Spaghetti and Meatballs is a family favorite that never goes out of style.
Tender beef and pork meatballs are simmered in an easy homemade tomato sauce and served with spaghetti. Like most pasta recipes, this easy favorite is perfect topped with a sprinkle of parsley and some parmesan cheese.
Why This Recipe Makes My Top 10
Spaghetti and Meatballs are a classic Italian recipe that is sure to bring my family around the table!
While it needs time to cook, it is quick to prep and tastes so delicious! Most of the time is spent simmering and filling your house with a delicious aroma.
This homemade spaghetti and meatballs recipe is also easy to prepare in advance. Just prep the meatballs and sauce ahead of time and cook the spaghetti when ready to serve.
You can even freeze the sauce and meatballs (separately) for a quick weeknight meal, so I always make a big batch!
Ingredients & Variations
SAUCE While this recipe calls for whole and crushed tomatoes feel free to toss in whatever you have on hand. Try adding from fresh tomatoes, diced tomatoes, or even stewed tomatoes.
If not using the whole Italian tomatoes listed in this recipe you will want to add some Italian seasoning to boost the flavor!
MEATBALLS I use both ground beef and ground pork, plus a generous amount of shredded parmesan cheese and Italian herbs in my homemade meatballs (and the fresh parsley in the recipe makes a big difference, so don’t skip it). The hearty flavor is amazing.
If you’re running short on time toss in some store-bought or homemade frozen meatballs! Just give them some extra time to simmer in the sauce to heat all the way through.
SPAGHETTI While you can’t have homemade spaghetti and meatballs without spaghetti you can definitely enjoy these hearty meatballs and savory sauce over any pasta you have on hand.
Try serving over other long pasta noodles like bucatini, pappardelle, capellini, or linguine in a pinch. For short pasta noodles, I love fusilli, rotini, macaroni, or penne. But any pasta will do!
How to Make Spaghetti and Meatballs
Since the sauce needs time to simmer, start by making the sauce first, and while that’s simmering, move on to the meatballs.
How to Make Tomato Sauce
Similar to my favorite Marinara Sauce, this tomato sauce is easy to make and the flavor is only made better by the addition of meatballs! I use whole Italian tomatoes (San Marzano are best for flavor).
- Prep: Dice and prep all ingredients for the sauce!
- Saute: In a large pot, sauté onions and garlic until softened and fragrant. Your kitchen should begin to smell heavenly!!
- Simmer: Add the rest of the ingredients, cover, and simmer on low for an hour, stirring occasionally.
That’s really all there is to it! After the sauce has simmered for about an hour and you are ready to move onto the meatballs!
Tips for the Perfect Tomato Sauce
The secret to the full-bodied flavor in this sauce is that you let it slow simmer for a minimum of an hour, and cook the meatballs right in the sauce after a quick brown!
This method allows the flavors to deepen and develop, and the sauce to thicken too. An added bonus is that the smell of traditional Italian spaghetti and meatballs will fill your kitchen with its heavenly fragrance!
How to Make Meatballs
Making homemade meatballs is as easy as 1, 2, 3!
- Prep: Combine all ingredients in a large bowl and form into meatballs.
- Simmer: Brown quickly in a frying pan and simmer in the prepared sauce (per recipe below).
- Thicken: Uncover and allow the sauce to boil down and thicken to your desired consistency.
I often bake big pans of my favorite meatball recipe and freeze them for easy meals like this one.
What to Serve With Spaghetti and Meatballs
When it comes to what goes best with spaghetti and meatballs, I always fall back on the traditional sides, and everybody enjoys it!
How to Freeze Spaghetti and Meatballs
Spaghetti sauce freezes perfectly! Let it cool, then ladle into freezer-safe containers, leaving about an inch of headroom for expansion.
Meatballs are great to make ahead and freeze as well. They’ll keep for up to four months, so go ahead double up the recipe. Defrost in the fridge overnight and reheat over medium-low heat on the stovetop.
Keep the pasta separate and freeze only the sauce and meatballs. While they are heating, boil up some fresh spaghetti for an easy meal ready to go!
Best Homemade Spaghetti Recipe
- Spaghetti Carbonara – a quick Italian classic
- Spaghetti Pie – A fun twist on a family favorite!
- Homemade Spaghetti Sauce – Freezes well, great in all pasta recipes
- Spaghetti and Meatballs – simple & classic
- Baked Spaghetti – Reader favorite!
Have you tried this Homemade Spaghetti & Meatballs Recipe? Be sure to leave a rating and a comment below!
Spaghetti and Meatballs
- 1 pound spaghetti
- 1 pound lean ground beef
- ½ pound ground pork
- ⅓ cup seasoned bread crumbs
- ¼ cup onion finely diced
- 1 egg
- ½ teaspoon basil
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt & black pepper to taste
- ¼ cup parmesan cheese shredded
- 1 tablespoon olive oil for frying
- Cook onion in olive oil over medium heat until tender, about 5 minutes. Add garlic and cook 1 minute more.
- Reduce heat to low, add remaining sauce ingredients with 1 cup of water. Simmer covered 60 minutes.
- Meanwhile, combine all meatball ingredients (except olive oil) and form 18 meatballs.
- In a large pan, heat olive oil over medium-high heat and add meatballs. Brown on all sides until golden (they do not need to be cooked through), about 10 minutes.
- Add meatballs to sauce, cover and simmer 30 minutes. Uncover and simmer until sauce reaches desired consistency.
- Serve over spaghetti.
- For a full-bodied sauce allow it to simmer for a minimum of an hour and cook the meatballs right in the sauce.
- To freeze:
- Ladle the cooled sauce into freezer bags and lay flat in the freezer.
- Freeze cooked meatballs on a baking sheet and transfer to a zippered bag or airtight container once froze.
- The sauce and meatballs should keep for up to 4 months.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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