If you’re searching for the ultimate comfort food that brings everyone to the table with a smile, this Spaghetti and Meatballs Recipe ticks every box. It’s a hearty, soul-warming classic that perfectly balances tender, juicy meatballs simmered in a rich, garlicky tomato sauce with al dente spaghetti that’s ready to soak up all those luscious flavors. Whether it’s a family dinner, a casual gathering, or just a night when you crave something cozy and satisfying, this recipe offers that homemade magic that feels like a warm hug from the inside out.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but pack a flavorful punch, each playing a vital role in creating the classic taste, texture, and color of this Spaghetti and Meatballs Recipe. From fresh herbs to quality meats, every item contributes to making this dish unforgettable.
- Whole tomatoes (2 cans, 28 ounces each): Using canned whole tomatoes with juices gives a fresh yet rich base for your sauce that’s easy to break down during cooking.
- Olive oil (1 tablespoon): Adds a subtle fruity richness while helping to sauté the onions and garlic beautifully.
- Butter (1 tablespoon): Brings a silky depth and enhances the sauce’s richness.
- Onion (1 medium, chopped): Provides a savory sweetness that forms the foundation of the sauce’s flavor complexity.
- Garlic (8 cloves total, minced): Infuses both sauce and meatballs with that irresistible aromatic punch.
- Italian seasoning (1 teaspoon): A classic blend that amps up the herbaceous quality of the sauce.
- Dried oregano (1 teaspoon): Adds a slightly peppery, earthy note essential to Italian flavors.
- Granulated sugar (1 teaspoon): Balances the acidity of the tomatoes perfectly.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who like a hint of heat to brighten the sauce.
- Salt & pepper (to taste): Essential seasonings to bring out all the flavors harmoniously.
- Italian seasoned breadcrumbs (1/3 cup): Helps keep the meatballs wonderfully tender and moist.
- Whole milk (1/3 cup): Soaks the breadcrumbs for softness and richness.
- Ground beef (1 pound): The hearty base protein for your meatballs, delivering great flavor and texture.
- Ground pork or Italian sausage (1/2 pound): Adds extra juiciness and a touch of spice, lifting the meatball flavor immensely.
- Large egg (1): Acts as a binder to keep the meatballs together without toughness.
- Freshly grated parmesan cheese (3/4 cup plus more for serving): Brings a salty, nutty depth inside the meatballs and as a finishing touch.
- Fresh parsley (1/4 cup, chopped finely): Offers vibrant color and a fresh herbal lift to the meat mixture.
- Onion powder (1/2 teaspoon): Adds gentle additional savoriness to the meatballs.
- Uncooked spaghetti (1 pound): The perfect pasta base to twirl and enjoy with hearty sauce and meatballs.
- Fresh basil (optional, torn or chopped): For a fresh, slightly sweet, and fragrant garnish at the end.
How to Make Spaghetti and Meatballs Recipe
Step 1: Prepare Ingredients and Tomatoes
Start by prepping everything in advance, which makes the cooking process smooth and enjoyable. Mince all your garlic at once since you’ll use it both in the sauce and the meatballs—this saves time and keeps the garlic flavor consistent. Add those whole canned tomatoes with their juices to a large bowl and use your hands to gently break them apart. This fresh touch helps the sauce come together with natural texture.
Step 2: Sauté and Build the Sauce Base
Heat the olive oil and butter in a large pot or Dutch oven over medium heat, then add your chopped onion. Let it cook for about five minutes until soft and translucent—this brings out its sweetness perfectly. Add the garlic and stir quickly for about 30 seconds until fragrant, being careful not to burn it.
Step 3: Add Tomatoes and Seasonings
Pour in the broken tomatoes together with Italian seasoning, dried oregano, sugar, and crushed red pepper flakes if you want a little kick. Stir everything thoroughly. Once it starts to bubble, place the lid slightly ajar on the pot and reduce the heat to a gentle simmer. Let it cook for 30 minutes while you prepare the meatballs, stirring occasionally to keep the flavors balanced and developing beautifully.
Step 4: Make the Meatball Mixture
Combine the Italian seasoned breadcrumbs and milk in a large bowl first, mixing into a paste that will keep the meatballs tender. Add the ground beef, ground pork or sausage, minced garlic, grated parmesan, parsley, egg, salt, onion powder, and pepper. Use your hands to gently mix everything together—be careful not to overwork the mixture to keep those meatballs light and juicy.
Step 5: Shape the Meatballs
Form about 18 meatballs roughly 1 ½ inches in diameter. Place them on a lined baking sheet or plates to keep things tidy as you work. Remember, a gentle touch keeps them from becoming dense, which means they’ll stay wonderfully tender once cooked.
Step 6: Simmer Meatballs in Sauce
Give your tomato sauce a quick stir, then carefully add the meatballs into the pot, gently pressing them down to submerge them in the sauce. Keep the heat low so the sauce simmers gently with the lid cracked open, cooking the meatballs through in 35 to 45 minutes. You want to maintain a consistent simmer to ensure they cook evenly and absorb all those incredible flavors.
Step 7: Final Seasoning and Pasta
Once the meatballs are perfectly cooked (reaching 165 degrees Fahrenheit internally), taste the sauce and adjust salt and pepper as needed—you might want to be a little generous here, as it truly amps up the dish’s flavor. Meanwhile, cook the spaghetti according to package instructions so it’s al dente, ready to pair with your delicious meatballs and sauce.
How to Serve Spaghetti and Meatballs Recipe
Garnishes
To finish off this beautiful dish, sprinkle a generous handful of freshly grated parmesan cheese right on top to add a salty, nutty dimension. Finely chopped fresh basil leaves are a delightful way to add freshness and a pop of green, lifting the whole plate to another level of deliciousness.
Side Dishes
This Spaghetti and Meatballs Recipe pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, which cuts through the richness of the meatballs and sauce. Crusty garlic bread is another great side—it’s perfect for soaking up every last bit of tomato sauce and adds a satisfying crunch and buttery flavor.
Creative Ways to Present
For a fun twist, try serving the meatballs on skewers with pasta twirled around the sticks—this makes for an eye-catching presentation and a convenient handheld option for parties. Or scoop the saucy meatballs over a bed of creamy polenta for a comforting and slightly different take that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 3 to 4 days. Keep pasta and sauce together to preserve moisture, but if you prefer, store them separately for best texture.
Freezing
You can freeze both the meatballs and sauce for up to 3 months. Place the meatballs and sauce in a freezer-safe container or bag, making sure to remove excess air. Thaw overnight in the fridge before reheating to preserve the delicious flavors and texture.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking, or microwave them in short bursts to warm evenly without drying out the meatballs. Adding a splash of water or broth can help revive the sauce’s richness during reheating.
FAQs
Can I use only beef instead of a mix of beef and pork or sausage?
Absolutely! Using just ground beef will still produce tasty meatballs, though mixing in pork or Italian sausage adds extra juiciness and flavor depth.
Is it necessary to simmer the meatballs in the sauce?
Simmering meatballs directly in the sauce allows them to cook gently while soaking up all the delicious flavors, making them tender and more flavorful than frying alone.
What’s the best way to prevent meatballs from falling apart?
Using a binding agent like an egg, along with breadcrumbs soaked in milk, helps keep meatballs firm but tender. Avoid over-mixing the meat mixture, and be gentle when forming the balls.
Can I make this recipe gluten-free?
Yes, simply substitute the Italian seasoned breadcrumbs with gluten-free breadcrumbs and ensure that the pasta you use is gluten-free too. The rest of the ingredients are naturally gluten-free.
How can I add more vegetables to this recipe?
You can sauté finely chopped vegetables like bell peppers, mushrooms, or carrots with the onions to add sweetness and texture, or serve the dish with a hearty side of steamed or roasted veggies.
Final Thoughts
This Spaghetti and Meatballs Recipe is such a beloved classic for a reason—it’s vibrant, comforting, and endlessly satisfying. Once you make it, you’ll understand why it brings joy to every meal. So go ahead, gather your ingredients, roll up your sleeves, and treat yourself (and everyone you cook for) to the homemade magic of these perfect meatballs swimming in robust tomato sauce over tender spaghetti. Trust me, this dish is destined to become a favorite in your kitchen!
Print
Spaghetti and Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Description
A classic Italian-American dish featuring tender homemade meatballs simmered in a rich tomato sauce, served over perfectly cooked spaghetti and topped with freshly grated Parmesan cheese and optional fresh basil.
Ingredients
Tomato Sauce
- 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
Meatballs
- 1/3 cup Italian seasoned breadcrumbs
- 1/3 cup milk (whole milk recommended)
- 1 pound ground beef
- 1/2 pound ground pork or ground Italian sausage
- 1 large egg
- 3/4 cup freshly grated Parmesan cheese (+ more for serving)
- 1/4 cup packed fresh parsley, chopped finely
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- Pepper, to taste
Pasta
- 1 pound uncooked spaghetti
- Torn or chopped fresh basil (optional, to taste)
Instructions
- Prep Ingredients: Mince all garlic cloves at once to streamline your prep. Place the canned whole tomatoes with juices into a large bowl and use your hands to gently break them up.
- Sauté Aromatics: Heat olive oil and butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer Sauce: Add the broken-up tomatoes, Italian seasoning, oregano, sugar, and red pepper flakes to the pot. Stir to combine. Once bubbling, cover partially with the lid slightly ajar, reduce heat to medium-low or low, and simmer for 30 minutes, adjusting heat as needed to maintain a gentle simmer.
- Prepare Meatball Mixture: In a large bowl, combine breadcrumbs and milk, mixing until a paste forms. Add ground beef, ground pork or Italian sausage, egg, Parmesan cheese, parsley, minced garlic, salt, onion powder, and pepper. Mix gently with your hands until combined without overworking.
- Form Meatballs: Shape the mixture into approximately 18 meatballs, about 1 ½ inches each. Place on plates or a parchment-lined baking sheet to keep neat.
- Cook Meatballs in Sauce: Stir the sauce, then gently nestle the meatballs into the simmering sauce so they are mostly submerged. Continue simmering with lid partially open for 35-45 minutes, ensuring the meatballs reach an internal temperature of 165°F. Adjust heat as needed to maintain simmer.
- Finish and Serve: Taste the sauce and season with additional salt and pepper as desired. Cook the spaghetti according to package directions. Serve meatballs and sauce over the spaghetti, topping with extra freshly grated Parmesan and optional fresh basil.
Notes
- Using whole canned tomatoes with juices adds a fresh, robust flavor to the sauce.
- Ground pork can be substituted with Italian sausage for a spicier flavor.
- Do not over-mix the meatball mixture; overworking can make meatballs tough.
- Simmering the meatballs in sauce ensures tenderness and infuses flavor.
- To ensure meatballs are fully cooked, check that their internal temperature reaches 165°F.
- Fresh basil adds a nice herbal note but is optional.
