The Best Spaghetti and Meatballs Recipe

Spaghetti and Meatballs is a classic pasta that’s comforting and very delicious. It’s made with spaghetti that’s topped with homemade meatballs that are simmered in a marinara sauce.

The meatballs are a mix of ground meat, herbs and cheese. They are baked untill they turn golden, and then they are simmered in a rich tomato sauce. This dish is super easy to make and it’s perfect for feeding a crowd! And it’s a staple of Italian-American cuisine that always feels like home.

Key Ingredients

Ground Meat Mix (Beef, Pork, Veal): The combo of beef and pork, and veal makes the meatballs flavorful. If you prefer just beef works too but the mix gives a deeper flavor.

Breadcrumbs: Keeps the meatballs light and helps hold them together. Panko or regular breadcrumbs both work well. You can also use soaked bread in a little bit of milk, to get a softer texture.

Parmigiano-Reggiano Cheese: Freshly grated Parmigiano adds a salty flavor that takes the meatballs to the next level.

Eggs: Binds the meat mixture so the meatballs hold their shape.

Herbs (Basil, Parsley, Oregano): Fresh herbs add a burst of flavor. Dried herbs are fine in a pinch, but fresh makes a big difference.

Garlic (for Meatballs): Freshly minced garlic gives the meatballs a bold, robust flavor.

Marinara Sauce: Rich and tomatoey, marinara is perfect for simmering the meatballs. Store-bought works, but homemade is even better!

Olive Oil: Adds depth to the sauce when sautéing the garlic and herbs.

Garlic (for Sauce): Adds a wonderful aroma and enhances the sweetness of the tomatoes in the sauce.

Spaghetti: Classic for this dish! Long, al dente strands hold the sauce perfectly, making every bite flavorful.

Expert Tips

Use Fresh Ingredients: Fresh herbs and garlic make a big difference in the flavor of the meatballs and the sauce. They add a bright, fresh taste that dried herbs just can’t match.

Don’t Overmix the Meatball Mixture: Mix the meatball ingredients until just combined. Overmixing can make the meatballs tough.

Bake the Meatballs Before Simmering: Baking the meatballs helps them hold their shape and develop a nice crust before simmering in the sauce. This step also reduces the amount of fat in the final dish.

Make Ahead: You can make the meatballs ahead of time and freeze them for up to 3 months. Just bake, cool, and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Thaw in the refrigerator before simmering in the sauce.

Variations and Substitutions

• Turkey Meatballs: For a lighter version, use ground turkey instead of the meat mix. You can also use chicken or a mix of turkey and chicken.
• Gluten-Free: Use gluten-free breadcrumbs and pasta to make this dish gluten-free. There are many great gluten-free pasta options available that taste just like the real thing.
• Spicy Meatballs: Add a pinch of red pepper flakes to the meatball mixture for a spicy flavor. You can also add the flakes to the sauce if you prefer.
• Vegetarian Option: Use a mix of mushrooms and lentils instead of meat to create a delicious vegetarian version of this dish. Make sure to season well and use an egg substitute like flax eggs to bind the mixture.

How to Store?

Store leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatballs and sauce in a skillet over medium heat, stirring occasionally until heated through.

Add the spaghetti and toss to coat. You can also reheat in the microwave, but the sauce might not thicken as well.

How to Serve?

Serve Spaghetti and Meatballs hot garnished with freshly grated Parmigiano Reggiano and chopped parsley. This dish pairs wonderfully with a simple green salad and garlic bread.

For a heartier meal, add a side of roasted vegetables or a Caprese salad. This dish is perfect for a family dinner or a casual meetup with friends.

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