There’s something timeless about spaghetti and meatballs. This version is simple, deeply flavourful, and made with wholesome ingredients for a comforting meal that always feels like home.
This is one of those recipes that feels familiar but still a little special. The meatballs are tender and full of flavour, baked first for a light golden finish, then gently simmered in a rich tomato sauce layered with vegetables and slow-cooked tomato paste.
I’ve been making this with einkorn spaghetti, and it really does change the texture of the dish. Einkorn has a softer bite and a slightly nutty flavour that works beautifully with a hearty sauce like this. It feels more nourishing, but still comforting in the way a classic pasta should be.
If you love cooking with ancient grain like Einkorn then try our recipes for Einkorn Maple Crackers With Cream Cheese And Salmon. You’ll also love our Einkorn Christmas Pizza Pesto Trees and our tasty recipe for Einkorn Flour Mini Rainbow Pizzas.
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💖 Why You’ll Love This Recipe
- Layered flavour: Browning, simmering, and finishing creates depth without complexity.
- Tender meatballs: Soaked breadcrumbs keep them soft and juicy.
- Balanced sauce: Vegetables add natural sweetness and body.
- Wholesome twist: Einkorn spaghetti adds texture and subtle flavour.
- Family-friendly: A classic everyone will enjoy.
🥘 Star Ingredients
- Einkorn Spaghetti: Using einkorn spaghetti gives this dish a softer texture and a slightly richer flavour than regular pasta. It holds the sauce beautifully and makes the whole dish feel more wholesome without changing the classic feel.
- Ground Beef: A good-quality ground beef makes all the difference here. Combined with soaked breadcrumbs and gentle mixing, it creates meatballs that are tender rather than dense.
- Tomato Paste: This is where the depth comes from. Cooking it properly brings out a rich, concentrated flavour that forms the base of the sauce.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Use mixed meat: Beef and pork together add extra richness.
- Add greens: Stir spinach into the sauce at the end.
- Make it lighter: Use lean beef or reduce added fat.
- Extra vegetables: Zucchini or mushrooms blend well into the sauce.
- No breadcrumbs: Try almond meal for a gluten-friendly option.
🔪 How To Make Einkorn Spaghetti And Meatballs
- Step 1: Preheat oven to 425°F and line a baking tray with parchment paper. Soak breadcrumbs in milk until fully absorbed. This keeps the meatballs tender.
- Step 2: Add beef, onion, garlic, parmesan, parsley, salt, pepper, and egg. Mix gently,don’t overwork.
- Step 3: Shape into meatballs and place on the tray.
- Step 4: Bake for 12–15 minutes until lightly browned. Remove from oven and allow to rest.
- Step 5: Heat olive oil in a large pan. Add onion and cook until soft, then stir in carrot and red pepper. Cook until tender.
- Step 6: Add garlic, then tomato paste. Cook for 2–3 minutes until rich and slightly darkened.
- Step 7: Pour in tomato sauce, season, and bring to a gentle simmer. Add basil.
- Step 8: Return meatballs to the sauce, partially cover, and simmer for 20 minutes.
- Step 9: Cook einkorn spaghetti in salted water until al dente. Reserve pasta water before draining.
- Step 10: Add garlic, then tomato paste. Cook for 2–3 minutes until rich and slightly darkened.
💡 Top Tip: Let the meatballs finish cooking in the sauce, this keeps them juicy and allows them to absorb extra flavour.
👩🍳 Expert Tips
- Soak the breadcrumbs properly: This is key to soft, tender meatballs.
- Mix gently: Overmixing makes meatballs dense.
- Cook tomato paste fully: It should darken and smell rich.
- Simmer, don’t rush: Time helps the sauce develop flavour.
- Use pasta water to finish: It helps the sauce cling beautifully.
💭 FAQs
Can I make the meatballs ahead of time?
Yes, these meatballs hold up extremely well to advanced preparation and are ideal for planning or batch cooking. You can mix and shape them up to one day ahead, then cover and refrigerate them before browning. Fully cooked meatballs can also be refrigerated in an airtight container for up to four days or frozen for up to three months. Thaw overnight in the refrigerator, then reheat gently in a simmering sauce so they remain tender and flavorful.
Can I add colorful vegetables to the sauce?
Absolutely, and this flexibility can help align the recipe with seasonal produce or styling goals. Finely diced zucchini, yellow bell pepper, or spinach, stirred in at the end, can provide visual variation without disrupting the sauce's structure. Keep pieces small, so they integrate smoothly and maintain the classic texture readers expect. Store leftover sauce in the refrigerator for up to 5 days, or freeze it for up to 2 months, and reheat it slowly on the stovetop with a splash of water, if needed.
What is the best way to store and reheat leftovers?
Allow the dish to cool before transferring to airtight containers. Pasta and sauce can be stored together, but storing them separately preserves texture longer and prevents over-softening. Refrigerate for up to 4 days, then reheat gently on the stovetop with a splash of water to loosen the sauce and distribute heat evenly. The sauce and meatballs freeze well without the pasta for up to two months and often develop even deeper flavor after resting.
Can this recipe be made lighter or modified
Yes, the recipe is flexible while maintaining its core integrity. Leaner ground meat can be used, the butter finish may be reduced or omitted, and additional vegetables can be added for increased nutritional balance. Adjust seasoning gradually to keep the flavor balanced. Follow the same storage guidelines: refrigerate for up to four days and freeze unused portions promptly for best quality.
🍜 More Delicious Pasta Recipes
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💜 Serving Suggestions
These are my favorite dishes to serve with Spaghetti and Meatballs:
- A simple green salad.
- Garlic bread.
- Steamed vegetables.
- A sprinkle of extra parmesan.
Einkorn Spaghetti and Meatballs with Rich Tomato Sauce
Ingredients
For The Meatballs
- ½ Cup Whole Milk
- 2 Tablespoons Dried Italian Bread Crumbs
- 1 Pound Ground beef
- ½ Cup Yellow onion Finely Minced
- ¼ Cup Grated Parmesan Cheese
- 2 Tablespoons Fresh Parsley Finely Chopped
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- 1 Large Egg Lightly beaten
- 1 Tablespoon Olive Oil
For The Spaghetti and Sauce
- 1 lb Einkorn Spaghetti
- 1 Tablespoon Olive Oil
- 1 Cup Yellow Olive Oil
- 2 Tablespoon Carrots Diced
- 1 large Red Bell Pepper Diced
- 6 Cloves Garlic Minced
- 2 Tablespoons Tomato Paste
- 2 28 oz cans tomato sauce
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Black Pepper
- 1 Pinch Red Pepper Flakes
- ⅓ Cup Fresh Basil Leaves
- Reserved Pasta Water
Instructions
For The Meatballs
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the bread crumbs in a large bowl and pour the milk over it. Allow it to soak until fully softened and absorbed. This keeps the meatballs moist and tender.
- Combine the ground meat, onion, garlic, Parmesan, parsley, salt, pepper, and egg. Mix gently with your hands just until combined, keeping the texture light.
- Shape the mixture into golf ball-sized portions and place them on the prepared baking sheet.
- Bake for 12 to 15 minutes until lightly browned and mostly cooked through. Remove from the oven and set aside.
For The Pasta
- In a large saucepan, heat olive oil over medium heat, then add the diced onion. Cook until softened and translucent. Stir in the grated carrot and diced red pepper and cook for several minutes until tender.
- Add the garlic, followed by the tomato paste. Cook the paste directly in the oil and vegetables for 2 to 3 minutes, stirring constantly, until it darkens and smells rich and concentrated.
- Pour in the tomato sauce and season with salt, pepper, and red pepper flakes (if you are using). Stir well and bring to a gentle simmer. Stir in torn basil, then return the browned meatballs to the pot, cover partially, and cook for about twenty minutes, until cooked through and the flavors have blended.
- While you cook your meatballs, bring a large pot of salted water to a boil and cook the spaghetti until al dente (about 5-7 minutes). Reserve about one cup of pasta water before draining.
- Serve the spaghetti topped with sauce and meatballs, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
Notes
- Soak the breadcrumbs properly: This is key to soft, tender meatballs.
- Mix gently: Overmixing makes meatballs dense.
- Cook tomato paste fully: It should darken and smell rich.
- Simmer, don’t rush: Time helps the sauce develop flavour.
- Use pasta water to finish: It helps the sauce cling beautifully.
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