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Nothing says Sunday dinner quite like a plate of Homemade Spaghetti and Meatballs. Juicy flavorful meatballs, perfectly cooked pasta, and a quick, homemade sauce - The ultimate comfort food that brings everyone to the table!
This Classic Spaghetti and Meatballs is a dish my family loves to have for Sunday dinner. It's quick, easy, and feels like home.
In this recipe, I'll walk you through how to make the sauce and meatballs from scratch; with a few shortcuts to make it easier on yourself!
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🍝 Main Ingredients for Spaghetti with Homemade Meatballs
- Meatballs - This Homemade Italian Meatball Recipe is made with ground beef and pork. This combination makes a super juicy and flavorful meatball. However, if you want to make all-beef meatballs, you can.
- Bread vs. Breadcrumbs - Instead of breadcrumbs, opt for a slice of classic white bread soaked in milk. I have found that this method makes a more moist and tender meatball.
- Sauce - This Quick Marinara Sauce is simple, yet packed with flavor, perfect for busy weeknights or when you're craving a classic taste without the wait. For a richer sauce, make my Italian Sunday Gravy Tomato Sauce. Your favorite homemade jarred sauce can be used for a SUPER quick meal.
👩🏻🍳 How to Cook Classic Spaghetti and Meatballs
Start the Sauce - First, saute the onions, garlic, and basil, in olive oil, then add the tomatoes. Let the sauce simmer for 15 minutes, while you make the meatballs.
Make the Meatballs - Start by soaking the bread with milk. Add the egg, garlic, and dry seasonings and mash it with the bread. Add the ground beef and pork and mix everything by hand gently until the ingredients are incorporated. Be careful not to overmix or it will make your meatballs dense. Roll the meat mixture into 1 ½ ounce balls.
Cook the Pasta - Boil the spaghetti in salted water until al dente. Meanwhile, check your marinara and season to taste. Once the sauce is seasoned, heat a skillet to cook the meatballs.
Cook the Meatballs - While the pasta cooks, brown the meatballs in olive oil in the hot pan for about 2 minutes on all sides.
Finish and Serve - Pour the finished marinara over the meatballs and lower the heat. Cover the pan and let them simmer until they are cooked through.
When the pasta is done cooking, add ½ cup of the cooking water to the meatballs with sauce, then drain the rest. (Pasta water adds starch, helping the sauce cling to the noodles.)
Add the pasta to a serving platter or dish and pour the meatballs over the pasta. Gently toss to combine and serve with parmesan cheese!
My Perfect Pasta Cooking Ratio
1 Pound Pasta - 4 Quarts Water - 1 Tablespoon Salt
(Don't Forget to Cook Pasta Al Dente!)
💭 Frequently Asked Questions
These meatballs can be baked on a non-stick or lined sheet pan at 350˚F for 14-17 minutes until they reach an internal temperature of 160˚F.
Marinara is cooked for less time and is more tomato-forward. It's a lighter and brighter sauce, while my Sunday Gravy (tomato sauce) is a thicker, richer sauce cooked for a long time to develop richer flavors.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
🍽️ What to Serve with Italian Spaghetti and Meatballs
🍝 Sunday Family Dinner Recipes
If you love this Traditional Spaghetti and Meatballs Recipe, check out some other Sunday dinner favorites you can serve your family.
Recipe
Homemade Italian Spaghetti and Meatballs
Ingredients
Quick Marinara Sauce
- 28 ounces canned crushed tomatoes
- 1 tablespoon olive oil
- ½ cup diced yellow onion, about ½ medium onion
- 1 tablespoon minced fresh garlic, approximately 3-4 cloves
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- pinch sugar
Homemade Meatballs
- 1 slice white bread
- 1 large egg
- 1 tablespoon minced garlic, 2-3 cloves
- 2 teaspoons dehydrated onion flakes
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons olive oil
Pasta
- 1 pound spaghetti
Instructions
Marinara Sauce
- Heat a medium saucepan over medium heat and add the olive oil.
- Sauté the diced onions for 3-5 minutes until softened, then add the minced garlic and dried basil. Cook for about 30 seconds until fragrant.
- Pour in the crushed tomatoes, stir to combine, and bring to a simmer.
- Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally while you make the meatballs. (If the sauce begins to spurt, reduce the heat to low).
Homemade Meatballs
- Soak the bread in milk in a large bowl, then add the egg and mix together.
- Stir in the garlic, onion flakes, dried herbs, salt, and pepper.
- Add the ground beef and pork, mixing gently by hand until just combined.
- Use a cookie scoop or your hands to portion out the meat into 1 ½ oz balls.
- Heat a large skillet over medium heat and add the olive oil to coat the bottom.
- Cook the meatballs for about 2 minutes on all sides until evenly browned.
- Stir the salt and sugar into the marinara sauce and taste for seasoning. Adjust as needed, then pour the sauce over the browned meatballs in the skillet. Reduce the heat to low, cover, and let them simmer while preparing the pasta.
Pasta
- Cook the spaghetti in boiling salted water, according to package instructions, until al dente. Reserve ½ cup of pasta water before draining.
- Add the reserved pasta water to the skillet with the meatballs and sauce. Toss gently to combine. Serve the hot pasta on a platter with the meatballs and sauce on top.
Notes
- Baked Meatballs - Cook the meatballs on a non-stick or lined sheet pan at 350˚F for 14-17 minutes until they reach an internal temperature of 160˚F. Toss with warm sauce and serve over the hot spaghetti.
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