Spaghetti and Meatballs Recipe

If you’ve been on the hunt for the ultimate, comfort-food classic, look no further than this Spaghetti and Meatballs Recipe. I absolutely love how this turns out every time – the sauce simmers with just the right blend of herbs, and the meatballs stay juicy and tender inside, with that perfect golden exterior. Whether you’re cooking for family, friends, or just yourself craving a hearty meal, you’ll find that this recipe is both approachable and deeply satisfying. Grab your apron, and let’s dive in!

this Recipe

Ingredients You’ll Need

This Spaghetti and Meatballs Recipe is all about layering simple, fresh ingredients that build incredible flavor together. Each component, from the meatballs to the sauce, uses pantry-friendly yet flavorful elements. Here are some tips about the key ingredients that will make your cooking smooth and successful.

• Whole canned tomatoes: I recommend San Marzano plum tomatoes—they’re sweeter and less acidic, which really makes the sauce sing.
• Olive oil: Choose a good quality extra virgin olive oil for sautéing to boost the flavor right from the start.
• Butter: Adds richness and depth to the sauce; it’s a small but important detail I learned along the way.
• Onion: Chop finely to soften into the sauce and bring subtle sweetness.
• Garlic: I mince it all at once with a garlic press to speed up prep and ensure a fragrant base.
• Italian seasoning, oregano, sugar, and red pepper flakes: These balance the acidity and add a gentle kick—adjust red pepper flakes to your heat preference.
• Ground beef, pork, and Italian sausage: The combo keeps meatballs juicy—lean meat tends to dry out, so aim for 80-85% lean beef.
• Bread crumbs and milk: They soak up moisture and help create tender meatballs that don’t fall apart.
• Egg, parmesan cheese, fresh parsley, and seasonings: These bring structure, savory depth, and fresh notes to the meatballs.
• Spaghetti noodles: Classic, of course—but you can swap for gluten-free or whole wheat pasta as you like.
• Fresh basil: Optional but highly recommended to sprinkle over the finished dish for brightness.

Variations

I love that this Spaghetti and Meatballs Recipe is flexible enough to make your own. Over the years, I’ve tried different tweaks and found some fun ways to switch things up without sacrificing that classic feel.

• Swap the sausage: Once, I swapped Italian sausage for spicy chorizo—it added a smoky heat that my guests couldn’t get enough of.
• Make it vegetarian: For a meat-free twist, try using lentils or a mix of finely chopped mushrooms with breadcrumbs for the meatball base.
• Adjust heat: Increase the red pepper flakes or add a splash of hot sauce to the sauce if you like things with a bit more punch.
• Use other pasta shapes: I’ve also enjoyed this sauce with rigatoni or penne, which catch up the sauce in delightful little bites.

How to Make Spaghetti and Meatballs Recipe

Step 1: Preparing the Sauce Base

Start by heating olive oil and butter in a large pot or Dutch oven over medium heat. I love the combination—it adds a richness to the sauce that just feels more homemade. Toss in the chopped onion and sauté for about 5 minutes, until softened and translucent. Then, stir in the minced garlic and cook for just 30 seconds to avoid bitterness—the aroma is absolutely heavenly at this point.

Step 2: Building the Tomato Sauce

Once your onions and garlic are ready, add the canned whole tomatoes along with their juices. I always break them up with my hands right in the bowl before adding—the texture feels more authentic this way. Stir in Italian seasoning, oregano, sugar, and crushed red pepper flakes (if you want that little kick). Bring the sauce to a gentle bubble, then reduce the heat, keeping the lid slightly ajar so it simmers slowly for about 30 minutes. This is when the flavors truly come together.

Step 3: Making the Meatball Mixture

While the sauce simmers, it’s time for the meatballs. In a large bowl, mix the breadcrumbs and milk first, mashing them together to make a soft paste. Adding the milk helps keep meatballs tender—this is a trick I discovered after many dry batches! Next, add your ground beef, pork (or Italian sausage), grated parmesan, egg, minced garlic, parsley, salt, onion powder, and pepper. Use your hands to gently mix everything until combined. Be sure not to overwork the meat—that’ll make your meatballs tough!

Step 4: Forming and Cooking the Meatballs

Shape the mixture into roughly 1½-inch meatballs—you’re aiming for about 18 total. Lay them on a parchment-lined baking sheet or plates to keep things tidy. Now, here’s where some people like to pan-fry the meatballs, but I usually skip that step since the flavor difference is minor, and I love the time saved. Gently nestle the raw meatballs into the simmering sauce, making sure they’re mostly submerged. Simmer them, uncovered but with the lid slightly open, for 35-45 minutes or until the meatballs reach an internal temperature of 165°F. Stir gently around them once or twice, but be careful not to break them up.

Step 5: Cooking the Spaghetti and Serving

While the sauce and meatballs finish cooking, boil your spaghetti according to package directions until al dente. Drain and set aside. Taste the sauce and season it generously with salt and pepper as needed—this is where I always tweak a bit. To serve, pile a generous portion of spaghetti on each plate, top with meatballs and hearty spoonfuls of sauce, garnish with freshly grated parmesan, and sprinkle with fresh basil if you have it. Trust me, this simple step turns it into a restaurant-worthy meal.

How to Serve Spaghetti and Meatballs Recipe

Garnishes

I always finish this dish with a generous sprinkling of freshly grated parmesan and a handful of torn fresh basil leaves. The basil adds a hint of brightness that balances the rich sauce perfectly. Sometimes, I also add a crack of black pepper and a drizzle of good quality olive oil right before serving—it’s a little trick I picked up that makes people ask for seconds every time.

Side Dishes

My go-to side dishes with this spaghetti and meatballs recipe are garlic bread and a crisp green salad dressed simply with olive oil and lemon juice. The crunchy garlic bread is perfect for mopping up leftover sauce, and the salad provides a refreshing contrast to the hearty main. Roasted vegetables, like asparagus or broccoli, also make a great pairing if you want to add some extra greens.

Creative Ways to Present

For special occasions, I like to serve the sauce and meatballs in small cast iron skillets on the table so everyone can help themselves—it’s both rustic and cozy. Another fun idea is to swirl the spaghetti into neat nests on the plate before topping with meatballs and sauce; it instantly elevates the presentation and makes dinner feel a bit more festive.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and sauce together in an airtight container in the fridge—they keep beautifully for up to 4 days. The sauce helps keep the meatballs moist, so reheating is quick and tasty. I usually portion leftovers into individual containers so it’s easy to grab a ready meal during the week.

Freezing

This recipe freezes wonderfully if you want to batch cook. After meatballs have simmered in the sauce and cooled, I freeze them in single portions with plenty of sauce to prevent drying out. When you’re ready, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

I prefer reheating leftover spaghetti and meatballs slowly on the stove over low heat, adding a splash of water or extra sauce if it seems dry. This keeps meatballs tender and sauce fresh-tasting. Microwaving works in a pinch—just cover well and stir halfway through to heat evenly.

FAQs

Final Thoughts

This Spaghetti and Meatballs Recipe is one of those meals that comfort your soul the minute it hits the table. I found that the key to success is patience—letting the sauce simmer and the meatballs cook gently really brings out the best flavors. Whether it’s a quiet weeknight or a weekend gathering, this dish never disappoints. I hope you enjoy making it as much as I do, and that it quickly becomes a beloved recipe in your own kitchen!

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