If there’s any dish that tastes like sheer joy and togetherness, it’s Spaghetti and Meatballs. Imagine a big, steaming plate of twirly pasta topped with plump, juicy meatballs nestled in a rich marinara sauce – it’s the ultimate comfort food. Whether you’re feeding a crowd or just craving a cozy night in, this classic hits all the right notes. My version is full of flavor, tender in every bite, and calls for simple ingredients you likely already have, making it an instant family favorite.
Ingredients You’ll Need
Spaghetti and Meatballs are built on quality basics that shine together. Each one is chosen to create the best combination of flavor, tenderness, and that irresistible sauciness that defines the dish. Here’s what you’ll need and why every ingredient matters:
- Spaghetti: The classic pasta shape, perfect for holding onto the rich sauce and nestling alongside those delicious meatballs.
- Ground beef or a mix of beef and pork: The mixture adds complexity and moisture, keeping the meatballs tender instead of dense.
- Breadcrumbs: These act as the secret to light, pillowy meatballs by absorbing moisture and binding everything together.
- Grated Parmesan cheese: A punch of umami and nuttiness that makes each bite so satisfying.
- Milk: Helps soften the breadcrumbs, ensuring the meatballs remain juicy.
- Large egg: The glue that holds the meatball mixture together.
- Minced garlic: Infuses the meatballs with bold, aromatic flavor.
- Fresh parsley: Lightens everything up with a burst of color and herby brightness.
- Dried Italian seasoning: Brings all the classic Italian flavors together effortlessly.
- Salt and black pepper: Essential for seasoning throughout, don’t skimp!
- Olive oil: For browning the meatballs, which adds necessary color and flavor.
- Marinara sauce: Lush, tomato-based sauce turns the meatballs into a main event and brings the entire dish together.
- Extra Parmesan and fresh basil for serving: These finishing touches elevate your Spaghetti and Meatballs to restaurant quality.
How to Make Spaghetti and Meatballs
Step 1: Mix the Meatball Ingredients
Start off by grabbing a large mixing bowl and tossing in the ground beef (or beef/pork mixture), breadcrumbs, Parmesan, milk, egg, garlic, fresh parsley, Italian seasoning, salt, and black pepper. Use clean hands or a fork to gently combine everything. Don’t overwork the mixture; you want the meatballs to stay tender, not tough. Everything should just come together.
Step 2: Shape Your Meatballs
With the mixture ready, scoop out portions about the size of golf balls (roughly 1 1/2 inches). Roll them gently with your palms. Keep your hands slightly oiled or damp – it makes rolling less sticky, and your Spaghetti and Meatballs will look extra attractive!
Step 3: Brown the Meatballs
Heat olive oil in a large skillet set over medium heat. Add your meatballs in batches, leaving a little room between each. Brown them on all sides, turning carefully, for about 6 to 8 minutes total. You’re not fully cooking them yet – just building that beautiful crust and locking in all those juices.
Step 4: Simmer in Marinara Sauce
Lower the browned meatballs back into the skillet, then gently pour in your marinara sauce until they’re cozily nestled. Cover the skillet and let everything simmer for 15 to 20 minutes. During this time, the sauce gets richer and the meatballs soak up the flavor, finishing off cooking gently.
Step 5: Cook the Spaghetti
While your sauce bubbles away, bring a pot of salted water to a boil and cook the spaghetti as the package directs until perfectly al dente. Drain well, and toss with a little olive oil to prevent sticking if you like.
Step 6: Assemble and Serve
To serve, twirl a generous heap of spaghetti onto plates, spoon the meatballs and plenty of sauce over the top, then shower with extra Parmesan and fresh basil. The result? Spaghetti and Meatballs with a symphony of flavors in every twirl and bite!
How to Serve Spaghetti and Meatballs
Garnishes
The finishing touches can take your Spaghetti and Meatballs from comforting to utterly showstopping. A flurry of extra grated Parmesan adds creamy richness, while torn or thinly sliced fresh basil offers that pop of color and fresh aroma everyone loves. If you’re feeling indulgent, a pinch of red pepper flakes brings just the right amount of heat.
Side Dishes
No plate of Spaghetti and Meatballs is complete without perfect sides. Garlic bread, warm and crispy, is a natural match for swiping up extra sauce. Pair the meal with a bright, crisp green salad—think arugula or romaine and a tangy vinaigrette—for balance. For heartier appetites, add roasted vegetables or a simple antipasto platter.
Creative Ways to Present
Want to make your Spaghetti and Meatballs even more inviting? Try serving the meatballs and sauce in a large, shallow platter with the spaghetti swirled on the side so guests can mix as they please. For kids (or the young at heart), consider mini-meatballs layered over baked spaghetti “nests” in individual ramekins—a fun, dinner-party-worthy twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store cooled Spaghetti and Meatballs in an airtight container in the fridge for up to 4 days. The flavors get even cozier together, making your next meal feel like a delicious treat instead of just another round of leftovers.
Freezing
This dish freezes beautifully. To freeze, let everything cool, then transfer the meatballs and sauce (without the spaghetti) to a freezer-safe container for up to 3 months. Freeze the cooked pasta separately to prevent it from absorbing too much sauce and turning mushy.
Reheating
To reheat Spaghetti and Meatballs, gently warm the meatballs and sauce in a saucepan over medium heat until hot, adding a splash of water if needed to loosen the sauce. Microwave works in a pinch, too—just cover and heat in short bursts. For spaghetti, a minute in boiling water or a quick zap in the microwave restores it nicely.
FAQs
Can I use turkey or chicken instead of beef for the meatballs?
Absolutely! Ground turkey or chicken work well for Spaghetti and Meatballs, though the flavor and texture will be a bit lighter. Just take care not to overcook, as poultry can dry out faster than beef or pork.
What’s the best marinara sauce for this recipe?
Homemade or high-quality jarred marinara both shine here. Choose a brand you love with simple, wholesome ingredients. If you want to customize, add sautéed onions or a splash of red wine to your store-bought sauce to make it your own.
Can I bake the meatballs instead of pan-frying?
Yes! For a hands-off approach, arrange meatballs on a baking sheet lined with parchment and bake at 400°F for about 15 minutes before adding them to the sauce. They get nicely browned and stay moist inside.
How do I keep the spaghetti from sticking together?
Give the pasta a quick toss with a splash of olive oil after draining, or serve it immediately with the sauce to keep things separate yet saucy. Cooking the pasta until just al dente and stirring occasionally also helps prevent sticking.
What are some ways to make this dish gluten-free?
For gluten-free Spaghetti and Meatballs, swap regular spaghetti with your favorite gluten-free variety, and use gluten-free breadcrumbs in the meatballs. All the taste and none of the gluten—everyone’s happy!
Final Thoughts
There’s something magical about gathering around a table with a pot of Spaghetti and Meatballs at the center. I hope you give this recipe a try, whether you’re cooking for loved ones or simply want to treat yourself. The classic combination of pasta, savory meatballs, and rich tomato sauce never fails to put a smile on anyone’s face!
Print
Spaghetti and Meatballs Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic and comforting Italian-American dish, spaghetti and meatballs is a beloved favorite for many. This recipe features tender meatballs simmered in a flavorful marinara sauce, served over al dente spaghetti and topped with Parmesan and fresh basil.
Ingredients
For the Meatballs:
- 1 pound ground beef or a mix of beef and pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for browning)
For Serving:
- 12 ounces spaghetti
- 3 cups marinara sauce
- Extra grated Parmesan
- Fresh basil leaves
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, Italian seasoning, salt, and pepper. Shape into meatballs.
- Brown the Meatballs: Heat olive oil in a skillet, brown the meatballs on all sides.
- Simmer the Meatballs: Add marinara sauce to the skillet, cover, and simmer until meatballs are cooked through.
- Cook the Spaghetti: Cook spaghetti according to package directions.
- Assemble: Serve meatballs and sauce over cooked spaghetti, top with Parmesan and basil.
Notes
- For extra flavor, bake the meatballs for 15 minutes at 400°F before simmering in the sauce.
- Serve with garlic bread and a crisp green salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups pasta with 4 meatballs
- Calories: 580
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
