These tender, juicy meatballs nestled in rich marinara sauce over a pile of perfectly cooked spaghetti are everything a weeknight dinner should be comforting, flavorful, and surprisingly easy to pull together. I first made this spaghetti and meatballs recipe on a rainy Tuesday when I needed something that felt like a warm hug, and it’s been my go-to ever since. The smell of garlic and basil filling the kitchen makes everyone wander in asking when dinner will be ready.
If you’re looking for more comforting dinner recipes, you’ll also love this Delicious Keto Chicken Parmesan Recipe or this Easy Ditalini Pasta Recipe or Healthy Salmon Bowl Recipe
for cozy nights in.
This classic Spaghetti And Meatballs recipe delivers restaurant-quality results at home without any fussy techniques or hard-to-find ingredients. You’re getting tender meatballs that stay moist, a marinara sauce that tastes like it simmered all day, and perfectly al dente pasta that brings it all together.
What You’ll Love About This Spaghetti And Meatballs
This easySpaghetti And Meatballs is perfect for busy weeknights but special enough for Sunday dinner with family. The meatballs are tender and flavorful, never dry or dense. You can have this traditional spaghetti dinner on the table in under an hour, which is pretty amazing for a comfort food recipe that tastes this good.
Kids love it because, well, it’s meatballs and pasta. Adults love it because the flavors are balanced and the marinara meatballs don’t taste like they came from a jar. Plus, the whole thing is freezer-friendly, so you can make extra and stash some away for those nights when cooking feels impossible.
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Spaghetti And Meatballs Ingredients
Here’s everything you need for this classic Spaghetti And Meatballs dinner.
See Recipe Card Below This Post For Ingredient Quantities
Egg: Binds the meatball mixture together and adds moisture so they stay tender.
Fresh basil: Brings a sweet, aromatic flavor that makes the whole dish taste fresh and bright. Chop it finely so it distributes evenly.
Fresh parsley: Adds a mild, slightly peppery note that balances the richness of the meat.
Dried oregano: Gives that classic Italian flavor you expect in a good meatball marinara sauce.
Salt: Seasons the meat and helps bring out all the other flavors.
Black pepper: Adds a subtle warmth and depth. Freshly ground tastes best.
Garlic: Two cloves give the meatballs a savory backbone without overpowering everything else.
Water: Keeps the meatball mixture moist and helps everything combine smoothly.
Ground meatloaf mix: The combination of beef, pork, and veal creates incredibly juicy, tender meatballs. If you can’t find the mix, use all beef with a bit of ground pork.
Italian-style bread crumbs: These help hold the meatballs together while keeping them light and tender. The Italian seasoning in them adds extra flavor.
Parmigiano-Reggiano cheese: Freshly grated cheese adds a nutty, salty flavor that makes the meatballs taste rich and complex. Don’t skip the extra cheese for serving.
Marinara sauce: A good quality jarred sauce like Rao’s saves time and tastes amazing. Choose one with simple ingredients.
Spaghetti: One pound is perfect for this amount of sauce and meatballs. Cook it until al dente so it has a nice bite.
How To Make Spaghetti And Meatballs
Making this Spaghetti And Meatballs recipe is easier than you might think, and the results are absolutely worth it.
Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the middle. This ensures even cooking for the meatballs.
Mix the wet base: In a large bowl, whisk the egg with the basil, parsley, oregano, salt, pepper, garlic, and water until everything is well combined. This creates a flavorful base that seasons the meat evenly.
Add the meat and binders: Add your ground meatloaf mix, breadcrumbs, and Parmigiano-Reggiano cheese to the bowl. Use your hands to mix everything gently until just combined. Don’t overwork it, or the meatballs will be tough.
Shape the meatballs: Roll the mixture into golf ball-sized portions and arrange them on an ungreased baking sheet. You should get 22 to 24 meatballs. Try to keep them uniform so they cook evenly.
First bake: Bake for 10 minutes. The meatballs might stick a bit to the pan at first, but they’ll release easily when you scrape under them with a metal spatula.
Turn and finish baking: Flip each meatball using the spatula and return the pan to the oven. Bake for another 10 minutes until they’re browned and almost cooked through. They’ll finish cooking in the sauce.
Warm the sauce: While the meatballs bake, pour your marinara sauce into a large skillet and let it simmer gently. Taste it and adjust with a pinch of sugar or extra black pepper if you like.
Simmer together: Transfer the browned meatballs into the simmering marinara, leaving any fat behind on the baking sheet. Cover the skillet loosely with a lid or foil and let everything simmer for 10 minutes. This is when the flavors really come together.
Cook the pasta: Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until al dente, following the package directions. Before draining, scoop out about a cup of the starchy pasta water.
Combine everything: In a large pot or back in the skillet, toss the drained spaghetti with the sauce and meatballs. If it seems thick, add a splash of that reserved pasta water to loosen it up and help the sauce coat every strand.
Serve it up: Pile the pasta with meatballs into bowls and top with fresh basil and extra grated Parmigiano-Reggiano cheese. Serve it hot and watch everyone dive in.
Equipment For Spaghetti And Meatballs
You don’t need any fancy tools for this simple Spaghetti And Meatballs dinner.
Baking sheet: For roasting the meatballs until they’re golden and firm.
Large bowl: To mix all the meatball ingredients together without making a mess.
Metal spatula: Essential for flipping the meatballs without them falling apart.
Large skillet: You’ll simmer the sauce and meatballs together in this.
Large pot: For boiling the spaghetti with plenty of room to move around.
How to Store and Reheat
This Spaghetti And Meatballs dinner is great for meal prep.
Refrigerator: Store leftover pasta with meatballs in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or in the microwave.
Freezer: The cooked meatballs freeze beautifully in their sauce for up to 3 months. Let them cool completely, then transfer to a freezer-safe container. Defrost overnight in the fridge and reheat on the stovetop until heated through. The pasta doesn’t freeze as well, so cook fresh spaghetti when you’re ready to serve.
Make-ahead tip: You can shape the raw meatballs and refrigerate them for up to 24 hours before baking, or freeze them on a tray and then store in a freezer bag. Bake from frozen, adding a few extra minutes.
Substitutions and Variations
This Spaghetti And Meatballs recipe from scratch is pretty flexible.
Meat options: If you can’t find meatloaf mix, use 1 pound ground beef and ½ pound ground pork. All beef works too, but the meatballs won’t be quite as tender.
Gluten-free: Swap the Italian breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Use gluten-free pasta too.
Fresh herbs: No fresh basil or parsley? Use 1 tablespoon dried Italian seasoning instead. The flavor will be a bit different but still delicious.
Cheese: Pecorino Romano works great in place of Parmigiano-Reggiano if you want a sharper, saltier flavor.
Pasta shapes: Try this with rigatoni, penne, or even ziti instead of spaghetti. The chunky shapes hold the sauce differently but taste just as good.
Make it spicy: Add ½ teaspoon red pepper flakes to the meatball mixture or the sauce for a little kick.
Expert Tips
Don’t overmix: Handle the meat mixture gently. Overworking it makes the meatballs tough and dense instead of tender.
Use a scoop: A small ice cream scoop helps you portion the meatballs evenly so they all cook at the same rate.
Room temperature ingredients: Let your egg and cheese sit out for 15 minutes before mixing. Everything combines more smoothly.
Salt your pasta water: It should taste like the sea. This is your only chance to season the pasta itself.
Save that pasta water: The starchy water is liquid gold for adjusting the sauce consistency and helping it cling to the spaghetti.
Fresh cheese is key: Pre-grated Parmigiano-Reggiano doesn’t melt or taste as good as freshly grated. It’s worth the extra minute to grate it yourself.
FAQ
What to put in spaghetti and meatballs?
This Spaghetti And Meatballs uses ground meat (beef, pork, and veal), fresh herbs like basil and parsley, garlic, breadcrumbs, cheese, and a good marinara sauce. The key is balancing the flavors so each bite tastes rich but not heavy. William likes to add extra cheese on top it melts into the sauce and makes everything even better.
Is spaghetti and meatballs American?
Yes, spaghetti and meatballs as we know it is actually an American creation, not a traditional Italian dish. Italian immigrants adapted their smaller meatballs (polpette) to American tastes and ingredients, making them larger and pairing them with pasta. In Italy, you’d usually find meatballs served separately or in soup, not on top of spaghetti. But honestly, the American version is pretty delicious, and that’s what matters.
What sauce goes with meatballs and pasta?
Marinara sauce is the classic choice and works beautifully with meatballs. You can also use a simple tomato sauce, arrabbiata for some heat, or even a tomato cream sauce if you want something richer. The key is using a tomato-based sauce that complements the savory meatballs without overpowering them. Stick with marinara if you want that traditional flavor everyone loves.
What are Spaghettio meatballs made of?
Spaghettio meatballs from the canned version are made with mechanically separated chicken, water, and various binders and seasonings. They’re convenient but nothing like homemade meatballs made with fresh ground meat, herbs, and cheese. Making your own takes a bit more time, but the flavor and texture are in a completely different league. Plus, you know exactly what’s going into them.
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Pairing
These are my favorite dishes to serve with Spaghetti And Meatballs
Spaghetti and Meatballs
A comforting, easy, and delicious family Spaghetti and Meatballs perfect for any weeknight.
Ingredients
Method
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Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
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In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the ground meat, breadcrumbs, and cheese. Mix until just combined-using your hands works best. Do not overmix.
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Roll the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from the oven and use a metal spatula to turn the meatballs (they may stick but should release easily with gentle scraping). Bake for another 10 minutes, or until they are golden brown and cooked through.
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While the meatballs are baking, bring the marinara sauce to a simmer in a large skillet. Taste and adjust the seasoning if necessary, adding a pinch of sugar and fresh ground black pepper to balance the flavors.
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Transfer the cooked meatballs to the simmering marinara sauce and stir gently to coat. Cover loosely with a lid or foil and simmer for about 10 minutes, allowing the flavors to meld and the meatballs to finish cooking through.
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While the meatballs simmer, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve about a cup of pasta cooking water, then drain the pasta.
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Toss the cooked spaghetti with the marinara sauce and meatballs, adding some reserved pasta water if the sauce seems too thick. Serve topped with additional fresh basil and grated Parmigiano-Reggiano cheese.
Nutrition
Notes
This classic spaghetti and meatballs recipe is a comforting family favorite that’s quick and easy to make. Perfect for busy weeknights!
