Summer Meatballs & Spaghetti transforms the beloved Italian-American classic into a lighter, brighter dish perfect for warm weather dining. These tender, herb-packed meatballs are simmered in a vibrant tomato sauce made with fresh summer tomatoes, basil, and a touch of garlic, creating a meal that celebrates the season’s best flavors. What makes this version special is its focus on fresh ingredients – ripe tomatoes at their peak, fragrant basil picked from the garden, and meatballs lightened with fresh herbs and a secret ingredient that keeps them incredibly moist. The sauce is quicker and brighter than traditional winter versions, letting the natural sweetness of summer tomatoes shine through. It’s comfort food that won’t weigh you down on a hot day.
Serves: 4-6 people
Cooking Time: 45 minutes
Difficulty: Medium
What You’ll Need
For the meatballs:
- 1 pound ground beef (80/20 blend works best)
- 1/2 pound ground pork
- 1/2 cup fresh breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 3 tablespoons fresh parsley, chopped fine
- 2 tablespoons fresh basil, chopped fine
- 3 cloves garlic, chopped very fine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil for cooking
For the summer tomato sauce:
- 2 pounds fresh ripe tomatoes, cored and chopped
- 3 tablespoons olive oil
- 1 medium onion, chopped fine
- 4 cloves garlic, sliced thin
- 1/2 cup dry white wine (optional)
- 1/4 cup fresh basil leaves, torn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (if needed)
For serving:
- 1 pound spaghetti
- Fresh basil leaves for garnish
- Grated Parmesan cheese
- Extra virgin olive oil for drizzling
Making the Perfect Summer Meatballs
Start by soaking the fresh breadcrumbs in milk in a small bowl. Let them sit for about 5 minutes until the bread absorbs all the milk and becomes soft and mushy. This mixture, called a panade, is the secret to incredibly tender meatballs that stay moist even when cooked.
In a large bowl, combine the ground beef and pork. Add the soaked breadcrumb mixture, egg, Parmesan cheese, chopped parsley, basil, garlic, salt, and pepper. Using your hands, gently mix everything together until just combined. Don’t overwork the mixture or your meatballs will be tough.
The mixture should feel soft and slightly sticky. If it seems too wet, add a few more breadcrumbs. If it’s too dry, add a tablespoon of milk.
With slightly damp hands, roll the mixture into balls about the size of a golf ball. You should get about 20-24 meatballs. Place them on a large plate as you work.
Browning the Meatballs
Heat the olive oil in a large, deep pan over medium-high heat. When the oil shimmers, carefully add about half the meatballs, making sure not to overcrowd the pan. Brown them on all sides, turning gently every 2-3 minutes. This should take about 8-10 minutes total.
The meatballs don’t need to be cooked through at this point – you’re just creating a golden crust that adds flavor and helps them hold their shape. Remove the browned meatballs to a clean plate and repeat with the remaining meatballs.
Creating the Fresh Summer Sauce
While the meatballs are browning, prepare your tomatoes. If you want a smoother sauce, you can peel the tomatoes by scoring an X on the bottom, dropping them in boiling water for 30 seconds, then plunging them into ice water. The skins will slip off easily. For a more rustic sauce, just chop them with skins on.
In the same pan you used for the meatballs, reduce the heat to medium and add the olive oil. Add the chopped onion and cook for 4-5 minutes until it starts to soften and turn golden.
Add the sliced garlic and cook for another minute until fragrant. Be careful not to let it brown or it will taste bitter.
Add the white wine if you’re using it, and let it bubble for 2-3 minutes until it reduces by about half. This adds depth to the sauce without making it heavy.
Building the Tomato Base
Add the chopped tomatoes to the pan along with their juices. The mixture will look quite chunky and wet at first, but don’t worry – it will cook down into a beautiful sauce.
Season with salt and pepper, then bring the mixture to a simmer. Let it cook for about 10-12 minutes, stirring occasionally, until the tomatoes break down and release their juices.
Taste the sauce and adjust the seasoning. If the tomatoes are very acidic, add the sugar to balance them out. Summer tomatoes are usually sweet enough that you won’t need it, but every batch of tomatoes is different.
Finishing the Dish
Gently nestle the browned meatballs back into the simmering tomato sauce. Cover the pan and let everything cook together for 15-20 minutes. The meatballs will finish cooking through while absorbing the flavors of the sauce.
About halfway through cooking, start your pasta water. Fill a large pot with plenty of salted water and bring it to a rolling boil. Add the spaghetti and cook according to package directions until it’s just tender with a slight bite.
In the last few minutes of cooking, add the torn basil leaves to the meatball sauce. The heat will wilt them and release their amazing summer fragrance throughout the dish.
Bringing Everything Together
When the pasta is ready, drain it and add it directly to the pan with the meatballs and sauce. Using tongs, gently toss everything together, being careful not to break the meatballs.
If the mixture seems too dry, add a splash of the pasta cooking water to loosen it up. The starchy water will help the sauce cling to the spaghetti beautifully.
Remove the pan from heat and let it sit for a minute or two to let all the flavors come together.
Serving Your Summer Feast
Divide the spaghetti and meatballs among bowls or plates, making sure everyone gets an equal share of meatballs. Top each serving with fresh basil leaves and a generous sprinkle of Parmesan cheese.
Finish each plate with a drizzle of good extra virgin olive oil – this adds a lovely fruity flavor that complements the fresh tomatoes perfectly.
Serve immediately while everything is hot, with extra Parmesan cheese and red pepper flakes on the side for those who want them.
Making the Most of Summer Tomatoes
The key to this dish is using the ripest, most flavorful tomatoes you can find. Look for tomatoes that give slightly when gently pressed and smell sweet and earthy at the stem end. Different varieties will give you different flavors – beefsteak tomatoes are mild and sweet, while Roma tomatoes are more intense and less watery.
If you can’t find good fresh tomatoes, you can substitute with a 28-ounce can of high-quality whole tomatoes, crushed by hand. But when summer tomatoes are in season, there’s really no substitute for the fresh flavor they bring.
Prep-Ahead Tips
The meatballs can be formed and refrigerated up to a day ahead, covered with plastic wrap. The sauce can also be made earlier in the day and reheated gently before adding the meatballs.
For the best texture, cook the pasta just before serving, but everything else can be ready and waiting.
Storage and Leftovers
This dish keeps beautifully in the refrigerator for up to 3 days. The flavors actually improve as they sit together. Reheat gently on the stove, adding a splash of water or broth if the sauce gets too thick.
The meatballs also freeze well for up to 3 months. Freeze them after browning but before adding to the sauce, then thaw and simmer in fresh sauce when you’re ready to eat.
