If you’ve been on the hunt for a comforting, classic Italian-American meal, you’ve just hit the jackpot with this Homemade Spaghetti and Meatballs Recipe. Juicy meatballs simmered in rich marinara, all tossed with perfectly cooked spaghetti—it’s the kind of dinner that feels like a warm hug after a long day.
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Why You'll Love This Recipe
This recipe has become one of my go-to weeknight heroes. It hits all the right notes—flavorful, simple, and crowd-pleasing every single time I make it. Plus, it’s a fantastic way to get everyone around the table.
- Simple Ingredients: Uses pantry staples you probably already have on hand, making it super accessible.
- Juicy Meatballs: The secret is mixing just enough to hold together without drying out—resulting in tender bites every time.
- Quick Cooking: Ready in just 40 minutes, perfect for busy family dinners when time is tight.
- Make-Ahead Friendly: Meatballs and sauce keep well, making leftovers a delight or prepping in advance easier.
Ingredients & Why They Work
Before you dive in, shopping smart makes a difference. I tend to stick with 85-90% lean ground beef for the best balance of flavor and moisture, and a good-quality jar of marinara to keep things simple without sacrificing taste.
- Spaghetti: Classic, long pasta that holds the sauce and pairs perfectly with meatballs.
- 85-90% Lean Ground Beef: Provides just enough fat to keep meatballs juicy without being greasy.
- Egg: Acts as a binder to hold the meatballs together.
- Breadcrumbs: Adds structure and keeps the meatballs tender.
- Grated Parmesan Cheese: Brings a salty, savory depth of flavor.
- Grated Garlic: Fresh garlic delivers an aromatic punch.
- Chopped Parsley: Adds freshness and a hint of herbal brightness inside and as garnish.
- Italian Seasoning: A blend of classic herbs that infuse wonderful Mediterranean flavor.
- Salt & Black Pepper: Essential seasonings to bring out all the flavors.
- Olive Oil: For browning meatballs and adding richness.
- Marinara Sauce: The comforting tomato base that simmers with the meatballs, melding the flavors beautifully.
Make It Your Way
This Homemade Spaghetti and Meatballs Recipe is wonderfully adaptable, so don’t hesitate to put your own spin on it. Whether it’s tweaking the herbs, switching up the meat, or adding your favorite toppings, making it your own adds a little extra joy to the process and the plate.
- Ground Turkey Meatballs: For a leaner twist, swap out ground beef for ground turkey. I’ve done this when looking for a lighter option, and the meatballs still come out juicy and full of flavor with just a slightly different texture.
- Herb Variations: While Italian seasoning and parsley are classic, feel free to toss in fresh basil, oregano, or even a pinch of red pepper flakes for a bit of heat. It’s easy to customize based on what you have on hand or your flavor preferences.
- Cheese Upgrade: Try mixing a bit of shredded mozzarella or fontina into your meatball mix for a gooey surprise inside each bite. It’s a simple addition that brings a creamy richness.
- Swap the Marinara: If you’re feeling adventurous, homemade marinara sauce is a great upgrade, or a spicy arrabbiata sauce can add some zing. But don’t worry – store-bought marinara keeps things simple without sacrificing taste. I keep a jar handy for busy weeknights!
- Gluten-Free Version: Replace traditional breadcrumbs with gluten-free breadcrumbs or ground oats. I’ve found this makes for equally tender meatballs without the gluten.
Step-by-Step: How I Make Homemade Spaghetti and Meatballs Recipe
Step 1: Boil Your Pasta Perfectly
Start by bringing a large pot of salted water to a rolling boil—this is key because the salt seasons the pasta as it cooks. Add 1 pound of spaghetti and cook it according to the package instructions until it’s al dente, which means it should be tender but still have a slight bite. Drain the pasta well, then return it to the pot and cover it to keep warm while you prepare the meatballs and sauce. This helps ensure your noodles don’t dry out or stick together.
Step 2: Mix Your Meatball Ingredients
In a large bowl, combine 1 pound of 85-90% lean ground beef with 1 large egg, ¼ cup breadcrumbs, ¼ cup grated Parmesan cheese, 3 grated garlic cloves, 2 teaspoons Italian seasoning, 2 tablespoons chopped parsley, ½ teaspoon salt, and ½ teaspoon black pepper. Get your hands in there and mix everything together until the ingredients are just combined and moist. Be careful not to overmix; gently does it to keep the meatballs tender and juicy.
Step 3: Form and Brown Your Meatballs
Shape the mixture into 16 evenly sized meatballs—aiming for about the size of a golf ball works well. Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Carefully place your meatballs in the skillet, leaving a little space between each so they brown evenly. Cook, turning occasionally, until all sides are nicely browned, about 5 to 7 minutes total. Don’t worry if they’re not fully cooked through at this stage—that will happen in the sauce.
Step 4: Simmer Meatballs in Sauce
Pour in a 25-ounce jar of marinara sauce over the browned meatballs. Gently toss everything to combine so each meatball gets coated. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce until the sauce thickens and the meatballs are cooked through, about 15 to 20 minutes. This slow simmer not only cooks the meatballs fully but also infuses them with rich flavor.
Step 5: Serve and Garnish
Plate the warm, tender spaghetti, then nestle the meatballs on top and spoon plenty of that lush marinara sauce over everything. Sprinkle with extra chopped parsley for a fresh pop of color and flavor. Grab a fork and dive in—this classic comfort food is ready to be enjoyed!
Top Tip
Mastering this Homemade Spaghetti and Meatballs Recipe is all about a few simple techniques that elevate the flavors and textures. These tips will help you avoid common pitfalls and bring out the best in your dish.
- Don’t Overmix the Meat: When combining the ground beef with the other ingredients, mix just until combined. Overworking the meat can make your meatballs tough instead of tender and juicy.
- Brown Before Simmering: Browning your meatballs in olive oil before adding marinara develops a beautiful crust and locks in flavor. Plus, it gives the sauce an extra savory depth as the bits from browning melt into it.
- Simmer Covered on Low: Simmering the meatballs gently in sauce on low heat with a lid on thickens the sauce while cooking the meatballs through perfectly without drying them out.
- Cook Pasta Just Right: Aim for al dente pasta so it holds up well when mixed with sauce — you don’t want mushy noodles but something with a little bite to balance the juicy meatballs.
How to Serve Homemade Spaghetti and Meatballs Recipe
Garnishes
Brighten up your plated dish with a sprinkle of fresh chopped parsley for color and a burst of freshness. For extra indulgence, grate a bit more Parmesan cheese on top right before serving. A few cracks of freshly ground black pepper also add a lovely final touch.
Side Dishes
Pair this classic with some crusty garlic bread or a warm focaccia to soak up every bit of that rich marinara sauce. A crisp green salad with a light vinaigrette balances the hearty main and adds freshness to the meal. Roasted vegetables like zucchini or broccoli also complement the flavors beautifully.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Homemade Spaghetti and Meatballs Recipe, store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days.
Freezing
You can freeze the meatballs and sauce together or separately for longer storage. Use a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat until warmed through, stirring occasionally to prevent sticking. You can also microwave on medium power, covered, stirring midway. If reheating frozen meatballs, thaw fully first for even heating.
Frequently Asked Questions:
Yes! Ground turkey is a great leaner alternative. Just keep in mind that turkey meatballs might be a bit more delicate, so handle them gently when forming and cooking.
Simmer the browned meatballs in the marinara sauce for about 15 to 20 minutes on low heat. This cooking method ensures they are cooked through and tender inside. You can also cut one open to check that it’s no longer pink in the center.
Absolutely! Using a good-quality store-bought marinara sauce saves time and still delivers great flavor, making this recipe convenient and simple without compromising taste.
To keep meatballs intact, make sure to gently mix the ingredients and include binding elements like breadcrumbs and egg. Also, browning them in olive oil before simmering helps seal them and keep them from crumbling.
Final Thoughts
This Homemade Spaghetti and Meatballs Recipe is a heartwarming classic that's both comforting and satisfying. It's perfect for family dinners or when you simply crave that rich, savory taste of Italian-American home cooking. With just a handful of simple ingredients and some love in the kitchen, you can create a meal that brings smiles and happy bellies to your table time and time again. Buon appetito!
Print
Homemade Spaghetti and Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Homemade Spaghetti and Meatballs recipe features juicy ground beef meatballs simmered in a rich marinara sauce, served over perfectly cooked spaghetti. It's a classic Italian-American comfort meal that's easy to prepare and perfect for family dinners.
Ingredients
Pasta
- 1 pound spaghetti
Meatballs
- 1 pound 85-90% lean ground beef
- 1 large egg
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 garlic cloves (grated)
- 2 tablespoons chopped parsley (plus more for garnish)
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce and Cooking
- 1 tablespoon olive oil
- 1 (25-ounce) jar marinara sauce
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Drain the pasta and return it to the pot, then cover to keep warm.
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, grated garlic, Italian seasoning, chopped parsley, salt, and black pepper. Mix thoroughly using your hands until the mixture is moist and well blended.
- Form Meatballs: Shape the meat mixture into 16 evenly sized meatballs.
- Brown the Meatballs: Heat olive oil in a large deep skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5 to 7 minutes. The meatballs do not need to be fully cooked at this stage.
- Simmer in Sauce: Pour the marinara sauce over the browned meatballs in the skillet. Gently toss to combine. Reduce the heat to low, cover, and let the meatballs simmer in the sauce until the sauce thickens and meatballs are cooked through, about 15 to 20 minutes.
- Serve: Plate the cooked spaghetti and top with meatballs and marinara sauce. Garnish with extra chopped parsley if desired.
Notes
- Using store-bought marinara sauce simplifies this recipe without sacrificing flavor.
- To keep meatballs moist, avoid overmixing the meat mixture.
- Cook the spaghetti until al dente for the ideal texture when combined with the sauce.
- For a lower-fat option, substitute ground turkey for ground beef.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1.5 cups
- Calories: 387 kcal
- Sugar: 2 g
- Sodium: 276 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
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