Name: Spaghetti and Meatballs Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 (28 ounce) cans whole tomatoes (with juices); 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, chopped; 4 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 teaspoon dried oregano; 1 teaspoon granulated sugar; 1/4 teaspoon crushed red pepper flakes (optional); Salt & pepper, to taste; 1/3 cup Italian seasoned breadcrumbs; 1/3 cup whole milk; 1 pound ground beef; 1/2 pound ground pork or ground Italian sausage; 1 large egg; 3/4 cup freshly grated parmesan cheese (plus more for serving); 1/4 cup fresh parsley, chopped finely; 4 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon onion powder; Pepper, to taste; 1 pound uncooked spaghetti; Torn or chopped fresh basil (optional, to taste)

Jump to Recipe

If there is one dish that embodies homey comfort and Italian soul food, it has to be Spaghetti and Meatballs. This classic meal features perfectly tender meatballs nestled in a rich, garlicky tomato sauce, served atop a bed of al dente spaghetti. The harmony of flavors from the herbs, the depth from the slow-simmered sauce, and the satisfying texture of ground beef and pork creates a timeless experience that feels like a warm hug on a plate. Whether you’re cooking for family dinners or impressing friends, this recipe has everything you need to create a memorable and hearty feast.

Spaghetti and Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients for this Spaghetti and Meatballs recipe together is simple, but each one plays a vital role in delivering that authentic Italian flavor. From the ripe canned tomatoes to the fresh garlic and herbs, and the combination of beef and pork for juicy meatballs, these ingredients balance taste, texture, and color perfectly.

Whole canned tomatoes (2 cans, 28 oz each): Provide the fresh, robust base of the tomato sauce with a natural sweetness and acidity.
Olive oil (1 tablespoon): Adds richness and helps soften the onions for a flavorful sauce foundation.
Butter (1 tablespoon): Balances the acidity of the tomatoes with a silky smoothness.
Onion (1 medium, chopped): Brings a subtle sweetness and depth when sautéed gently.
Garlic (8 cloves total, minced): Infuses both the sauce and meatballs with its signature aromatic punch.
Italian seasoning (1 teaspoon): A blend of herbs that elevates the sauce with classic Mediterranean notes.
Dried oregano (1 teaspoon): Adds another herbaceous depth that complements the tomatoes beautifully.
Granulated sugar (1 teaspoon): Helps balance the natural acidity of the tomatoes for a smoother sauce.
Crushed red pepper flakes (1/4 teaspoon, optional): Provides a gentle warmth if you like a little kick.
Salt & pepper (to taste): Essential for seasoning and bringing all the flavors together.
Italian seasoned breadcrumbs (1/3 cup): Keeps the meatballs tender without falling apart.
Milk (1/3 cup, whole recommended): Moistens the breadcrumbs for soft meatball texture.
Ground beef (1 pound): The hearty base of the meatballs, offering richness and flavor.
Ground pork or Italian sausage (1/2 pound): Adds juiciness and a wonderful savory note.
Large egg (1): Binds the meatball mixture together perfectly.
Freshly grated Parmesan cheese (3/4 cup plus more for serving): Adds a nutty, salty finish to meatballs and sauce.
Fresh parsley (1/4 cup, chopped finely): Brightens the meatballs with a touch of herb freshness.
Onion powder (1/2 teaspoon): Enhances the savory profile subtly.
Uncooked spaghetti (1 pound): The perfect pasta base to soak up all that delicious sauce.
Fresh basil (optional, torn or chopped): Adds a burst of fragrant freshness as a final touch.

How to Make Spaghetti and Meatballs

Step 1: Prep Your Ingredients

Before diving in, gather and prep everything to make the process smooth and enjoyable. Mince all the garlic at once — it’s the key flavor for both your sauce and meatballs. Break up the canned whole tomatoes gently by hand in a large bowl; this gives your sauce a lovely, rustic texture.

Step 2: Start the Sauce

Heat olive oil and butter in a large pot over medium heat, then sauté your chopped onion until soft and fragrant, about 5 minutes. Stir in the minced garlic and cook quickly for about 30 seconds until it’s aromatic but not browned. Then add the crushed tomatoes, Italian seasoning, oregano, sugar, and optional red pepper flakes. Bring the sauce to a gentle bubble, reduce the heat to maintain a steady simmer with the lid slightly ajar, and let it cook for 30 minutes. This slow simmer allows the flavors to meld beautifully into a rich base.

Step 3: Make the Meatballs

While your sauce simmers, combine the Italian seasoned breadcrumbs with milk in a mixing bowl until you get a sticky paste. Then add the ground beef, ground pork or sausage, the egg, Parmesan, parsley, minced garlic, salt, onion powder, and pepper. Mix everything together carefully — don’t overwork the mixture to keep your meatballs tender. Shape the mixture into about eighteen 1 ½-inch meatballs, setting them aside on a parchment-lined tray or plate for easy handling.

Step 4: Cook the Meatballs in the Sauce

Gently slide the meatballs into your simmering sauce, nestling them so they’re submerged. Keep the heat low enough to maintain a slow bubble, cover the pot with the lid slightly open, and allow them to cook for 35 to 45 minutes. This slow simmer cooks the meatballs through without drying them out, infusing them with the tomato sauce’s wonderful flavors. Make sure the internal temperature reaches 165°F to ensure they’re perfectly cooked.

Step 5: Cook the Spaghetti

While the meatballs finish cooking, boil your spaghetti according to package instructions until al dente. Drain well and set aside, ready to be the bed for your savory meatballs and sauce.

Step 6: Final Touches and Seasoning

Give your sauce a taste and adjust salt and pepper as needed. This step really lets you customize the flavor intensity to your liking. When serving, pile hot spaghetti onto plates, spoon over a generous ladle of sauce with meatballs, sprinkle with extra Parmesan, and add torn fresh basil if you have it. This finishing flourish adds both flavor and color, making the dish as beautiful as it is delicious.

How to Serve Spaghetti and Meatballs

Garnishes

Adding garnishes transforms this classic dish from simple to special. Freshly grated Parmesan cheese is a must-have for that salty, nutty kick. Hand-torn basil leaves impart an aromatic lift and vibrant green contrast. If you like a bit more zing, a sprinkle of crushed red pepper flakes right at the table really wakes up the palate.

Side Dishes

Spaghetti and Meatballs is hearty, but pairing it with a crisp green salad dressed in a light vinaigrette or a simple Caesar salad balances the richness perfectly. For bread lovers, warm garlic bread or crusty Italian bread cubes for mopping up the sauce elevate the meal even more. Meanwhile, roasted or sautéed seasonal vegetables add color and nutrients to round out your plate.

Creative Ways to Present

For a fun twist, try serving your Spaghetti and Meatballs in individual mini casserole dishes, layering some sauce and meatballs beneath the pasta and more sauce on top. It’s like a cozy personal lasagna experience. You could also spoon the sauce and meatballs over spiralized zucchini or polenta for a low-carb or gluten-free alternative that feels just as indulgent. No matter how you serve it, the comforting soul of this dish shines through.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store any leftover meatballs and sauce together in an airtight container in the refrigerator. They will keep nicely for 3 to 4 days, allowing you to enjoy the flavors just as vibrant without any fuss.

Freezing

This recipe freezes wonderfully, making it great for meal prep. Separate the meatballs and sauce into freezer-safe containers or bags. For best quality, consume within 2 to 3 months. When ready to use, thaw overnight in the fridge for easy reheating.

Reheating

Gently reheat your stored Spaghetti and Meatballs on the stove over low heat, adding a splash of water if the sauce has thickened up too much. Stir occasionally to warm evenly without breaking up the meatballs. Alternatively, microwave leftovers covered in short intervals until heated through. Serve with freshly cooked spaghetti for the best texture.

FAQs

Can I use only ground beef for the meatballs?

Absolutely! Using just ground beef will work fine, though mixing in pork or Italian sausage adds extra moisture and flavor. If you stick to beef, consider adding a touch more fat or a splash of milk to keep meatballs tender.

How do I keep meatballs from falling apart?

Gently mixing ingredients and not overworking the meatball mixture is key. Also, soaking breadcrumbs in milk before adding them helps bind everything together. Cook them gently in the sauce to avoid breaking them apart.

Is it better to bake or simmer meatballs in the sauce?

Simmering meatballs slowly in the sauce lets them cook evenly while soaking up flavor, which this recipe focuses on. Baking first is an option if you want a firmer crust, but direct cooking in the sauce gives unmatched tenderness.

Can I make the sauce ahead of time?

Yes! The sauce can be made a day or two in advance and refrigerated. Flavors actually deepen over time, making it an excellent fridge-friendly option to simplify mealtime on cooking day.

What kind of spaghetti is best to use?

Traditional dried spaghetti works perfectly here. Look for a good quality brand to ensure the pasta stays firm and doesn’t get mushy when tossed with the sauce and meatballs. Fresh pasta is lovely too but requires shorter cooking time.

Final Thoughts

Making Spaghetti and Meatballs at home is not just about cooking a meal; it’s about sharing love and tradition with every bite. This recipe invites you to slow down, savor the rich flavors, and enjoy that unbeatable feeling of comfort food done right. I hope you try it soon because once you taste those tender meatballs swimming in that velvety sauce atop perfectly cooked spaghetti, it just might become your favorite dish to make over and over again.

Spaghetti and Meatballs Recipe

★★★★★

4.9 from 10 reviews

Author: anna
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

Classic Italian Spaghetti and Meatballs cooked in a rich tomato sauce with a blend of ground beef and pork, seasoned with garlic, herbs, and parmesan cheese. This hearty and comforting dish is perfect for family dinners or entertaining guests, featuring homemade meatballs simmered in a flavorful tomato sauce served over perfectly cooked spaghetti.

Instructions

Prep Ingredients: Mince all garlic cloves at once to save time. Empty the canned whole tomatoes into a large bowl and use your hands to break them up into smaller pieces. Set aside.
Start Sauce: Heat olive oil, butter, and chopped onion in a large soup pot or Dutch oven over medium heat. Sauté for about 5 minutes until the onions are softened and translucent.
Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Simmer Sauce: Add the broken-up tomatoes with their juices, Italian seasoning, dried oregano, granulated sugar, and crushed red pepper flakes if using. Stir well and bring to a gentle bubble. Cover the pot with the lid slightly ajar, reduce heat to medium-low or low, and simmer for 30 minutes, stirring occasionally to maintain a steady simmer.
Prepare Meatball Mixture: In a large bowl, combine breadcrumbs and milk, mashing together until a paste forms. Add ground beef, ground pork or Italian sausage, egg, parmesan cheese, parsley, garlic, salt, onion powder, and pepper. Mix gently with your hands until just combined—avoid overmixing to keep meatballs tender.
Form Meatballs: Shape the mixture into approximately 18 meatballs, each about 1 ½ inches in diameter. Place them on plates or parchment-lined baking sheets lined for easy cleanup.
Cook Meatballs in Sauce: Stir the sauce, then carefully add the meatballs to the pot, submerging them gently in the sauce. Cover partially and continue simmering for 35-45 minutes until the meatballs are cooked through (internal temperature 165°F). Adjust heat as needed to maintain a gentle simmer.
Season Sauce: Taste the sauce and adjust seasoning with salt and pepper generously as desired.
Cook Spaghetti: Meanwhile, cook the spaghetti according to package instructions until al dente. Drain.
Serve: Plate the cooked spaghetti, ladle meatballs and sauce over the top, sprinkle with extra freshly grated parmesan cheese, and garnish with fresh basil if using. Enjoy immediately.

Notes

Using whole canned tomatoes allows for a richer, more textured sauce compared to crushed or pureed tomatoes.
Whole milk is recommended to keep meatballs moist and tender.
Ground pork adds flavor and fat that enhances the meatball texture; alternatively, Italian sausage can be used for a spicier kick.
Use a garlic press for quick and consistent mincing of garlic cloves.
Monitor simmering temperatures closely to prevent sauce from boiling aggressively, which can toughen meatballs.
Fresh basil adds a lovely aroma and bright flavor but is optional based on availability and preference.
To save time, meatballs can be partially cooked by baking before adding to the sauce, but simmering in the sauce enhances flavor and keeps them tender.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Simmering, Sautéing
Cuisine: Italian