Spaghetti and Meatballs
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This spaghetti and meatball recipe is the ultimate weeknight family dinner — quick, easy, and picky eater-approved!
This is my go-to recipe for spaghetti and meatballs. With a quick 45-minute cook time, it’s perfect for busy weeknights and sure to please even the pickiest eaters. The meatballs are juicy and packed with flavor, with a fork-tender texture that keeps everyone coming back for more. To make things easy and save on mess, I brown the meatballs in the oven on a sheet pan instead of pan-frying them on the stovetop. I also use a good quality store-bought marinara sauce to save time, but feel free to use homemade tomato sauce if you have some on hand.
For more family-friendly Italian recipes (everybody loves Italian!), try my baked ziti, stuffed shells, and chicken parmesan. For an alternative to beef meatballs, try my favorite turkey meatballs.
What You’ll Need To Make Spaghetti and Meatballs
For the most flavorful meatballs (or meatloaf), I recommend using equal parts beef, veal, and pork; at most supermarkets, this blend is labeled “meatloaf mix.” If your market doesn’t carry the blend, you can use half beef and half pork (since ground veal isn’t readily available).
For the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
Step-by-Step Instructions
Begin with the meatballs: In a large bowl, combine the egg, basil, parsley, oregano, salt, pepper, garlic and water; whisk well.
Add the meat, breadcrumbs and Parmigiano Reggiano. meatball recipe
Mix with your hands until just combined.
Roll the mixture into golf ball-sized meatballs, and place on an ungreased baking sheet.
Bake for about 10 minutes, then remove the baking sheet from the oven and use a metal spatula or tongs to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula).
Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
While the meatballs are cooking, bring a large pot of well-salted water to a boil.
Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs.
Transfer the spaghetti and meatballs to serving bowls and top with fresh chopped basil and more grated cheese.
You may also like
- Turkey, Spinach & Cheese Meatballs
- Bolognese
- Chicken Meatballs with Tomato-Balsamic Glaze
- Orecchiette with Sausage and Broccoli
- Turkey Meatballs in Marinara Sauce
- Cacio e Pepe
Spaghetti & Meatballs
This spaghetti and meatball recipe is the ultimate weeknight family dinner — quick, easy, and picky eater-approved!
Ingredients
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus more for serving)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- ¼ cup water
- 1½ pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal)
- ¾ cup dried Italian style bread crumbs (such as Progresso)
- ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
- Large jar (32 oz) good quality Marinara sauce (such as Rao's)
- 1 pound spaghetti
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
- In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
- While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese.
- Freezer-Friendly Instructions: The cooked meatballs can be frozen, in their sauce, for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop until the meatballs are hot in the center.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 731
- Fat: 29 g
- Saturated fat: 10 g
- Carbohydrates: 78 g
- Sugar: 11 g
- Fiber: 6 g
- Protein: 37 g
- Sodium: 897 mg
- Cholesterol: 116 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Just wondering, do these freeze well? If so, would you freeze them before or after you bake them? Always looking for ways to be a step ahead with dinner, but not at the expense of taste. I’ve made quite a few of your recipes and have never been disappointed! Thanks so much for bringing them to us! Carol
Hi Carol, Yes, they do freeze well. I typically freeze them after baking them (with the sauce). Hope that helps!
I made these last night for my picky 5 year old. It got the “These are the best meatballs, mom!” comment! Kudos Jennifer!
I was happy to see the newest recipe, then all the other comments came up, now I’m as confused as every as to how to make the meatballs.
Don’t be confused. Forget the comments and just follow Jen’s recipe. You’ll be happy with the result. She’s the best.
This would be my hubby’s favorite, he even helped with the meatballs! I LOVE this website and won’t even look at another recipe book first without looking here. I HAVE NEVER had a bad recipe off of here. Looking forward to cooking more of your recipes!! 🙂
I just wanted to thank you for such a great recipe. I made them for my husband and he loved them. Then I made them for my family and OMG they loved them to. What a beautiful recipe.
Well these are great and I add a bit of ketchup instead of the water. It gives them a certain sweetness, without being overpoweing, and it makes them super moist!!!!
forget the water…. a tablespoon or two of sauce makes the v meatballs…. tender and flavorful…(old Italian secret.. .
even better and healthier recipe:
try turkey meat and follow same recipe if you wish; but when you bake on sheet you do need to add some oil because the meat does not contain much fat, I do add in seasoned bread crumbs, garlic powder, eggs, water and get the right moisture to make your meatballs and bake at 350 until done
I have alwas baked my meatball I make them the same way but a touch of milk & a egg with the mix they shape better for me
I have been baking them for a few years. I thought its because the meat is more fatty now. It certainly is great realizing that all that grease and fat is iliminated.