If you’re craving a classic comfort dish that always feels like a warm hug, this Spaghetti and Meatballs Recipe is about to become your new go-to. I absolutely love this recipe because the meatballs are juicy, the sauce rich and flavorful, and the whole thing comes together in a way that makes you feel like an Italian grandma just pulled it off the stove. Stick around—I’ll share all my little tricks to help you get it just right, so you can enjoy that perfect balance of tender meatballs swimming in a luscious tomato sauce over a bed of spaghetti.
Why You’ll Love This Recipe
- Authentic Flavor: The sauce simmers slowly with whole tomatoes and butter, giving it a deep, rich taste you won’t forget.
- Perfect Meatball Texture: Using a mix of beef and pork, plus breadcrumbs and eggs, ensures tender, juicy meatballs every time.
- Hands-On But Simple: You get that satisfying feel of shaping meatballs by hand, but the process is straightforward enough even if you’re new to it.
- Family Favorite: My family goes crazy for this dish—there’s always a debate over who gets the last meatball!
Ingredients You’ll Need
Getting the right ingredients makes all the difference here. I love how the combination of stewed tomatoes, butter, and fresh parsley creates a sauce that’s both robust and fresh. And mixing ground beef with pork gives those meatballs so much flavor and moisture—you really don’t want to skip that.
- Whole stewed tomatoes: Fresh and hearty, crushing them by hand adds a rustic texture to your sauce.
- Tomato sauce: Adds smooth richness and complements the crushed tomatoes.
- White onions: They simmer into the sauce for natural sweetness; don’t forget to remove them before serving.
- Salted butter: It gives the sauce a velvety finish and balances acidity.
- Ground beef (80/20): The fat content keeps meatballs juicy.
- Ground pork: Adds tenderness and depth to the meatballs.
- Large eggs: Bind everything together nicely.
- Italian-style breadcrumbs: These soak up moisture and help keep your meatballs from falling apart.
- Fresh flat-leaf parsley: Brightens the flavor beautifully.
- Parmesan cheese: Adds a salty, nutty kick inside and over the finished dish.
- Garlic cloves: Essential aromatic that sings in every bite.
- Kosher salt: Seasoning is key—don’t be shy here.
- Freshly cracked black pepper: Gives a subtle kick and depth.
- Cooked spaghetti: The perfect base to soak up all that sauce and meatball goodness.
Variations
Feel free to make this recipe your own! I’ve played around with a few tweaks depending on what I have in the kitchen or the mood I’m in—and every version has its charm.
- Turkey or Chicken Meatballs: I swapped beef and pork with ground turkey once for a lighter version, and it still had great flavor (just watch the cooking time so they stay juicy).
- Spicy Kick: Adding red pepper flakes to the sauce turned it into a fiery delight my husband loved—just a pinch goes a long way.
- Herb Boost: Toss in some fresh basil or oregano if you want a fragrant twist on the classic parsley flavor.
- Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers so everyone can enjoy it.
How to Make Spaghetti and Meatballs Recipe
Step 1: Start with the Sauce
First things first: the sauce. I like to dump the whole stewed tomatoes and their juices into a big pot, crushing them gently with my hands. It’s such a satisfying step and really brings out that fresh tomato texture. Add the tomato sauce, halved onions, and butter, then bring everything up to a boil over medium-high heat. Afterward, reduce to a low simmer and stir often for about 40 minutes. The onions soften and infuse the sauce, but don’t eat them—use tongs to fish them out before serving. If you want a smoother sauce, an immersion blender is your best friend right here.
Step 2: Form the Meatballs
While the sauce cooks, combine your ground beef and pork in a large bowl. I throw in the eggs, breadcrumbs, chopped parsley, Parmesan, minced garlic, salt, and pepper. Now, the key tip I learned is to wet your hands before shaping the meatballs—that way, the mixture doesn’t stick, and your hands stay clean. Aim for golf ball-size spheres, about 2 tablespoons each. This recipe usually makes 40 to 45 meatballs, which is plenty to go around (and sometimes enough for next-day leftovers!).
Step 3: Cook the Meatballs in the Sauce
Carefully add the meatballs to your simmering sauce. I like to keep the heat moderate—medium at first to get a gentle simmer, then turn it down low and cover. Let everything cook together for about 30 minutes until the meatballs are cooked through and soaking up flavor from the sauce. Resist the urge to stir too much, or those perfect meatballs could break apart!
Step 4: Serve It Up
By this point, your spaghetti should be cooked and ready to go. Pile the noodles on a big plate or family-style dish, ladle over those tender meatballs and that incredible tomato sauce, then sprinkle more fresh parsley and Parmesan on top. The aroma alone is enough to bring everyone to the table in record time.
Pro Tips for Making Spaghetti and Meatballs Recipe
- Wet Hands for Shaping: Always wet your hands before rolling the meatballs—it stops the mixture from sticking and makes this step much easier.
- Don’t Overmix: When combining meat and seasonings, gentle mixing keeps meatballs tender instead of tough.
- Low and Slow Simmering: Patience here pays off—the longer, gentle simmer melds flavors perfectly and cooks meatballs evenly.
- Remove Onions Before Serving: They add amazing depth but can be tough and overpowering on the plate, so toss them out before plating.
How to Serve Spaghetti and Meatballs Recipe
Garnishes
I always finish the dish with a generous sprinkle of freshly chopped parsley and a dusting of extra Parmesan cheese. It adds both a pop of color and a fresh, savory burst that lifts the entire bowl. Sometimes, a touch of red pepper flakes on the table gives family members the option to add heat.
Side Dishes
My favorite sides with this recipe are simple—crusty garlic bread to mop up every last bit of sauce, and a crisp green salad dressed lightly with lemon and olive oil. If you want to add a veggie, steamed broccoli or roasted Brussels sprouts balance the richness wonderfully.
Creative Ways to Present
When I’ve had friends over, I’ve served this in individual mini cast-iron skillets—each person gets their own portion, piping hot, which feels so cozy and special. You can also turn it into a baked meatball parm casserole by layering spaghetti, saucy meatballs, mozzarella, and baking till bubbly.
Make Ahead and Storage
Storing Leftovers
I cool the leftover meatballs and sauce completely before transferring to an airtight container. Stored in the fridge, they keep wonderfully for up to 4 days—perfect for quick lunches or second dinners during a busy week.
Freezing
This recipe freezes beautifully. I lay the cooked meatballs out on a baking sheet to flash freeze, then transfer them to a zip-top bag with sauce tucked inside. That way, you can thaw just what you need without the whole batch defrosting.
Reheating
For reheating, stovetop is my favorite method. I gently warm the meatballs and sauce over low heat, stirring occasionally until heated through. This keeps them moist and prevents that dry, rubbery texture you sometimes get from the microwave.
FAQs
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Can I make the meatballs ahead of time and freeze them before cooking?
Absolutely! You can shape the meatballs and freeze them uncooked on a baking sheet, then transfer to a freezer bag. When ready to cook, just add them directly to the simmering sauce—just add a few extra minutes to the cooking time.
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How do I prevent the meatballs from falling apart?
Wet your hands before shaping the meatballs and avoid overmixing the meat mixture. Using eggs and breadcrumbs also helps bind everything together, keeping the meatballs sturdy but tender.
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Can I use canned crushed tomatoes instead of whole stewed tomatoes?
You can, but I find the whole stewed tomatoes give a richer texture and a fresher flavor when you crush them by hand. If you use crushed tomatoes, consider blending less for more texture.
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Is it okay to cook meatballs separately and then add to the sauce?
Yes, you can bake or pan-fry the meatballs separately and then let them simmer gently in the sauce to finish cooking. This method can save time or reduce splatter, but cooking them directly in the sauce infuses more flavor.
Final Thoughts
This Spaghetti and Meatballs Recipe means so much to me because it’s a dish that gathers people around the table, sparks happy memories, and satisfies hungry hearts every single time. I hope you’ll find as much joy making and eating it as my family does. Take your time, have fun shaping those meatballs, and savor every bite—it’s honestly one of those recipes you’ll end up sharing for years. Give it a try, and let me know how it turns out!
Print
Spaghetti and Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Classic Italian-style Spaghetti and Meatballs made with a rich homemade tomato sauce simmered with onions and butter, tender meatballs combining ground beef and pork, and served over perfectly cooked spaghetti topped with fresh parsley and Parmesan cheese. This comforting and hearty dish is perfect for family dinners or special occasions.
Ingredients
Tomato Sauce
- 3 (28-ounce) cans whole stewed tomatoes
- 2 (28-ounce) cans tomato sauce
- 3 large white onions, halved
- 1 cup (2 sticks) salted butter
Meatballs
- 2 pounds 80/20 ground beef
- 1 pound ground pork
- 3 large eggs
- 1 cup Italian-style breadcrumbs
- ¾ cup finely chopped fresh flat-leaf parsley leaves, plus more for serving
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 6 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly cracked black pepper
For Serving
- 2 pounds cooked spaghetti
Instructions
- Prepare the tomato sauce: In a large pot, combine the whole stewed tomatoes with their juices, crushing the tomatoes by hand as you add them to the pot. Add the tomato sauce, halved onions, and salted butter. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook while stirring frequently until the onions are softened, approximately 40 minutes.
- Remove onions from sauce: Using tongs, carefully discard the softened onion halves from the sauce. For a smoother sauce, you may blend the sauce with an immersion blender at this stage.
- Make the meatballs: While the sauce simmers, combine the ground beef, ground pork, eggs, breadcrumbs, finely chopped parsley, grated Parmesan cheese, minced garlic, kosher salt, and freshly cracked black pepper in a large bowl. Mix thoroughly to combine all ingredients evenly.
- Shape meatballs: With wet hands, form the mixture into golf ball–size meatballs, approximately 2 tablespoons each. You should yield about 40 to 45 meatballs total.
- Cook meatballs in sauce: Carefully add the formed meatballs into the simmering tomato sauce. Return the sauce to a light simmer over medium heat, then reduce heat to low, cover the pot, and cook for 30 minutes or until the meatballs are fully cooked through.
- Serve: Serve the cooked meatballs and rich tomato sauce over cooked spaghetti. Top with additional fresh parsley and grated Parmesan cheese for garnish.
Notes
- For a smoother sauce texture, blend the sauce using an immersion blender after discarding the onions.
- Wet your hands when shaping the meatballs to prevent sticking and ensure uniform size.
- You can prepare the sauce and meatballs ahead of time and reheat gently before serving.
- Adjust seasoning with extra salt and pepper to taste before serving if desired.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 130 mg
