Sunday Spaghetti and Meatballs
Beef and pork meatballs in tomato sauce over spaghetti, finished with cheese and basil.
- Prep25 min
- Cook35 min
- Total60 min
- Serves6
- LevelMedium
- Calories710
About this recipe
A Sunday pot of meatballs is mostly patience. Brown them first so they taste roasted, then let them finish in the sauce instead of boiling them raw.
The plate in the photo is the serving style: a nest of spaghetti, sauce, a snowfall of cheese, and basil at the center.
Why this recipe works
- Browning builds flavor the sauce cannot fake.
- A mix of beef and pork stays tender.
- Finishing in the sauce keeps the meatballs moist.
Variations
- Use all beef if you do not buy pork.
- Add a pinch of fennel seed to the mix.
How to serve
Serve in a wide bowl so the cheese and basil sit on top, not lost in the noodles.
Storage and reheating
Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently in a covered pan or a 325°F oven with a little broth or water so the meat stays moist. Most braises and roasts also freeze well for up to 3 months.
Questions
How long does Sunday Spaghetti and Meatballs take?
About 60 minutes in total: 25 minutes of prep and 35 minutes of cooking. It serves 6.
Is this recipe hard to make?
We rate it medium. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I make it ahead?
Yes. Cook it completely, cool, and refrigerate. Reheat gently the next day — many roasts and braises taste even better.
