Juicy Spaghetti and Meatballs with Ricotta

Coming up with a satisfying dinner that pleases both kids and adults can feel like an impossible task some nights. Between after-school activities, work deadlines, and general evening chaos, finding time to cook a meal that everyone will actually eat can leave even the most organized parent feeling overwhelmed.

That’s why this spaghetti and meatballs with ricotta has become my family’s favorite dinner solution. It’s a comforting twist on the classic recipe we all grew up with, easy enough for busy weeknights, and the creamy ricotta adds just enough of a special touch to make it feel like a proper home-cooked meal.

What Kind of Ground Meat Should I Use?

The combination of ground beef and pork in these meatballs creates the perfect balance of flavor and texture. For the beef, chuck is your best bet since it has an ideal fat content (around 80/20 lean-to-fat ratio) that keeps the meatballs juicy and tender. When it comes to ground pork, regular ground pork from the meat counter works great – just avoid lean ground pork which can make your meatballs dry. If you can’t find ground pork, you could use all beef, though you’ll miss out on the subtle flavor that pork brings to the mix. Just make sure both meats are fresh and well-chilled when you start mixing your meatballs.

Options for Substitutions

This classic Italian dish can be adapted with several ingredient swaps if needed:

• Spaghetti: While spaghetti is classic here, you can use any long pasta like linguine, fettuccine, or bucatini. For gluten-free options, try rice noodles or chickpea pasta.
• Ground meats: The beef and pork combo gives great flavor, but you can use all beef, or mix in ground veal or turkey. Just keep the total amount of meat the same. Note that using leaner meats like turkey will make slightly drier meatballs.
• Ricotta cheese: If you’re out of ricotta, you can use whole milk cottage cheese (drained and blended until smooth) or mascarpone cheese instead.
• White bread: Any plain bread works here – try sandwich bread, Italian bread, or even plain breadcrumbs (use about 1 cup). Just avoid strongly flavored breads like sourdough or whole grain.
• Pecorino Romano: Parmesan cheese makes a good substitute, or you could use Grana Padano. The flavor will be slightly less sharp but still tasty.
• White wine: No wine? Use chicken broth or even water with a splash of white wine vinegar (about 1 tablespoon) to get that slight acidic note.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatballs is overworking the meat mixture – mix just until the ingredients are combined, as excessive handling will result in dense, tough meatballs instead of light and tender ones. When it comes to the sauce, rushing the cooking process is a common error – let it simmer for at least an hour to develop deep flavors and allow the tomatoes to break down properly. A third crucial mistake is cooking the pasta too far in advance or rinsing it after cooking – instead, time your pasta to finish just as the sauce is ready, and save some starchy pasta water to help the sauce cling better to the noodles. For the best texture, avoid overcrowding your pan when browning the meatballs, and make sure to turn them gently to maintain their shape while achieving a nice crust on all sides.

What to Serve With Spaghetti and Meatballs?

A big plate of spaghetti and meatballs calls for some simple but tasty sides to round out your meal. The classic move is to start with some warm garlic bread or crusty Italian bread to soak up all that amazing sauce. A fresh green salad with a light Italian dressing helps balance out the richness of the meatballs and pasta – I like to keep it simple with mixed greens, cherry tomatoes, and maybe some cucumber slices. For a true Italian-American dinner experience, you might want to add some sautéed broccoli rabe or green beans with garlic on the side, which adds a nice pop of color and some extra veggies to your plate.

Storage Instructions

Keep Fresh: This classic spaghetti and meatballs will stay good in an airtight container in the fridge for up to 4 days. I recommend storing the pasta and sauce separately if possible – this keeps the pasta from soaking up too much sauce and getting mushy. The meatballs and sauce can be stored together though!

Freeze: The meatballs and sauce freeze really well for up to 3 months! Just skip freezing the pasta – it’s better to make fresh pasta when you’re ready to eat. Let everything cool completely, then pack the sauce and meatballs in freezer-safe containers or bags. Don’t forget to label with the date!

Reheat: To warm up your leftovers, heat the sauce and meatballs in a pan over medium-low heat until hot throughout. If the sauce seems thick, add a splash of water to thin it out. For the pasta, a quick dip in boiling water will refresh it nicely. Add a dollop of fresh ricotta when serving – it makes leftovers taste just as good as day one!

Preparation Time	30-45 minutes
Cooking Time	30-45 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 3200-3600
• Protein: 180-200 g
• Fat: 180-200 g
• Carbohydrates: 230-250 g

Ingredients

• 1 pound spaghetti
• 1/4 cup extra virgin olive oil
• 8 garlic cloves, sliced
• 2 small anchovies (optional)
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine, dry
• 1 can (28 ounces) plum tomatoes, crushed by hand or blended
• 2 jars (24 ounces each) of passata
• Salt and pepper to taste
• 1/4 cup fresh basil, torn
• 1 cup water (optional, refer to notes)
• 4 slices of white bread, crusts removed and cubed
• 1 cup ricotta cheese
• 1 pound ground beef (chuck)
• 1 pound ground pork
• 1 cup pecorino romano cheese
• 1/2 cup italian parsley, minced
• 2 large eggs
• 2 garlic cloves, made into a paste
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Step 1: Prepare the Sauce

Heat a large sauce pot to medium-low and add olive oil, garlic, and anchovies.

Sauté the mixture until it becomes lightly golden, about 2-3 minutes, while mashing the anchovies with a wooden spoon so they dissolve into the oil.

Add red pepper flakes and cook for another 30 seconds to release their flavor.

Pour in white wine, turning the heat to medium-high, and cook for 2 minutes while scraping the bottom of the pan with a wooden spoon.

Add crushed tomatoes and passata, then bring the mixture to a boil.

Once the sauce bubbles aggressively, reduce the heat to a low simmer, stirring frequently.

Taste the sauce and adjust salt and pepper according to your preference.

Step 2: Prepare the Meatballs

In a very large bowl, combine bread cubes with ricotta.

Mash together with a fork to form a paste and let it sit for 10-15 minutes until well saturated.

Add beef and ground pork to the bowl, sprinkle with salt and pepper, then add garlic paste, parsley, Pecorino, and eggs.

Gently mix to incorporate the ingredients evenly, being careful not to overmix to prevent making the meatballs tough.

Step 3: Form and Broil the Meatballs

With wet hands, gently roll approximately 2-inch size meatballs.

Place the formed meatballs on a foil-lined baking sheet.

Set the oven rack to the second highest level and turn on the broiler.

Broil the meatballs for 5 minutes per side or until well browned.

Once browned, add the meatballs to the sauce pot to simmer and finish cooking.

Step 4: Cook the Spaghetti

While the meatballs are simmering, bring a large pot of salted water (2 tablespoons Morton’s kosher salt per gallon) to a boil.

Cook the spaghetti until 1 minute less than al dente.

This ensures it will finish cooking perfectly when mixed with the sauce.

Step 5: Finish and Serve

Place 3 cups of the sauce into a large pan and heat to medium.

Add the spaghetti and toss or mix to coat well.

Cook the spaghetti until just al dente, about 30-90 seconds more.

If the sauce becomes too dry, add a splash of pasta water and toss again.

Turn off the heat and taste test, making final adjustments to salt and pepper.

Add hand-torn basil for a fresh note and serve the spaghetti with meatballs and additional sauce on the side.

Pair with a loaf of crusty Italian bread and grated Pecorino cheese for an authentic touch.

Enjoy your delicious homemade meal!