Classic Spaghetti and Meatballs Recipe: A Timeless Italian Favorite

There’s something undeniably comforting about a plate of spaghetti and meatballs. Whether it’s a cozy weeknight dinner, a Sunday family tradition, or a nostalgic dish from your childhood, this classic meal never goes out of style. With its rich tomato sauce, perfectly seasoned meatballs, and al dente spaghetti, it’s a recipe that warms the soul and brings people together around the table.

Inspired by the Italian-American heritage and popularized in countless kitchens across generations, this spaghetti and meatballs recipe is a celebration of simple, hearty ingredients that create big flavors. It’s a meal that speaks of love, tradition, and timeless culinary craftsmanship—and now, you can make it perfectly at home.

Why You’ll Love This Spaghetti and Meatballs Recipe

This recipe offers a tried-and-true approach to achieving flavorful, tender meatballs and a robust homemade marinara sauce that clings perfectly to spaghetti noodles. Here’s why this dish will become a staple in your kitchen:

• Family-Friendly Favorite: Loved by kids and adults alike.

• Freezer-Friendly: Both the sauce and meatballs freeze well for easy future meals.

• Restaurant-Quality at Home: Deep, rich flavors without the takeout price.

• Balanced and Filling: Packed with protein, fiber, and classic Italian flavor.

Ingredients You’ll Need

To create the perfect spaghetti and meatballs, you’ll need just a few pantry staples and some fresh ingredients.

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)

• 1/2 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1/4 cup milk

• 1 egg

• 2 cloves garlic, minced

• 1/4 cup chopped parsley (fresh is best)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried oregano

For the Sauce:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon dried basil

• 1/2 teaspoon sugar (optional, to cut acidity)

• Salt and pepper to taste

• Red pepper flakes (optional for heat)

For the Spaghetti:

• 1 lb spaghetti

• Salt (for pasta water)

• Extra Parmesan cheese for serving

• Fresh basil or parsley for garnish (optional)

How to Make Spaghetti and Meatballs from Scratch

This classic recipe has three main steps: making the meatballs, preparing the tomato sauce, and cooking the spaghetti. Here’s how to bring it all together.

Step 1: Make the Meatballs

1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, milk, egg, garlic, parsley, salt, pepper, and oregano.

2. Gently mix until just combined—avoid overworking the meat, which can make the meatballs tough.

3. Roll the mixture into balls, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment.

4. You can either bake the meatballs at 400°F (200°C) for 18–20 minutes or pan-fry them in a bit of olive oil until browned on all sides and cooked through.

Step 2: Prepare the Sauce

1. In a large saucepan or Dutch oven, heat olive oil over medium heat.

2. Add the chopped onion and sauté for 4–5 minutes until softened.

3. Stir in the garlic, cooking for another 30 seconds until fragrant.

4. Add the tomato paste and cook for 1 minute to develop the flavor.

5. Pour in the crushed tomatoes, then stir in basil, a pinch of sugar (if desired), and salt and pepper to taste.

6. Let the sauce simmer for 20–25 minutes, stirring occasionally.

Step 3: Combine the Meatballs and Sauce

1. Once the sauce has simmered and developed its flavor, gently place the cooked meatballs into the sauce.

2. Let them simmer together for 10–15 minutes so the flavors meld beautifully.

Step 4: Cook the Spaghetti

1. In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente.

2. Drain, but don’t rinse—the starchy coating helps the sauce stick better.

Step 5: Serve

1. Spoon the sauce and meatballs over a bed of spaghetti.

2. Garnish with grated Parmesan and a sprinkle of fresh parsley or basil, if desired.

Tips for the Best Spaghetti and Meatballs

• Use a Beef/Pork Mix: For added juiciness and flavor, try a 50/50 mix of ground beef and ground pork.

• Don’t Skip the Simmer: Allowing meatballs to simmer in the sauce ensures they soak up all that rich flavor.

• Make Extra Sauce: Double the sauce recipe and freeze the rest for a quick meal later on.

• Al Dente Pasta: Don’t overcook your pasta—spaghetti should be tender but still have a slight bite.

Serving Suggestions

Spaghetti and meatballs is a hearty main dish, but you can round out your Italian dinner with these complementary sides:

• Garlic Bread: Toasted with butter, garlic, and herbs.

• Caesar Salad: Crisp and refreshing with creamy dressing.

• Roasted Vegetables: Such as zucchini, eggplant, or bell peppers.

• Red Wine: A medium-bodied red like Chianti or Zinfandel pairs beautifully.

Variations and Substitutions

Looking to switch things up? Here are some fun variations:

• Turkey Meatballs: Use ground turkey for a lighter version.

• Gluten-Free: Substitute gluten-free breadcrumbs and pasta.

• Cheese-Stuffed Meatballs: Insert a cube of mozzarella into each meatball before cooking.

• Spicy Kick: Add red pepper flakes to the meatballs and sauce.

Storing and Reheating

Refrigerator:

Store leftover spaghetti and meatballs in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over medium heat or in the microwave.

Freezer:

Both meatballs and sauce freeze well. Let them cool completely, then transfer to freezer-safe containers. Store for up to 3 months. Thaw overnight in the fridge before reheating.

Make-Ahead Tip:

Make a double batch of meatballs and freeze half for future use. They can be cooked from frozen—just add a few extra minutes.

Why Homemade Beats Store-Bought

While it may be tempting to reach for pre-made sauces and frozen meatballs, making them from scratch is worth the effort. Here’s why:

• Better Taste: Homemade sauces are richer, deeper, and free of preservatives.

• Full Control: You can adjust seasoning, spice level, and texture to your taste.

• Healthier: Fewer additives and more wholesome ingredients.

• Impressive Results: It’s a dish that makes a statement when served to guests.

Common Questions About Spaghetti and Meatballs

Can I use store-bought sauce?

Yes, if you’re short on time, a high-quality jarred sauce can work. However, homemade sauce adds depth and freshness that truly elevates the dish.

What’s the best pasta shape for meatballs?

Spaghetti is the traditional choice, but you can use linguine, fettuccine, or bucatini. Even penne or rigatoni works if you want to change the texture experience.

Can I make this recipe dairy-free?

Absolutely. Omit the Parmesan and use a dairy-free milk alternative in the meatballs.

How can I make this vegetarian?

Substitute meatballs with plant-based alternatives or make your own lentil or mushroom meatballs.

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