The Best Homemade Spaghetti and Meatballs Recipe
What You’ll Love About This Recipe
This homemade spaghetti and meatballs recipe is a comfort food classic that feels like a warm hug on a plate. It’s easy to make, packed with flavor, and perfect for family dinners or cozy nights in.
- Fresh and flavorful ingredients, like herbs and Parmesan, make every bite delicious.
- Juicy, tender meatballs that are perfectly seasoned and cooked to perfection.
- A rich, savory tomato sauce that coats the pasta beautifully, bringing it all together.
Recipe
Intro
This classic homemade spaghetti and meatballs recipe delivers tender, flavorful meatballs simmered in a rich tomato sauce, served over perfectly cooked pasta. It’s a comforting and satisfying dish that’s perfect for family dinners or entertaining guests.
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 6 oz tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp sugar (optional)
- For Serving:
- 1 lb spaghetti
- Fresh basil or parsley, chopped (optional)
- Grated Parmesan cheese
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, egg, garlic, salt, black pepper, and red pepper flakes. Mix gently until just combined. Shape into 1.5-inch meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, turning occasionally, for about 5 minutes. Remove and set aside.
- Make the Sauce: In the same skillet, sauté onion until soft (3-4 minutes). Add garlic and cook for 30 seconds. Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, black pepper, and sugar. Bring to a simmer.
- Simmer: Return meatballs to the skillet, cover, and simmer for 20-25 minutes, stirring occasionally.
- Cook Pasta: Meanwhile, cook spaghetti according to package instructions. Drain and toss with a bit of olive oil.
- Serve: Plate spaghetti, top with meatballs and sauce. Garnish with fresh herbs and Parmesan.
Notes
- For extra flavor, use a mix of ground beef and pork.
- Meatballs can be baked at 375°F for 20 minutes instead of pan-frying.
- Leftovers store well in the fridge for up to 3 days.
Equipment
- Large mixing bowl
- Large skillet with lid
- Wooden spoon
- Pot for pasta
- Colander
Time
- Prep time: 20 minutes
- Cooking time: 40 minutes
Cuisine
Italian
Serving
4-6 servings
Nutrition
This homemade spaghetti and meatballs recipe is packed with flavor and nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 28 g |
| Carbohydrates | 62 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sodium | 980 mg |
What To Serve With It
I love serving my spaghetti and meatballs with warm, buttery garlic bread—it’s perfect for soaking up that extra sauce. A fresh salad with crisp greens and a tangy dressing adds a nice crunch to balance the meal. Trust me, these sides make the whole dish feel even more special.
Garlic Bread Pairing
While I’m kneading dough for spaghetti, I always think about how garlic bread just makes the meal complete. The flavor pairing is a no-brainer—garlic’s boldness complements the rich tomato sauce and savory meatballs perfectly. When it comes to bread selection, I go for a crusty Italian loaf or a soft baguette. They’re sturdy enough to hold up to butter and garlic without getting soggy. I love toasting slices until golden, then rubbing them with fresh garlic cloves. It’s simple, but it turns an already great dish into something truly special. Trust me, you’ll want seconds!
Fresh Salad Option
If you’re looking to balance out the richness of spaghetti and meatballs, a fresh salad’s the way to go. I love using seasonal vegetables like crisp lettuce, juicy tomatoes, and crunchy cucumbers to keep it light and revitalizing. Adding a handful of shredded carrots or radishes can bring extra flavor and color. When it comes to dressing variations, I’ll mix it up—sometimes I go for a simple olive oil and lemon vinaigrette, other times I’ll toss in balsamic or a creamy ranch. It’s a simple side, but it makes the meal feel complete and adds a healthy touch.
