This simple, straightforward spaghetti and meatball recipe has been a favorite in my house for years. What’s not to love about flavorful meatballs and bright tomato sauce served with a tangle of spaghetti noodles showered in nutty parmesan cheese? It checks all the boxes for salt, fat, acid, and heat, meaning every bite is beautifully balanced.
Better yet, using a mix of lean ground beef and rich pork ensures extraordinarily tender meatballs for this all-in-one meal! And, for all my planners out there, you’ll love how easy it is to meal-prep homemade meatballs and pasta sauce ahead of time so a hearty dinner is never far from reach. For more classic pasta recipes, try my homemade cheese ravioli, creamy vodka sauce, or chicken alfredo next!
Ingredients
Bread crumbs and large eggs — these act in unison to bind our meatballs together. It also helps the texture stay nice and tender. Skipping these two ingredients will produce dense meatballs that are tough and dry.
Fresh parsley and basil — while we do use some spice cabinet staples, these two fresh herbs add a pop of bright color and vibrant flavor to the dish.
Parmesan — if possible, buy a wedge of cheese and grate it yourself. The flavor and texture will be superior, and it’ll likely be less expensive by weight.
Garlic cloves — fresh is best, but you can swap in ¼ teaspoon of garlic powder per clove.
Ground beef and ground pork — opting for a mix of ground meat ensures supremely flavorful, exceptionally juicy meatballs. I recommend using beef that is no leaner than 90/10 and no fattier than 80/20. You can use hot or sweet ground Italian sausage in place of the ground pork if you like. Note that you’ll want to reduce the amount of added salt by about half if you do.
Olive oil — no need to use your nice cold-pressed oil; just your normal cooking oil is perfect for searing the meatballs.
Yellow onion — my go-to onion for sautéing is sweet and softens beautifully. Feel free to swap in red onion or shallots instead. Check out my post on how to cut an onion for tips on finely chopping them up to the perfect size!
Canned crushed tomatoes — these tomatoes have more texture than plain tomato sauce, which I prefer for homemade spaghetti sauce. If you only have whole canned tomatoes, gently blitz them using an immersion blender until no large pieces remain.
Bay leaf, dried oregano, and red pepper flakes — this trio of seasonings adds a savory herbaceousness to the sauce. Bay leaves are quite potent, so 1-2 can add depth and complexity to any pot. Italian seasoning can stand in for oregano if needed. Feel free to omit the red pepper flakes if you’re not a fan of the subtle heat.
Spaghetti — while this is obviously the classic choice (it’s right there in the name!), feel free to swap in another long, thin noodle shape like bucatini or angel hair.
How To Make Spaghetti and Meatballs
1. In a large bowl, stir together the bread crumbs, parsley, parmesan, egg, garlic, salt, and black pepper.
2. Add the ground beef and pork to the bowl to create your meat mixture. With your hand in a claw shape, gently incorporate the beef and bread crumbs.
3. Shape the meatball mixture into about 18 meatballs, about 2 ounces each in size.
4. In a large pot, heat the olive oil over medium heat. Working in batches, brown the meatballs for 6 to 8 minutes total, rotating them occasionally to brown on all sides. Remove the meatballs from the pot and set aside on a plate.
5. Remove all but 2 tablespoons of oil from the pot, then add the onion. Cook, stirring occasionally to scrape up brown bits at the bottom of the pan, until the onions are tender, about 5 minutes. Stir in the garlic and red pepper flakes if using, and cook for 1 minute more.
6. Add the crushed tomatoes, ½ cup water, bay leaf, oregano, salt, and pepper. Stir together and bring the mixture to a simmer over medium heat.
7. Add the meatballs back to the pot (do not stir) and cover. Once the pot returns to a simmer, reduce the heat to low. Simmer gently for 1 hour, stirring every 15 minutes. Stir in the basil.
8. After 45 minutes of simmering, cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta cooking water, then drain. Toss with 2 cups of sauce and a little bit of pasta water from the pot until the sauce coats the pasta. Serve the meatballs and sauce over the spaghetti. Top with parmesan cheese and extra basil if desired.
Can I Bake The Meatballs?
Yes! If you want a fuss-free method for getting a bunch of meatballs cooked, the oven is a great option. Preheat the oven to 400ºF and bake them on a rimmed, preferably parchment or foil-lined baking sheet (for easy cleanup) for about 20 minutes, or until a meat thermometer inserted in the center of a few meatballs reads 165ºF.
Make Ahead And Freezing Tips For Meatballs
Want to get a jump start on dinner? Homemade meatballs are excellent candidates for meal prep.
To freeze individual meatballs, scoop them on a parchment-lined plate or cookie sheet with a bit of space between them, then pop in the freezer for about 90 minutes. Once the raw meatballs are frozen solid, transfer them to a freezer bag, remove as much air as possible, and freeze for up to 3 months. To serve, cook directly from frozen, adding a few minutes of cooking time as needed for a proper sear. For more meatball-making tips, check out my meatball recipe. You can use these frozen meatballs in my Instant Pot spaghetti and meatballs recipe, too!
Pro Tips for Making This Recipe
- Be gentle with the meatball mixture when combining it. The more gently you handle it, the more tender the meatballs will be, so use a light hand and stop when the mix looks relatively consistent.
- Use a spring-loaded cookie scoop for evenly sized-meatballs. Once portioned, dampen your hands with water or oil to prevent it from sticking, and gently roll the meatballs between your palms.
- For smaller meatballs, divide the mixture into 24 meatballs, about 1½ ounces each.
- Salt your pasta water! You only get one shot to infuse the noodles with seasoning, so don’t miss it. The water should taste like the sea–I typically use 1 teaspoon of salt per quart of water.
- Want to switch things up? Make homemade marinara sauce for a lighter pasta sauce.
- Serve with garlic bread! Homemade garlic bread is the perfect side for scooping up that pasta sauce clinging to the bowl.
Frequently Asked Questions
I recommend using either canned crushed tomatoes or whole tomatoes you crush yourself using an immersion blender or food mill. If possible, look for San Marzano tomatoes with DOP certification or Italian brands. This Italian tomato variety tends to be sweeter, less acidic, and meatier than American canned tomatoes (but they will certainly make a great sauce, too!).
First, make sure to leave them untouched for a few minutes on each side during the searing process. The raw meat will initially stick to the pan but should release easily once there’s a good crust. Also, make sure to gently simmer the meatballs on low or medium-low heat and stir very gently to prevent them from breaking apart in the sauce as they continue cooking.
Allow any leftovers to cool, then transfer them to an airtight container. They will keep well in the fridge for up to 5 days. You can also freeze leftovers for up to 3 months. To serve, allow frozen spaghetti and meatballs to defrost overnight in the fridge, then warm them gently in a sauté pan or microwave until the meatballs reach an internal temp of 165ºF. Add a splash of water if needed to loosen the sauce.
If you love this recipe try these out!
If you’ve tried this Spaghetti and Meatballs recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Spaghetti and Meatballs Recipe
Video
Equipment
- mixing bowl
- Large Pot
Ingredients
For the Meatballs:
- ½ cup bread crumbs (55g)
- ¼ cup chopped parsley (10g)
- ½ cup grated parmesan (40g)
- 2 large eggs
- 3 garlic cloves minced
- 1½ teaspoons salt
- ¾ teaspoon ground black pepper
- 1 pound ground beef (450g)
- 1 pound ground pork (450g)
- 3 tablespoons olive oil
For the Spaghetti:
- 1 small yellow onion finely chopped (155g)
- 4 garlic cloves minced
- ¼ to ½ teaspoon red pepper flakes optional
- 2 (28-ounce/794g) cans crushed tomatoes
- 1 bay leaf
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ cup chopped fresh basil
- 1 (16-ounce/454g) package spaghetti
Instructions
- In a large bowl, stir together the bread crumbs, parsley, parmesan, egg, garlic, salt, and pepper. Add the ground beef and pork. With your hand in a claw shape, gently incorporate the beef and bread crumb. Shape into about 18 meatballs, about 2 ounces each in size.
- In a large pot, heat the olive oil over medium heat. Working in batches, brown the meatballs for 6 to 8 minutes total, rotating them occasionally to brown on all sides. Remove the meatballs from the pot and set aside on a plate.
- Remove all but 2 tablespoons of oil from the pot, then add the onion. Cook, stirring occasionally to scrape up brown bits at the bottom of the pan, until the onions are tender, about 5 minutes. Stir in the garlic and red pepper flakes if using, and cook for 1 minute more.
- Add the crushed tomatoes, ½ cup water, bay leaf, oregano, salt, and pepper. Stir together and bring the mixture to a simmer over medium heat. Add the meatballs back to the pot (do not stir) and cover. Once the pot returns to a simmer, reduce the heat to low. Simmer gently for 1 hour, stirring every 15 minutes. Stir in the basil.
- After 45 minutes of simmering, cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta water, then drain. Toss with 2 cups of sauce and a little bit of pasta water from the pot until the sauce coats the pasta.
- Serve the meatballs and sauce over the spaghetti. Top with parmesan cheese and extra basil if desired.
Notes
- Be gentle with the meatball mixture when combining it. The more gently you handle it, the more tender the meatballs will be, so use a light hand and stop when the mix looks relatively consistent.
- Use a spring-loaded cookie scoop for evenly sized-meatballs. Once portioned, dampen your hands with water or oil to prevent it from sticking, and gently roll the meatballs between your palms.
- For smaller meatballs, divide the mixture into 24 meatballs, about 1½ ounces each.
- Salt your pasta water! You only get one shot to infuse the noodles with seasoning, so don’t miss it. The water should taste like the sea–I typically use 1 teaspoon of salt per quart of water.
- Want to switch things up? Make homemade marinara sauce for a lighter pasta sauce.
- Serve with garlic bread! Homemade garlic bread is the perfect side for scooping up that pasta sauce clinging to the bowl.