezer bag. Ensure there's minimal air inside to prevent freezer burn.

• Label the container or bag with the date and contents. This helps you keep track of freshness and avoid any mystery meals in the future.

• When ready to indulge, thaw the meatballs and sauce in the refrigerator overnight. This gradual thawing maintains the texture and flavor.

• Reheat the meatballs and sauce on the stovetop over medium heat. Stir occasionally to ensure even heating. Add a splash of water or olive oil if the sauce is too thick.

• For a quick fix, you can also reheat in the microwave. Use a microwave-safe dish, cover loosely, and heat in short bursts, stirring in between to distribute the heat evenly.

• If you have leftover spaghetti, store it separately from the sauce and meatballs. This prevents the pasta from becoming mushy. Reheat the spaghetti by dipping it briefly in boiling water or microwaving with a damp paper towel to restore its original texture.

• For a quick and easy method, use the microwave. Place the meatballs and sauce in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring in between, until heated through. Be cautious not to overcook, as the meatballs can become tough.

• To preserve the texture and flavor, opt for the stovetop. In a saucepan, add a splash of water or broth to the sauce and meatballs. Cover and heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the meatballs' tenderness and the sauce's rich flavor.

• For an even heat distribution, try the oven. Preheat the oven to 350°F (175°C). Place the meatballs and sauce in an oven-safe dish, cover with foil, and bake for about 20-25 minutes, or until heated through. This method is ideal for reheating larger portions.

• If you have an air fryer, use it to reheat the meatballs separately for a crispy exterior. Preheat the air fryer to 350°F (175°C), place the meatballs in the basket, and heat for about 5-7 minutes. Meanwhile, warm the sauce on the stovetop or in the microwave.

• For the spaghetti, reheat separately by placing it in a colander and dipping it into boiling water for 30 seconds to 1 minute. This refreshes the pasta without making it mushy.

• Mixing bowl: Use this to combine the ground beef, breadcrumbs, egg, minced garlic, salt, and black pepper into a uniform mixture for the meatballs.

• Frying pan: This is essential for browning the meatballs evenly on all sides before simmering them in the sauce.

• Stove: You'll need this to heat the frying pan and cook both the meatballs and the sauce.

• Wooden spoon: Ideal for stirring the sauce and ensuring the meatballs are well-coated as they simmer.

• Pot: Use this to boil water and cook the spaghetti according to the package instructions.

• Colander: Necessary for draining the cooked spaghetti once it's done.

• Knife: Handy for mincing the garlic that goes into the meatball mixture.

• Cutting board: Provides a safe surface for mincing garlic and any other prep work.

• Measuring spoons: Useful for accurately measuring the salt, black pepper, oregano, and basil.

• Can opener: Required to open the can of crushed tomatoes for the sauce.

Batch prep meatballs: Prepare meatballs in advance and freeze them. This allows you to cook them directly from frozen, saving time on busy days.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time without sacrificing flavor.

Simmer sauce in a slow cooker: Use a slow cooker for the sauce and meatballs. This allows you to set it and forget it, freeing up time for other tasks.

Cook spaghetti in advance: Cook spaghetti ahead of time and store it in the fridge. Reheat by tossing it in the sauce.