Hey friends! This Classic Spaghetti and Meatballs is pure comfort food heaven—tender, juicy meatballs simmered in rich marinara sauce, served over perfectly al dente spaghetti with plenty of Parmesan. It’s the ultimate family-pleasing Italian-American dinner that fills your kitchen with amazing aromas and brings everyone to the table with smiles. Whether it’s a cozy weeknight or weekend gathering, this timeless recipe never fails to satisfy.
Homemade meatballs are easier than you think and way better than store-bought, while jarred marinara keeps it simple (or go homemade if you’re feeling ambitious!). Hearty, flavorful, and customizable—this dish is comfort in every twirl.
- Servings: 4–6
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Why These Ingredients Work So Well Together
This classic combo creates meatballs that are tender inside and flavorful throughout:
- Ground beef (or beef/pork mix): Beef for richness; adding pork gives extra juiciness and traditional flavor.
- Breadcrumbs & egg: Binders that keep meatballs moist and tender.
- Parmesan: Salty, nutty depth and umami boost.
- Garlic & fresh parsley: Aromatic essentials—garlic for savoriness, parsley for freshness.
- Italian seasoning, salt, pepper: Simple spices that enhance without overpowering.
- Marinara sauce: Rich tomato base that simmers meatballs to perfection.
- Spaghetti: Classic pasta that holds sauce beautifully.
Browning first builds flavor, then simmering in sauce makes everything tender and cohesive.
Ingredients
- 1 lb (450g) ground beef (or ½ lb beef + ½ lb ground pork for extra flavor)
- ½ cup breadcrumbs (plain or Italian-style)
- ¼ cup grated Parmesan cheese (plus extra for serving)
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped (plus extra for garnish)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 400g (14 oz) spaghetti
- 1 jar (24 oz / about 700g) marinara sauce (or homemade equivalent)
- 2–3 tablespoons olive oil (for browning)
- Optional: red pepper flakes for a gentle kick, or fresh basil for garnish
Step-by-Step Instructions
- Make the meatballs — In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Mix gently with your hands until just combined (over-mixing makes tough meatballs). Roll into 1–2 inch balls (about 20–24 meatballs).
- Brown the meatballs — Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed). Brown on all sides, about 8–10 minutes total (they don’t need to cook through yet). Remove to a plate.
- Simmer in sauce — In the same skillet, pour in marinara sauce. Nestle browned meatballs back in. Bring to a gentle simmer, cover, and cook 20–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C).
- Cook the pasta — While sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Combine — Toss drained spaghetti with a few ladles of sauce (add reserved pasta water if needed to loosen).
- Serve — Plate pasta, top with meatballs and extra sauce. Sprinkle generously with Parmesan and fresh parsley. Garnish with basil or chili flakes if desired. Enjoy hot!
Pro Tips for Perfect Spaghetti and Meatballs
- Don’t over-mix meatball mixture—gentle hands keep them tender.
- Wet your hands when rolling to prevent sticking.
- Brown in batches—crowding steams instead of sears.
- Simmer covered for saucy, tender meatballs.
- Use good-quality marinara—taste and adjust seasoning if needed.
- Reserve pasta water—it’s starchy magic for silky sauce.
Variations and Substitutions
Make it your own:
- Meat mix: Turkey or chicken for lighter version.
- Breadcrumbs swap: Panko for crispier texture, or gluten-free.
- Cheese boost: Mix mozzarella into meatballs.
- Spicy: Add red pepper flakes to sauce or meat.
- Baked option: Brown meatballs, then bake in sauce at 375°F for 25 minutes.
- Veggie add-in: Sauté onion or bell pepper with meatballs.
- Vegan: Plant-based meat and egg replacer.
Meal Prep, Storage, and Serving Ideas
This dish reheats like a dream—perfect leftovers! Store meatballs and sauce together (separate from pasta) up to 4 days in fridge. Freeze sauce/meatballs up to 3 months. Reheat gently on stovetop with a splash of water.
Serving suggestions:
- Garlic bread or crusty rolls on the side.
- Simple green salad with Italian dressing.
- Extra Parmesan and fresh basil.
Nutrition Facts (Per Serving – Based on 6 Servings)
Approximate values
- Calories: 580
- Protein: 32g
- Carbohydrates: 68g
- Dietary Fiber: 5g
- Sugars: 10g
- Total Fat: 22g
- Saturated Fat: 8g
- Sodium: ~900mg (varies with sauce/salt)
- Key micro-nutrients: Good source of Vitamin C, iron, calcium, and lycopene (from tomatoes)
Hearty, comforting, and family-approved.
Frequently Asked Questions
Meatballs falling apart?
Add more breadcrumbs or chill mixture 15 minutes before rolling.
Sauce too thin?
Simmer uncovered last 10 minutes or add tomato paste.
Make ahead?
Form meatballs and refrigerate up to a day; sauce improves overnight.
Frozen meatballs?
Brown from frozen, add 5–10 minutes to simmer time.
Gluten-free?
GF breadcrumbs and pasta—easy swap!
There you have it—your new favorite Classic Spaghetti and Meatballs. Timeless, saucy, meatball perfection. Dinner is served! 🥩