Best Spaghetti and Meatballs

What’s more inviting than the aroma of homemade spaghetti and meatballs simmering on the stove or in the crockpot? You’ll love our tender, savory, browned meatballs covered in a rich homemade tomato sauce – packed with Italian spices.

From Si: “Spaghetti with homemade marinara sauce was one of the first recipes I learned when Grant and I were newlyweds. I have perfected this recipe over the years and it is a favorite – loaded with delicious flavor as well as many memories of gathering friends and family.” 

How to make easy Spaghetti and meatballs

It’s easy to make homemade spaghetti and meatballs! This is a beginner’s recipe you will make and keep in your recipe rotation for years. No fancy frills, just a few basic ingredients and an easy cooking method.

• Place all sauce ingredients in a pan and simmer while making meatballs
• Combine meatball ingredients and roll into balls
• Bake meatballs for 12-15 minutes
• Add meatballs to the sauce; simmer for several hours
• Cook pasta and serve

Our Best Spaghetti and Meatballs recipe calls for canned tomatoes with herbs and spices you probably already have in your pantry. For convenience, meatballs can be made ahead, baked, and then frozen. I suggest doubling the meatball and sauce recipe — use one batch to top your spaghetti and save the second batch to create an incredible meatball sub!

6 tips for making the best Spaghetti and Meatballs

1. Use both ground beef and sausage to enhance the flavor and texture of the meatballs. I’ve tried many combinations over the years but love this one best!
2. Cook meatballs in the oven for a less messy alternative to a frying pan. Use parchment paper and cut your cleanup time to almost nothing. Again, years of testing, the oven method is the easiest!
3. Add some of the pasta cooking water to the spaghetti sauce. Adding this starchy water to the sauce helps it cling to the pasta and also gives the sauce a smooth texture.
4. Plan for simmering time to thicken the sauce and meld the flavors!
5. Use plenty of salt when cooking the pasta to help flavor the entire dish. Use about 2 tablespoons salt to 1 gallon water. 
6. Cook pasta “al dente” according to package directions. “Al dente” means “to the tooth.” Pasta will have a slight resistance when biting into it.

At ABK, we have loads of fabulous recipes to serve with Best Spaghetti and Meatballs. Here are a few options for you to try. For breads: Braided Cheese Onion Bread, ABK Soft Herb Breadsticks (see photo below), or our all-time classic No-Fail French Bread! For salads: 30 Minute Caprese Salad or Pomegranate, Burrata and Avocado Salad. For dessert: 7 Ingredient Spanish Almond Cake or (for the chocolate lover) One Bowl Brownies. 

Spaghetti and Meatballs

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Author: Si Foster

Course: Dinner, Main Course

Cuisine: Italian

Prep Time: 30 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 30 minutes mins

Servings: 8

A delicious, easy-to-make classic recipe for spaghetti and meatballs. Make in the morning and let simmer all day for best results. Double the meatballs so you will have plenty of leftovers for meatball subs topped with cheese!

Ingredients 

Sauce and Pasta

• 2 tablespoons olive oil
• 1 (28-ounce) can whole or chopped tomatoes
• 1 (28-ounce) can tomato purée
• 1 (12-ounce) can tomato paste
• 1/2-1 cup water
• 2 cloves garlic, chopped
• 3 drops Tabasco or hot sauce
• ½ teaspoon sugar
• 1 tablespoon each: dry parsley, basil, and oregano, or 3 tablespoons dry Italian seasoning
• Salt and pepper to taste
• 1 pound spaghetti
• 2 tablespoons unsalted butter

Meatballs

• ½ pound 85% lean ground beef
• ½ pound Italian sausage
• ¾ cup dry bread crumbs
• 2 eggs, beaten
• 2 tablespoons dry Italian seasoning
• 1 cup onion, chopped
• 1 teaspoon each salt and pepper

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Instructions

• Place all sauce ingredients in a large pan. Simmer while making meatballs.
• Preheat oven to 400 degrees. Place rack in the upper third of the oven. Line a baking sheet with parchment paper.
• In a medium bowl, combine all meatball ingredients. Roll meat mixture into 1 1/2 -inch balls. Place meatballs on the prepared baking sheet.
• Bake for 12-15 minutes or until the meatballs are done in the middle.
• Place the meatballs carefully in the sauce. For best flavor, simmer for several hours.
• Cook pasta in boiling water. Drain, reserving about 1/4 cup of pasta water for the sauce.
• Before serving, stir 2 tablespoons of butter into the meatballs and sauce. If desired, stir 2-4 tablespoons of pasta water into the sauce as well.

Notes

• This recipe may be made with fresh herbs. Substitute 3-4 tablespoons of freshly chopped herbs for each tablespoon of dry herbs.
• Meatballs may be cooked in a pan on the stovetop in 2 tablespoons of olive oil. Cook meatballs in batches to allow for even cooking. Gently turn the meatballs to brown on all sides. Cook for about 8 minutes per batch. 
• This recipe can also be made in a slow cooker. Mix the sauce ingredients together in the slow cooker. Cook meatballs, then add to the sauce. Cook on low for 8 hours. 
• Meatballs can be made ahead and refrigerated for up to 3 days before cooking.
• Cook meatballs in oven or on stovetop before freezing.
• I usually double this recipe and use the leftovers for meatball sandwiches!