Spaghetti and meatballs is a classic Italian-American comfort dish loved for its hearty flavors and satisfying textures. Perfect for large gatherings, this recipe scales up the traditional favorites so you can effortlessly serve 20 people with rich, tender meatballs and perfectly cooked pasta in a savory tomato sauce.
Ingredients
- 4 pounds ground beef (preferably 80/20 lean-to-fat ratio)
- 2 pounds ground pork
- 4 cups fresh breadcrumbs (or 3 cups dried breadcrumbs)
- 2 cups whole milk
- 8 large eggs
- 2 cups grated Parmesan cheese
- 1 cup chopped fresh parsley
- 8 cloves garlic, minced
- 4 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 4 teaspoons dried Italian seasoning (or 2 tablespoons fresh mixed herbs)
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup olive oil (for frying)
- 5 pounds spaghetti pasta
- 3 tablespoons olive oil (for pasta cooking)
- For the sauce:
- 6 tablespoons olive oil
- 12 cloves garlic, minced
- 4 large onions, finely chopped
- 6 (28-ounce) cans crushed tomatoes
- 2 (6-ounce) cans tomato paste
- 2 tablespoons sugar (to balance acidity)
- 4 teaspoons salt (adjust to taste)
- 2 teaspoons black pepper
- 4 teaspoons dried basil or 2 tablespoons fresh basil, chopped
- 4 teaspoons dried oregano or 2 tablespoons fresh oregano, chopped
- 2 bay leaves
- 1 cup red wine (optional, for depth of flavor)
Instructions
- Prepare the meatball mixture: In a large bowl, soak the breadcrumbs in milk until fully absorbed, about 10 minutes. In a separate large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, eggs, Parmesan cheese, parsley, minced garlic, salt, pepper, Italian seasoning, and red pepper flakes if using. Mix gently but thoroughly with your hands or a sturdy spoon until evenly combined. Avoid overmixing to keep meatballs tender.
- Form the meatballs: Using a 1/4 cup measure or a medium cookie scoop, portion out the meat mixture and roll into balls about 2 inches in diameter. Place them on a parchment-lined baking sheet or tray. You should have roughly 60 meatballs total.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, fry the meatballs until browned on all sides but not fully cooked through, about 5-7 minutes per batch. Transfer browned meatballs to a plate lined with paper towels to drain excess oil.
- Make the sauce: In a very large pot or Dutch oven, heat 6 tablespoons olive oil over medium heat. Add chopped onions and sauté until translucent and soft, about 8 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant but not browned.
- Stir in crushed tomatoes, tomato paste, sugar, salt, pepper, basil, oregano, bay leaves, and red wine if using. Bring to a gentle simmer, then lower heat to maintain a slow simmer. Let the sauce cook, uncovered, stirring occasionally, for about 30 minutes to meld flavors.
- Simmer meatballs in sauce: Carefully add the browned meatballs into the sauce, submerging them as much as possible. Cover partially with a lid and simmer gently for 30-40 minutes, turning meatballs halfway through to cook evenly and absorb sauce flavor. Check meatballs are cooked through (internal temperature should reach 160°F / 71°C).
- Cook the spaghetti: In one or two very large pots, bring salted water (about 1 tablespoon salt per 5 quarts water) to a rolling boil. Add spaghetti and a drizzle of olive oil to prevent sticking. Cook according to package instructions, usually 8-10 minutes, until al dente. Drain well and toss with a little olive oil to keep separate.
- Serve: Arrange spaghetti on large serving platters or in chafing dishes. Spoon generous portions of meatballs and sauce over the pasta. Garnish with extra grated Parmesan and chopped parsley if desired.
Tips
- Substitutions: You can replace ground pork with ground veal or turkey for a different flavor and texture. Use gluten-free breadcrumbs to accommodate dietary needs.
- Make ahead: Meatballs can be formed and refrigerated up to 24 hours before cooking. Sauce can also be made a day ahead and reheated slowly.
- Common mistakes: Avoid overmixing the meat mixture to prevent dense meatballs. When frying, don’t overcrowd the pan or meatballs will steam instead of brown.
- Scaling pasta: Cook pasta in batches if you don’t have an adequately large pot. Keep cooked pasta warm by tossing with olive oil and covering with foil.
Serving Suggestions
Serve spaghetti and meatballs with a simple green salad dressed with a balsamic vinaigrette or Caesar salad for a classic pairing. Garlic bread or crusty Italian bread are perfect for sopping up extra sauce. For drinks, a medium-bodied red wine like Chianti or a sparkling water with lemon complement the meal well.
Variations
For a lighter option, swap ground beef for ground turkey or chicken and bake meatballs instead of frying. Add finely grated vegetables like carrot or zucchini to the meat mixture for extra moisture and nutrition. For a spicy twist, incorporate chopped jalapeños or a dash of hot sauce into the sauce. You can also try serving meatballs over polenta or in a sub sandwich for a casual meal.
Storage and Reheating
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Keep cooked spaghetti separate and covered to prevent drying out. To reheat, warm meatballs and sauce gently on the stovetop over low heat, stirring occasionally until heated through. Reheat pasta by briefly plunging into boiling water or microwaving with a splash of water to restore moisture. For longer storage, freeze meatballs and sauce for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. Can I prepare the meatballs and sauce entirely in advance?
Yes, both meatballs and sauce can be made a day ahead. Assemble and cook the meatballs, then combine with sauce and refrigerate. Reheat gently before serving to preserve texture and flavor.
2. How do I prevent meatballs from falling apart?
Use a binder like eggs and breadcrumbs soaked in milk to hold the mixture together. Handle the mixture gently and avoid overmixing. Browning meatballs before simmering also helps them hold shape.
3. Can I bake the meatballs instead of frying?
Absolutely. Preheat the oven to 400°F (200°C), place meatballs on a greased or parchment-lined baking sheet, and bake for 20-25 minutes until browned and cooked through. Then, add them to the sauce to simmer briefly.
4. What is the best way to cook spaghetti for a large group?
Use the largest pot(s) you have and plenty of salted water to prevent sticking. Cook pasta in batches if necessary. Toss cooked pasta with olive oil and keep covered until serving to maintain texture.
5. How do I know when meatballs are fully cooked?
Meatballs should reach an internal temperature of 160°F (71°C) for ground beef and pork blends. Use a meat thermometer to check, or cut one open to ensure no pink remains inside.
6. Can I freeze cooked meatballs and sauce together?
Yes, after cooking, cool the meatballs and sauce completely and store in airtight containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
This recipe is ideal for feeding a crowd with classic flavors and straightforward preparation. With proper planning and these tips, your spaghetti and meatballs will be a hit at any large gathering.
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