Classic spaghetti and meatballs

Prep 30 min
Total 1 hour
Serves 6



225 g
225 g
egg, lightly beaten
onion, grated
1/2 cup
finely grated parmesan
1/3 cup
1/4 cup
finely chopped parsley
garlic clove, minced
1 tsp
dried oregano
1 tsp
1/2 tsp
3 tbsp
olive oil, divided


onion, chopped
garlic clove, minced
1 1/2 tbsp
1 796-mL can
San Marzano whole plum tomatoes
2 tsp
granulated sugar
1/2 tsp
hot-red-chili-flakes, (optional)
1/4 cup
grated parmesan, plus more for garnish (optional)
450 g
spaghetti pasta


  • MEATBALLS: Combine beef, pork, egg, onion, parmesan, bread crumbs, parsley, garlic, oregano, salt and pepper in a large bowl. Mix with hands until evenly combined.
  • SCOOP mixture by heaping tablespoonful and form into balls. Place on a baking sheet. Rinse hands as needed to make it easier to form balls.
  • HEAT 2 tbsp oil in a large pot over medium-high. Add half the meatballs and cook until browned on all sides, about 4 min. Remove with a slotted spoon to a plate. Add remaining 1 tbsp oil and repeat with remaining meatballs.
  • SAUCE: Reduce heat in same pot to medium-low. Add onion and garlic and cook until softened, 2 to 3 min. Stir in tomato paste and cook 2 min. Crush tomatoes with fingers and add to pot, then add sugar, salt and hot-pepper flakes, stirring to combine. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until thickened slightly, about 15 min. Stir in parmesan.
  • RETURN meatballs and any juices to pot and stir gently into sauce. Bring to a simmer and cook over low until meatballs are cooked through, 15 min, stirring a few times, being careful to avoid breaking up meatballs.
  • BOIL spaghetti in a large pot of salted water, following package directions. Drain, then divide pasta among plates and top with meatballs and sauce. Top spaghetti and meatballs with more parmesan.

Kitchen Tip: Regular canned plum tomatoes will work in this sauce, but use San Marzano for the best flavour. It’s worth it!


Chatelaine Quickies: Easy veggie soup

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