Ina Garten has no shortage of comfort food classics, but when it comes to pasta night, few recipes get more love than her top-rated spaghetti and meatballs. In a fan-favorite episode of Barefoot Contessa, she shows viewers how to make the beloved Italian-American dish with a few clever twists and one pan, including a triple-meat blend, a splash of red wine and a trick she learned from a legendary NYC restaurant. The result is everything you want in a cozy dinner for a crowd: hearty, saucy, deeply flavorful and totally foolproof.

This isn’t your average meatball recipe

Ina Garten’s take on spaghetti and meatballs is elevated in all the right ways, thanks to a few thoughtful upgrades that set it apart from your typical recipe. She uses a rich blend of ground veal, pork and beef for tender and flavorful meatballs, then mixes in a generous amount of freshly grated Parmesan for extra savoriness. “It’s definitely unusual in meatballs, but I think it gives it lots of flavor,” says Ina, who uses a finely grated version.

A touch of nutmeg adds subtle warmth, while warm water—a trick she borrowed from Rao’s, a NYC Italian restaurant—keeps the so meatballs moist and delicate, “you won’t believe it.”

Instead of skipping straight to the sauce, she browns the meatballs first for a golden crust, then simmers them in a red wine–spiked tomato sauce until everything is perfectly melded. The result is a restaurant-worthy comfort dish that feels special enough for company and simple enough for a cozy night in.

Ina’s tips for the best spaghetti and meatballs

This dish may seem simple, but Ina’s smart little upgrades make all the difference:

• Mix by hand. Ina mixes everything by hand, but gently, almost like fluffing. “They’re a cook’s best tool,” she says of her hands.
• Brown before simmering. Rather than dropping the raw meatballs into the sauce to simmer, Ina insists on searing them first. “I’m just gonna keep turning them so they brown evenly on all sides,” she explains, being careful not to crowd the pan. Searing also deepens the flavor of the sauce.
• Cook everything in one pan. Less cleanup and more flavor; it’s a win-win! “I’m using the same pan because it’s got all that great flavor from the meatballs,” Ina notes.

Ina Garten’s spaghetti and meatballs recipe

Want to serve this dish like Ina? “I finish with a bunch of basil right in the middle, and some big spoons for serving,” she says, making it easy for guests to dig in. “I can’t wait to see their faces.” Here’s Ina’s official recipe for this rustic and impressive dinner.

Ingredients:

Meatballs

• ½ lb. ground veal
• ½ lb. ground pork
• 1 lb. ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• ¼ cup seasoned dry breadcrumbs
• 2 Tbs. chopped parsley
• ½ cup freshly grated Parmesan
• 2 tsp. kosher salt
• ½ tsp. black pepper
• ¼ tsp. ground nutmeg
• ¾ cup warm water
• 1 extra-large egg, beaten
• Olive oil and vegetable oil, for frying

Sauce

• 1 Tbs. olive oil
• 1 onion, diced
• 1½ tsp. garlic, minced
• ½ cup red wine
• 1 (28-oz.) can crushed tomatoes
• 1 Tbs. chopped parsley
• Salt and pepper, to taste

Pasta and garnish

• 1½ lbs. spaghetti
• Fresh basil, for garnish
• Extra Parmesan, for serving

Directions:

• Total time: 2 hours
• Yield: 6 servings

1. In a large bowl, combine all meatball ingredients and mix gently with your hands. Form into 16 meatballs.
2. Heat equal parts olive oil and vegetable oil in a large skillet over medium-low heat. Brown meatballs in two batches, turning to sear all sides, 10 minutes per batch. Transfer to a paper towel-lined plate.
3. Pour off excess oil from the pan. Add olive oil and diced onion, cooking until tender, five to 10 minutes. Then, add the garlic and cook for an additional minute.
4. Turn the heat to high and pour in the red wine, scraping up the browned bits, for three minutes. Stir in crushed tomatoes, parsley, salt and pepper. Return meatballs to the sauce and simmer for 25–30 minutes over the lowest heat, uncovered.
5. Meanwhile, cook spaghetti according to package directions. Drain and transfer to a serving bowl. Spoon meatballs and sauce over pasta. Garnish with fresh basil and Parmesan.

Make-ahead and leftover notes

Like many of Ina’s classics, this one gets better with time. You can make the meatballs and sauce ahead of time and store them in the fridge for up to three days, or freeze them for later. Just reheat gently on the stove while the pasta cooks. It’s a great meal to prep ahead for guests, or just to have an Ina-approved dinner on a busy weeknight.

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This story was originally published May 28, 2025 at 6:30 PM.