Name: Homemade Classic Spaghetti and Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef (80/20); 1/2 cup breadcrumbs; 2 large eggs; 1/3 cup grated Parmesan cheese; 3 cloves garlic, minced; 2 tablespoons chopped parsley; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil (plus more if needed); 1 small onion, finely chopped; 1 can (28 oz) crushed tomatoes; 12 oz spaghetti; Additional grated Parmesan and parsley for garnish

Craving something comforting, saucy, and timeless for dinner tonight? Classic spaghetti and meatballs is more than just a meal—it’s a nostalgic experience wrapped in rich tomato sauce and juicy, tender meatballs. Perfect for family dinners, date nights, or a weekend cooking session, this recipe is an Italian-American staple that never goes out of style.

What makes this dish so beloved? It’s the harmony of textures and flavors: al dente spaghetti tangled with a garlicky marinara, topped with perfectly browned meatballs and a generous shower of Parmesan. Whether you’re cooking to impress or just satisfying your own cozy craving, this dish delivers every single time.

Preparation Phase & Tools to Use

Before diving into this classic, gather your tools—the right equipment makes all the difference in achieving meatball magic.

Mixing Bowls: You’ll need at least two bowls—one for combining your meatball ingredients and another for prepping breadcrumbs or herbs.

Cast Iron Skillet or Dutch Oven: Ideal for browning meatballs and simmering your sauce evenly without burning.

Large Pot for Pasta: A heavy-bottomed pot gives you plenty of space to cook the spaghetti evenly and prevents sticking.

Tongs or Pasta Fork: Perfect for tossing and serving the pasta with minimal mess.

Microplane Grater: Essential for finely grating Parmesan or zesting lemon if you’re elevating your sauce.

Food Processor (optional): For a smoother sauce texture or chopping onions and herbs in a flash.

Having these tools ready ensures your cooking process is streamlined, and you can focus on building flavors without fumbling in drawers.

Ingredients for the Homemade Classic Spaghetti and Meatballs

Ground Beef (80/20): The heart of the meatball. This ratio gives a perfect blend of flavor and juiciness without being greasy.

Breadcrumbs: Helps bind the meat mixture and gives the meatballs a soft, tender texture.

Eggs: A critical binder that keeps everything together when cooking.

Parmesan Cheese: Adds a salty, nutty richness that enhances the overall flavor.

Fresh Garlic: Sharp and aromatic, garlic infuses the meatballs and sauce with depth.

Chopped Parsley: Offers a fresh herbal lift to balance the savory notes.

Crushed Tomatoes: The base of your marinara. Look for high-quality canned tomatoes for a robust, sweet flavor.

Olive Oil: Used for browning the meatballs and enriching the sauce.

Spaghetti: Traditional and timeless, spaghetti is the classic companion to meatballs.

Salt & Pepper: Essential seasonings to amplify all the other ingredients.

Onion: Sautéed until soft and golden, it adds a layer of sweetness and umami to the sauce.

How To Make the Homemade Classic Spaghetti and Meatballs

Step 1: Mix the Meatball Ingredients

In a large bowl, combine ground beef, breadcrumbs, eggs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper. Use clean hands to gently mix until just combined to avoid tough meatballs.

Step 2: Shape and Brown the Meatballs

Form the mixture into evenly sized meatballs. Heat olive oil in a skillet or Dutch oven over medium heat. Brown the meatballs on all sides, working in batches to avoid crowding. Remove and set aside.

Step 3: Make the Marinara Sauce

In the same pan, add a bit more olive oil if needed. Sauté chopped onions until soft. Add minced garlic and stir for 30 seconds. Pour in crushed tomatoes and season with salt and pepper. Simmer for 10-15 minutes.

Step 4: Simmer Meatballs in Sauce

Return the browned meatballs to the pan, nestling them in the sauce. Cover partially and let simmer on low for about 20-25 minutes, until the meatballs are fully cooked and flavors meld.

Step 5: Cook the Spaghetti

While the meatballs simmer, cook spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.

Step 6: Combine and Serve

Toss the spaghetti with some of the sauce, then plate and top with meatballs and more sauce. Finish with grated Parmesan and fresh parsley if desired.

How to Serve and Store Homemade Classic Spaghetti and Meatballs

When it’s time to serve, think family-style: a big platter of spaghetti twirled high and drenched in rich marinara, meatballs nestled on top, and a final flourish of grated Parmesan and chopped parsley. It pairs beautifully with a simple arugula salad and warm garlic bread.

If you’re hosting, you can keep the meatballs and sauce warm in a slow cooker while the pasta finishes. For individual servings, layer pasta, sauce, and meatballs in bowls for an elegant presentation.

To store leftovers, let the spaghetti and meatballs cool completely. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze meatballs and sauce separately in freezer-safe containers for up to 3 months. When reheating, gently simmer the sauce and meatballs on the stovetop until heated through.

Frequently Asked Questions

How do I prevent meatballs from falling apart?

Use enough binder—that means eggs and breadcrumbs—and mix gently. Over-mixing or skipping the egg can cause meatballs to crumble.

Can I bake the meatballs instead of frying?

Yes, absolutely. Bake them at 400°F for about 20 minutes, flipping halfway through. They won’t be as caramelized, but it’s a hands-off and healthier option.

What’s the best pasta to use with meatballs?

Spaghetti is the classic choice, but linguine or fettuccine work just as well if you prefer a slightly wider noodle.

Can I use ground turkey instead of beef?

Yes, ground turkey is a leaner option. You may want to add a tablespoon of olive oil to the mixture to retain moisture.

Is it okay to simmer the meatballs in sauce without browning?

You can, but browning adds a rich flavor and helps the meatballs hold their shape. Simmering raw meatballs works too, especially if you’re short on time.

How can I make the sauce more flavorful?

Add a splash of red wine while the sauce simmers, or stir in a pinch of sugar and red pepper flakes to deepen and balance the flavors.

Want More Pasta Dish Ideas?

If spaghetti and meatballs have you craving more saucy, hearty pasta dinners, I’ve got a few you’ll love. Try the Delicious Beef Bowtie Pasta for a cheesy, creamy twist that still packs in the beefy comfort you’re after.

Looking for something with a bit of spice? The Spicy Rattlesnake Pasta adds a bold kick to your weeknight rotation. Or check out the Buffalo Chicken Lasagna Recipe, which layers fiery flavor with creamy, cheesy goodness—a crowd-pleaser!

For a rustic vibe, the Rigatoni Bolognese is another Italian-inspired favorite, slow-simmered to perfection. And if you’re feeling adventurous, you’ll definitely want to try the Creamy Cajun Chicken Pasta, full of punchy flavor and tender chicken bites.

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If you try this recipe, I’d love to hear about it! Did you go traditional, or add your own twist—maybe extra garlic or a splash of red wine in the sauce? Leave a comment and let’s swap kitchen stories.

Looking for even more dinner ideas? Check out my daily posts on Pinterest @LadyPlate where I share everything from classic comfort food to new flavor experiments.