Mrs. Clay’s Spaghetti & Meatballs Dinner with Cheesy Garlic Parmesan Breadsticks & Parmesan Iceberg Salad

There are some meals that are perfectly fine.

They fill everyone up. They taste good. Nobody complains.

And then there are the recipes that make you stop halfway through the first bite and think,

Why have I not been eating this my whole life?

Those are the recipes I’m after these days.

Around here, we’ve started calling them Holy Cow Recipes.

Not because they have to be complicated.

Not because they need expensive ingredients just for the sake of saying they’re expensive.

But because if I’m going to spend an afternoon cooking something from scratch, I want the result to make the effort worthwhile.

I want the kind of meal that makes the frozen version permanently lose its appeal.

After making an absolutely incredible Cajun Chicken Alfredo recently, I knew spaghetti and meatballs needed the same treatment.

Not just spaghetti.

Not just meatballs.

Holy cow spaghetti and meatballs.

Going All In on the Tomatoes

I debated this one.

There are perfectly good canned tomatoes available for much less money, and I am generally a big believer in not spending extra money unless you can actually taste the difference.

But this time I decided to go all in.

I bought real Cento Certified San Marzano tomatoes along with Mutti crushed tomatoes and tomato paste.

Go big or go home.

The sauce gets several hours to simmer gently with onion, fresh garlic, oregano and a Parmigiano-Reggiano rind.

And when I say gently, I mean gently.

This isn’t a violently boiling pot of tomato sauce.

It’s the occasional little bubble rising to the top while everything slowly becomes richer and deeper.

The Meatball Decision

I also had to decide whether to use Italian sausage or plain ground pork.

For this version, I chose 80/20 ground beef and plain ground pork.

Italian sausage would certainly make a delicious meatball, but I wanted to control the flavor myself instead of having fennel and sausage seasoning determine the direction.

The pork gives the meatballs richness and tenderness while still letting the garlic, Parmesan, parsley and other seasonings shine.

And these meatballs have a few tricks.

First, the breadcrumbs soak in milk before they ever touch the meat.

That mixture is called a panade, although “a bowl of wet breadcrumbs” is admittedly much less impressive sounding.

It makes an enormous difference.

The breadcrumbs hold onto moisture instead of sucking it out of the meatball.

I also added whole-milk ricotta and plenty of freshly grated Parmigiano-Reggiano.

The other big rule?

Do not beat the poor meat into submission.

Mix the seasoning ingredients first, then gently fold in the beef and pork.

You are making meatballs, not kneading bread dough.

My Favorite Little Meatball Trick

Before forming the entire batch, cook one tiny piece of the meat mixture in a skillet.

Taste it.

That gives you one last opportunity to adjust the salt, pepper or seasonings before you’ve committed two pounds of meat to the cause.

Three minutes well spent.

Brown Them First

Yes, the meatballs could technically cook completely in the tomato sauce.

But we’re not doing technically acceptable.

We’re doing Holy Cow.

So they get browned first.

That caramelized crust adds another entire layer of flavor before the meatballs finish cooking gently in the sauce.

Don’t crowd the skillet.

If they need three batches, they need three batches.

Crowded meatballs steam.

Beautifully spaced meatballs brown.

We want brown.

One Sauce, Two Ways

There is one small complication in our house.

I love spaghetti sauce.

I do not particularly want ground meat mixed throughout mine.

So instead of making an entirely different meal for myself, I divide the finished tomato sauce into two pots.

One stays exactly as it is: silky tomato sauce.

The other gets the browned meatballs.

The meatballs finish cooking in that sauce and flavor it along the way.

Everyone wins.

And no, I didn’t add crumbled ground beef to either pot.

Once you’re serving homemade meatballs like these, I don’t think the sauce needs it.

If you’d like to save just the main dish, you can find Mrs. Clay’s Spaghetti & Meatballs on its own here.

Then There Was the Bread

Of course, spaghetti like this couldn’t be served with ordinary garlic bread.

So I decided to take inspiration from Little Caesars Crazy Bread and then completely lose all sense of moderation.

The dough itself contains Parmigiano-Reggiano, garlic powder and Italian seasoning.

Then it gets brushed with garlic butter.

Then mozzarella.

Then more Parmesan.

After baking, it gets another coat of garlic butter, followed immediately by more Parmesan and seasoning while everything is still hot.

There should not be a single boring bite anywhere on that breadstick.

You can also save or print the Cheesy Garlic Parmesan Breadsticks as a standalone recipe.

Don’t Forget the Pasta Water

Another small thing that makes a huge difference:

Before draining the spaghetti, save some of the cooking water.

Then instead of putting plain spaghetti on a plate and dropping sauce over it, toss the pasta with a little sauce and a splash of that starchy pasta water over low heat.

Suddenly the sauce clings to the noodles instead of sliding off them.

That one little step makes homemade pasta dinners feel far more restaurant-like.

The Salad Can Stay Simple

With rich meatballs, tomato sauce and cheesy garlic bread, I don’t want a heavy salad.

Cold, crunchy iceberg with a bright Parmesan vinaigrette is exactly what this meal needs.

Crisp.

Acidic.

Fresh.

A little break between bites of everything else.

The Parmesan Iceberg Salad has its own recipe page too, so it’s easy to save and pair with another dinner later

The Timing

If dinner is at 7:00, I start the sauce around 2:00 in the afternoon.

That sounds like a long time, but most of it is unattended simmering.

The meatballs begin around 3:00.

Bread dough around 3:40.

By 5:30 or so, most of the real work is finished.

Then everything gets its final touches as dinner approaches.

This is not a Tuesday-night-in-20-minutes recipe.

There are plenty of nights for frozen hamburger patties and easy dinners.

But when I decide to cook?

Sometimes I want to really cook.

And this is exactly the kind of recipe worth spending an afternoon on.

Prefer to Save the Recipes Separately?

I love having this whole dinner together in one recipe, but sometimes you may only want one part of it. Each recipe also has its own page so you can save, print or pair it with something completely different:

Mrs. Clay’s Spaghetti & Meatballs
Cheesy Garlic Parmesan Breadsticks
Parmesan Iceberg Salad

Spaghetti & Meatballs Dinner with Cheesy Garlic Parmesan Breadsticks & Parmesan Iceberg Salad

Yield: About 8–10 servings

Ingredients

Holy Cow Spaghetti & Meatballs

For the Tomato Sauce

3 tablespoons olive oil
1 medium yellow onion, very finely minced or grated
2 tablespoons tomato paste
6 cloves fresh garlic, pressed or very finely minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes, optional
½ teaspoon freshly ground black pepper
2 cans (28 ounces each) Cento Certified San Marzano whole peeled tomatoes
1 can (about 28 ounces) Mutti crushed tomatoes
½ cup water
1 Parmigiano-Reggiano rind
1 to 1½ teaspoons kosher salt, plus more to taste
6 to 10 fresh basil leaves
2 tablespoons butter
Sugar, only if needed after tasting

For the Meatballs

1 cup plain panko breadcrumbs
⅔ cup whole milk
⅓ cup whole-milk ricotta
2 eggs
3 ounces finely grated Parmigiano-Reggiano
¼ cup very finely grated onion
4 cloves fresh garlic, pressed
¼ cup finely chopped fresh parsley
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 pound 80/20 ground beef
1 pound ground pork
Olive oil, for browning

For the Spaghetti

2 pounds spaghetti
Prepared tomato sauce
Prepared meatballs
Reserved pasta cooking water
Freshly grated Parmigiano-Reggiano
Fresh basil

Cheesy Garlic Parmesan Breadsticks

For the Dough

1 cup warm water, about 105–110°F
2¼ teaspoons yeast
1 tablespoon sugar
3 tablespoons olive oil
3 cups all-purpose or bread flour, plus additional as needed
½ cup finely grated Parmigiano-Reggiano
1 teaspoon garlic powder
½ teaspoon Italian seasoning
1 teaspoon kosher salt

For the Garlic Butter & Topping

6 tablespoons butter
3 cloves fresh garlic, pressed
½ teaspoon garlic powder
½ teaspoon garlic salt with parsley
½ teaspoon Italian seasoning
1½ cups freshly shredded low-moisture mozzarella
½ cup finely grated Parmigiano-Reggiano
Additional Parmigiano-Reggiano, for finishing
Fresh parsley, optional

Parmesan Iceberg Salad

1 large head iceberg lettuce, very cold
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon sugar or honey
½ teaspoon dried oregano
1 small garlic clove, finely grated or pressed
2 tablespoons finely grated Parmigiano-Reggiano
Kosher salt, to taste
Freshly ground black pepper, to taste
Additional freshly grated or shaved Parmigiano-Reggiano, for serving

Instructions

1. Start the Tomato Sauce

Heat the olive oil in a large, heavy pot over medium-low heat.

Add the finely minced or grated onion with a small pinch of salt. Cook for 10–12 minutes, stirring occasionally, until very soft and translucent but not browned.

Add the tomato paste and cook for another 2–3 minutes, stirring frequently, until it darkens slightly.

Add the garlic, oregano, red pepper flakes and black pepper. Cook for 30–45 seconds, just until fragrant.

Add the whole tomatoes with their juices, crushed tomatoes and water.

For a completely smooth sauce, blend with an immersion blender until the desired consistency is reached.

Add the Parmigiano-Reggiano rind and kosher salt.

Bring the sauce just to a gentle simmer, then reduce the heat to low.

Simmer uncovered or with the lid slightly ajar for approximately 2 hours before adding the meatballs, stirring every 20–30 minutes.

2. Make the Meatball Mixture

While the sauce simmers, combine the panko and milk in a large bowl.

Allow the mixture to stand for 10 minutes so the breadcrumbs can absorb the milk.

Add the ricotta, eggs, Parmesan, grated onion, garlic, parsley, salt, black pepper, oregano, garlic powder and Worcestershire sauce.

Mix these ingredients thoroughly before adding the meat.

Add the ground beef and ground pork.

Using your fingers, gently lift and fold the meat into the other ingredients just until evenly combined.

Do not knead or overmix.

3. Test the Meatball Seasoning

Cook a teaspoon-sized portion of the meatball mixture in a small skillet.

Taste it.

Adjust the salt, pepper or other seasoning if necessary before forming the remaining meatballs.

4. Form & Chill the Meatballs

Shape the mixture into approximately 26–30 meatballs, about 1¾ to 2 inches each.

Handle them gently and do not pack them tightly.

Refrigerate for about 20 minutes.

5. Brown the Meatballs

Heat enough olive oil to lightly coat the bottom of a large skillet over medium to medium-high heat.

Working in batches, brown the meatballs on several sides.

Do not crowd the skillet.

The meatballs do not need to cook completely through during this step.

6. Finish the Meatballs in the Sauce

If desired, divide the tomato sauce between two pots, keeping one meatless and using the other for the meatballs.

Transfer the browned meatballs to one portion of the sauce.

Simmer gently until the meatballs are cooked through and tender.

Continue gently simmering both sauces over low heat until closer to dinner.

7. Make the Breadstick Dough

Combine the warm water, yeast and sugar in the bowl of a stand mixer.

If using active dry yeast, allow the mixture to stand for about 5 minutes.

Add the olive oil, 3 cups flour, Parmesan, garlic powder, Italian seasoning and salt.

Using the dough hook, mix on low speed.

Add additional flour 1 tablespoon at a time as necessary, until the dough is soft and slightly tacky but pulls away from the bowl.

Knead with the dough hook for 5–6 minutes.

Place the dough in a lightly oiled bowl, cover and allow to rise for 60–75 minutes, or until approximately doubled.

8. Shape the Breadsticks

Grease a 9×13-inch pan or large baking sheet.

Gently stretch the risen dough into approximately a 9×13-inch rectangle.

Melt the butter with the fresh garlic and garlic powder over very low heat for 1–2 minutes.

Remove from the heat and stir in the garlic salt and Italian seasoning.

Brush approximately half of the garlic butter over the dough.

Sprinkle evenly with the mozzarella and Parmesan.

Lightly score the dough into 12–16 breadsticks.

Cover loosely and allow to rise for another 30–40 minutes.

9. Make the Parmesan Salad Dressing

Combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, sugar or honey, oregano, garlic, Parmesan, salt and black pepper in a jar.

Shake vigorously until well combined.

Taste and adjust the seasoning as needed.

Refrigerate or set aside until dinner.

Do not dress the lettuce yet.

10. Bake the Breadsticks

Preheat the oven to 425°F.

Bake the breadsticks for approximately 14–18 minutes, until the bread is cooked through and the cheese and edges are beautifully golden.

If desired, broil very briefly at the end for additional browning.

Immediately brush the hot breadsticks with the remaining garlic butter.

Sprinkle generously with additional Parmigiano-Reggiano, a light sprinkle of garlic salt and fresh parsley if desired.

Allow to rest for about 5 minutes before cutting.

11. Finish the Tomato Sauce

Shortly before serving, taste the sauce and adjust the salt.

Add about ½ teaspoon sugar only if the sauce genuinely tastes too acidic.

Remove the Parmigiano-Reggiano rind.

Turn off the heat and stir the butter and fresh basil into the sauce.

If you divided the sauce into two pots, divide the butter between them.

12. Cook the Spaghetti

Bring a large pot of generously salted water to a boil.

Cook the spaghetti until al dente.

Before draining, reserve about 2 cups of the pasta cooking water.

Drain the spaghetti without rinsing.

13. Finish the Pasta in the Sauce

Return the spaghetti to the pot.

Add enough plain tomato sauce to lightly coat the pasta.

Add reserved pasta water a splash at a time and toss over low heat for 60–90 seconds, until the sauce clings beautifully to the noodles.

Divide among plates.

Top with additional tomato sauce and meatballs as desired.

Finish generously with freshly grated Parmigiano-Reggiano and fresh basil.

14. Toss the Salad & Serve

Immediately before serving, toss the cold iceberg lettuce with just enough Parmesan vinaigrette to coat it lightly. Finish with additional freshly grated or shaved Parmigiano-Reggiano and freshly ground black pepper.

Serve the spaghetti and meatballs with the hot cheesy garlic Parmesan breadsticks and crisp Parmesan iceberg salad.

A Couple of Helpful Kitchen Things

Sharing the meals we make and the things that work in my kitchen is one of my favorite parts of Mrs. Clay. If you happen to need one of the items I’ve mentioned below, please consider using my link. It never costs you anything extra, but I may earn a small commission, and those little bits truly help me keep this little corner of the internet going. I’m so grateful you’re here.

Braun MultiQuick 5 Vario Hand Blender — Blending the tomatoes right in the pot makes getting this sauce beautifully smooth so much easier—and saves transferring hot sauce back and forth to a countertop blender. My immersion blender is ancient, so this isn’t the one sitting in my kitchen, but if I were replacing mine today, this is one I’d seriously consider. It has plenty of power for sauces and soups, with variable speed control so you can ease into the blend instead of immediately decorating the kitchen with tomato sauce.

ThermoWorks ThermoPop 2 Instant-Read Thermometer — An instant-read thermometer is one of those little kitchen tools that takes so much guesswork out of cooking. It’s handy for checking meatballs without cutting them open, but you’ll reach for it for chicken, steaks, pork, breads and plenty of other things too. If you need one, the ThermoPop 2 is a nice option because it’s quick, easy to read and compact enough to keep close at hand.