If you’re craving a cozy, home-cooked Italian classic that’ll wow your family and friends, look no further than this Spaghetti with Giant Meatballs Recipe. It’s the perfect balance of tender, juicy meatballs simmered in a rich, buttery tomato sauce, all tossed with perfectly cooked spaghetti. This dish captures the essence of comfort food with every bite, making it a truly unforgettable meal that feels like a warm embrace on a plate. Trust me, once you make this, it’ll become your go-to recipe for special dinners or Sunday family feasts.

Ingredients You’ll Need

This image shows a silver pot filled with five browned meat patties sitting in a smooth, bright orange sauce. The meat patties have a slightly crispy texture on top with some green herb bits visible on their surface. The sauce looks thick and creamy, covering the bottom of the pot evenly. A silver spoon is partially submerged in the sauce near the front of the pot. The pot is placed on a white marbled surface, and in the background, there are two round containers, one with a yellow liquid and another with salt crystals. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is key to making this dish sing in flavor and texture. Each item here plays an essential role—from the juicy beef and veal in the meatballs to the fresh parsley adding brightness and the rich tomato sauce that ties it all together.

2 28-oz cans whole peeled tomatoes: These form the base of the luscious tomato sauce, bringing a natural sweetness and slight acidity.
1 stick unsalted butter: Adds creaminess and balances the acidity in the sauce for a velvety finish.
1 onion, peeled and halved: Infuses the sauce with a subtle, aromatic sweetness as it simmers gently.
1 tsp kosher salt: Enhances every flavor in the meatballs and sauce alike.
¼ tsp freshly ground black pepper: Provides just the right hint of spice to keep things interesting.
2 large eggs, beaten: Help bind the meatball mixture together for perfect texture.
½ cup whole milk: Keeps the meatballs moist and tender inside.
1 cup fresh breadcrumbs (or panko): Adds structure and a light bite to the giant meatballs.
1 small garlic clove, mashed into a paste: Contributes a punch of savory aroma that’s simply irresistible.
2 tbsp chopped fresh parsley: Brings a green freshness that brightens the rich meat mixture.
2 tsp kosher salt: Essential for seasoning the meatballs thoroughly.
1 tsp freshly ground black pepper: Adds depth and a subtle bite to the meatballs.
½ lb lean ground beef (90/10): Offers rich flavor with just the right fat content for juicy meatballs.
½ lb ground veal: Brings tenderness and delicate flavor that complements the beef perfectly.
1 cup grated parmesan, plus more for serving: Infuses the meatballs with a savory, cheesy depth.
Olive oil, for frying: Ensures a crispy, golden crust on the giant meatballs.
1 lb spaghetti: The perfect pasta to soak up every bit of that heavenly sauce.

How to Make Spaghetti with Giant Meatballs Recipe

Step 1: Prepare the Tomato Sauce

Start by pouring the whole peeled tomatoes into a large pot along with the onion halves and a stick of unsalted butter. Bring the mixture to a simmer, and let it cook on low heat, breaking the tomatoes apart with the back of a spoon as they soften. Season with kosher salt and freshly ground black pepper, allowing the flavors to meld into a smooth, rich sauce. This slow simmering creates the most comforting base for your meatballs to swim in.

Step 2: Mix the Meatball Ingredients

In a large bowl, whisk the eggs with whole milk until combined. Add fresh breadcrumbs, mashed garlic, chopped parsley, kosher salt, and black pepper, mixing well to combine. Then gently fold in the lean ground beef, ground veal, and grated parmesan. Be careful not to overwork the mixture; you want tender meatballs, not tough ones! This careful balance ensures juicy giants that stay moist after cooking.

Step 3: Shape and Fry the Giant Meatballs

Divide your meat mixture into large, generous portions and gently form each into a big, round meatball. Heat olive oil in a heavy skillet over medium heat, then carefully add the meatballs, frying until they develop a beautiful golden crust on all sides. This step locks in juices and adds a wonderful texture contrast to the tender meat inside.

Step 4: Simmer the Meatballs in Sauce

Transfer the fried meatballs to the simmering tomato sauce. Let them bubble away gently for 30 to 40 minutes so they can finish cooking inside while soaking up the sauce’s incredible flavors. This step is where magic happens and the meatballs get truly tender and infused with deep tomato richness.

Step 5: Cook the Spaghetti

Meanwhile, bring a large pot of salted water to a boil and cook your spaghetti according to package instructions until al dente. Drain the pasta, reserving a bit of the pasta water in case you want to loosen up the sauce later. The spaghetti is ready to carry the hearty sauce and giant meatballs to your plate.

How to Serve Spaghetti with Giant Meatballs Recipe

A white plate holds a visually appealing serving of spaghetti with tomato sauce, arranged in a loose nest-like shape. On top of the spaghetti sits a single large meatball coated in rich red sauce, sprinkled with thin white shavings of cheese. Small green basil leaves are placed near the edges of the plate for color contrast. A fork lies on the right side of the plate, resting partially over the spaghetti. The scene is set on a white marbled surface with a light gray cloth on the left, a glass of water at the top right, a metal grater with a block of cheese at the bottom left, and a small bowl of salt nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly grated parmesan over the top for that nutty, salty sparkle that makes every bite sing. Add a handful of chopped fresh parsley for color and a bright herbal note. If you like a little heat, a pinch of crushed red pepper flakes lifts the dish beautifully too.

Side Dishes

A crisp green salad dressed with lemon vinaigrette creates a refreshing counterpoint to the richness of the meatballs and sauce. Garlic bread or warm focaccia is perfect for soaking up every last drop of that luscious tomato sauce. Roasted seasonal vegetables provide extra color and texture for a well-rounded, satisfying meal.

Creative Ways to Present

Try serving each giant meatball perched on a bed of twirled spaghetti on individual plates to wow your guests. Or go family-style by placing the saucy meatballs in a large rustic bowl center-table with pasta piled high around them—everyone can dig in and share the joy of this hearty classic together.

Make Ahead and Storage

Storing Leftovers

Keep any leftover meatballs and sauce together in an airtight container in the refrigerator. They will maintain their flavor and texture best if eaten within three to four days, giving you a delicious second chance to enjoy this wonderful dish.

Freezing

This Spaghetti with Giant Meatballs Recipe freezes beautifully. Place the cooked meatballs and sauce in a freezer-safe container or bag and freeze for up to three months. When you’re ready, thaw overnight in the fridge before reheating for a quick, satisfying meal.

Reheating

Reheat meatballs and sauce gently on the stovetop over low to medium heat, stirring occasionally until warmed through to avoid drying out. If needed, add a splash of pasta water to loosen the sauce. For the spaghetti, a quick zap in the microwave sprinkled with a little water keeps it soft and ready to go.

FAQs

Can I use all beef instead of beef and veal in the meatballs?

Absolutely. Using all beef is fine if veal isn’t available, but the veal adds a tender, delicate texture that balances the beef’s richness. If you use all beef, aim for a mix of lean and slightly fattier ground beef for juiciness.

How do I keep my giant meatballs from falling apart?

Be sure not to overmix the ingredients when combining, as this can make them dense and prone to crumbling. Using eggs and breadcrumbs in the right proportions helps bind everything together, plus carefully handling the meatballs when frying and simmering them gently in sauce keeps them intact.

Can I make the sauce ahead of time?

Yes! The tomato sauce can be made a day or two ahead. In fact, the flavors deepen beautifully when it has time to rest. Just reheat gently before adding the meatballs for simmering.

What type of pasta is best for this recipe?

Classic spaghetti is a natural choice, but you can also use other long pasta like linguine or bucatini. The key is picking a pasta that can hold up to the weight and richness of these giant meatballs and thick tomato sauce.

Is this recipe suitable for freezing leftovers?

Definitely. Both the meatballs and sauce freeze well, making this a perfect make-ahead meal. Just thaw slowly in the fridge before warming up to preserve texture and flavor.

Final Thoughts

Making this Spaghetti with Giant Meatballs Recipe is like inviting Italian comfort straight into your kitchen. The tender, flavorful meatballs and rich tomato sauce wrapped around perfectly cooked spaghetti create a meal that feels both special and familiar. I can’t recommend enough giving this recipe a try—it’s sure to become a beloved staple on your dinner table and a source of countless happy memories.