spaghetti and meatballs sauce recipe

Written ByJenny Smyth Posted on
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The Best spaghetti and meatballs sauce recipe

I’ve been making spaghetti and meatballs sauce recipe for years, and it’s still a family favorite. It’s a classic Italian-American dish that’s easy to make and always a crowd-pleaser.

The combination of tender meatballs, flavorful sauce, and al dente spaghetti is hard to beat. My kids love helping me in the kitchen, and this recipe is always a hit with them.

It’s also a great way to get some extra veggies into their diet, as I like to add some hidden spinach or zucchini to the sauce. Plus, it’s a great way to use up any leftover vegetables we have on hand.

The best part is that it’s incredibly easy to make and can be customized to suit your family’s tastes. My husband loves it when I serve it with a side of garlic bread or roasted vegetables.

This recipe has been passed down through my family for generations, and I’m happy to share it with you today. I’ve made some tweaks over the years to make it healthier and more convenient, but the core ingredients remain the same.

This sauce is perfect for a quick weeknight dinner or a special occasion like a holiday feast. It’s also great for meal prep, as you can make the meatballs and sauce ahead of time and store them in the fridge or freezer for later use.

Classic Spaghetti and Meatballs Sauce

4.9 from 1141 votes

This hearty spaghetti and meatballs sauce features tender homemade meatballs simmered in a rich tomato sauce. Perfect for a comforting family dinner, it pairs beautifully with al dente spaghetti.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meatballs

500g ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Sauce

2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
800g canned crushed tomatoes
1/2 cup red wine
1 tsp dried oregano
1 tsp dried basil
1/2 tsp sugar
Salt and pepper to taste
400g spaghetti

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper.
3Mix gently until just combined, then shape into 20 small meatballs about 1 inch in diameter.
4Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
5Add meatballs in a single layer and cook for 5 minutes, turning occasionally, until browned on all sides.
6Transfer the skillet to the oven and bake for 10 minutes until meatballs are cooked through and reach an internal temperature of 160°F.
7While meatballs bake, heat 2 tablespoons olive oil in a large pot over medium heat.
8Add chopped onion and cook for 4 minutes until softened and translucent.
9Stir in minced garlic and cook for 1 minute until fragrant.
10Pour in crushed tomatoes and red wine, then add oregano, basil, sugar, salt, and pepper.
11Bring the sauce to a gentle simmer over medium heat, then reduce heat to low.
12Cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
13Meanwhile, bring a large pot of salted water to a rolling boil.
14Add spaghetti and cook according to package directions until al dente, typically 8 to 10 minutes.
15Drain the pasta in a colander, reserving 1/2 cup of pasta water.
16Remove meatballs from the oven and add them to the simmering sauce.
17Gently stir to coat, then let them simmer together for 5 minutes.
18If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
19Serve the spaghetti topped with meatballs and sauce.
20Garnish with additional Parmesan cheese and fresh basil if desired.

🔧Equipment

Large mixing bowl
Baking sheet
Large skillet
Large pot
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 22g

📝Notes

For a lighter version, use ground turkey instead of beef. To make ahead, prepare the sauce and meatballs separately, then combine and reheat gently before serving.

Watch Video Of How Classic Spaghetti and Meatballs Sauce Works

This spaghetti and meatballs sauce recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special holiday feast. The leftovers are even better the next day!

You can store any remaining meatballs or sauce in an airtight container in the fridge for up to 3 days or freeze them for later use. When reheating, simply thaw overnight in the fridge or reheat on low heat on the stovetop until hot through.

❓ Frequently Asked Questions About Spaghetti and Meatballs Sauce

Q1: What type of meat is best for meatballs?

Beef or pork works well, but you can also use turkey or veal for a leaner option.

Q2: Can I use store-bought marinara sauce instead of making my own?

Yes, you can use store-bought marinara sauce as a shortcut, but keep in mind that homemade sauce has so much more flavor.

Q3: How do I keep meatballs from falling apart?

Make sure to mix your meatball ingredients well, and don’t overmix them – this will help them stay together during cooking.

Q4: Can I freeze this recipe for later use?

Yes, you can freeze both the meatballs and the sauce separately before thawing and reheating as needed.

Q5: What’s the best way to reheat this recipe?

Reheat in the oven at 350°F (175°C) until hot and bubbly, or on the stovetop over low heat with occasional stirring.

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