I’ve spent years perfecting my spaghetti and meatballs recipe, and I’m convinced it’s the best version out there. The secret lies in the balance—juicy meatballs with just the right blend of herbs, paired with a sauce that’s rich but not overpowering. If you’ve ever wondered how to achieve that restaurant-quality taste at home, there’s a trick most people miss. Let’s get into what makes this dish truly special.
Recipe
This homemade spaghetti and meatballs recipe is hands-down the most comforting, flavor-packed dish you’ll ever make—I’m not exaggerating. Forget jarred sauces or store-bought meatballs; this version is all about fresh ingredients, juicy hand-rolled meatballs, and a rich, simmering tomato sauce that’ll make your kitchen smell like an Italian grandmother’s dream.
The secret? A blend of ground beef and pork for the meatballs, plus a pinch of Parmesan cheese and fresh herbs that elevate every bite. The sauce is a harmony of garlic, onions, and San Marzano tomatoes—trust me, the difference is worth it.
Picture tender, golden-brown meatballs nestled in silky spaghetti, coated in a sauce that’s tangy, sweet, and deeply savory. Whether it’s Sunday dinner or a cozy weeknight, this recipe is foolproof, customizable, and guaranteed to bring everyone to the table.
You’ve got this—let’s get cooking!
Ingredients
Great spaghetti and meatballs start with quality ingredients—don’t cut corners on the basics, but feel free to improvise where it makes sense. Here’s what you’ll need to build layers of flavor:
For the Meatballs:
- Ground beef (80/20 blend): The fat keeps them juicy—leaner cuts will dry out.
- Ground pork: Adds richness; swap with veal or turkey if needed.
- Fresh breadcrumbs: Soak them in milk for tenderness (stale crumbs work in a pinch).
- Parmigiano-Reggiano: Grate it fresh—the nutty depth is irreplaceable.
- Egg: Binds everything; no substitutes here.
- Garlic & parsley: Fresh is non-negotiable for brightness.
For the Sauce:
- San Marzano tomatoes: Their sweetness and low acidity make the best sauce. Canned crushed tomatoes work too.
- Onion, garlic, and basil: Sauté until fragrant—this trio is the flavor foundation.
- Olive oil: Use the good stuff; it carries the aromatics.
- Red pepper flakes: A pinch adds subtle heat (optional but recommended).
For the Pasta:
- Dried spaghetti: De Cecco or Barilla hold their texture better than cheap brands.
- Pasta water: Save a cup! The starch thickens the sauce magically.
Little Wins:
- Finish with extra grated Parmesan and a drizzle of olive oil for a glossy, restaurant-worthy plate.
- Fresh basil leaves torn over the top add color and a herbal punch.
How to Make the Best Spaghetti With Meatballs Guide
6. Simmer Sauce – Pour in crushed tomatoes, tomato paste, water, oregano, salt, and pepper.
Stir well, scraping up browned bits from the skillet for extra flavor.
7. Cook Meatballs in Sauce – Gently add meatballs back to the skillet.
Simmer covered for 20 mins on low heat, stirring occasionally to prevent sticking.
8. Boil Pasta – Cook spaghetti in salted boiling water until al dente (check package time minus 1 minute).
Reserve ½ cup pasta water before draining.
9. Combine and Serve – Toss drained pasta with a ladle of sauce to coat.
Plate spaghetti, top with meatballs and extra sauce.
Garnish with fresh basil and grated Parmesan.
Pro Tips:
- For tender meatballs, use a mix of ground beef and pork.
- Simmer sauce uncovered for thicker consistency.
- Pasta water helps sauce cling better—don’t skip it!
Watch-Outs:
- Overcrowding the skillet steams meatballs instead of browning.
- Overcooking pasta makes it mushy—taste-test early.
- Skipping the garlic sauté step can leave a raw, harsh flavor.
Nutrition
This homemade spaghetti and meatballs recipe provides a balanced meal with essential nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 25g |
| Carbohydrates | 45g |
| Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 70mg |
| Sodium | 800mg |
| Fiber | 4g |
| Sugar | 8g |
Chef Tips
When you’re making spaghetti and meatballs, I always recommend browning the meatballs first—it locks in flavor and keeps them juicy. Don’t overcrowd the pan; cook in batches if needed.
Use a mix of ground beef and pork for richer taste. Simmer the sauce low and slow to deepen flavors.
Toss pasta in sauce before serving—it clings better. Finish with fresh basil for brightness.
