Spaghetti and Meatballs Sauce: The Ultimate Pasta Dish

Italians? You may want to look away. But this spaghetti and meatballs sauce recipe is too good to just keep for myself.

One of the first things my mom taught me how to cook was Bolognese sauce. Our Bolognese is slow-cooked—you will not catch us cooking it for under four hours. There is a shift in the depth of flavor when you pass that four-hour mark that is like no other.

There is something magical about slow-cooked meals and a depth of flavor you cannot reach any other way.

My mom loves baking, but she also cooks amazingly. She likes to make dishes with just a few ingredients but bring out the most flavor—usually by cooking them for hours in the oven. She loves making bean and beef stews, chicken in caramelized onions that just falls apart, and more. I’m sure I’ll share those recipes in the future.

The key is patience.

Patience—very interesting when it comes to my mom. Usually, when she has an idea, the time between thinking it and acting on it is minimal. But when it comes to cooking, it’s different.

Anyway, enough about my mom.

This spaghetti and meatballs sauce recipe came to life as a slow-cooked dish.

Before I first made it years ago, I searched the internet for inspiration. One of my favorite chefs to watch and learn from is Gennaro Contaldo. He is just amazing—everything he makes looks perfect, and he’s also very funny. I learned so much from him, you should go check him out. He may not approve of this recipe because I add veggies to the meatballs, but I was inspired by his recipe for a general idea of what to include in Italian meatballs. This recipe started as a slow-cooked one—I put it in the oven at a low temperature for 3–4 hours. The result is amazing and has rich, deep flavors.

In this post, the meatballs are cooked for one hour, giving you a fresher, lighter, yet still delicious flavor that you’ll want more and more of. Whichever method you choose, you will be pleased.

You can master the art of meatballs by following my simple formula.

As a meatball lover—whether it’s in a spicy Middle Eastern tomato sauce, a lemony celery sauce, a caramelized onion sauce, or whatever I feel like that day—my meatballs are built in the same way, with flavor changes depending on what I’m cooking.

The Formula: Meat + Egg + Breadcrumbs + Spices + Grated Veggies + Herbs

This is the perfect formula for a soft, flavorful meatball. You can either bake them, fry them, or—my go-to—just place them straight in the sauce for minimal effort but maximum tenderness. If you fry them, do yourself a favor and don’t taste them—you’ll have none left for the sauce. They’re THAT good.

As for the formula, I experimented so many times before I got to the perfect meatballs. Here’s what I learned:

• Meat – Ground beef, about 400–500 grams. It’s very important to really knead the meat to break it down and make the meatball soft and well combined.
• Egg – One large egg is enough to bind everything together.
• Breadcrumbs – They absorb excess liquid to keep the meatballs from falling apart and make them softer and lighter. I use about 3-4 tablespoons.
• Spices – Season your meatballs well! Imagine you are salting a salad of the same size and salt accordingly. Black pepper and beef go perfectly together, so that’s a must. As for the other flavors, it depends on what you’re going for that day. I love adding Baharat/Ras el Hanut, cumin, garlic powder, a pinch of cinnamon, and more.
• Grated Veggies – These make all the difference! They add flavor, but they also melt into the meatballs, making them much lighter—no more tough meatballs. Just grate them as finely as you can and squeeze out the excess liquid. If you don’t squeeze well, the meatballs can break apart. I usually use zucchini, pumpkin, carrot, onion, potato, or sweet potato. You can use any combo of the veggies I mentioned, but you want to end up with about ½ cup of squeezed veggies. Don’t overdo it, or the meatballs will turn into veggie balls and fall apart.
• Herbs – You can use up to a handful of fresh, finely chopped herbs. I usually go for parsley and celery leaves, but cilantro, dill, mint, chives, or basil work too.

Now that you know my method and what each ingredient does…

Are you ready to make the most AMAZING spaghetti and meatballs sauce?

INGREDIENTS

As I already mentioned my formula for the perfect meatballs, I’ll keep this part short.

Meat – Either fresh or frozen ground beef—just make sure it’s completely defrosted before using. You can mix in some ground pork if you’d like.

Egg – Essential for binding everything together.

Breadcrumbs – Crucial for the perfect meatball. Always start with a little less than you think you need and add more as necessary.

Spices – For this recipe, I use salt, pepper, garlic powder, and Parmesan cheese. YES, PARMESAN CHEESE ACTS AS A SPICE. You add it for flavor, not for cheesiness.

Grated Veggies – I use onion and carrot since they’re part of the Italian holy trinity—onion, carrot, and celery. Grate the carrot as finely as possible. The onion should be either grated or finely chopped. If you’re frying the meatballs, the mixture needs to be well combined—big onion pieces can cause the meatballs to break apart.

Herbs – I use a mix of parsley and celery leaves. This is my go-to herb combo for all meatballs, and it worked perfectly here. I didn’t add basil since it’s already in the sauce.

Why Flour Your Meatballs?

1. It creates a crust that protects the meatballs while frying.
2. It helps absorb the sauce, giving the meatballs a perfect coating.
3. It thickens the sauce slightly.

Sauce – Use high-quality passata. Each brand is a little different, so adjust the seasoning to your liking, and add sugar if needed for extra sweetness. I always use good-quality olive oil, lots of garlic, and a bunch of fresh basil leaves.

Spaghetti and Meatballs Sauce | Tips:

• Knead the meat: Essential for soft, well-combined meatballs. Don’t skip this step!
• Flouring the meatballs: Place them in a round tray, sprinkle flour on top, and rotate the tray with both hands to evenly coat them. This helps create a perfect crust and enhances the sauce’s texture.
• Skip the frying: Baking: You can skip the frying—just don’t flour the meatballs. Place them on an oiled sheet pan and bake at 200°C for about 20 minutes. Cooking in the sauce: Add the raw, unfloured meatballs directly into the simmering sauce. Make sure it’s gently boiling, and let them set for a few minutes without stirring to keep them intact.
  

• Make it spicy: Add chili flakes to the sauce for a nice kick.
• Bake for deeper flavor: One hour in the oven gives a richer, more developed taste compared to cooking on the stove. Make the most of your time.
• Storage: Fridge: Store in an airtight container for up to 4 days. Freezer: Freeze the meatballs for up to 3 months. Reheat gently for best results.

This spaghetti and meatballs sauce is everything—rich, flavorful, and so comforting. Make it for a friend or a loved one and enjoy a perfect dinner at home. Trust me, once you try it, you’ll be making it again and again!