Spaghetti & Meatballs Recipe

If you’re looking for a comforting, classic dinner that never disappoints, this Spaghetti & Meatballs Recipe is exactly what you need. I absolutely love how this recipe brings together tender, juicy meatballs swimming in a rich, flavorful tomato sauce paired with perfectly cooked spaghetti. Whether it’s a weeknight family dinner or a relaxed weekend feast, you’ll find that this dish hits all the right spots and keeps everyone coming back for seconds.

this Recipe

Ingredients You’ll Need

Getting your ingredients right makes all the difference in this Spaghetti & Meatballs Recipe. These basics combine fresh and pantry essentials that work beautifully together to create flavor layers you’ll notice with every bite.

• Spaghetti: I recommend choosing a good-quality pasta that holds up well and doesn’t get mushy when tossed with sauce.
• Ground beef: Opt for 80/20 lean-to-fat ratio—you want enough fat for juicy meatballs, but not too greasy.
• Bread crumbs: These help bind the meatballs and keep them tender; plain or Italian-seasoned crumbs work fine.
• Parsley: Fresh parsley adds that bright herbaceous note I love in meatballs.
• Parmesan: Freshly grated Parmesan is a game-changer for both the meatballs and garnishing the dish.
• Egg: Acts as a binder to hold everything together without making the meatballs tough.
• Garlic: Minced garlic gives just enough punch to the meat mixture and sauce.
• Kosher salt: Essential for seasoning at every stage, enhancing all the flavors naturally.
• Red pepper flakes: Adds a subtle heat—I like that little kick, but you can always leave it out if you prefer mild.
• Extra-virgin olive oil: For browning those meatballs and sautéing the onions—go for good quality.
• Onion: Finely chopped, it simmers into the sauce, adding sweetness and depth.
• Crushed tomatoes: The heart of the sauce. Choose a quality canned variety for rich flavor without added preservatives.
• Bay leaf: This imparts a lovely earthy aroma as the sauce simmers; just remember to remove it before serving.
• Freshly ground black pepper: Adds freshness and warmth—don’t skip it!

Variations

One of the things I love about this Spaghetti & Meatballs Recipe is how easy it is to make it your own. Whether you want to add a little extra spice, swap out meat, or make it lighter, you can tailor it exactly to what you and your family enjoy.

• Turkey or Chicken Meatballs: I’ve swapped beef for ground turkey when I wanted a leaner option—just don’t overmix or they’ll dry out.
• Vegetarian Meatballs: Using lentils and mushrooms works surprisingly well and keeps everything hearty.
• Spicy Kick: Adding extra red pepper flakes or a dash of hot sauce to the sauce helps if you like that zing.
• Herb Twist: Try swapping parsley for basil or oregano when you want a slightly different herb profile.

How to Make Spaghetti & Meatballs Recipe

Step 1: Cook the Spaghetti to Al Dente Perfection

Start by bringing a large pot of salted water to a boil. I like mine pretty salty—it seasons the pasta from within. Add the spaghetti and cook according to the package instructions until al dente, usually about 9-10 minutes. Don’t forget to taste a strand as it cooks to avoid mushiness. Once done, drain the pasta, but hold back a cup of pasta water just in case you want to loosen up the sauce later.

Step 2: Mix and Form the Meatballs

In a large bowl, combine your ground beef with bread crumbs, chopped parsley, grated Parmesan, egg, minced garlic, salt, and red pepper flakes. I usually use my hands here—it’s the easiest way to mix everything gently without overworking the meat, which can lead to tough meatballs. Once mixed just enough to combine, form the mixture into 16 meatballs of even size so they cook evenly. If your hands get sticky, wetting them slightly helps.

Step 3: Brown the Meatballs

Heat the olive oil in a large pot over medium heat. Add the meatballs carefully, spacing them out so they brown nicely rather than steam. Turn them occasionally until they’re golden-brown on all sides—this usually takes about 10 minutes. Don’t rush this part; the browning adds wonderful flavor and helps keep the meatballs tender on the inside. Once browned, transfer them to a plate and set aside.

Step 4: Simmer the Sauce and Meatballs Together

In the same pot, add the chopped onion and cook over medium heat until softened, which should take about 5 minutes. Then pour in the crushed tomatoes and add the bay leaf. Season with more salt and freshly ground black pepper to your taste. Bring the sauce to a gentle simmer before returning the meatballs to the pot. Cover it with a lid and let everything simmer together until the sauce thickens and the meatballs cook through, usually about 8-10 minutes. This is when all those flavors marry beautifully!

Step 5: Plate and Serve

Serve the spaghetti topped with a generous scoop of meatballs and sauce. I always finish with an extra sprinkle of Parmesan and a twist of freshly cracked black pepper. You can’t go wrong with some fresh parsley for color if you have it on hand. Dig in while it’s hot—you’re going to love how the classic flavors come together in every bite.

How to Serve Spaghetti & Meatballs Recipe

Garnishes

I’m a big fan of topping my spaghetti and meatballs with freshly grated Parmesan—there’s something about the way it melts into the warm sauce that just feels like the ultimate comfort food finish. I also like to sprinkle a bit of chopped fresh parsley on top for a pop of color and brightness. If you like a little extra heat, a pinch of red pepper flakes on the side never hurts!

Side Dishes

My go-to sides with this Spaghetti & Meatballs Recipe usually include a fresh green salad with a zesty vinaigrette to balance the richness of the meatballs. Garlic bread is another favorite—crispy, buttery, and perfect for soaking up the extra sauce. Sometimes, I’ll add roasted vegetables like broccoli or asparagus for a bit of crunch and color on the plate.

Creative Ways to Present

For special occasions, I like to serve this dish family-style in a large, rustic casserole dish right from the oven—it makes everything feel cozy and communal. Another fun idea is to use mini meatballs as a party appetizer served on skewers with a small dipping bowl of sauce. Pair that with some fresh basil leaves and you’ve got a sophisticated twist that’s still super approachable.

Make Ahead and Storage

Storing Leftovers

Leftover spaghetti and meatballs? Yes, please! I usually transfer mine to an airtight container and store it in the fridge for up to 3 days. Keeping the meatballs and sauce together helps the flavors deepen overnight, so leftovers often taste even better. Just make sure everything has cooled before sealing the container to avoid soggy noodles.

Freezing

If I want to batch-cook and freeze, I brown the meatballs and simmer them in the sauce first, then let everything cool completely. I portion it out into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge—this saves so much time on busy nights.

Reheating

Reheating is best done gently to preserve the meatballs’ juiciness. I usually warm leftovers on the stovetop over low heat with a splash of water or broth to loosen the sauce, stirring occasionally. Microwaving works in a pinch—just cover and heat in short bursts to avoid drying out the meatballs.

FAQs

Final Thoughts

I’ve made this Spaghetti & Meatballs Recipe so many times now, and it never gets old. It’s the kind of meal that feels like a warm hug after a busy day. The best part is how approachable it is—you don’t have to be a pro cook to pull off this classic Italian-American dish with confidence. Give it a try and see how quickly it becomes a go-to favorite in your household, just like it is in mine.

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