italian spaghetti and meatballs recipe

Written ByJenny Smyth Posted on
italian spaghetti and meatballs recipe
Jump to Recipe Jump to Video Print Recipe

The Best italian spaghetti and meatballs recipe

I have been making this Italian spaghetti and meatballs recipe for years, and it is a staple in my home. My kids always ask for it on busy weeknights, and it is the dish I bring to family potlucks. The combination of tender, flavorful meatballs and a rich tomato sauce over spaghetti is simply comforting and satisfying.

This recipe comes from the heart of Italian home cooking, where simple ingredients come together to create something truly special. The meatballs are made with a mix of ground beef and pork, seasoned with garlic, parsley, and Parmesan cheese. They are baked until golden brown, then simmered in a homemade marinara sauce that is packed with flavor from fresh tomatoes, onions, and herbs.

What I love most about this dish is how it brings everyone together. The aroma of the sauce simmering on the stove fills the house, and my family gathers in the kitchen, eager to help. It is a perfect meal for any occasion, whether it is a casual Sunday dinner or a festive holiday gathering.

Plus, it is packed with protein from the meatballs and fiber from the spaghetti, making it a well-rounded meal. The key to making great meatballs is to not overwork the meat. Mix the ingredients gently until just combined, then shape them into uniform balls.

Baking them first ensures they stay moist and hold their shape when added to the sauce. This technique gives you perfectly tender meatballs every time.

Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs

4.9 from 1486 votes

Classic Italian spaghetti and meatballs with a rich tomato sauce. Tender meatballs made with a blend of beef and pork, simmered in a homemade marinara.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meatballs

1/2 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauce

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)

For the Spaghetti

1 pound spaghetti
Salt for pasta water

👨‍🍳Directions

1Preheat your oven to 400°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper.
4Mix gently with your hands until just combined, being careful not to overwork the meat.
5Shape the mixture into 1.
5-inch meatballs and place them on the prepared baking sheet.
6Bake for 15 to 18 minutes, until they are browned and cooked through.
7The meatballs should reach an internal temperature of 160°F.
8While the meatballs bake, heat the olive oil in a large skillet or Dutch oven over medium heat.
9Add the diced onion and cook for 4 to 5 minutes, until softened and translucent.
10Stir in the minced garlic and cook for 30 seconds until fragrant.
11Pour in the crushed tomatoes, oregano, basil, salt, and red pepper flakes if using.
12Bring the sauce to a simmer, then reduce the heat to low.
13Let the sauce cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
14Bring a large pot of salted water to a boil.
15Add the spaghetti and cook according to package directions until al dente, usually about 8 to 10 minutes.
16Reserve 1 cup of pasta water before draining.
17Add the baked meatballs to the simmering sauce.
18Gently stir to coat them with the sauce.
19Let them simmer for 5 to 10 minutes, allowing the flavors to combine.
20If the sauce seems too thick, add a splash of the reserved pasta water.
21Drain the spaghetti and divide it among serving plates.
22Spoon the meatballs and sauce over the top.
23Garnish with additional Parmesan cheese and fresh parsley if desired.
Serve immediately.

🔧Equipment

Large mixing bowl
Baking sheet
Large pot for pasta
Large skillet or Dutch oven
Wooden spoon
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 750mg🌾Total Carbs: 50g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 25g

📝Notes

For a lighter version, use ground turkey instead of beef and pork. You can also use whole wheat spaghetti for more fiber.

Watch Video Of How Italian Spaghetti and Meatballs Works

This Italian spaghetti and meatballs recipe is a true family favorite that never fails to please. The combination of tender meatballs and rich tomato sauce over al dente spaghetti is pure comfort food.

It is a meal that feels special enough for a celebration but simple enough for a weeknight dinner. For leftovers, store the spaghetti and meatballs separately in airtight containers in the refrigerator for up to four days.

To reheat, warm the meatballs and sauce in a skillet over medium heat, adding a splash of water if needed. Cook fresh spaghetti or reheat the leftover pasta in boiling water for 30 seconds.

This dish also freezes well; just freeze the meatballs and sauce together for up to three months. Serve it at your next family gathering, and I guarantee it will be a hit.

❓ Frequently Asked Questions About Italian Spaghetti and Meatballs

1. Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs up to two days in advance. Shape them and store them in the refrigerator, then bake them when you are ready to make the dish. You can also freeze the baked meatballs for up to three months.

2. What is the best type of meat for meatballs?

A combination of ground beef and ground pork gives the best flavor and texture. The beef provides richness, while the pork keeps the meatballs moist. You can use all beef if you prefer, but the texture may be slightly drier.

3. How do I keep my meatballs from falling apart?

The key is to not overmix the meat mixture and to include a binder like breadcrumbs and egg. Baking the meatballs before adding them to the sauce also helps them hold their shape. Handle them gently when shaping and stirring.

4. Can I use store-bought sauce instead of homemade?

Absolutely, if you are short on time, a good quality jarred marinara sauce works well. Just simmer the sauce with the baked meatballs for a few minutes to infuse the flavors. Add a pinch of dried herbs to boost the taste.

5. What can I serve with spaghetti and meatballs?

A simple green salad with a vinaigrette dressing is a great side. Crusty bread is perfect for soaking up the extra sauce. You can also serve it with roasted vegetables or a side of garlic bread.

Similar Posts