Spaghetti and Meatballs
This post may contain affiliate links. Read my full disclosure policy.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
FOR REAL???? You are a classically trained Chef and You’re telling people to use store bought jarred sauce!! Shame on You!!
You must not have kids Rick.
I’ve made these a dozen times with just turkey meat and everyone loves them. Sometimes I use jarred sauce and it’s fast and tasty. other times I throw chopped onion, garlic and oregano in a pot, saute for 6 minutes, add blended whole peeled tomatoes and a little water or stock. Nothing fancy. Then the sauce takes on the taste of the meatballs. The meatballs ate great any way you slice them! Love this recipe.
No need to be mean. Just because someone is a trained chef doesn’t mean they can’t take an occasional shortcut, especially when they’re sharing their recipe with people who aren’t chefs. I’m a chef and I use shortcuts sometimes too. Besides, the sauce she recommended is one of the best you can get. All fresh ingredients, no preservatives.
Get a life, Rick. These recipes are here for average people to use and enjoy – they aren’t made for other “classically trained chefs”. Some people have jobs and responsibilities that prohibit them from making sauce from scratch. I assume you grow/raise all of your food/herbs and you don’t purchase anything from a grocery store?
P.S. try Rao’s….. I guarantee you won’t make sauce again (if you even do).
Oh Rick, you are so silly and clueless 😂.
Shame on you Rick! Be nice!
The meatballs were excellent. I will use this recipe from now on. Thank you!
how can i turn this meatball recipe into a meatloaf?
Hi Heather, You wouldn’t need to change a thing; just bake the mixture in a loaf pan or free form into a loaf shape and bake on a baking sheet.
Hi Jenn, I love your blog and recipes. I don’t eat pork, so can I use a 50/50 ratio for the ‘meatloaf mix’? What are your recommendations for an alternative mix?
Hi Lucia, Yes, that would work fine!
Jenn,
I just have to tell you, these meatballs are SO good!! My picky, won’t eat anything, 2 year old ate 2 for dinner tonight! Thanks for such a great recipe!
I wanted to share some changes I’ve made too, for any others out there with funky allergies like I have. For the meat I use ground pork & chicken (about the same amounts of each). I have to omit the egg, but the chicken is so sticky it’s never mattered. Then, instead of bread crumbs, I’ve been using almond meal (from Trader Joe’s). Other than that, I follow the recipe exactly. They hold up really well and freeze well too.
🙂 Amy
Congratulations, your recipe is virtually like my Gram’s and the best. A couple of things from having made them for over 56 years that I learned from my mother. Start with plain crumbs, the “Italian” may have herbs added that one doesn’t need with the flavor you have created in seasoning already. Mom always wet the crumbs with the water first and added all the herbs, cheese and eggs,(two). If the crumbs are dry you will get a grainy taste in the meatball. Most important place your meatball mixture in the refrigerator for half an hour. This gives the egg a chance to bind the meat and they form easily and hold together firmly. It never hurts to wet your hands with water before you start to roll the meatballs. Its keeps the meat together and not all over your hands as your making them.
Thanks for those tips!!
These meatballs are YUMMY!!! I’ve substituted ground turkey, chicken & pork for the meat and they still come out tender and really tasty. My husband didn’t even know!
These meatballs are my son’s favorite and are easy enough to make on a busy week night. I serve them with Rao’s jarred sauce and a salad. Fantastic.
Made these the other night and they were delicious! The whole family – including a toddler and baby – loved it. I used whole wheat penne (easier eating for the kids) and it worked great. Still very tasty as leftovers the next day.
Great recipe! Made some alterations as I couldn’t find meatloaf mix or veal at my grocery store so I used half ground beef and half spicy italian sausage instead. I also doubled the garlic. I think next time I’ll add more basil since that flavor didn’t really come through. Love that these are baked, not fried…easy cleanup! Thanks for the recipe!