The Ultimate Spaghetti and Meatballs Recipe: A Classic Comfort Food for Every Occasion

There’s something undeniably comforting about a plate of spaghetti and meatballs. It conjures images of cozy family dinners, Sunday suppers filled with laughter, and the rich aroma of homemade tomato sauce wafting through the kitchen. Whether it’s a chilly fall evening, a weeknight meal that needs to impress, or a special gathering with loved ones, spaghetti and meatballs is a timeless dish that never goes out of style.

Inspired by Italian-American heritage and cherished in households across generations, this recipe brings together tender, flavorful meatballs simmered in a robust tomato sauce and served over perfectly cooked spaghetti. The result is a meal that feels both hearty and homey—ideal for anyone looking to recreate a bit of nostalgic warmth at the dinner table.

Why You’ll Love This Spaghetti and Meatballs Recipe

This isn’t just your average spaghetti and meatballs. Here’s why this version stands out:

• Homemade meatballs made with a blend of ground beef and pork for richness and depth of flavor.

• A deeply savory tomato sauce simmered slowly for maximum flavor infusion.

• Perfectly al dente spaghetti that carries the sauce without becoming soggy.

• Easy to prepare ahead, making it a great option for meal planning or entertaining.

• Family-friendly and crowd-pleasing, this dish appeals to both kids and adults alike.

Whether you’re cooking for two or serving a table full of guests, this recipe delivers comfort and flavor in every bite.

Ingredients You’ll Need

For the Meatballs:

• 1 pound ground beef (80/20 preferred)

• 1/2 pound ground pork

• 3/4 cup breadcrumbs (preferably Italian-style)

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)

• 1/2 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon crushed red pepper flakes (optional for heat)

• 1 large egg

• 1/4 cup milk

• 2 tablespoons olive oil (for browning)

For the Tomato Sauce:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (optional)

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/2 teaspoon sugar

• 2 (28-ounce) cans crushed tomatoes

• Salt and pepper, to taste

• Fresh basil or parsley for garnish (optional)

For the Spaghetti:

• 1 pound dried spaghetti

• Salt for the pasta water

Step-by-Step Instructions

1. Make the Meatballs

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, garlic, parsley, oregano, salt, black pepper, and red pepper flakes. In a separate small bowl, whisk together the egg and milk, then pour it into the meat mixture.

Using clean hands, gently mix everything together until just combined—do not overmix, as this can make the meatballs tough.

Form the mixture into 1½-inch meatballs and place them on a tray or plate.

2. Brown the Meatballs

In a large skillet or Dutch oven, heat the olive oil over medium heat. Working in batches if necessary, brown the meatballs on all sides. This should take about 6-8 minutes per batch.

Remove the browned meatballs and set them aside on a plate. They don’t need to be fully cooked through at this stage—they’ll finish cooking in the sauce.

3. Prepare the Sauce

In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, basil, oregano, and sugar, and cook for another minute until fragrant.

Pour in the crushed tomatoes, stir to combine, and season with salt and pepper. Bring the sauce to a gentle simmer.

Return the meatballs to the pot, nestling them into the sauce. Cover partially and simmer on low for 30–40 minutes, stirring occasionally, until the meatballs are tender and fully cooked through.

4. Cook the Spaghetti

While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water.

You can toss the cooked pasta with a bit of the sauce to prevent sticking or keep it separate for serving.

5. Assemble and Serve

Serve the spaghetti topped with a generous portion of meatballs and sauce. Garnish with freshly grated Parmesan and chopped fresh basil or parsley if desired. Don’t forget a side of crusty bread to soak up every last bit of sauce.

Tips for the Best Spaghetti and Meatballs

• Use a meat blend: Combining beef and pork gives a richer flavor and juicier texture than using beef alone.

• Don’t overmix: Mix the meatball ingredients until just combined. Overworking the meat can make the meatballs tough.

• Simmer low and slow: Letting the sauce simmer with the meatballs helps infuse flavor and creates tender meat.

• Add pasta water: A splash of reserved pasta water can help loosen the sauce and make it cling better to the spaghetti.

• Make ahead: This dish reheats beautifully. Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.

Serving Suggestions

Spaghetti and meatballs is a satisfying main course all on its own, but pairing it with a few complementary dishes can elevate the meal:

• Garlic Bread: Crunchy, buttery, and perfect for mopping up extra sauce.

• Caesar Salad: A crisp salad with tangy dressing offers contrast and balance.

• Roasted Vegetables: Oven-roasted broccoli, zucchini, or bell peppers make a great side.

• Red Wine: A medium-bodied red like Chianti or Sangiovese pairs beautifully with the tomato sauce.

How to Store and Reheat Leftovers

Storing: Allow the spaghetti and meatballs to cool to room temperature, then transfer to airtight containers. Keep the pasta and sauce separate if possible to maintain texture.

• Refrigerate for up to 4 days.

• Freeze in a freezer-safe container for up to 3 months. Freeze meatballs in sauce separately from the spaghetti for best results.

Reheating: Gently reheat on the stovetop over medium heat, adding a splash of water or broth to loosen the sauce. For individual portions, use the microwave in 1-minute intervals, stirring in between.

Frequently Asked Questions

Can I bake the meatballs instead of frying?

Absolutely. Preheat your oven to 400°F (200°C), place the meatballs on a parchment-lined baking sheet, and bake for 18–20 minutes, or until browned and cooked through.

Can I make this recipe gluten-free?

Yes. Use gluten-free breadcrumbs and serve the meatballs over gluten-free pasta or spiralized vegetables like zucchini noodles.

What’s the best pasta for this recipe besides spaghetti?

Linguine, fettuccine, or even rigatoni are great alternatives. Just make sure the pasta can hold the sauce well.

Can I use store-bought sauce?

You can, especially for convenience, but homemade sauce delivers a much richer and fresher flavor. If using store-bought, consider adding sautéed garlic, onion, and herbs to enhance it.

A Dish That Brings Everyone Together

Few dishes have the universal appeal of spaghetti and meatballs. Whether you’re reliving childhood memories or creating new ones with your family, this classic comfort food never disappoints. The combination of tender meatballs, rich tomato sauce, and twirls of perfectly cooked pasta has a way of warming hearts and satisfying appetites.

So light a few candles, pour a glass of wine (or sparkling water), and serve up a bowl of something truly special. Because in the end, it’s not just a meal—it’s a memory in the making.

Ready to Make It?
Print the recipe, share it with a friend, or save it for your next pasta night. And don’t forget to leave a comment below sharing how it turned out for you!