Nothing beats a big plate piled high with Homemade Spaghetti and Meatballs! This recipe yields tender, flavorful meatballs that are simmered in a rich marinara sauce and served over perfectly cooked pasta. This dish is the ultimate comfort food, perfect for weeknight dinners, family gatherings, or even a cozy date night at home.
Check out some of my other Italian-inspired recipes here! A few of my favorites in this category are my recipes for Homemade Overnight Lasagna, Sunday Eggplant Parmesan, and Homemade Meatball Sub Sandwiches. Go check them out!
Why You'll Love This Recipe
- Simple & Classic: Uses everyday ingredients for a delicious, no-fail dinner.
- Great for Meal Prep: Make a big batch and freeze extra meatballs for later.
- Crowd-pleaser: Who doesn't love spaghetti and meatballs?
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Ingredients
This dish is built on three key components: the homemade meatballs, the marinara sauce, and the spaghetti. Each part plays an important role in creating this flavorful and satisfying Italian-American classic. Let's take a closer look at the ingredients that make up this dish.
Homemade Meatballs
Homemade meatballs are the star of this dish (of course!) These aren't just any meatballs; they're juicy, well-seasoned, and incredibly tender. The secret? A combination of fresh ingredients, proper technique, and just the right balance of fat and flavor.
- White Bread - Soaking the bread in water and squeezing it dry adds moisture to the meatballs, making them soft and tender. Skip the bread, and you will end up with tough, dry meatballs.
- Eggs - Act as a binder, helping everything stick together.
- Breadcrumbs - Work alongside the bread to absorb moisture and hold everything together, ensuring the meatballs don't fall apart.
- Garlic - Fresh garlic infuses the meatballs with deep, savory flavor.
- Parmesan Cheese - Brings a salty, umami-packed punch to the meatballs. Freshly grated Parmesan works best.
- Fresh Basil & Parsley - Fresh herbs provide brightness and balance the richness of the meat. Dried herbs can be used in a pinch, but fresh is best!
- Kosher Salt & Black Pepper - Essential for seasoning and pulling out all of the nuanced flavors of these meatballs.
- 80/20 Ground Beef - This ratio of fat to meat is absolutely critical for juicy, flavorful meatballs. Leaner beef (like 90/10) will work, but will result in drier meatballs.
- Neutral Oil - Used for drizzling over the meatballs before baking to help create a crispy exterior while locking in moisture.
Marinara Sauce
A great marinara sauce brings all the components of this dish together. You can either make a double batch of my Easy Marinara Sauce or opt for a high-quality store-bought sauce.
- Store-Bought Marinara - If going the store-bought route, choose a high-quality brand like Rao's or Arthur and Son's for the best flavor. These sauces tend to have clean ingredients and a rich, well-balanced taste. I always like to add a tablespoon or two of butter to jarred sauce to help round out the flavors.
- Homemade Marinara (Optional) - Check out my recipe for Easy Marinara Sauce if you want to make your own sauce. This is bright, vibrant, and perfect for balancing
Spaghetti
Last, but not least: the humble spaghetti noodle. These provide the perfect al-dente bite and also absorb the flavor of the rich marinara sauce.
- Spaghetti Noodles - Classic spaghetti is the best choice, but if you want to switch things up, you can use bucatini (a thicker, hollow pasta), fettuccine, or even rigatoni.
- Salted Water - Always salt your pasta water. This enhances the overall flavor of the dish and ensures the noodles aren't bland.
- No Oil - Please resist the urge to add oil to the cooking water. While this does keep everything from sticking together, it also ensures that your sauce slides right off the noodles, which we definitely don't want.
- Al Dente - Cook according to package directions, but aim for al dente so the pasta has some bite and holds up when mixed with the sauce
Instructions
Making homemade spaghetti and meatballs is as easy as it is delicious. With just a few simple steps, you'll have a comforting and satisfying meal on the table, which is perfect for busy weeknights. Follow these steps to ensure your meatballs are juicy, your sauce is flavorful, and your spaghetti is cooked to perfection.
Step 1 - Prepare the Sauce: If making your own sauce, begin by following the directions on that recipe to allow enough simmering time-about 1 hour.
Step 2 - Mix Meat and Bread: Preheat oven to 375°F. Soak 3 slices of white bread in 1 to 2 tablespoons of water, squeeze them dry, and tear them into bite-sized pieces. Combine the bread pieces and 80/20 ground beef, folding gently to not overmix.
Step 3 - Egg Mixture: In a separate bowl, combine the eggs, bread crumbs, garlic, parmesan, basil, parsley, salt, and black pepper.
Step 4 - Fold the Meat Mixture: Gently fold the meat mixture with the egg mixture until combined. Take care not to overwork the mixture in this step, or you will get tough/dry meatballs.
Step 5 - Roll the Meatballs: Portion the meatballs into 60 gram balls. (about 2 tablespoons worth) balls.
Step 6 - Season and Bake: Place the meatballs on a baking sheet, and drizzle with a little olive oil and a sprinkle of salt. Bake for 20 minutes until done (160°F on an instant-read thermometer). Top with several meatballs and extra sauce. Garnish with more grated parmesan, basil, or parsley if desired.
Step 7 - Finish the Meatballs: Add the cooked meatballs to the sauce and simmer for about 5 minutes, tossing to coat evenly.
Step 8: Add some spaghetti noodles to a bowl or plate, and toss with a few ounces of sauce. Top with several meatballs and a generous portion of sauce. Garnish with more grated parmesan, basil, or parsley if desired and enjoy!
Substitutions
Whether you're accommodating dietary restrictions or simply working with what you have on hand, there are plenty of ways to tweak this recipe without losing its classic appeal. Try these easy ingredient swaps to make this recipe your own!
- Dried Herbs - Dried basil and parsley will work in a pinch; however, the flavors won't be quite as bright. As a rough guide, I typically use half the amount called for when using dried herbs vs. fresh.
- Italian Sausage - Swap out one pound of the ground beef for ground Italian sausage for an extra boost of flavor!
- Pasta Variety - Realistically, any type of pasta will work in this dish. For longer varieties, swap out the spaghetti for bucatini or fettuccini. For shorter pasta varieties, use penne or even rigatoni.
For more meatball goodness, check out my recipe for Baked Meatball Sub Sandwiches for the ultimate in gooey-melty sub sandwich nirvana. I recommend trying them on my Italian Herb and Cheese Bread (Subway-Style Sub Rolls) too!
What equipment do I need for Spaghetti and Meatballs?
You don't need any fancy gadgets to make this dish-just a few basic kitchen tools that will make the process smooth and efficient:
- Baking Sheet - For baking the meatballs on
- 3-quart Saucepan - To cook or heat the sauce
- Strainer - To strain the pasta after cooking
- Instant Read Digital Thermometer (optional, but recommended) - Helps to ensure that the meatballs are cooked all the way through
Storing and Reheating Instruction
If you have leftovers, don't let them go to waste! Spaghetti and meatballs store beautifully and taste just as delicious the next day. Here's how to properly store and reheat them to maintain their texture and flavor.
Storing
Leftovers can be kept in an airtight container in the fridge for up to 4 days. Store the meatballs and sauce separately for best results, especially if you decide to freeze them. They'll last in the freezer for up to 3 months.
Reheating
Heat the sauce and meatballs in a saucepan over medium-low heat until warmed through. Serve on top of fresh pasta, or gently reheat leftover noodles in a pan over low heat with several splashes of water added to keep things from sticking.
Top Tip
For the juiciest, most tender meatballs, don't overwork the meat mixture! Gently fold the ingredients together to avoid tough meatballs.
Frequently Asked Questions
Yes! Store them in the fridge for up to 2 days or freeze for up to 3 months. If frozen, thaw them out, then reheat with your choice of homemade or store-bought marinara sauce.
Yes, you can! Simply brown them in a large sauce pan, then add the sauce and simmer for about 45-minutes, up to to 1 hour until cooked through. The sauce will be slightly heavier than baked since you will be cooking the sauce and the meatballs together with this method.
Related Recipes
Looking for other recipes like this one? Check out a few of my other Italian-inspired recipes below:
Did you make this recipe for Homemade Spaghetti and Meatballs?
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Recipe
Homemade Spaghetti and Meatballs
Equipment
- Instant Read Digital Thermometer Optional
Ingredients
Meatballs
- 3 Slices White Bread Soaked in 1 to 2 tablespoons of water, squeezed dry, and torn into bite-sized pieces
- 2 lbs. 80/20 Ground Beef
- 4 Eggs
- 1 cup Breadcrumbs
- 5 cloves Garlic minced
- ½ cup Parmesan Cheese grated
- 3 tablespoons Fresh Basil minced
- 2 tablespoons Fresh Parsley minced
- 2 teaspoons Kosher Salt plus more to taste
- ½ teaspoon Black Pepper plus more to taste
- ¼ cup Neutral Oil for drizzling
Marinara Sauce
- Double Batch Quick and Easy Marinara Sauce
- Or Two 24 oz. jars of store-bought marinara sauce - Rao's, Arthur and Sons's, etc.
Spaghetti
- 1 Pound Spaghetti Noodles Cooked al dente according to package directions
Instructions
- If making your own marinara sauce, begin by cooking that first to allow enough time to simmer (about 1 hour).
- Preheat oven to 375°F. Begin by soaking 3 slices of white bread in 1 to 2 tablespoons of water, squeezing them dry, and tearing them up into bite-sized pieces. In a large bowl, gently fold the bread pieces and the 80/20 ground beef together.
- In a separate medium-sized bowl, combine the eggs, breadcrumbs, garlic, grated parmesan, basil, parsley, kosher salt, and black pepper.
- Gently fold in the egg mixture to the meat and bread mixture, working with your hands until combined. Take care to not overwork the meat. Roll the meat into golf ball-sized balls, about 60 grams (about 2 tablespoons) each, and place on a baking sheet. Drizzle each meatball with a little oil and bake for 20 minutes until cooked through (165°F on an instant-read digital thermometer).
- While the meatballs are cooking, cook the pasta according to the package directions and heat the marinara sauce through (if using store-bought).
- Add the cooked meatballs to the sauce and simmer for about 5 minutes.
- Add spaghetti noodles to a bowl or plate, and toss with several ounces of marinara sauce. Top with several meatballs and extra sauce. Garnish with grated parmesan, basil, and parsley if desired.
Marshall Klickman says
My 10-year-old requested spaghetti and meatballs for his birthday dinner, and having never made meatballs before I wasn't sure how they would turn out, but not only were these incredibly easy, but they were *so* good. Not over-seasoned, not overly soft or mushy like some meatballs end up being, and they didn't just end up tasting like meatloaf lol.
Needless to say, we didn't have many left. Will definitely be revisiting this one in the future.