Best Spaghetti and Meatballs Recipe
Craving the classic Italian-American dish? My Best Spaghetti and Meatballs recipe delivers restaurant-quality results at home. After making this many times, I’ve mastered the perfect meatball-to-sauce ratio. The key to my family’s favorite? Golden, crispy meatballs in a rich, slow-cooked tomato sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Beef Tomato Sauce with Pappardelle and Easy Chicken Garlic Parmesan Pasta.
Why This Best Spaghetti and Meatballs Recipe Is Pure Comfort
- Perfectly seasoned meatballs
- Rich, slow-cooked tomato sauce
- Better than takeout taste at home
- Easy to customize with your favorite toppings
What You'll Need for Best Spaghetti and Meatballs Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ground beef
- Ground pork
- Breadcrumbs
- Onion
- Garlic
- Eggs
- Parmesan cheese
- Spaghetti
- Canned crushed tomatoes
- Tomato paste
- Salt
- Black pepper
- Italian seasoning
- Red pepper flakes
- Sugar
- Oregano
- Basil
- Optional: Grated Parmesan
- Optional: Fresh basil
- Optional: Red pepper flakes
- Optional: Garlic bread
đź“ť Ingredient Notes
- Ground beef: Use 80/20 ground beef for the best flavor.
- Breadcrumbs: Use plain breadcrumbs, not seasoned.
đź›’ Tools & Equipment I Recommend
- Meat thermometer — Ensures perfectly cooked meatballs every time. → See on Amazon
- Large stockpot — Perfect for cooking the sauce and boiling the spaghetti. → See on Amazon
How to Make Best Spaghetti and Meatballs Recipe
- Prepare meatballs: Combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, Parmesan, salt, pepper, and Italian seasoning. Mix well and form into 1-inch meatballs.
- Cook meatballs: Brown meatballs in a large skillet over medium heat, about 5 minutes. Transfer to a paper towel-lined plate.
- Make sauce: In the same skillet, sauté onion and garlic. Add crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Simmer for 20 minutes.
- Cook spaghetti: Boil spaghetti in salted water until al dente. Drain and set aside.
- Combine and serve: Add meatballs to the sauce and simmer for 10 minutes. Serve spaghetti topped with meatballs, sauce, and desired toppings.
Cook's Tips for Perfect Best Spaghetti and Meatballs Recipe
- Common mistake and fix: Overworking the meatball mixture can lead to tough meatballs. To prevent this, mix the ingredients just until combined.
- Pro tip: For extra flavor, brown the meatballs in batches before adding them to the sauce.
- Pro tip: To make ahead, prepare the meatballs and sauce separately, then combine and reheat when ready to serve.
Storing & Reheating Best Spaghetti and Meatballs Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Meatballs and sauce can be made up to 2 days ahead. Combine and reheat when ready to serve.
Freezing Best Spaghetti and Meatballs Recipe
Freeze cooked meatballs and sauce separately for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a lighter version, substitute ground turkey for the ground beef and pork.
- Best substitution: Use canned diced tomatoes instead of crushed tomatoes for a chunkier sauce.
- Make-ahead: Meatballs and sauce can be made ahead and frozen separately. Thaw and reheat when ready to serve.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If the sauce is too acidic, add a pinch of baking soda to balance the flavor.
Want to level up this recipe?
Food processor — Makes quick work of chopping onions and garlic for the sauce. → Check price on Amazon
Best Spaghetti and Meatballs Recipe
Ingredients
Main Ingredients
- Ground beef
- Ground pork
- Breadcrumbs
- Onion
- Garlic
- Eggs
- Parmesan cheese
- Spaghetti
- Canned crushed tomatoes
- Tomato paste
Seasonings
- Salt
- Black pepper
- Italian seasoning
- Red pepper flakes
- Sugar
- Oregano
- Basil
Optional Toppings
- Grated Parmesan
- Fresh basil
- Red pepper flakes
- Garlic bread
Instructions
- Prepare meatballs: Combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, Parmesan, salt, pepper, and Italian seasoning. Mix well and form into 1-inch meatballs.
- Cook meatballs: Brown meatballs in a large skillet over medium heat, about 5 minutes. Transfer to a paper towel-lined plate.
- Make sauce: In the same skillet, sauté onion and garlic. Add crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Simmer for 20 minutes.
- Cook spaghetti: Boil spaghetti in salted water until al dente. Drain and set aside.
- Combine and serve: Add meatballs to the sauce and simmer for 10 minutes. Serve spaghetti topped with meatballs, sauce, and desired toppings.
Notes
- Chef tip: For a lighter version, substitute ground turkey for the ground beef and pork.
- Best substitution: Use canned diced tomatoes instead of crushed tomatoes for a chunkier sauce.
- Make-ahead: Meatballs and sauce can be made ahead and frozen separately. Thaw and reheat when ready to serve.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If the sauce is too acidic, add a pinch of baking soda to balance the flavor.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze cooked meatballs and sauce separately for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Meatballs and sauce can be made up to 2 days ahead. Combine and reheat when ready to serve.
Nutrition Per Serving
- Calories: 650
- Protein: 35g
- Fat: 30g
- Carbs: 55g
- Fiber: 4g
- Sugar: 9g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Spaghetti and Meatballs Recipe FAQs
Overworking the meatball mixture can cause them to fall apart. Mix the ingredients just until combined to prevent this.
Yes, combine the sauce ingredients in the slow cooker, add the meatballs, and cook on low for 6-8 hours.
Finely chopped bread, oats, or crushed crackers can be used as a substitute for breadcrumbs.
Yes, brown the meatballs in the Instant Pot, then add the sauce ingredients and cook on high pressure for 10 minutes.
Adding a pinch of baking soda to the sauce can help balance the acidity. Alternatively, you can add a small amount of sugar or a splash of cream.
A Warm Final Note
I can’t wait for you to try Best Spaghetti and Meatballs Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
