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.
Your mb’s look very good. I always added alittle water to the mix but I never add oregano. And for me frying is the only way to go, you get the crispy outside and the tender inside.
I’ve gotten away from making spaghetti and meatballs for a long time. These sound easy and delicious. Thanks also to Rick (The Chef) for the marinara recipe. Can’t wait to try the recipies out!
I saw you added water. I add CLUB SODA! About 2 oz., after everything else is mixed. Mixed it in (fresh bottle!) and let it set for about 10 minutes. I also use that for motzah balls at Passover – makes ’em float in the soup, not sink like rocks. Ssshhh, it’s a secret ….
I will definitely be trying this recipe! I have always cooked my meatballs on the broiler pan that comes with the stove. Line the bottom of the pan with heavy duty foil and spray the top with Pam. Line the meatballs over the openings and bake as above. Fat collects in pan, not your arteries!
LOve this recipe now i just need the recipe to make the sauce. How do I make the sauce instead of buying it in a jar?
I ALWAYS USE WATER ADDED TO GROUND TURKEY (OR CHICKEN) AND THE GROUND MEAT. IF U DON’T HAVE FRESH BASIL ON HAND, CHOP UP FRESH SPINACH AND ALSO ADD CHOPPED GARLIC ( I USE GARLIC IN A JAR), CHOPPED ONIONS AND A LOT OF BLACK PEPPER, AND A PINCH OF CAYENNE PEPPER. ADD PANKO BREAK CRUMBS OR OTHER BREAD CRUMS.
SHAPE INTO MEATBALLS OR MEATLOAF. IT’S ALLLLLLLLL DELICIOUS !
Almost right. First off, baking is the best way. Adding water in the mix is not. CHeck it out; follow the recipe as instructed, except replace the cheese with a good Pecorino Romano. Always cook with a Pecorino if your baking or simmering, which in this case your doing both. Cut back on the salt a little as the cheese I’m talking about is a little on the salty side. MIx the ingredients in the sink and slowly add the water as you mix. Your shooting for a very wet consistency. Not falling apart but close. The raw meatballs in the picture are too dry. If you REALLY want to make it authentic, use stale bread broken in to pieces and soaked in milk. Either way bake em as directed and make sure to simmer them in the sauce for a bit (20min). You should make your own sauce on weekends in a large pot. place cooked sauce in a well sealing freezer bad (After cooling), and freeze till you need it.
michael i agree soaking the stale bread in milk is key my grandmother told me on her dyiing bed to use stale bread and milk and then squeeze as much milk out before putting into the mix ,also to keep the whole mix wet and not to over handle the rolling of the meatballs happy eating
You say , adding water is not a good thing, but then you tell us to add water to the recipe.
My mother’s recipe for meatballs and meatloaf which are almost identical uses chicken broth instead of water, and slices of wet bread graded instead of bread crumbs. The trick is to start out with a very wet (not dry) mixture if you want to have moist delicious results.
I use bread too, but no eggs & I don’t fry or bake. I put them in the sauce about an 1 1/2 hrs after the sauce has been cooking…
As my grandparents would say thats Americano, it is weird because Italians do not pronounce the O at the end, you have here to understand I guess. But, anyway 2 bread 1 egg per pound she got the meat combo right, now adding water I don’t where they got that, if the bread is soaked in water or as my family always has done in milk there is no need to add. My family as well as I use chicken broth in the gravy, thats what its called in the Northeast, by most Italian Americans, and I believe in many parts of NJ also. And bake, I know of a few people that do that, but frying in olive oil , Thats what I am talking about. My Father’s Mother and Father, lived into their late 80s as did my Mothers, and for Mom 96 still around. And look at Italy lower rates of heart problems etc, been there plenty of times.
This is exactly how I make my meatballs! And they are soooo delicious! People can’t get enough of them. Yummmmmmm!!
and this is exactly how my mom made her Meatballs..with meatloaf mix. As another way to make them even juicier, she would add a touch of Ricotta cheese to the mix. YUMMY!
Very close to authentic.
Not bad. Nort bad at all.
WHEN U MAKE MAEATBALLS THERE ARE 8 ITEMS.:
1. MEAT( UR CHOICE)
2. SALT
3. PEPPER
4. PEC ROMANO
5. PLANIN BREAD CURMS
6. ONION
7. GARLIC
8, EGGS
ALWAYS FRY A TASTER MEATBALL TO MAKE SURE UR FLAVORS ARE CORREST. THEN BAKE IN OVEN. WE EVEN MAKE OUR HAMBURGERS THIS WAY.
HMMMM…MAYBE. MAMMA MIA DID NOT ADD BASILICO BUT WILL CONCEDE IT. BUT NOT FLAVOURED CRUMBS. SHOULD BE PLAIN!!!!!! ALREADY ADDING CHEESE, SPICES, HERBS; THE FLAVOURED CRUMBS TEND TO BECOME TOO STRONG. DO NOT THINK OREGANO WAS ADDED EITHER. THOSE ARE TOO STRONG FOR THE MEATBALLS! SI O NO, ITALIANI?