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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These are really easy to make and full of flavor. I made a double batch (froze half) and served with spaghetti squash and fresh parmesan. This is my go to classic meatball recipe!
I know Jen said to cook then freeze.. but I was hoping I could just freeze the meatballs before I cooked them?
Yes, you can freeze them uncooked. To keep them from sticking together, I’d arrange them on a baking sheet and put them in the freezer until frozen. You can then transport them to an airtight container or freezer bag. Hope that helps!
I made this recipe as is and it’s delicious!! I was always intimated by making meatballs they never came out right! Too dry or not enough flavor. But this one was perfect and super easy. My family loved it!! Thank you! It’s a keeper for me.
Hello,
I am a foods teacher and make take and bake meals with my students. Any recommendations for this recipe? Would reheating these in the oven work?
Hi Madison, I’d recommend reheating them on the stovetop in the sauce. Hope that helps!
I just made these meatballs and they are perfect! I was using another meatball recipe until my husband mentioned that he really didn’t care for them. The next day I received my weekly email from you Jenn with your meatball recipe and knew I had to try them. Purchased all the ingredients this morning and followed the recipe exactly as written. Well! My husband had several for lunch and loves them! I have enough ingredients to make another batch tomorrow. I made the meatballs one ounce each and got 35 perfectly delicious meatballs.
Thank you for another fabulous recipe.
Jan…🇨🇦
Another solid recipe.
Best meatballs in the whole world! This meatballs are really the best, made them for my family and husband and they were blown away… super soft, creamy and full of flavor. Delicious! A must keep recipe for sure!
This is soooo good ! And so simple to make! Plus it freezes beautifully!!!
This is by far the best recipe for spaghetti sauce (gravy) & meatballs!!!!!
In fact my boyfriend and I are having it tonight, and it’s our 5th time having it in a 1 1/2 months!
I stuck to the recipe provided w/o changing anything- I wouldn’t want to😉
Thank you so much AGAIN Jenn for sharing your “gift” of good cooking ☺️
Lisa
Hi Jenn – This is amazing. I’ve made it a hundred times. A couple of questions for you: 1. Which of your desserts would you pair with this? 2. Would you mind linking the skillet you use here? Thank you!
Hi Chad, So glad you like this! This would be nice with the pavlova, any of my biscotti, or the ricotta cheesecake. And the skillet I use in the recipe is a 12-inch All-Clad. 🙂
My daughters LOVE spaghetti and meatballs and they declared this recipe their favorite version. I don’t eat veal so used half ground beef and half pork. I also used Italian panko rather than breadcrumbs as I prefer panko and they turned out great. I doubled the meatball recipe while I was at it and froze the extra in a vacuum sealed bag so it will be super quick and easy to make this again. Thanks Jenn!
My entire family loves these meatballs. In fact, this is one of the few dinners both my kids will reliably eat, so I make them regularly! I just use ground beef rather than a mix of meats, and they’re delicious. My husband’s family is Italian and has their own family meatball recipe, which is also great, but…these are better!