Spaghetti & Meatballs

The meatballs are perfectly tender and they’re simmered in this super simple and flavourful tomato sauce.

This recipe makes about 24 meatballs. You can freeze whatever you don’t use or cut the recipe in half if you’re looking to make less!

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Spaghetti & Meatballs

Spaghetti and meatballs is a classic! This recipe has a lot of love in it and I’ve been working over the last few years to perfect it.
Prep Time 20 minutes
Cook Time 30 minutes
Serves 24 meatballs


  • 1 lb each of ground beef pork and veal
  • 2 eggs
  • ¼ cup chopped parsley plus more for garnish
  • 1 cup stale breadcrumbs soaked in ½ cup milk
  • ½ cup grated parmesan plus more for garnish, + rind
  • 3 garlic cloves
  • 1 tbsp dijon mustard
  • Salt and pepper
  • Olive oil
  • 1 onion
  • 1 tbsp butter
  • 1 cup dry white wine
  • 1 can crushed tomatoes 28 oz


  • Soak breadcrumbs in milk for about 5-10 minutes.
  • Mix everything for the meatballs together with your hands. Don’t overmix otherwise the meatballs could become too dense. Form into balls and place on a tray. If you’re not going to use them right away you can store them in the fridge, covered in plastic wrap until ready to use.
  • In a pan over medium heat, add some olive oil and then sear the meatballs until they’re golden on all sides. Remove and set to the side.
  • In the same pan, lower the heat slightly and sautée 1 chopped onion. Add a knob of butter to help this out and cook down for 2-3 minutes. Deglaze with white wine and raise the heat back to medium. Cook for a few minutes and add in the crushed tomatoes. Season and bring to a simmer. Adjust heat to low, add meatballs back in, add in a parmesan rind and simmer for 20 minutes, partially covered.
  • Serve over spaghetti and garnish with lots of parmesan and some fresh parsley (or basil!)

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