Grandpas Spaghetti Meatballs have been a cherished part of my family’s dinner rotation for as long as I can remember. My Grandpa Joe, a man who believed food was love, would spend Sunday afternoons crafting these savory spheres. The aroma of garlic and simmering tomatoes would fill our kitchen, promising a meal that was both hearty and incredibly comforting. I can still taste those tender meatballs, perfectly coated in his rich, slow-cooked sauce, all piled high on a bed of al dente spaghetti. This Grandpa’s spaghetti and meatballs recipe isn’t just about the food; it’s about tradition and gathering around the table. Let’s get cooking!
Why You’ll Love This Grandpa’s Spaghetti Meatballs
You’re going to adore this Grandpa’s Spaghetti Meatballs recipe for so many reasons. It’s more than just a meal; it’s a taste of tradition that brings everyone together. Here’s why this Grandpa’s classic spaghetti and meatballs will become a family favorite:
- Incredibly tender and flavorful meatballs that melt in your mouth.
- A rich, homemade tomato sauce bursting with savory goodness.
- Perfect for busy weeknights or special family gatherings.
- This easy grandpa’s spaghetti meatballs recipe is surprisingly simple to make.
- The aroma alone will transport you back to fond memories.
- It’s a comforting and hearty dish that satisfies deep cravings.
- It’s the best spaghetti and meatballs like grandma used to make.
- Impress your family and friends with this authentic taste of Italian comfort food.
Ingredients for Grandpa’s Spaghetti Meatballs
Gathering these ingredients brings us one step closer to that authentic taste. This Grandpa’s spaghetti and meatballs recipe relies on quality components for that classic flavor profile.
- 1 pound ground beef – I like to use an 80/20 blend for the best flavor and juiciness.
- 1 pound ground Italian sausage – This adds a wonderful depth of flavor and a hint of spice.
- 2 large eggs – These act as a binder to hold our meatballs together beautifully.
- 1 cup Panko breadcrumbs – Panko gives our meatballs a lighter, crispier texture compared to regular breadcrumbs.
- 1 cup Parmesan cheese, shredded – For that essential salty, nutty Italian flavor.
- 1 teaspoon garlic powder – A foundational flavor for the meatballs.
- 1 teaspoon onion powder – Adds another layer of savory goodness.
- 1/2 teaspoon kosher salt – To season the meat mixture perfectly.
- 8 grinds fresh black pepper – Freshly ground pepper always tastes best.
- 1/2 cup milk – This helps keep the meatballs incredibly tender and moist.
- 1/4 cup parsley, chopped – Fresh parsley adds a bright, herbaceous note.
- 2 (28 oz) cans crushed tomatoes or whole peeled San Marzano tomatoes, chopped with juice – San Marzano tomatoes are the gold standard for their sweetness and low acidity. Learn more about classic dinner recipes.
- 1 (28 oz) can water – To achieve the right sauce consistency.
- 1 (12 oz) can tomato paste – This deepens the tomato flavor and thickens the sauce.
- 2 teaspoons garlic powder – For the sauce’s aromatic base.
- 1 teaspoon onion powder – Complements the garlic in the sauce.
- 2 teaspoons Italian seasoning – A classic blend of herbs for that Italian flair.
- 1 teaspoon kosher salt – To season the sauce.
- 8 grinds fresh black pepper – For a touch of warmth.
- 2 Tablespoons olive oil – To start our sauce base.
- 1 pound spaghetti or more, depending on number of people – Choose your favorite kind!
- Parmesan cheese for serving – A must for topping off this homemade spaghetti and meatballs grandpa style dish.
How to Make Grandpa’s Spaghetti Meatballs
Making this Grandpa’s spaghetti meatballs recipe is like taking a delicious trip back in time. I love how the aroma of the sauce and meatballs fills the house as it all comes together. Follow these steps for a meal that tastes like it’s been passed down for generations.
Step 1: Prepare the Meatballs
First, let’s get our meatballs ready. In a large bowl, combine the 1 pound ground beef and 1 pound ground Italian sausage. Add the 2 large eggs, 1 cup Panko breadcrumbs, 1 cup Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, 8 grinds fresh black pepper, 1/2 cup milk, and 1/4 cup parsley, chopped. Mixing this thoroughly with your hands is key for the perfect texture in this authentic grandpa’s meatballs recipe. Don’t overmix – just combine until everything is incorporated. Then, shape the mixture into golf ball-sized meatballs, aiming for about 16 to 20 total. You’ll feel the satisfying heft of each one as you form them.
Step 2: Bake the Meatballs
Now, let’s get these beauties in the oven. Preheat your oven to 400°F (200°C) using the convection bake setting if you have it. Arrange the shaped meatballs in a single layer on a sheet pan. Baking them first helps them hold their shape and develops a lovely exterior. Bake for 15 to 20 minutes, or until they’re nicely browned and cooked through. This step is crucial for that Grandpa’s secret meatball recipe for spaghetti, ensuring they aren’t mushy when they hit the sauce.
Step 3: Make the Sauce
While the meatballs are baking, let’s create the heart of our dish: the sauce. In a large pot or Dutch oven, combine the 2 (28 oz) cans crushed tomatoes (or whole peeled San Marzano tomatoes, chopped with their juice), 1 (28 oz) can water, 1 (12 oz) can tomato paste, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 8 grinds fresh black pepper, and 2 Tablespoons olive oil. Stir everything together until the tomato paste is fully incorporated. This forms the base of your delicious Grandpa’s meatball sauce for spaghetti.
Step 4: Combine and Simmer
Once the sauce is simmering, it’s time to bring everything together. Bring the sauce to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer gently for at least 1 hour, stirring occasionally. This slow simmer allows the flavors to deepen beautifully. After an hour, carefully add the baked meatballs and any delicious drippings from the sheet pan directly into the simmering sauce. Let them cook together for at least another 10 minutes. This step ensures the meatballs absorb all that incredible sauce flavor, creating truly Grandpa’s tender meatballs spaghetti sauce.
Step 5: Cook the Spaghetti
While the meatballs and sauce are having their final simmer, it’s time to cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add 1 pound of spaghetti (or more, depending on how many hungry people you’re serving!) and cook according to the package directions until it’s perfectly al dente – tender but still with a slight bite. Drain the spaghetti well, making sure to reserve a little pasta water just in case you need it to loosen the sauce later.
Step 6: Serve and Garnish
The moment we’ve all been waiting for! Ladle the spaghetti onto plates or into bowls. Generously spoon the rich sauce and several of those amazing meatballs over the top. This is the classic presentation of Grandpa’s classic spaghetti and meatballs that we all know and love. For the final touch, sprinkle a good amount of freshly grated Parmesan cheese over everything. It adds that perfect salty finish that ties all the flavors together.
Pro Tips for the Best Grandpa’s Spaghetti Meatballs
Want to elevate your Grandpa’s Spaghetti Meatballs to legendary status? I’ve picked up a few tricks over the years that make all the difference. These simple tips ensure your meatballs are tender, flavorful, and your sauce is absolutely divine, just like the best spaghetti and meatballs like grandma used to make.
- Don’t overmix the meatball mixture! This is crucial for tender meatballs. Mix just until everything is combined to avoid tough, dense balls.
- Bake the meatballs before adding them to the sauce. This helps them hold their shape and develops a nice exterior crust that adds flavor.
- Use a combination of beef and Italian sausage. The sausage adds a fantastic depth of flavor and a little spice that complements the beef perfectly.
- Simmer the sauce low and slow. An hour of gentle simmering allows the flavors to meld and deepen beautifully.
What’s the secret to perfect Grandpa’s Spaghetti Meatballs?
The real secret to why are grandpa’s meatballs so good lies in the combination of great ingredients and gentle handling. Using both beef and Italian sausage, plus soaking the Panko breadcrumbs in milk, creates incredibly tender and flavorful meatballs. Explore other meatball recipes.
Can I make Grandpa’s Spaghetti Meatballs ahead of time?
Absolutely! This is an easy grandpa’s spaghetti meatballs recipe for meal prep. You can form the meatballs up to a day in advance and store them covered in the fridge. You can also bake them ahead and store them, or even make the sauce and store it separately.
How do I avoid common mistakes with Grandpa’s Spaghetti Meatballs?
To achieve that perfect old fashioned spaghetti and meatballs taste, avoid overmixing the meat, which leads to tough meatballs. Also, ensure your sauce simmers long enough to develop its rich flavor; don’t rush the process!
Best Ways to Serve Grandpa’s Spaghetti Meatballs
There are so many delicious ways to enjoy this classic Grandpa’s spaghetti meatballs dish. Of course, the traditional way is piled high over a bed of perfectly cooked spaghetti, but don’t stop there! For a truly hearty meal, consider serving these meatballs and sauce in crusty hoagie rolls to make amazing meatball subs, topped with melted provolone or mozzarella cheese. They also make a fantastic topping for baked ziti or can be served alongside garlic bread for dipping. Whichever way you choose, this Grandpa’s hearty spaghetti and meatballs will be a guaranteed crowd-pleaser.
Nutrition Facts for Grandpa’s Spaghetti Meatballs
Here’s a breakdown of the approximate nutritional information for this hearty Grandpa’s spaghetti meatballs dish. Remember, these numbers are estimates and can vary based on your specific ingredients and portion sizes. This recipe is designed to be a satisfying and flavorful meal.
- Calories: Approx. 650-750 per serving
- Fat: Approx. 30-40g per serving
- Saturated Fat: Approx. 10-15g per serving
- Protein: Approx. 30-40g per serving
- Carbohydrates: Approx. 50-60g per serving
- Fiber: Approx. 5-7g per serving
- Sugar: Approx. 10-15g per serving
- Sodium: Approx. 1200-1500mg per serving
Nutritional values are estimates and may vary based on specific ingredients used, portion sizes, and preparation methods for your Grandpa’s classic spaghetti and meatballs.
How to Store and Reheat Grandpa’s Spaghetti Meatballs
One of the best things about this Grandpa’s spaghetti meatballs recipe is how well it stores, making it perfect for meal prep. Once cooled completely, transfer any leftovers to airtight containers. Stored in the refrigerator, your delicious Grandpa’s classic spaghetti and meatballs will stay fresh for about 3 to 4 days. For longer storage, you can freeze the meatballs and sauce for up to 3 months. This makes it an incredibly easy grandpa’s spaghetti meatballs recipe to have on hand for busy nights.
When you’re ready to enjoy them again, reheating is simple. Thaw frozen portions in the refrigerator overnight. Gently reheat the meatballs and sauce on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If reheating on the stove, add a splash of water or broth if the sauce seems too thick. Enjoy your flavorful leftovers!
Frequently Asked Questions About Grandpa’s Spaghetti Meatballs
Can I use different types of meat for Grandpa’s Spaghetti Meatballs?
You sure can! While the classic combination of beef and Italian sausage is amazing for that authentic grandpa’s meatballs recipe flavor, feel free to experiment. Ground pork, veal, or even a mix of all four can offer unique textures and tastes. Just ensure you have a good fat ratio for moist meatballs.
What is the best way to make sure my Grandpa’s meatballs are tender?
The key to ensuring why are grandpa’s meatballs so good and tender is not to overwork the meat mixture. Mix gently until just combined, and avoid compacting them too much when shaping. Soaking the breadcrumbs in milk, as in this Grandpa’s recipe for the perfect meatballs, also contributes significantly to their tenderness. Discover more easy ground beef recipes.
How can I make a vegetarian version of Grandpa’s Spaghetti Meatballs?
For a vegetarian twist on this Grandpa’s classic spaghetti and meatballs, you can use a plant-based ground meat substitute or a hearty mix of lentils, mushrooms, and breadcrumbs. You’ll still want to bind them with eggs (or a flax egg for vegan) and season them well to capture that savory essence.
Can I freeze the sauce separately from the meatballs?
Yes, absolutely! This easy grandpa’s spaghetti meatballs recipe freezes beautifully. You can freeze the sauce on its own, or with the baked meatballs already in it. This is perfect for having a delicious, homemade meal ready to go whenever you need it.
Variations of Grandpa’s Spaghetti Meatballs You Can Try
While this Grandpa’s classic spaghetti and meatballs recipe is perfect as is, I love experimenting! Sometimes I switch things up to cater to different tastes or dietary needs, making this Grandpa’s spaghetti meatballs even more versatile. Here are a few ideas I’ve tried:
- Spicy Italian Sausage: For a little kick in your Grandpa’s Italian meatballs for spaghetti, swap the sweet Italian sausage for a spicy version. It adds a wonderful warmth that really elevates the dish.
- Gluten-Free Option: To make this an easy grandpa’s spaghetti meatballs recipe for those avoiding gluten, simply use gluten-free breadcrumbs and ensure your Italian sausage is also gluten-free. Serve over gluten-free pasta or zucchini noodles.
- Baked Meatball Subs: Skip the spaghetti! Arrange the baked meatballs and sauce in a baking dish, top with provolone cheese, and bake until melted. Serve on crusty hoagie rolls for an incredible meatball sub experience.
- Slow Cooker Simmer: For a hands-off approach, brown the meatballs first, then combine all sauce ingredients and meatballs in your slow cooker. Cook on low for 6-8 hours for a wonderfully tender and flavorful result. Discover slow cooker chicken recipes.
Grandpa’s Spaghetti Meatballs: Amazing 1-Hour Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 to 10 servings 1x
- Diet: Vegetarian
Description
Grandpa’s Spaghetti & Meatballs is a hearty and comforting Italian classic featuring a savory blend of ground beef and Italian sausage baked into tender meatballs, simmered in a rich homemade tomato sauce. Perfect for serving over spaghetti or in meatball subs, this recipe brings family-loved flavors to your dinner table.
Ingredients
- 1 pound ground beef
- 1 pound ground Italian sausage
- 2 eggs
- 1 cup Panko breadcrumbs
- 1 cup Parmesan cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 8 grinds fresh black pepper
- 1/2 cup milk
- 1/4 cup parsley, chopped
- 2 (28 oz) cans crushed tomatoes or whole peeled San Marzano tomatoes, chopped with juice
- 1 (28 oz) can water
- 1 (12 oz) can tomato paste
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 2 Tablespoons olive oil
- 1 pound spaghetti or more, depending on number of people
- Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F convection bake.
- In a large bowl, combine ground beef, Italian sausage, eggs, Panko breadcrumbs, shredded Parmesan, garlic and onion powders, kosher salt, black pepper, milk, and chopped parsley. Mix thoroughly with your hands.
- Shape the meat mixture into golf ball-sized meatballs, about 16 to 20 total.
- Arrange the meatballs on a sheet pan.
- Bake the meatballs for 15 to 20 minutes until cooked through.
- While the meatballs bake, combine crushed tomatoes, water, tomato paste, garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and olive oil in a large pot or Dutch oven.
- Bring the sauce to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer gently for 1 hour, stirring occasionally.
- Add the baked meatballs and any drippings from the sheet pan into the simmering sauce.
- Cook together for at least 10 minutes to meld flavors.
- Meanwhile, cook spaghetti in salted boiling water according to package instructions until al dente. Drain well.
- Serve the meatballs and sauce generously over the spaghetti, and sprinkle with Parmesan cheese.
Notes
- Meatballs can be frozen raw, cooked, or cooked in the sauce for easy meal prep.
- These meatballs are delicious in meatball subs on hoagie buns topped with melted provolone cheese.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking and Simmering (Stovetop)
- Cuisine: Italian
Nutrition
- Serving Size: 1/6th of recipe
- Calories: Approx. 650-750 (estimate, varies with portion size and ingredients)
- Sugar: Approx. 10-15g
- Sodium: Approx. 1200-1500mg
- Fat: Approx. 30-40g
- Saturated Fat: Approx. 10-15g
- Unsaturated Fat: Approx. 20-25g
- Trans Fat: Approx. 0-1g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 5-7g
- Protein: Approx. 30-40g
- Cholesterol: Approx. 100-150mg
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