Amazing Spaghetti and Meatballs: 5 Star Comfort

Oh, you know that feeling? The one where the smell of garlic and simmering tomatoes just wraps you up like a warm hug? That’s the magic of a classic spaghetti and meatballs night, an Italian-American staple that’s practically a love language in my family. It brings me right back to my grandmother’s kitchen, probably with me perched on a stool, trying to sneak a taste of her perfectly seasoned meatballs. This isn’t just food; it’s memories, it’s comfort, it’s what Sunday dinners are made of. And the best part? You can absolutely nail this cozy classic right in your own home with a recipe that’s straightforward, packed with flavor, and guaranteed to become a family favorite.

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Why You’ll Love This Spaghetti and Meatballs Recipe

Trust me, this dish is a winner for so many reasons:

• Super Easy to Make: Even if weeknights are crazy, you can get this on the table without breaking a sweat.
• Tender, Flavor-Packed Meatballs: We’re talking juicy meatballs that practically melt in your mouth, simmered in a rich, homemade sauce.
• Ultimate Family Comfort: Nothing says “I love you” like a big plate of pasta and meatballs. It’s a crowd-pleaser for all ages!
• Perfect for Sunday Dinner: This recipe delivers that cozy, classic Italian-American feel that makes any meal feel special.

Ingredients for Perfect Spaghetti and Meatballs

Alright, let’s talk about what goes into making our amazing spaghetti and meatballs! It’s all about good ingredients that really sing together. You’ll need:

• 1 pound ground beef (I love that 80/20 blend for extra juiciness!)
• 1/2 pound ground pork (This makes the meatballs super tender, seriously!)
• 1 cup breadcrumbs (Panko or Italian style work great)
• 1/2 cup grated Parmesan cheese (Don’t skimp here – it adds so much flavor!)
• 1/4 cup chopped fresh parsley (Fresh herbs make all the difference, right?)
• 2 cloves garlic, minced (Or more if you’re a garlic lover like me!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten (These are our binders!)
• 2 tablespoons olive oil (For sautéing those onions and browning your meatballs)
• 1 large onion, chopped
• 2 (28 ounce) cans crushed tomatoes (I like to use a good quality San Marzano if I can find them!)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (Just a pinch for a little warmth, totally optional!)
• 1 pound spaghetti (Whatever your favorite kind is!)
• Fresh basil leaves, for garnish (A little pop of green at the end is so pretty!)

Tips for Tender, Flavorful Meatballs

Okay, let’s get down to the nitty-gritty of making meatballs that are just perfect for our spaghetti and meatballs. It’s all about a little bit of love and a few key tricks!

First off, don’t overmix. I know it’s tempting to really combine everything thoroughly, but when you overwork that meat mixture, you end up with tough, dense meatballs. Just gentle turns with your hands or a spoon until everything is *just* combined! We want tender, juicy bites, not little rubber balls, and this is probably the biggest secret to truly fantastic meatballs.

Next up, size matters! I aim for about 1.5-inch meatballs. This size is great because it lets them cook through evenly in the sauce without drying out, and they’re just the right size to sit all cozy on top of a tangle of spaghetti. Rolling them gently is also key. Don’t pack them down too hard!

And finally, that browning step is non-negotiable. Heating your olive oil properly and browning the meatballs in batches (don’t crowd the pan!) creates this amazing crust. That little bit of caramelization adds SO much flavor to both the meatballs and, later, to your marinara sauce. It’s a flavor builder, plain and simple. If you’re looking for even easier meatballs, you should check out my 3-ingredient crockpot meatballs – they’re a lifesaver on busy nights!

Crafting the Homemade Marinara Sauce

Now, let’s talk sauce! While your meatballs are resting, we build this gorgeous marinara right in the same pot. It’s like magic – all those yummy bits left from browning the meatballs? They’re pure flavor gold!

First, I toss in a chopped onion and let it soften up perfectly in a little swirl of olive oil. That sweet onion base is everything. Once it’s looking nice and translucent, I pour in the crushed tomatoes. These are the heart of our sauce, so pick a good quality can! Then come the flavor boosters: dried oregano, basil, and just a pinch of red pepper flakes if you like a little excitement. Give it all a good stir, bring it up to a happy little simmer, and then we let it do its thing.

The simmering time is *so* important here. It’s what lets all those flavors meld and deepen, just like a good conversation. You want it to bubble away gently for at least 30 minutes, letting the sauce thicken up and become this rich, luscious coating for our meatballs and spaghetti. It’s simple, but oh-so-satisfying. If you’re a big sauce fan, you might also love my easy homemade roasted tomato sauce!

How to Cook Spaghetti and Meatballs

Alright, let’s bring it all together and make some magic happen! Putting this delicious spaghetti and meatballs dish together is easier than you think, especially because we’ve built so much flavor already. You’ll be serving up a big, comforting bowl in no time.

Step 1: Prepare the Meatball Mixture

In a big bowl, gently combine your ground beef, pork, breadcrumbs, Parmesan, fresh parsley, minced garlic, salt, and pepper. Add those lightly beaten eggs and mix with your hands *just* until everything is pulled together. Seriously, don’t go crazy here – we want tender meatballs!

Step 2: Form and Brown the Meatballs

Roll that glorious mixture into about 1.5-inch balls. Don’t pack them too tight! Get a large pot or Dutch oven nice and hot with a little olive oil, then brown your meatballs in batches on all sides. They don’t need to be cooked through, just beautifully browned. Pop them out and set them aside while we make the sauce.

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Step 3: Build the Marinara Sauce

Add your chopped onion to that same pot and let it soften up for about 5 minutes. Then, pour in those crushed tomatoes, oregano, basil, and red pepper flakes if you’re using them. Give it a good stir and let it come up to a gentle simmer.

Step 4: Simmer the Spaghetti and Meatballs

Now, nestle those browned meatballs back into the bubbling marinara. Lower the heat, pop a lid on, and let them simmer away for at least 30 minutes. This is where the real flavor happens – the meatballs cook through and soak up all that amazing sauce, making our spaghetti and meatballs unbelievably delicious!

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Step 5: Cook the Spaghetti

While the sauce is doing its thing, get a pot of salted water boiling and cook your spaghetti according to the package directions until it’s perfectly al dente. Drain it well.

Step 6: Serve Your Italian-American Classic

Pile that beautiful spaghetti high in bowls. Ladle generously with the rich marinara sauce and plenty of those tender meatballs. A few fresh basil leaves on top add the perfect finishing touch! It’s a feast for the eyes and the stomach.

SAVE IT

Make-Ahead and Storage Tips for Spaghetti and Meatballs

One of my favorite things about this classic spaghetti and meatballs recipe is how forgiving it is! You can totally get a head start, which is a lifesaver on a busy weeknight or for entertaining. I often make the meatballs and the marinara sauce a day or two ahead of time. Just let them cool completely, then store them separately in airtight containers in the fridge. When you’re ready to serve, gently reheat the sauce in a pot on the stove, then add the meatballs to warm through. Cook your spaghetti fresh right before serving for the best texture!

Leftovers are pretty darn fantastic too! They usually keep well in the refrigerator for about 3-4 days. You can reheat individual portions in the microwave or gently warm them up on the stovetop. If you’ve got a big batch you won’t eat right away, freezing is a great option. I like to freeze the meatballs and sauce together in freezer-safe containers or bags. They should last for a good 2-3 months. Just thaw them overnight in the fridge before reheating. It’s like having a delicious, home-cooked meal ready to go whenever you need it!

Frequently Asked Questions

You’ve got questions? I’ve got answers! Here are a few things people often ask when making this classic Italian-American dish.

Can I use all beef for the meatballs?

Absolutely! While the mix of beef and pork makes them extra tender and flavorful, you can totally use all ground beef if that’s what you have. Just be mindful that they might be a tiny bit firmer, but still delicious!

How do I prevent my meatballs from falling apart?

The secret is gentle mixing – don’t overwork the meat! Also, making sure your breadcrumbs, cheese, and eggs are well incorporated acts as a great binder. And be gentle when you’re browning and simmering them in the sauce.

What’s the best way to reheat spaghetti and meatballs?

For the best results, gently reheat the sauce and meatballs together on the stovetop over low heat until warmed through. If they seem a little dry, add a splash of water or broth. This keeps everything nice and moist!

Nutritional Information

Please keep in mind that these are estimates! My kitchen wizardry can vary a bit, and your exact ingredients might too. Per serving, you’re looking at roughly 650 calories, 35g of fat, 30g of protein, and 55g of carbohydrates. It’s definitely a hearty, satisfying meal!

Share Your Italian-American Classic Experience

I just love hearing about your kitchen adventures! Have you made this classic spaghetti and meatballs? I’d be thrilled if you’d share your experience in the comments below, or even give the recipe a star rating! If you have any questions or want to share a tweak you made, don’t be shy – head over to my contact page. Happy cooking!

Classic Spaghetti and Meatballs

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A comforting Italian-American classic featuring tender, flavorful meatballs simmered in marinara sauce and served over spaghetti.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 65 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Simmering
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound ground beef (80/20)
• 1/2 pound ground pork
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 (28 ounce) cans crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound spaghetti
• Fresh basil leaves, for garnish

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Instructions

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, and pepper. Add the beaten eggs and mix gently until just combined. Do not overmix.
2. Roll the meat mixture into 1.5-inch meatballs.
3. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches, turning occasionally, until browned on all sides. Remove meatballs from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Stir in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Bring the sauce to a simmer.
6. Return the browned meatballs to the pot. Reduce heat to low, cover, and simmer for at least 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
7. While the sauce simmers, cook spaghetti according to package directions until al dente. Drain the spaghetti.
8. Serve the spaghetti topped with the meatballs and marinara sauce. Garnish with fresh basil leaves.

Notes

• For extra tender meatballs, use a mix of beef and pork.
• You can make the meatballs and sauce ahead of time and reheat before serving.
• Adjust seasonings to your preference.
• Consider using a high-quality canned tomato for the best sauce flavor.

Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: 650
• Sugar: 12g
• Sodium: 900mg
• Fat: 35g
• Saturated Fat: 12g
• Unsaturated Fat: 20g
• Trans Fat: 1g
• Carbohydrates: 55g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 120mg