This Fettuccine and Meatballs is made with tender homemade meatballs simmered in a rich tomato sauce, tossed with fettuccine instead of the usual spaghetti. Fettuccine’s wider shape holds onto the sauce better and gives this classic combination a slightly different texture.

I make this on Sunday when I want a slower dinner project, since the meatballs taste better the longer they simmer in the sauce. It’s also a good one to double, since it freezes well in portions. I like serving this next to Homemade Hamburger Macaroni and Cheese or Old Fashioned Baked Spaghetti and Beef Pie for a bigger pasta night spread.

If you like classic, meaty pasta dinners like this one, these are worth trying too:

Fettuccine Pasta with Meatballs in Tomato Sauce

Ingredients You’ll Need

A mix of ground beef and pork keeps the meatballs from drying out, though ground beef alone works fine too. Letting the meatballs simmer in the sauce, rather than just heating through, is what makes them tender instead of tough.

Ingredients

1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1/4 cup grated parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
1 small onion, diced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
12 oz fettuccine
Salt and pepper, to taste

Directions

In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, parmesan, half of the minced garlic, salt, and pepper.
Mix gently with your hands just until combined – overmixing makes the meatballs dense instead of tender.
Roll the mixture into meatballs about 1 1/2 inches wide.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the meatballs in batches and sear for 2 to 3 minutes per side, until browned all over (they don’t need to be cooked through yet).
Transfer the seared meatballs to a plate.
In the same pot, add the onion and cook for 4 to 5 minutes, until softened.
Stir in the remaining garlic and cook for 30 seconds, just until fragrant.
Add the crushed tomatoes, oregano, and basil, stirring to combine.
Return the meatballs to the pot, nestling them into the sauce.
Bring to a simmer, then reduce the heat to low, cover, and cook for 25 to 30 minutes, until the meatballs are cooked through and tender.
This one takes a bit of patience, just so you know, but the slow simmer is what makes the meatballs so tender.
While the meatballs simmer, cook the fettuccine according to the package instructions until al dente.
Drain and set aside.
Taste the sauce and season with additional salt and pepper as needed.
Toss the cooked fettuccine with a portion of the sauce, then top with the meatballs and remaining sauce.
Serve hot and enjoy!

Important Recipe Notes

Don’t overmix the meatball mixture. Mixing just until combined keeps the meatballs tender. Overworking the meat develops too much structure and makes them tough.
Sear before simmering. Searing builds flavor and helps the meatballs hold their shape once they go into the sauce to finish cooking.
Let the meatballs simmer the full time. A slow simmer in the sauce is what makes them tender all the way through, rather than just heating the outside.
Cook the pasta while the sauce simmers so everything is ready around the same time and the pasta doesn’t sit and get gummy.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
This freezes well. Freeze the meatballs and sauce together for up to 3 months, and cook fresh pasta when you’re ready to serve.

How to Serve, Store & Customize This Recipe

Serving: Serve hot, topped with extra parmesan and a sprinkle of fresh basil. Garlic bread on the side is good for soaking up any extra sauce.

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened.

Customizing: Swap the ground pork for ground turkey, or add a pinch of red pepper flakes to the sauce for some heat. A handful of fresh spinach stirred in at the end adds extra greens without much effort.