Rich, comforting, and timeless—this Spaghetti and Meatballs recipe features tender, juicy meatballs simmered in a homemade marinara sauce and served over perfectly cooked spaghetti. Topped with a sprinkle of Parmesan and fresh parsley, it’s the ultimate Italian-American comfort dish that pleases both family and guests alike.
Why You’ll Love This Recipe
This recipe blends traditional flavor with straightforward technique to deliver a dish that’s both nostalgic and satisfying. The meatballs are moist and flavorful thanks to the combination of beef, breadcrumbs, and Parmesan. The sauce is a simple yet rich marinara made from pantry staples, and the entire dish comes together in just under an hour. It’s also flexible—make ahead, freeze, or tailor to your dietary preferences without sacrificing flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatballs:
- 1 lb ground beef (or mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Marinara Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
For Serving:
- 12 oz spaghetti
- Grated Parmesan, for topping
- Chopped parsley, for garnish
Directions
- Make the meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Mix gently until the ingredients are just combined. Shape into 1.5-inch meatballs.
- Brown the meatballs: Heat a drizzle of olive oil in a large skillet over medium heat. Brown the meatballs on all sides until golden (they do not need to be cooked through). Remove and set aside.
- Prepare the marinara sauce: In the same skillet, heat olive oil and sauté the onion and garlic until softened. Stir in crushed tomatoes, oregano, red pepper flakes (if using), and season with salt and pepper. Simmer for 10 minutes.
- Cook the meatballs in the sauce: Return the browned meatballs to the skillet. Cover and simmer for 20 to 25 minutes, until meatballs are fully cooked and tender.
- Cook the spaghetti: While the sauce simmers, cook the spaghetti according to the package instructions. Drain and set aside.
- Assemble and serve: Plate the cooked spaghetti and top with meatballs and sauce. Garnish with grated Parmesan and chopped parsley.
Servings and timing
Servings: Serves 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
- Cheese-stuffed meatballs: Insert a small cube of mozzarella into each meatball before cooking for a gooey surprise.
- Turkey meatballs: Substitute ground turkey for a lighter version.
- Spicy version: Add more red pepper flakes or a dash of hot sauce to the sauce.
- Herb blend: Mix in fresh basil or thyme with the parsley for added aromatic depth.
- Baked meatballs: Bake meatballs at 400°F for 15–20 minutes instead of browning in a skillet.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm gently on the stovetop or microwave until heated through. For longer storage, freeze cooked meatballs in sauce for up to 3 months. Thaw overnight in the refrigerator and reheat as needed. Cooked spaghetti is best stored separately from the sauce to prevent sogginess.
FAQs
Can I make the meatballs ahead of time?
Yes, you can form the meatballs and refrigerate for up to a day, or freeze them raw or cooked for up to 3 months.
Do I have to brown the meatballs before simmering?
Browning adds flavor and helps hold their shape, but you can skip this step and simmer them directly in the sauce if preferred.
Can I use store-bought marinara sauce?
Absolutely. While homemade sauce is recommended for freshness, a quality jarred marinara can be used to save time.
What kind of ground meat works best?
A mix of ground beef and pork yields the best flavor and tenderness, but all-beef or turkey are also good options.
How do I prevent meatballs from being tough?
Avoid over-mixing the meat and ingredients. Mix just until combined to maintain tenderness.
Is this recipe gluten-free?
Not as written, but you can substitute gluten-free breadcrumbs and pasta to suit gluten-free diets.
Can I double the recipe for a crowd?
Yes, this recipe scales well. Use a larger pot and adjust cooking time slightly if necessary.
What type of pasta can I use instead of spaghetti?
Linguine, fettuccine, or penne all work well with the sauce and meatballs.
Can I bake the meatballs instead of frying?
Yes, bake them on a parchment-lined sheet at 400°F for 15–20 minutes or until cooked through.
What’s the best way to reheat leftovers?
Reheat gently on the stovetop or in the microwave. If frozen, thaw overnight in the fridge before reheating.
Conclusion
Spaghetti and Meatballs is more than just a dinner—it’s a heartwarming, universally loved dish that brings the flavors of home-cooked comfort to your table. With tender meatballs, a flavorful homemade sauce, and perfectly cooked pasta, this classic recipe is ideal for weeknights or special occasions alike. Keep it simple, make it ahead, or adapt it to your dietary needs—either way, it’s bound to become a favorite.
PrintSpaghetti and Meatballs
Rich, comforting, and timeless—this Spaghetti and Meatballs recipe features tender, juicy meatballs simmered in homemade marinara sauce and served over perfectly cooked spaghetti. Topped with Parmesan and fresh parsley, it’s the ultimate Italian-American comfort food.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- For the Meatballs:
- 1 lb ground beef (or mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the Marinara Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- For Serving:
- 12 oz spaghetti
- Grated Parmesan, for topping
- Chopped parsley, for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Mix gently until just combined and form into 1.5-inch meatballs.
- Brown the meatballs in a large skillet with a drizzle of olive oil until golden on all sides (they don’t need to be fully cooked). Set aside.
- In the same skillet, heat olive oil and sauté onion and garlic until soft. Stir in crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
- Return the meatballs to the skillet, cover, and simmer for 20–25 minutes until meatballs are fully cooked and flavors meld.
- Meanwhile, cook spaghetti according to package directions. Drain and set aside.
- Serve spaghetti topped with meatballs and sauce. Sprinkle with Parmesan and chopped parsley.
Notes
- Make ahead: Form and freeze meatballs raw or cooked for convenience.
- For extra moisture, soak breadcrumbs in milk before adding to the meatball mix.
- Use gluten-free or whole wheat pasta to accommodate dietary preferences.
Nutrition
- Serving Size: 1 plate (approx. 3 oz pasta, 3 meatballs, sauce)
- Calories: 580
- Sugar: 8g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg