Homemade Spaghetti and Meatballs

Name: Spaghetti and Meatballs Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 pound spaghetti noodles; 1 pound lean ground beef; 1 pound Italian sausage; ½ cup bread crumbs; 2 tablespoons milk; 1 egg; ¼ medium red onion, (finely chopped); 2 tablespoons chopped parsley; 1 tablespoon minced garlic; 1 teaspoon salt; 2 tablespoons grated parmesan cheese; 1 tablespoon olive oil; 2 teaspoons minced garlic; 4 cups beef broth; 1 (15-ounce) can tomato sauce; 1 (14-ounce) can diced tomatoes; 1 (6-ounce) can tomato paste; 2 teaspoons sugar; 2 teaspoons salt; 2 teaspoons dried basil; 1 teaspoon Worcestershire sauce

Spaghetti And Meatballs Ingredients and Substitutions
How to Make Spaghetti and Meatballs
Spaghetti and Meatballs Recipe Recipe
Recipe FAQ
More Like This

We, like most, LOVE spaghetti!! And what’s better than a classic spaghetti and meatballs?!

Our kids are obsessed with spaghetti and meatballs; to them, it seems extra fun and extra delicious. Good thing it’s EASY to make your meatballs from scratch! Mix in the seasonings, shape, and brown – that’s it. And trust us, they are 100x better than that frozen bag from the store. But guess what, you could easily make extras and freeze them for later! Now that’s the best of both worlds.

This dish is packed with flavor and is definitely a comforting classic that the entire family is sure to devour. Serve it up with our favorite Garlic Bread and a side salad for “chef’s kiss” perfection!

For more spaghetti favorites, try our Baked Spaghetti, Spaghetti Pie, and Crockpot Spaghetti.

Why we think you’ll love it:

Ultimate comfort food. This hearty Italian classic is loved by kids and adults alike, making mealtime easy and enjoyable for everyone!!
Hearty and filling. It’s a complete meal that fills you up, perfect for feeding a hungry crowd. It’s also easy to double!
Perfect for prepping. The juicy meatballs are packed with flavor and can easily be made ahead of time or frozen to make dinner even easier.

Ingredients for spaghetti and meatballs on a kitchen counter.

Spaghetti And Meatballs Ingredients and Substitutions

1 pound spaghetti noodles – or another long pasta

Meatballs

1 pound lean ground beef – We use 7% to 15% lean ground beef, but it can be substituted with ground turkey.
1 pound Italian sausage – choose mild or hot Italian sausage based on your preference.
½ cup bread crumbs – We use plain bread crumbs, but panko bread crumbs or gluten-free breadcrumbs can also be used.
2 tablespoons milk
1 large egg
¼ medium red onion, finely chopped – If you don’t have fresh onion, a teaspoon of onion powder can be added.
2 tablespoons chopped fresh parsley – or 1 tablespoon of dried parsley
1 tablespoon minced garlic – see How to Mince Garlic, or use 1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons grated Parmesan cheese

Sauce

1 tablespoon olive oil – Any neutral cooking oil, like vegetable or canola oil, will work.
2 teaspoons minced garlic
4 cups beef broth – or beef stock
1 (15-ounce) can tomato sauce
1 (14-ounce) can diced tomatoes – or use 1½ to 2 cups of freshly diced tomatoes (peeled)
1 (6-ounce) can tomato paste
2 teaspoons sugar – We use granulated sugar, but brown sugar, honey, or maple syrup can be used.
2 teaspoons salt
2 teaspoons dried basil – or dried oregano or Italian seasoning
1 teaspoon Worcestershire sauce
optional toppings – parmesan cheese, red pepper flakes

Shaped meatballs on a lined baking sheet.

How to Make Spaghetti and Meatballs

MEATBALLS. Preheat the oven to 375°F. Line a baking sheet with foil and spray with cooking spray.
- In a large bowl, mix the ground beef, Italian sausage, bread crumbs, milk, and egg. Add the onion, parsley, garlic, salt, and parmesan, and mix until well combined.
- Scoop the mixture into one-inch meatballs onto the prepared baking sheet. Bake 25 minutes, or until browned and cooked through.
SAUCE. Heat the olive oil in a large skillet over medium heat. Add the garlic to the pot and cook until fragrant. Add the beef broth, tomato sauce, diced tomatoes, tomato paste, sugar, salt, basil, and Worcestershire sauce to the pot, and stir well to combine.
- Add the meatballs to the pot and bring the sauce to a simmer, then reduce the heat to low and continue to simmer for 20 minutes, until the sauce is thickened.
PASTA. While the sauce is simmering, cook the spaghetti noodles in a large pot according to the package directions. To serve, pour the marinara sauce and meatballs over the cooked noodles.

Kristyn’s Recipe Tips

Don’t overmix the meatballs; mix until just combined. Meatballs must be pre-baked (or browned in a skillet), otherwise they may fall apart.
We simmer the sauce low and slow, to allow the flavors to meld beautifully and the sauce to thicken nicely. Don’t rush this step.
Cook the spaghetti according to package directions until it’s “al dente” – firm to the bite. Overcooked spaghetti can become mushy. See How to Cook Pasta for tips.
Replacing the can of diced tomatoes with fresh tomatoes adds a delightful flavor. See the FAQs for directions.

Recipe FAQ

Can I use fresh tomatoes?

Replace the can of diced tomatoes with 1½ to 2 cups of chopped fresh tomatoes like Roma/San Marzano. Bring a pot of water to a boil, and submerge the tomatoes in the boiling water for 30-60 seconds. Immediately transfer the tomatoes to an ice bath to stop the cooking process. Remove the skins and dice.

Make ahead of time?

The baked meatballs and sauce can be stored together or separately. Place in an airtight container(s) and store in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw in the fridge if needed and reheat.

How to store?

Store leftovers in an airtight container in the fridge for 3-4 days.