There’s something magical about a big plate of spaghetti and meatballs that feels like home. Maybe it’s the way the tender meatballs soak up that rich tomato sauce, or how the pasta twirls perfectly around your fork. This classic dish has been my go-to comfort food since I was a kid – the smell alone transports me back to Sunday dinners at Grandma’s house. What I love most is how simple ingredients transform into something spectacular. Whether you’re cooking for a crowd or just craving some nostalgia, this spaghetti and meatballs recipe never fails to satisfy.

Why You’ll Love This Spaghetti and Meatballs Recipe

Trust me, this isn’t just any spaghetti and meatballs – it’s the kind of meal that’ll have everyone begging for seconds. Here’s why it’s become my family’s favorite:

• Weeknight easy: Ready in under an hour with simple ingredients you probably already have
• Flavor bomb: That garlic-Parmesan combo in the meatballs? Pure magic with the herby tomato sauce
• Crowd-pleaser: Kids devour it, adults rave about it – nobody complains about spaghetti night
• Better leftovers: Tastes even more amazing the next day (if there’s any left!)

Ingredients for Spaghetti and Meatballs

Here’s everything you’ll need to make the most comforting spaghetti and meatballs – I swear by these simple ingredients that pack big flavor:

• 1 lb spaghetti (I like De Cecco brand for that perfect al dente bite)
• 1 lb ground beef (80/20 blend gives juiciest meatballs)
• 1/2 cup breadcrumbs (plain, not seasoned – trust me)
• 1/4 cup grated Parmesan cheese (the real stuff, not the shakey kind)
• 1 large egg (room temperature blends better)
• 2 cloves garlic, minced (more if you’re garlic obsessed like me)
• 1 tsp salt (kosher salt works best)
• 1/2 tsp black pepper (freshly cracked makes a difference)
• 2 tbsp olive oil (for that perfect golden-brown sear)
• 24 oz tomato sauce (San Marzano tomatoes if you can find them)
• 1 tsp dried oregano (rub between fingers to release oils)
• 1 tsp dried basil (or 1 tbsp fresh if you’ve got it)

Pro tip: Measure your Parmesan cheese lightly packed – don’t press it down into the measuring cup or you’ll end up with too much!

Equipment You’ll Need

Before we dive in, let’s grab your kitchen essentials – nothing fancy, just the basics:

• Large skillet (for those perfect golden meatballs)
• Big pot (for cooking pasta – go for at least 5 quarts)
• Mixing bowl (medium size is perfect for the meatball mixture)
• Tongs (my favorite pasta-twirling tool)
• Wooden spoon (for stirring that gorgeous sauce)

How to Make Spaghetti and Meatballs

Alright, let’s get cooking! I’ll walk you through each step so your spaghetti and meatballs turn out perfect – juicy meatballs, al dente pasta, and sauce that’s just thick enough to cling to every strand. Follow these steps and you’ll be a spaghetti and meatballs pro in no time!

Step 1: Prepare the Spaghetti

First things first – let’s get that pasta going! Fill your biggest pot (I’m talking at least 5 quarts) with water and bring it to a rolling boil. This is crucial – salt that water like the sea (about 2 tablespoons) – it’s your only chance to season the pasta itself. Add the spaghetti and give it a quick stir to prevent sticking. Cook for 8-9 minutes (check the package, but subtract 1 minute for perfect al dente). Drain, but save about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting sauce consistency later!

Step 2: Mix and Shape the Meatballs

While the pasta cooks, let’s make magic happen with those meatballs. In your mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Here’s my trick: mix with your hands – it’s messy but ensures everything gets evenly distributed without overworking the meat. Once combined, roll portions between your palms to form 1-inch balls (should make about 20-24). Pro tip: lightly wet your hands – the meat won’t stick as much!

Step 3: Cook the Meatballs

Heat olive oil in your large skillet over medium heat (not too hot or they’ll burn!). Working in batches (don’t crowd the pan!), add meatballs and let them get a nice golden-brown crust – about 2-3 minutes per side. No need to cook through yet – we’re just building flavor here. They’ll finish cooking in the sauce. Transfer browned meatballs to a plate and repeat with remaining batches.

Step 4: Simmer the Sauce

Now for the best part – that rich, herby tomato sauce! In the same skillet (keep all those tasty browned bits!), pour in tomato sauce, oregano, and basil. Stir well, scraping up any crispy bits from the bottom. Return all meatballs to the skillet, nestling them in the sauce. Cover and simmer on low for 15 minutes – this lets flavors meld and meatballs cook through. Sauce should thicken slightly – if it gets too thick, stir in some reserved pasta water a tablespoon at a time.

Tips for Perfect Spaghetti and Meatballs

After years of perfecting this recipe (and eating way too many test batches), here are my can’t-miss secrets for spaghetti and meatballs that’ll make you look like a pro:

• Soak those breadcrumbs: For ultra-tender meatballs, mix breadcrumbs with 2 tbsp milk and let sit 5 minutes before adding to meat
• Fresh herb magic: Swap dried herbs for fresh if you can – triple the amount (1 tsp dried = 1 tbsp fresh)
• Size matters: Use an ice cream scoop to portion meatballs for perfect uniformity
• Don’t peek! Resist lifting the lid while meatballs simmer – that steam is flavor gold

Serving Suggestions for Spaghetti and Meatballs

Oh, the possibilities! While spaghetti and meatballs shines bright all on its own, I love rounding out the meal with these perfect partners:

• Crusty garlic bread for mopping up every last drop of sauce (I toast mine with butter, garlic, and parsley)
• A crisp Caesar salad with homemade dressing – the tangy contrast cuts through the richness
• Steamed broccoli or roasted zucchini when you want something green

And please – serve with extra Parmesan at the table! There’s no such thing as too much cheese.

Storage and Reheating Instructions

Here’s how to keep your spaghetti and meatballs tasting fresh – because let’s be honest, you’ll want leftovers! Store everything together in an airtight container in the fridge for up to 3 days. For longer storage, freeze just the meatballs and sauce (without pasta) for 2 months. When reheating, splash in a little water or broth to revive the sauce – microwave works fine, but I love reheating on the stove for that just-made taste.

Spaghetti and Meatballs FAQs

Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often with my tried-and-true answers:

Can I use turkey instead of beef for the meatballs?
Absolutely! I use ground turkey sometimes when I want a lighter option. Just know they’ll be slightly less juicy – add 1 tbsp olive oil to the mix and don’t overcook them. Chicken works too!

Why do my meatballs fall apart when cooking?
Oh no – been there! Usually it’s because the mixture is too wet or you’re moving them too soon. Make sure your breadcrumbs aren’t soaked (unless following my milk trick), and let those babies get a proper crust before flipping.

Can I make the meatballs ahead of time?
You bet! Shape them and refrigerate up to 24 hours before cooking. For longer storage, freeze raw meatballs on a baking sheet, then transfer to bags for up to 3 months – cook frozen, just add 5 extra simmering minutes.

What’s the best way to reheat leftovers?
My trick? Add a splash of water or broth to the sauce before reheating on low heat. The microwave works in a pinch, but stovetop keeps the texture perfect – just stir frequently.

Can I use gluten-free pasta?
Of course! The recipe works great with any pasta – just adjust cooking time. For gluten-free meatballs, use almond flour instead of breadcrumbs (about 1/3 cup does the trick).

Nutritional Information

Just so you know what you’re diving into (not that we’re counting calories when spaghetti’s involved!), here’s the nutritional breakdown per serving. Remember, these are estimates – actual values can vary based on your exact ingredients and portion sizes:

• Calories: 650
• Protein: 35g (those meatballs pack a punch!)
• Carbohydrates: 75g
• Fiber: 6g (thank you, whole wheat pasta lovers)
• Sugar: 8g
• Fat: 22g

For my fellow cheese lovers – that Parmesan adds about 50 extra calories per tablespoon, but who’s really measuring when it comes to Parmesan?

Final Thoughts

Now go make some spaghetti and meatball magic! I’d love to hear how yours turns out – tag me in your food pics or leave a comment below. Nothing makes me happier than knowing this recipe is bringing joy to your table too!

Juicy Spaghetti and Meatballs Recipe – Family Favorite in 45 Mins!

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• Author: Christina R. Jones
• Total Time: 45 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A classic Italian dish featuring tender meatballs served with spaghetti in a rich tomato sauce.

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Ingredients

Scale 1x2x3x

• 1 lb spaghetti
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 24 oz tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil

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Instructions

1. Cook spaghetti according to package instructions.
2. Mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper in a bowl.
3. Form mixture into 1-inch meatballs.
4. Heat olive oil in a large skillet over medium heat.
5. Brown meatballs on all sides, about 5 minutes.
6. Add tomato sauce, oregano, and basil to skillet.
7. Simmer covered for 15 minutes until meatballs are cooked through.
8. Serve meatballs and sauce over cooked spaghetti.

Notes

• For softer meatballs, soak breadcrumbs in milk before mixing.
• Fresh herbs can be used instead of dried.
• Leftovers keep well refrigerated for 3 days.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate
• Calories: 650
• Sugar: 8g
• Sodium: 900mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 75g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 120mg

Keywords: spaghetti, meatballs, Italian, dinner, comfort food