Classic Spaghetti and Meatballs with Vodka Sauce

Here is my go-to spaghetti and meatballs recipe, featuring homemade meatballs that are tender and juicy, plus a creamy vodka sauce that’s made from scratch with fresh tomatoes, herbs, and just the right amount of cream.

This pasta dish has become our Friday night dinner tradition. I always make extra sauce to keep in the freezer because my kids ask for it at least once a week. And honestly, who can blame them? There’s something special about pasta night with the family.

What Kind of Ground Beef Should I Use?

For juicy, flavorful meatballs, you’ll want to pay attention to the fat content in your ground beef. An 80/20 blend (that’s 80% lean meat to 20% fat) is ideal since the fat helps keep the meatballs tender and moist during cooking. While you could use leaner ground beef like 90/10, your meatballs might end up a bit drier and less flavorful. If you’re buying from a butcher, ask them to grind chuck beef for you – it has just the right balance of meat to fat and great beef flavor. Just make sure your ground beef is fresh and has a bright red color with no grey spots.

Options for Substitutions

This classic pasta dish has room for quite a few substitutions if you’re missing something:

• Ground beef: You can swap the ground beef for ground turkey, pork, or a mix of meats. If using turkey, add an extra tablespoon of olive oil to keep the meatballs moist.
• Italian breadcrumbs: Regular breadcrumbs work fine – just add 1/2 teaspoon of Italian seasoning. You can also use crushed crackers or panko breadcrumbs. For a gluten-free option, try almond meal.
• Heavy cream: Half-and-half can work, though the sauce won’t be as rich. For a lighter version, use whole milk mixed with 2 tablespoons of melted butter.
• Vodka: While vodka adds a special flavor, you can skip it and add a splash of chicken broth instead. The sauce will still taste good, just slightly different.
• Spaghetti: Any pasta shape works here – try penne, rigatoni, or fettuccine. For a healthier option, whole wheat pasta or chickpea pasta are good choices.
• Fresh parsley: If you don’t have fresh parsley, use 1 tablespoon of dried parsley, or skip it altogether.
• Soy sauce: Worcestershire sauce makes a good substitute, or you can use the same amount of coconut aminos for a gluten-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatballs is overworking the meat mixture, which can lead to dense, tough meatballs – instead, mix the ingredients just until combined and shape them gently with slightly wet hands to keep them tender. When it comes to the vodka sauce, timing is crucial – adding the vodka too late or cooking it for too short a time will leave an harsh alcohol taste, so make sure to simmer it for at least 20-25 minutes to cook off the alcohol while keeping the depth of flavor. Another common error is overcrowding the pan when browning the meatballs – work in batches to ensure each meatball gets a nice golden crust, which adds flavor and helps them hold their shape in the sauce. For the perfect pasta, remember to save a cup of pasta water before draining – this starchy liquid is essential for helping the sauce cling to the spaghetti and achieving the right consistency.

What to Serve With Spaghetti and Meatballs?

This rich and satisfying pasta dish pairs perfectly with some classic Italian-style sides that’ll round out your meal nicely. A simple green salad with crisp romaine lettuce, cherry tomatoes, and a light Italian dressing helps balance out the richness of the vodka sauce. Warm garlic bread is pretty much a must-have – it’s perfect for soaking up any extra sauce left on your plate (and trust me, you won’t want to waste a drop!). If you’re feeding a crowd, you might want to start with some antipasto like marinated olives, fresh mozzarella, or roasted bell peppers to really give your dinner that Italian restaurant feel.

Storage Instructions

Keep Fresh: This pasta dish is perfect for leftovers! Place your spaghetti and meatballs in an airtight container and keep it in the fridge for up to 4 days. Pro tip: store the pasta and sauce separately if possible – this helps prevent the noodles from getting too soft.

Freeze: The meatballs and vodka sauce freeze really well for up to 3 months. I like to portion them into freezer-safe containers – just remember to leave out the pasta, as it’s best to cook that fresh when you’re ready to eat. Make sure to let everything cool completely before freezing.

Reheat: To warm up your leftovers, heat the sauce and meatballs in a pan over medium-low heat, stirring occasionally. If it seems a bit thick, add a splash of cream or water. For the pasta, a quick dip in hot water will refresh it nicely. The microwave works too – just heat in 30-second intervals, stirring between each.

Preparation Time	20-30 minutes
Cooking Time	25-40 minutes
Total Time	45-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 200-220 g
• Fat: 180-200 g
• Carbohydrates: 180-200 g

Ingredients

• 2 pounds minced beef
• 1 small onion, finely diced
• 1/2 cup grated parmesan cheese
• 1/4 cup italian-flavored breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons soy sauce
• 3 to 4 sprigs of fresh parsley
• 2 eggs
• 1 cup plain flour
• 4 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 medium onion, diced
• 1 to 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon dried basil
• 28 ounces italian-style canned tomato sauce
• 8 ounces hunts canned tomato sauce
• 6 ounces contadina tomato paste
• 1/2 pint heavy cream
• 1/2 cup vodka
• 1/4 box spaghetti (adjust based on serving size)

Step 1: Prepare the Meatball Mixture

Finely chop a bulb of onion using a food processor and place it in a large bowl.

Add in the ground beef, eggs, garlic powder, salt, pepper, oregano, Parmesan cheese, breadcrumbs, and soy sauce.

Using your hands, mix all the ingredients together until they are thoroughly combined, ensuring an even distribution of flavors.

Step 2: Shape and Coat the Meatballs

Once the mixture is well combined, shape it into meatballs roughly the size of golf balls.

Roll each meatball in flour to give them a nice coating.

After forming each meatball, place them on a piece of wax paper to prevent sticking.

Step 3: Brown the Meatballs

Heat a generous amount of olive oil in a skillet over medium heat.

Once the oil is hot, carefully add the floured meatballs to the skillet.

Cook the meatballs until they are browned on all sides.

Once browned, set aside the meatballs for later.

Step 4: Sauté Aromatics

In the same skillet, add a bit more olive oil if needed and sauté minced garlic, another chopped onion, and parsley until the onion becomes translucent, approximately 2 to 3 minutes.

This step will enhance the flavor of the sauce.

Step 5: Prepare the Sauce

Transfer the sautéed garlic, onion, and parsley mixture to a large pot.

Add tomato sauce, tomato paste, vodka, salt, pepper, crushed red pepper, and basil to the pot.

Bring this mixture to a boil, and then reduce the heat to let it simmer for about 2 to 3 minutes or until the smell of alcohol dissipates to enrich the sauce flavor.

Step 6: Finish and Simmer the Dish

Stir in the heavy cream into the boiling sauce mixture and mix well for a creamy consistency.

Gently add the browned meatballs into the sauce, making sure they are evenly covered.

Cover the pot with a lid and allow the dish to simmer for about 10 to 15 minutes, ensuring the meatballs are cooked through and have absorbed the rich flavors of the sauce.

Serve hot and enjoy your delicious homemade meatballs!