Homemade Spaghetti and Meatballs

5 from 1 vote

Juicy homemade meatballs, rich marinara sauce, and perfectly cooked spaghetti—this classic Italian-American comfort dish is easy, delicious, and family-approved!

Prep Time15

Cook Time20

Marinara Simmering Time (If making sauce)1

Total Time1 35

Course: Main Course

Cuisine: Italian, Italian-American

Servings: Servings

Calories: 696kcal

Author: Spencer Klickman

Equipment

Baking Sheet
3 Quart Sauce Pan
Strainer
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

US Customary - Metric

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.

Notes

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.

Nutrition