Spaghetti and Meatballs

Few dishes evoke comfort and nostalgia quite like spaghetti and meatballs. A staple in many homes, this Italian-American classic brings together hearty meatballs, rich tomato sauce, and perfectly cooked pasta into one unforgettable meal.

Whether you’re making it for Sunday dinner or a special occasion, spaghetti and meatballs deliver on taste, satisfaction, and tradition.

Why You Will Love This Recipe

1. Flavor-Packed and Hearty

Each bite is full of savory meat, tangy tomato sauce, and satisfying pasta.

2. Perfect for Make-Ahead Meals

Both meatballs and sauce can be prepared in advance, making weeknight dinners easier.

3. Crowd-Pleaser

Kids and adults alike will go back for seconds—this dish is a universal favorite.

4. Freezer-Friendly

You can freeze both the meatballs and sauce for a future meal without losing quality.

Ingredients List

For the Meatballs:

• 1 lb ground beef (80/20)

• ½ lb ground pork

• 1 cup breadcrumbs (Italian seasoned preferred)

• 1 egg

• ½ cup grated Parmesan cheese

• ¼ cup milk

• 3 cloves garlic, minced

• 2 tbsp chopped parsley

• Salt and pepper, to taste

• Olive oil, for searing

For the Sauce:

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 can (15 oz) tomato sauce

• 1 tsp dried oregano

• 1 tsp sugar

• ½ tsp red pepper flakes (optional)

• Salt and pepper, to taste

• Fresh basil or parsley, chopped (for garnish)

For the Pasta:

• 1 lb spaghetti

• Salt, for boiling water

• Grated Parmesan cheese, for serving

Timing & Servings

• Prep Time: 25 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 5 minutes

• Servings: 4–6

Step-by-Step Instructions for Spaghetti and Meatballs

Step 1: Prepare the Meatball Mixture

In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, Parmesan, milk, garlic, parsley, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.

Step 2: Shape the Meatballs

Using your hands or a cookie scoop, form the mixture into meatballs (about 1½ inches in diameter). Set aside on a plate or tray.

Step 3: Sear the Meatballs

Heat olive oil in a large skillet over medium heat. Sear the meatballs on all sides until browned, about 6–8 minutes total. You don’t need to cook them through at this stage—they’ll finish in the sauce. Remove and set aside.

Step 4: Make the Sauce

In the same skillet, add more olive oil if needed. Sauté onions for 3–4 minutes until soft, then add garlic and cook another 30 seconds. Add crushed tomatoes, tomato sauce, oregano, sugar, red pepper flakes, salt, and pepper. Stir well.

Step 5: Simmer with Meatballs

Return the browned meatballs to the sauce. Cover and simmer for 25–30 minutes on low heat, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.

Step 6: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 7: Assemble and Serve

Plate the pasta and top with meatballs and sauce. Garnish with fresh herbs and a generous sprinkle of Parmesan cheese. Serve hot with garlic bread or a side salad.

Tips for the Best Meatballs

Use a Mix of Meats

A combination of beef and pork makes the meatballs juicier and more flavorful.

Soften the Breadcrumbs

Soaking the breadcrumbs in milk helps keep the meatballs tender and moist.

Don’t Overwork the Mixture

Mix just until the ingredients come together. Overmixing can make the meatballs tough.

Sauce Variations to Try

1. Marinara Sauce

Stick to a simple tomato, garlic, and basil sauce for a lighter touch.

2. Spicy Arrabbiata

Add extra red pepper flakes and garlic for a kick of heat.

3. Creamy Tomato Sauce

Stir in a splash of heavy cream or a spoonful of ricotta for richness.

Serving Suggestions

• Garlic Bread: Crunchy on the outside, soft on the inside—perfect for scooping up extra sauce.

• Green Salad: A simple Caesar or arugula salad balances the richness of the meal.

• Roasted Vegetables: Broccoli, zucchini, or Brussels sprouts make excellent side dishes.

How to Store and Reheat

Refrigerate:

Store meatballs and sauce in an airtight container for up to 4 days.

Freeze:

Freeze in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheat:

Warm on the stovetop over medium-low heat or in the microwave in 1-minute increments, stirring often.

Making It Ahead

Both meatballs and sauce can be made up to 2 days in advance. Store them separately or together in the fridge and reheat before serving. You can also shape and freeze uncooked meatballs to cook later.

Kid-Friendly Modifications

• Reduce or omit red pepper flakes for a milder sauce.

• Use smaller meatballs for easier eating.

• Let kids top their own plates with cheese or herbs.

Gluten-Free and Dairy-Free Options

• Use gluten-free spaghetti and breadcrumbs.

• Skip the Parmesan and check labels on tomato products for hidden dairy.

FAQs

Can I bake the meatballs instead of frying?

Yes! Bake at 400°F (200°C) for 18–20 minutes until browned and cooked through.

Can I use store-bought sauce?

Absolutely. Use your favorite jarred sauce if you’re short on time, and simmer the meatballs in it for flavor.

What can I substitute for pork?

You can use all ground beef, ground turkey, or even a plant-based alternative.

Conclusion

Spaghetti and meatballs is more than just a weeknight dinner—it’s a cozy, hearty, and timeless meal that brings people together. With a homemade sauce and perfectly tender meatballs, this dish becomes a restaurant-worthy experience right in your own kitchen. Whether you stick to the classic recipe or explore your own variations, spaghetti and meatballs never go out of style.