Eggless Spaghetti and Meatballs
Few dishes hit the comfort-food sweet spot quite like a big bowl of spaghetti loaded with tender, saucy meatballs — and this version serves four with zero compromise on flavor. The secret to keeping the meatballs light and juicy without eggs is a classic panade: breadcrumbs soaked in whole milk until they form a soft paste that binds the beef and pork mixture beautifully. Parmesan, minced garlic, fresh parsley, and dried oregano go straight into the meat, so every single meatball is seasoned all the way through. Searing them first in a hot skillet builds a deep, caramelized crust before they finish simmering low and slow in a crushed tomato sauce built in the same pan — meaning every bit of flavor stays right where you want it. The sauce itself is simple and deeply savory, with onion, garlic, dried basil, and just a pinch of sugar to round out the acidity of the tomatoes. A splash of reserved pasta water at the end lets you dial in the consistency so it clings perfectly to every strand of spaghetti. It's the kind of meal that tastes like it took all day, even though the whole thing comes together in well under an hour.
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Learn more →Ingredients
4 servings
For the meatballs
- ½ cup breadcrumbs
- ⅓ cup whole milk
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ¼ cup grated parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- 1 tsp granulated sugar
- ½ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 12 oz spaghetti
- grated parmesan cheese, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk. Stir and let stand for 5 minutes until the breadcrumbs have absorbed the milk and formed a soft paste.
- 2
Add the ground beef, ground pork, Parmesan, garlic, parsley, oregano, salt, and pepper to the soaked breadcrumbs. Mix with your hands until just combined — the mixture should hold together when pressed but not feel dense or compacted.
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