🍝 The Best Spaghetti and Meatballs
Everytime I think of Spaghetti and Meatballs the romantic moment in Lady and the Tramp comes to mind. There just really isn’t much better in life than a big bowl of Spaghetti and Meatballs. I have made it many times for my family and it is always a favorite recipe to make. It is perfect for a Sunday dinner or a weeknight meal.
This recipe is hearty, and surprisingly simple to make from scratch. Even on the busiest days — with homework stacked on the table, and laundry half-folded — Spaghetti and Meatballs is a favorite go-to-meal that you will make again and again.
WHY YOU ARE GOING TO LOVE THIS RECIPE
- Juicy, tender meatballs
- Simple ingredients you probably already have
- Easy to make ahead and freeze
WHAT YOU WILL NEED TO MAKE SPAGHETTI AND MEATBALLS…
MEATBALLS….
- Ground beef (we use a beef + pork mix)
- Breadcrumbs
- Grated Parmesan cheese
- Egg
- Garlic
- Fresh parsley
- Salt
- Black pepper
- Milk
- Spaghetti Noodles
SAUCE INGREDIENTS….
- Olive oil
- Onion
- Garlic
- Crushed Tomatoes
- Tomato Sauce
- Sugar (optional)
- Dried Oregano
- Salt & Pepper to taste
- Fresh basil (optional but recommended)
If you make this recipe, we like to serve it with garlic bread and a simple salad — and don’t forget to pass extra Parmesan.
You can store in the fridge up to 4 days, or freeze meatballs and sauce up to 3 months.
Spaghetti and meatballs may not be strictly traditional Italian (it’s more Italian-American), but it’s a beloved comfort classic — the kind of meal that brings everyone to the table.
Scroll on down, grab that apron and let’s get cooking…..
Ingredients
- 1 Ib ground beef (we use beef + pork mix)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves minced garlic
- 2 tbsps fresh, chopped, parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsps milk
SPAGHETTI SAUCE
- 2 tbsps olive oil
- 1 small finely chopped onion
- 3 cloves minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tsp sugar
- 1 tsp dried oregano
- Salt & pepper to taste
- Fresh basil (optional but recommended)
- 12 ounces Spaghetti Cook according to package instructions
Instructions
- In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, milk, salt, and pepper.Roll into 1½-inch balls. You should get about 16–18.
- Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides (about 6–8 minutes total). They don’t need to cook fully yet — they’ll finish in the sauce.Remove and set aside.
- In the same pan, sauté onion until soft. Add garlic and cook 30 seconds.Stir in crushed tomatoes, tomato sauce, oregano, sugar, salt, and pepper.Simmer for 10 minutes.
- Return meatballs to the sauce. Cover and simmer gently for 20–25 minutes.
- Boil spaghetti in salted water until al dente.
- Plate the cooked spaghetti and top with meatballs and marinara sauce. Garnish with extra chopped parsley if desired. Enjoy!!