Spaghetti and Meatballs Recipe

Introduction

Spaghetti and meatballs is a classic comfort-food dinner made with tender homemade beef meatballs, rich tomato sauce, and spaghetti. The meatballs are mixed with Parmesan, parsley, garlic, and Italian-seasoned breadcrumbs, then simmered in a flavorful tomato sauce so they stay tender and absorb plenty of flavor.

It is a satisfying family meal that works just as well for a relaxed weeknight dinner as it does for a weekend gathering.

Quick Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Course: Dinner
• Cuisine: Italian-American
• Method: Stovetop

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 and pepper to taste

Meatballs

• 1/3 cup Italian-seasoned breadcrumbs
• 1/3 cup whole milk
• 1 1/2 pounds ground beef
• 1 large egg
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• Pepper to taste

For Serving

• 1 pound uncooked spaghetti
• Fresh basil, torn or chopped, optional
• Extra grated Parmesan, for serving

Step-by-Step Instructions

1. Prepare the Tomato Sauce

Add the olive oil and butter to a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5–7 minutes, stirring occasionally, until softened.

Add the minced garlic, Italian seasoning, oregano, sugar, and crushed red pepper flakes if using. Cook for about 30 seconds, just until the garlic becomes fragrant.

Add the whole tomatoes with their juices. Crush the tomatoes with a wooden spoon or potato masher.

Season with salt and pepper, then bring the sauce to a gentle simmer. Reduce the heat to low and let it cook while you prepare the meatballs.

2. Make the Meatball Mixture

Add the breadcrumbs and milk to a large bowl. Stir and let them sit for about 2–3 minutes so the breadcrumbs absorb the milk.

Add the ground beef, egg, Parmesan, parsley, garlic, salt, onion powder, and pepper.

Gently mix everything together with your hands or a fork just until combined. Avoid overmixing, which can make the meatballs dense.

3. Shape the Meatballs

Using your hands or a cookie scoop, form the mixture into evenly sized meatballs. Aim for approximately 1½–2 inches wide.

Place the shaped meatballs on a plate or baking sheet while you finish forming the mixture.

4. Brown the Meatballs

Heat a large skillet over medium heat with a small amount of olive oil. Working in batches if necessary, brown the meatballs on several sides for about 5–7 minutes total.

They do not need to be completely cooked through at this stage. Browning simply develops a deeper flavor and gives the meatballs a lightly browned exterior.

5. Simmer the Meatballs in the Sauce

Carefully transfer the browned meatballs into the tomato sauce.

Cover partially and simmer gently for about 25–30 minutes, turning the meatballs occasionally if needed. The sauce should thicken slightly and the meatballs should be cooked through.

For food safety, ground beef meatballs should reach 160°F (71°C) in the center.

6. Cook the Spaghetti

While the meatballs simmer, bring a large pot of salted water to a boil.

Cook the spaghetti according to the package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the spaghetti.

7. Assemble and Serve

Toss the spaghetti with some of the tomato sauce, or spoon the sauce and meatballs directly over the pasta.

Top with extra Parmesan and fresh basil if desired. Serve immediately while hot.

Recipe Tips for Success

• Do not overmix the meatball mixture. Mix only until the ingredients are evenly distributed.
• Soak the breadcrumbs first. This helps create softer, more tender meatballs.
• Brown the meatballs before simmering. It adds extra flavor and gives them a better texture.
• Keep the sauce at a gentle simmer. Vigorous boiling can cause the meatballs to break apart.
• Use freshly grated Parmesan. It blends more smoothly into the meatball mixture.
• Cook spaghetti until al dente. The pasta will hold its texture better when combined with the sauce.
• Reserve pasta water. A small splash can loosen the sauce and help it coat the spaghetti.

Ingredient Substitutions

• Ground beef: Use ground beef with moderate fat content for tender meatballs. Ground chicken or turkey can also be used, although the texture will be lighter.
• Breadcrumbs: Plain breadcrumbs work if Italian-seasoned breadcrumbs are unavailable. Add a little extra Italian seasoning.
• Whole milk: 2% milk can be used instead.
• Parmesan: Pecorino Romano can be substituted for a sharper, saltier flavor.
• Fresh parsley: Use about 1 tablespoon dried parsley if fresh is unavailable.
• Fresh basil: Optional, so you can leave it out if needed.
• Spaghetti: Linguine, fettuccine, or another long pasta can be used.

Recipe Variations

Spicy Spaghetti and Meatballs

Increase the crushed red pepper flakes in the tomato sauce for extra heat. You can also add a pinch of red pepper flakes to the meatball mixture.

Extra Cheesy Meatballs

Add a little shredded mozzarella to the meatball mixture or top the finished dish with mozzarella and broil briefly until melted.

Vegetable-Packed Sauce

Add finely diced carrots, bell peppers, mushrooms, or zucchini to the tomato sauce along with the onion.

Baked Meatballs

Instead of browning the meatballs in a skillet, arrange them on a lined baking sheet and bake at 400°F (200°C) until cooked through, about 18–22 minutes depending on size. Then transfer them to the tomato sauce.

Storage and Reheating

Store leftover spaghetti, meatballs, and sauce in airtight containers in the refrigerator for up to 3–4 days.

For longer storage, the meatballs and sauce can be frozen for up to about 3 months. Thaw overnight in the refrigerator before reheating.

Reheat the meatballs and sauce gently in a saucepan over medium-low heat. Add a splash of water or broth if the sauce has thickened too much.

Reheat pasta separately when possible for the best texture.

Serving Suggestions

Serve spaghetti and meatballs with:

• Garlic bread
• A simple green salad
• Roasted vegetables
• Steamed broccoli
• Extra Parmesan cheese
• Fresh basil
• Warm crusty bread

A little freshly grated Parmesan and chopped basil on top adds a simple finishing touch.

Nutrition Information

Estimated nutrition per serving, based on 6 servings and the listed ingredients:

• Calories: 700–780
• Protein: 45–50g
• Carbohydrates: 75–85g
• Fat: 25–32g
• Fiber: 7–9g
• Sodium: 900–1,200mg

Nutrition values are estimates and can vary depending on the ground beef, Parmesan, pasta, and canned tomatoes used.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes. Shape the meatballs up to a day ahead and keep them covered in the refrigerator until ready to cook.

Should I cook the meatballs before putting them in the sauce?

Browning them first is recommended because it adds extra flavor. They will finish cooking in the tomato sauce.

How do I keep homemade meatballs tender?

The most important steps are soaking the breadcrumbs in milk and avoiding overmixing the ground beef. A gentle simmer also helps keep the meatballs tender.

Can I freeze spaghetti and meatballs?

Yes. The meatballs and sauce freeze particularly well. For the best pasta texture, freeze the sauce and meatballs separately from freshly cooked spaghetti.

What temperature should beef meatballs reach?

Ground beef meatballs should reach an internal temperature of 160°F (71°C) for food safety.

Can I use a different type of pasta?

Absolutely. Linguine, fettuccine, bucatini, or short pasta shapes can all work with the meatballs and tomato sauce.

Final Thoughts

This Spaghetti and Meatballs Recipe brings together everything you want from a comforting pasta dinner: tender Parmesan beef meatballs, a rich tomato sauce, and spaghetti that catches every bit of sauce.

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