Meatball Pasta
Tender, juicy meatballs in a bright, balanced tomato sauce tossed with al dente pasta. This version focuses on technique—so you get soft meatballs, a smooth sauce, and pasta that actually grips it.
🧡 Why You’ll Love It
- Juicy meatballs that don’t crumble
- Smooth, clingy sauce (emulsified with pasta water)
- Uses budget ingredients + pantry staples
- Scales well and freezes great
- Clear timing and doneness cues
🧂 Ingredients (what you actually need)
Meatballs (about 22–24 small meatballs)
- 1 lb (450 g) ground beef or 50/50 beef + pork
- 1 large egg
- 1/3 cup (35 g) plain breadcrumbs (panko works)
- 1/4 cup (20 g) finely grated Parmesan
- 2 cloves garlic, minced (or grated on a Microplane)
- 2 tbsp chopped parsley (optional)
- 1 tsp kosher salt (Diamond Crystal; use 3/4 tsp if using Morton)
- 1/2 tsp black pepper
- 1 tsp Italian seasoning or 1/2 tsp dried oregano + 1/2 tsp dried basil
- 1–2 tbsp olive oil for the pan
Tomato Sauce
- 2 tbsp olive oil
- 1 small onion, finely chopped (about 3/4 cup)
- 3 cloves garlic, minced
- 1 (28 oz/800 g) can crushed tomatoes
- 1 tsp sugar (balances acidity)
- 3/4–1 tsp kosher salt, to taste
- 1/4 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning or 1/2 tsp dried basil + 1/2 tsp dried oregano
- 1–2 tbsp butter (optional, rounds out acidity)
Pasta
- 12 oz (340 g) spaghetti, bucatini, or penne
- 2–3 tbsp kosher salt for pasta water
- Fresh basil or parsley, chopped (optional)
- Extra Parmesan, for serving
Helpful gear (optional):
- Large 12″ skillet or sauté pan with lid (nonstick or stainless)
- Sturdy Dutch oven for even simmering
- Spider skimmer for transferring pasta
- Instant-read thermometer for meatball doneness
- Heavy sheet pan + rack for oven method (half sheet)
🍳 Steps (do this)
- Season & bind the meat
In a bowl, whisk egg, then add breadcrumbs, Parmesan, garlic, parsley, salt, pepper, Italian seasoning. Stir to form a paste.
Why: Hydrating the crumbs + seasonings first distributes flavor and prevents dense meatballs. - Mix in the meat gently
Add ground meat. Using fingertips, fold just until combined—stop when streaks disappear.
Cue: The mixture should feel tacky but not wet. Overmixing = tough meatballs. - Portion and shape
Lightly oil hands. Scoop 1 heaping tablespoon each (about 25–28 g) and roll into 1–1¼” balls. You should get ~24. - Brown the meatballs (flavor step)
Heat 1–2 tbsp oil over medium in a large skillet until shimmering. Add meatballs in a single layer; don’t overcrowd. Brown 2–3 min per side until well-colored (about 6–8 min total). Transfer to a plate.
Cue: If the pan smokes heavily, lower heat; if no sizzle, raise heat slightly. - Build the sauce in the same pan
Add 2 tbsp oil (if pan is dry). Sauté onion with a pinch of salt over medium until translucent, 3–4 min. Add garlic, cook 30 sec. Stir in crushed tomatoes, sugar, salt, red pepper, Italian seasoning. Scrape up browned bits. Bring to a gentle simmer. - Simmer meatballs to finish
Return meatballs (and juices) to sauce. Partially cover and simmer 15 minutes over low-medium.
Doneness: Beef/pork to 160°F/71°C; turkey/chicken to 165°F/74°C (check with an instant-read). - Boil the pasta correctly
In 4–5 quarts boiling water, add 2–3 tbsp kosher salt. Cook pasta 1 minute less than package “al dente.” Reserve 3/4 cup pasta water. Drain. - Emulsify and finish
Stir 1–2 tbsp butter into the sauce (optional). Add drained pasta to the pan. Toss vigorously 30–60 seconds, adding reserved pasta water a splash at a time until the sauce is glossy and clings.
Cue: The sauce should coat noodles, not pool on the plate. - Taste and adjust
Salt balance: tomato acidity varies—add a pinch of salt or a splash of pasta water to fine-tune. Pepper and chili to preference. - Serve
Top with chopped basil/parsley and plenty of Parmesan.
💡 Helpful Tips & Substitutions
Texture control
- Tender meatballs: Use fatty meat (80–85%) + hydrated crumbs. If using lean meat, add 1 tbsp milk to the breadcrumb paste.
- Don’t overbrown: Deep dark crust can turn bitter in acidic sauce—aim for golden-brown.
Binding swaps
- No breadcrumbs? Use 2 tbsp fine oats or 2 tbsp crushed crackers.
- Gluten-free: use GF breadcrumbs.
- Egg-free: replace egg with 2 tbsp milk + 1 tsp Dijon (good binder + moisture).
Protein options
- All beef: richer, slightly firmer.
- 50/50 beef/pork: classic tenderness and flavor.
- Turkey or chicken: add 1 tbsp olive oil to the mix; simmer gently to avoid dryness; cook to 165°F/74°C.
Faster paths
- Use frozen fully cooked meatballs; simmer in the sauce 10–12 min.
- Bake instead of pan-fry: Arrange on a rack over a sheet pan; bake at 425°F/220°C for 12–15 min, then drop into sauce. Great for large batches.
Sauce tuning
- Too acidic? Add 1–2 tbsp butter or 1–2 tsp olive oil and a pinch of sugar.
- Too thick? Loosen with pasta water.
- Too thin? Simmer uncovered 5–8 min, then re-emulsify with pasta water when tossing.
Pan choices
- Stainless gives best fond; nonstick is easier cleanup. A wide pan helps evaporation. If you prefer set-and-forget, use a Dutch oven.
Cheese
- Parmesan is salty; adjust added salt after tasting. Pecorino = sharper/saltier; start with less.
Herbs & extras
- Stir in 2 tbsp chopped basil off heat for freshness.
- Add 1/2 cup whole-milk ricotta at the end for a creamy version.
- Olives or capers = briny kick (start with 2 tbsp).
Pasta grip
- Finish pasta in the sauce and toss—this is where the cling happens. A spider skimmer makes transfers easy.
🎁 Serving Ideas
- Garlic bread + simple green salad with lemon vinaigrette.
- Broiled finish: scatter 1 cup shredded mozzarella on top in an oven-safe skillet; broil 1–2 min until bubbly.
- Meatball subs: toast rolls, add meatballs, sauce, and provolone.
- Add veg: toss in 2 cups baby spinach in the last minute to wilt.
🕒 Make-Ahead & Storage
- Prep ahead: Mix and shape meatballs up to 24 hours in advance; cover and refrigerate.
- Fridge: Sauce + meatballs keep 4 days; pasta is best within 3 days. Store pasta and sauce separately if possible.
- Freeze (best way): Freeze cooked meatballs in sauce in quart bags or containers for 2–3 months. Thaw overnight.
- Reheat: Simmer gently on the stove 5–8 min, or microwave at 60–70% power in 1-minute bursts, stirring. Add a splash of water if thick.
- Reheat pasta: Briefly rewarm pasta directly in sauce with a splash of water to loosen and re-emulsify.
Extra Nuance (quick references)
- Salt your pasta water enough: it should taste like the sea (about 1.5–2% salinity; ~2–3 tbsp kosher salt per 4–5 qts).
- Sizing matters: 1–1¼” meatballs cook evenly and won’t overbrown before the center hits temp.
- Fond = flavor: Don’t wipe the pan after browning; build the sauce on top and scrape it in.
- Butter at the end: Small amount softens acidity and gives restaurant-style gloss.
- Toss, don’t drown: Sauce should coat; if it pools, cook 1 more minute with tossing and a touch more heat.
- Thermometer check: Aim for 160°F center for beef/pork; 165°F for poultry (use an instant-read).
- Gear that helps: A wide 12″ skillet for evaporation, a Dutch oven for steady heat, and a half-sheet + rackfor easy oven-baked batches.
A dependable, weeknight-friendly method with restaurant results: soft meatballs, a balanced sauce, and pasta that actually holds onto it. Once you dial your salt and simmer, this becomes a no-fail staple.