Recipe

Decadent Spaghetti and Meatballs (Soft and Chewy)

Tender, soft-centered meatballs and spaghetti coated in a glossy, garlicky tomato sauce. Cozy, classic, and surprisingly low drama for how decadent it tastes.

By Matt Campbell

•

4.8

Bowl of spaghetti topped with three tender meatballs, tomato sauce, grated Parmesan, and basil on a wooden table

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If you want spaghetti and meatballs that taste like you tried really hard without actually making your kitchen look like a crime scene, you are in the right place. This one is all about that soft and chewy meatball texture, the kind that yields when you cut it, but still has enough bounce to feel substantial. No dry golf balls. No bland meat. No sad sauce.

We are building flavor the way home cooks actually cook: a few smart moves, accessible ingredients, and lots of tasting as you go. The trick is a gentle meatball mix, a quick pan-sear for crisp edges, and a sauce that gets a little richer from the browned bits in the pan. Then we finish the pasta like a restaurant does, by tossing it in the sauce with a splash of pasta water so it clings like it means it.

Hands rolling raw meatballs on a parchment-lined sheet pan with grated Parmesan nearby

Why It Works

Soft and chewy meatballs: A panade (breadcrumbs plus milk) and gentle mixing keep them tender, while a quick sear adds crisp edges.
Sauce with depth: Garlic, tomato paste, and a simmer that is long enough to mellow the tomatoes but short enough for a weeknight.
Glossy, clingy pasta: Finishing spaghetti in the sauce with reserved pasta water gives you that restaurant-style coating.
Make-ahead friendly: Meatballs can be formed ahead, or cooked and frozen for future “I need comfort” nights.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Store meatballs and sauce together in an airtight container for up to 4 days. Store pasta separately if you can, so it does not soak up all the sauce.
Freezer: Freeze cooked meatballs in sauce for up to 3 months. Thaw overnight in the fridge for best texture.
Reheat (best method): Warm meatballs and sauce in a covered skillet over low heat, splashing in a tablespoon or two of water as needed. Heat spaghetti separately in simmering water for 20 to 30 seconds, then toss with hot sauce.
Microwave tip: Use medium power and cover the container. Add a spoonful of water to loosen the sauce.

Common Questions

What makes the meatballs soft and chewy instead of tough?

Three things: the panade (breadcrumbs plus milk), gentle mixing (stop as soon as it comes together), and not overcooking. Searing adds texture on the outside while the meatballs finish gently in the sauce.

Can I bake the meatballs instead of pan-frying?

Yes. Bake at 425°F on a lightly oiled sheet pan for 12 to 18 minutes, until browned and they reach 160 to 165°F in the center (timing depends on size and spacing). Then simmer them in the sauce for 10 minutes to soak up flavor.

Can I use all beef or all turkey?

All beef works, just choose 80 to 85% lean so they stay juicy. Turkey works too, but it is leaner, so keep the panade and add an extra tablespoon of olive oil to the mix.

Do I have to use Parmesan?

It helps with savoriness and texture, but you can swap in Pecorino Romano or leave it out and bump the salt slightly. (Also, Parmesan and sausage vary in saltiness, so taste as you go.)

How do I keep spaghetti from clumping?

Use plenty of boiling salted water, stir in the first minute, and toss the drained pasta with sauce right away. If it looks tight, add reserved pasta water a splash at a time.

Help, my meatball mix feels too wet (or too dry). What now?

If it feels too wet, mix in 1 to 2 tablespoons breadcrumbs, or chill the mixture for 10 to 15 minutes. If it feels too dry, add a splash of milk and mix gently just to combine.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet or Dutch oven (12-inch is ideal)
Mixing bowl
Measuring cups and spoons
Microplane or grater (for Parmesan)
Tongs and a wooden spoon
Instant-read thermometer (optional, but helpful)

I used to think great spaghetti and meatballs required a full Sunday production. Then I started cooking like a normal human with a schedule and a sink that fills up fast. This version is my sweet spot: it feels like a big deal, but it is built on small, repeatable moves. The first time I nailed the meatball texture, soft in the middle with those crisp edges, I literally stopped mid-bite and did the quiet kitchen nod. You know the one. Now it is my go-to when I want to feed people something that says “I care,” even if I am wearing sweatpants and the garlic is already on my cutting board.

Decadent Spaghetti and Meatballs (Soft and Chewy)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6

Ingredients

For the Meatballs

1/2 cup plain breadcrumbs (Italian-style or regular)
1/3 cup milk
1 pound ground beef (80 to 85% lean)
1/2 pound ground pork (or Italian sausage, casings removed)
1/2 cup finely grated Parmesan, plus more for serving
1 large egg
3 cloves garlic, finely grated or minced
2 tablespoons chopped parsley (optional)
1 1/2 teaspoons kosher salt (see note)
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons olive oil (for searing)

For the Sauce

1 tablespoon olive oil (if needed)
1 small yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1/2 cup water (use the tomato can to rinse it)
1 teaspoon dried oregano
1 teaspoon dried basil (or 1 tablespoon fresh, added at the end)
1/2 teaspoon kosher salt, plus more for pasta water (see note)
1 teaspoon sugar (optional, if tomatoes taste sharp)
2 tablespoons butter (for extra decadent finish)

For the Pasta

1 pound spaghetti
Fresh basil or parsley, for serving

Salt note: Salt levels vary a lot between brands (and between Parmesan and sausage), so consider the measurements a starting point and taste as you go.

Instructions

Make the panade. In a large bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes so the crumbs hydrate. This is your insurance policy against dry meatballs.
Mix the meatballs gently. To the bowl, add ground beef, ground pork, Parmesan, egg, garlic, parsley (if using), salt, pepper, and red pepper flakes. Mix with your hands just until combined. If you overmix, the meatballs get bouncy in the bad way.
Form meatballs. Roll into 16 to 18 meatballs (about 2 inches wide, roughly 2 ounces each). If the mixture feels sticky, lightly wet your hands.
Sear for crisp edges. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium to medium-high heat. Sear meatballs in batches, turning carefully, until browned on 2 to 3 sides, 6 to 8 minutes total. They do not need to be cooked through yet. Transfer to a plate.
Manage the grease. You will likely have rendered fat in the pan. Carefully spoon off and discard excess, leaving about 1 to 2 tablespoons to cook the onions. If the pan looks dry after that, add the optional 1 tablespoon olive oil.
Build the sauce. Lower heat to medium. Add onion and a pinch of salt. Cook until softened, 4 to 5 minutes. Add garlic and cook 30 seconds, just until fragrant. Stir in tomato paste and cook 1 minute to deepen the flavor.
Simmer. Add crushed tomatoes, water, oregano, basil, and salt. Bring to a gentle simmer, scraping up the browned bits from the bottom. Nestle meatballs back into the sauce and cover with the lid slightly ajar (or use a splatter screen). Simmer on low for 20 to 25 minutes, turning meatballs once or twice, until cooked through, 160 to 165°F in the center (165°F is the more conservative target).
Boil the pasta. While the sauce simmers, bring a large pot of water to a boil. Salt it generously. Cook spaghetti until al dente, according to package directions. Reserve 1 cup pasta water, then drain.
Make it glossy and decadent. Stir butter into the sauce until melted. Taste and adjust: more salt, a pinch of sugar if needed, or red pepper flakes for heat.
Toss pasta with sauce. Add drained spaghetti directly to the skillet or Dutch oven and toss until coated. Splash in reserved pasta water a little at a time until the sauce hugs the noodles and looks silky. (If your pan is too full, toss everything in the pasta pot instead.)
Serve. Plate spaghetti, top with meatballs, and finish with extra Parmesan and herbs. Eat one meatball standing at the stove as a quality control check. It is tradition.

Spaghetti being tossed in a skillet with tomato sauce using tongs

Nutrition information is estimated.

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