There's nothing quite like twirling a fork through tender spaghetti and meatballs, the kind with juicy, herb-flecked meatballs that soak up every bit of rich marinara sauce. I started making this recipe years ago when my kids were little and refused to eat anything that wasn't pasta, and it quickly became our go-to weeknight dinner. The best part? It's surprisingly quick to pull together, uses simple ingredients you probably already have, and tastes like you've been simmering sauce all day.
If you're looking for more easy comfort food, try my Chicken Parmesan or this creamy Marry Me Chicken Pasta that always wins everyone over.
Why You will Love This Spaghetti and Meatballs!
This homemade spaghetti with meatballs checks all the boxes for a family-friendly pasta recipe. The meatballs are flavorful without being overly seasoned, so even picky eaters gobble them up. You don't need to stand over a hot stove flipping meatballs because the oven does most of the work. The whole thing comes together in under an hour, making it perfect for busy weeknights when you want something hearty and comforting. Plus, it makes amazing leftovers and freezes beautifully.
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Spaghetti and Meatballs Ingredients
Here's everything you'll need to make this classic spaghetti dinner for kids and adults alike.
See Recipe Card Below This Post For ingtedient Quantites
- Egg: Helps bind the meatball mixture together and keeps everything moist.
- Fresh basil: Adds a sweet, aromatic flavor that makes the meatballs taste fresh and bright. Don't skip the extra basil for serving.
- Fresh parsley: Brings a mild, slightly peppery note that balances the richness of the meat.
- Dried oregano: A classic Italian herb that adds earthy, slightly bitter warmth.
- Salt: Seasons the meat mixture and brings out all the other flavors.
- Black pepper: Adds a gentle kick and depth.
- Garlic: Minced garlic gives the meatballs that irresistible savory flavor.
- Water: Keeps the meatball mixture moist and prevents it from getting dense or dry.
- Ground meatloaf mix: This blend of ground beef, pork, and veal creates the most tender, flavorful meatballs. The combination gives you the best of all three meats.
- Italian-style breadcrumbs: Acts as a binder and keeps the meatballs tender. The Italian seasoning in the breadcrumbs adds extra flavor.
- Parmigiano-Reggiano cheese: Freshly grated cheese adds a salty, nutty richness that makes every bite better.
- Marinara sauce: A good quality jarred sauce like Rao's saves time and tastes amazing. You can also use homemade marinara sauce with meatballs if you prefer.
- Spaghetti: The classic pasta for this dish. One pound is perfect for 4 to 6 people.
How to Make
Let's walk through how to make the best meatball recipe for spaghetti from start to finish.
- Preheat the oven: Set your oven to 350°F and position a rack in the middle. This ensures even baking.
- Mix the wet ingredients: In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, minced garlic, and water until everything is well combined.
- Add the meat mixture: Add the meatloaf mix, breadcrumbs, and grated Parmigiano-Reggiano to the bowl. Use your hands or a spoon to mix everything together gently until just combined. Don't overmix or the meatballs will turn out tough.
- Shape the meatballs: Roll the mixture into golf ball-sized portions (you should get 22 to 24 meatballs) and place them on an ungreased baking sheet, spacing them about an inch apart.
- First bake: Bake the meatballs for about 10 minutes. They'll start to brown on the bottom.
- Turn them over: Remove the baking sheet from the oven and use a metal spatula to gently flip each meatball. This helps them brown evenly.
- Finish baking: Return the meatballs to the oven and bake for another 10 minutes, until they're browned and nearly cooked through. They'll finish cooking in the sauce.
- Heat the marinara: While the meatballs bake, pour the marinara sauce into a large skillet and bring it to a gentle simmer over medium heat. Taste it and add a pinch of sugar or freshly ground black pepper if needed to balance the flavors.
- Simmer the meatballs: Transfer the browned meatballs to the simmering marinara sauce. Cover the skillet loosely and let everything simmer together for about 10 minutes. This is when the meatballs soak up the sauce and the flavors marry beautifully.
- Cook the pasta: While the meatballs simmer, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, following the package directions. Before draining, scoop out about a cup of the starchy pasta water and set it aside.
- Combine everything: Drain the spaghetti and add it directly to the skillet with the meatballs and sauce. Toss everything together gently, adding a splash of reserved pasta water if the sauce seems too thick.
- Serve: Divide the spaghetti and meatballs among plates or bowls. Top with fresh basil and extra grated Parmigiano-Reggiano.
Substitutions and Variations
Can't find meatloaf mix? Use all ground beef or a combination of ground beef and ground pork. All beef works fine, but the mix gives you better flavor and texture.
Make it gluten-free. Swap the Italian breadcrumbs for gluten-free breadcrumbs and use gluten-free pasta.
Use fresh breadcrumbs. If you don't have Italian-style breadcrumbs, make your own by pulsing a few slices of bread in a food processor, then mix in a little dried oregano, garlic powder, and Parmesan.
Try different herbs. Swap the fresh basil and parsley for whatever you have on hand. Fresh thyme or a mix of Italian herbs works beautifully.
Make it spicy. Add a pinch of red pepper flakes to the marinara sauce or mix some into the meatball mixture.
Use homemade sauce. If you have time, homemade marinara sauce with meatballs is absolutely worth it, but a good jarred sauce makes this a quick weeknight pasta dinner.
Equipment
Large mixing bowl: For combining the Spaghetti and Meatballs ingredients.
Baking sheet: An ungreased baking sheet works perfectly for baking the meatballs.
Large skillet: You'll need this to simmer the meatballs in the marinara sauce. A 12-inch skillet is ideal.
Large pot: For boiling the pasta.
Metal spatula: Essential for flipping the meatballs without breaking them apart.
Measuring cups and spoons: To keep everything accurate and consistent.
Storage and Freezer Instructions
Refrigerator: Store leftover Spaghetti and Meatballs in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened.
Freezer: Cooked meatballs can be frozen in their sauce for up to 3 months. Let them cool completely, then transfer to a freezer-safe container or zip-top bag. To reheat, defrost overnight in the refrigerator and heat on the stovetop until the meatballs are hot in the center.
Freezing uncooked meatballs: You can also freeze the raw meatballs on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Serving Suggestions
With garlic bread. A warm, buttery slice of garlic bread is perfect for soaking up extra marinara sauce.
Alongside a simple salad. A crisp green salad with a light vinaigrette balances the richness of the pasta.
With roasted vegetables. Try roasted broccoli or zucchini on the side for a complete meal.
As part of an Italian feast. Serve this with Bisquick Sausage Balls as an appetizer or follow it up with a light dessert.
Expert Tips
Don't overmix the meat. When you're combining the ingredients, mix just until everything comes together. Overworking the mixture makes the Spaghetti and Meatballs dense and tough.
Use a cookie scoop for uniform meatballs. This ensures they all cook at the same rate and look nice on the plate.
Don't skip the flipping step. Turning the meatballs halfway through baking helps them brown evenly and prevents flat spots.
Save that pasta water. The starchy water is perfect for loosening the sauce and helping it cling to the spaghetti.
Let the meatballs simmer. Those 10 minutes in the sauce aren't just for finishing the cooking. They let the meatballs absorb the marinara and make everything taste cohesive.
Taste and adjust the sauce. Some marinara sauces are more acidic than others. A pinch of sugar can balance out any sharpness.
FAQ
Marinara sauce is the classic choice and pairs beautifully with meatballs. You can also use a simple tomato sauce, Bolognese, or even a creamy tomato basil sauce if you want something richer. My family loves using a good quality jarred marinara like Rao's for quick weeknight dinners.
The key ingredients are ground meat (beef, pork, veal, or a mix), breadcrumbs, egg, Parmesan cheese, fresh herbs like basil and parsley, garlic, and seasonings like salt, pepper, and oregano. A little water keeps them moist and tender. Don't skip the Parmesan because it adds so much flavor.
You don't have to fully cook them, but browning or partially baking them first adds flavor and helps them hold their shape. In this recipe, we bake the meatballs for 20 minutes total, then finish cooking them in the sauce. This method keeps them juicy and lets them soak up all that marinara goodness.
The secret is using a little bit of water in the mixture. It keeps the meatballs incredibly moist and tender. Some people also add a splash of milk or a handful of fresh herbs. Another trick is using a blend of meats instead of just beef, which gives you better flavor and texture.
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Spaghetti and Meatballs
Ingredients
Method
- Preheat the oven to 350°F and position an oven rack in the middle.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the ground meat, breadcrumbs, and Parmigiano-Reggiano cheese. Mix everything together gently until just combined—avoid overworking the mixture.
- Roll the mixture into small meatballs, about the size of golf balls, and arrange them on an ungreased baking sheet. Bake for 10 minutes, then remove and carefully turn the meatballs over using a metal spatula. Return to the oven and bake for an additional 10 minutes, or until they are browned and almost cooked through.
- While the meatballs bake, bring the marinara sauce to a simmer in a large skillet over medium heat. Taste and adjust seasoning if needed, adding a pinch of sugar or extra black pepper to balance the flavors.
- Transfer the browned meatballs into the simmering marinara sauce. Cover loosely with a lid or foil and simmer for 10 minutes, allowing the meatballs to cook through and absorb the sauce's flavors.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve about 1 cup of the cooking water, then drain the pasta.
- Toss the cooked spaghetti with the meatballs and marinara sauce. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it. Serve topped with fresh basil and additional grated cheese.
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