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Classic Spaghetti and Meatballs Recipe

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If you’re craving that heartwarming, hearty dish that feels like a big, cozy hug on a plate, this Classic Spaghetti and Meatballs Recipe is exactly what you need. I absolutely love how this turns out every single time — rich, flavorful tomato sauce mingles with juicy, tender meatballs, all tossed with perfectly cooked spaghetti. Stick around, because I’m about to share some kitchen secrets to help you nail it and bring all those comforting flavors to life!

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Why You’ll Love This Recipe

  • Authentic, Deep Flavors: Simmering the sauce for over 40 minutes lets those stewed tomatoes and butter meld beautifully for a rich taste.
  • Perfectly Tender Meatballs: Using a blend of beef and pork keeps the meatballs juicy, and eggs plus breadcrumbs hold them together just right.
  • Comfort Food with a Homemade Touch: This isn’t just a quick recipe; it’s a satisfying project that’s worth your time and brings everyone running to the table.
  • Great for Feeding a Crowd: Makes enough to serve about 8 people, perfect for family dinners or friendly gatherings.
The image shows a close-up of a plate of spaghetti with tomato sauce and two meatballs, one whole and one cut in half to show its inside texture. The spaghetti is light orange with a smooth surface, coated with thick red tomato sauce that has small bits of herbs. The meatballs are brown with a slightly rough texture, and the cut meatball reveals a dense inside with green herbs mixed in. There is a sprinkling of grated cheese and chopped green herbs on top. A silver fork is placed under the cut meatball. The plate is white, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Classic Spaghetti and Meatballs, homemade spaghetti and meatballs, easy spaghetti recipe, Italian pasta dishes, comforting spaghetti dinner this …

Ingredients You’ll Need

The magic behind this classic spaghetti and meatballs lies in the quality of the ingredients working together, from the tangy stewed tomatoes to the fresh parsley that brightens the whole dish. I always recommend getting whole peeled tomatoes in a good-quality can – they’ll make all the difference in your sauce.

Flat lay of whole stewed tomatoes with rich red juices, bright red tomato sauce in a small pool, halved large white onions showing their layered texture, fresh green flat-leaf parsley sprigs scattered around, cloves of peeled garlic, freshly grated Parmesan cheese in a small pile, raw ground beef and ground pork portions with a pinkish-red color, smooth brown Italian-style breadcrumbs, and three large fresh eggs, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Classic Spaghetti and Meatballs, homemade spaghetti and meatballs, easy spaghetti recipe, Italian pasta dishes, comforting spaghetti dinner
  • Whole stewed tomatoes: These add a rich, chunky base and I love crushing them by hand to keep some texture.
  • Tomato sauce: Thickens and deepens the sauce’s flavor without overpowering it.
  • White onions: Cooked slowly to softness, they add natural sweetness to the sauce.
  • Salted butter: Adds richness and smoothness – don’t skip it!
  • Ground beef (80/20): The fat ensures juicy, flavorful meatballs.
  • Ground pork: Adds tender texture and balances beef’s robustness.
  • Large eggs: Helps bind the meatballs so they hold their shape.
  • Italian-style breadcrumbs: They soak up moisture and keep meatballs tender.
  • Fresh flat-leaf parsley: Gives a fresh, herbaceous lift to the meatballs and garnish.
  • Parmesan cheese: Adds savory umami flavor both inside meatballs and on top.
  • Garlic cloves: Essential for that classic aromatic kick in both meatballs and sauce.
  • Kosher salt: Enhances every ingredient.
  • Freshly cracked black pepper: Adds just the right touch of heat and complexity.
  • Cooked spaghetti: The perfect vehicle to carry your sauce and meatballs.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to keep this Classic Spaghetti and Meatballs Recipe simple, but I also encourage tweaking it to fit your taste or dietary needs — it’s pretty forgiving and easy to make your own.

  • Make it spicy: Toss a pinch of red chili flakes into the sauce or meat mixture; my family loves the gentle heat it adds without overpowering the classic flavors.
  • Use turkey or chicken: For a leaner take, swap the beef and pork for ground turkey – just watch the cooking time to keep meatballs moist.
  • Herb variations: I’ve experimented with adding fresh basil or oregano alongside parsley for a different herbal twist.
  • Smoother sauce: Blend the sauce with an immersion blender after removing onions, especially if you prefer a velvety texture.

How to Make Classic Spaghetti and Meatballs Recipe

Step 1: Build Your Tomato Sauce

Start by pouring those whole stewed tomatoes with their juices into a large pot. I like to gently crush the tomatoes with my hands as I add them — it’s oddly satisfying and helps release all that rich flavor. Add the tomato sauce, halved white onions, and butter next. Bring everything to a boil over medium-high heat, then lower to a simmer. Stir it often to prevent sticking and let those onions get sweet and soft — about 40 minutes. When they’re tender, carefully fish out the onions with tongs and discard them. This forms a deeply flavorful base that’s the heart of your sauce.

Step 2: Make Your Meatballs

While your sauce is working its magic, get started on the meatballs. In a big bowl, combine the ground beef and pork with eggs, Italian-style breadcrumbs, chopped parsley, Parmesan, minced garlic, salt, and freshly cracked black pepper. I’ve learned that mixing everything well but gently with your hands gives the best texture — overmixing can make meatballs tough. Then, wet your hands with water (this little trick stops sticking) and form golf ball-sized meatballs, about 2 tablespoons each. You should end up with around 40 to 45 beautiful, even meatballs.

Step 3: Simmer Meatballs in Sauce

Carefully add the meatballs to your simmering sauce, making sure they don’t crowd the pot. Return the sauce to a gentle simmer over medium heat, then reduce heat to low and cover. Let it cook for about 30 minutes. This slow simmer is key because it gently cooks the meatballs through without drying them out, and they soak up all those vibrant tomato flavors. Resist the urge to stir too much — just a gentle shake occasionally is perfect.

Step 4: Serve and Enjoy!

Once your meatballs are cooked through and your sauce is thick and fragrant, it’s time to plate up. Serve the meatballs and sauce over cooked spaghetti, then sprinkle with extra fresh parsley and Parmesan cheese. I love how the fresh herbs and cheese finish off the presentation and flavor—makes it feel like a real celebration at the table.

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Pro Tips for Making Classic Spaghetti and Meatballs Recipe

  • Crush Tomatoes by Hand: It releases fresh tomato chunks that add texture and flavor you just can’t get from pre-blended sauce.
  • Wet Your Hands Before Forming Meatballs: Makes shaping smoother and stops meat from sticking to your fingers.
  • Simmer Gently: Cooking the meatballs slowly in the sauce keeps them moist and infused with tomato goodness.
  • Don’t Skip Butter: It adds a velvety richness to the sauce that balances acidity perfectly.

How to Serve Classic Spaghetti and Meatballs Recipe

Classic Spaghetti and Meatballs Recipe - Serving

Garnishes

I’m all about simple garnishes that pack a punch—freshly chopped parsley and a generous sprinkle of freshly grated Parmesan cheese are my go-tos. They not only add color but fresh herbal notes and that salty umami cheese finish that makes every bite sing.

Side Dishes

Classic sides like garlic bread or a crisp Caesar salad are perfect companions. For a veggie boost, I love roasting some garlic green beans or sautéed spinach with just a hint of lemon to brighten the meal up.

Creative Ways to Present

For special occasions, I like to serve meatballs in mini casserole dishes, layering spaghetti beneath and topping with fresh basil leaves. It feels fancy but is totally approachable. Another fun idea is to thread partially cooked meatballs and cherry tomatoes on skewers, then simmer briefly in the sauce for a party-style presentation.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge, keeping meatballs and sauce together so the flavors keep blending overnight. Leftovers usually stay good for 3 to 4 days, though I find they taste even better the next day!

Freezing

This Classic Spaghetti and Meatballs Recipe freezes beautifully. Just let meatballs cool in the sauce before transferring everything to freezer-safe containers. When you’re ready, thaw overnight in the fridge and heat gently on the stove.

Reheating

I always reheat leftovers slowly over low heat on the stove to avoid drying out the meatballs and to keep the sauce rich and luscious. Stir gently until warmed through, then toss with fresh spaghetti or reheat pasta separately and combine just before serving.

FAQs

  1. Can I use only beef instead of beef and pork for the meatballs?

    Yes, you can, but mixing beef with pork adds moisture and tenderness to the meatballs. If you use only beef, I recommend choosing a higher fat percentage (around 15-20%) to keep them juicy and avoid dryness.

  2. How do I prevent meatballs from falling apart in the sauce?

    Using eggs and breadcrumbs as binders is key, and forming meatballs with wet hands helps keep them intact. Also, avoid stirring the sauce too vigorously once the meatballs are cooking—let them simmer undisturbed.

  3. Can I make this recipe gluten-free?

    Absolutely! Substitute the Italian-style breadcrumbs with gluten-free breadcrumbs, and make sure any tomato sauce you use doesn’t contain gluten-based additives. The rest of the ingredients are naturally gluten-free.

  4. What’s the best pasta to serve with these meatballs?

    Spaghetti is the classic choice and pairs beautifully with the sauce and meatballs, but feel free to use linguine, fettuccine, or even a sturdy pasta like rigatoni that holds up well to chunky sauce.

Final Thoughts

When I first tried this Classic Spaghetti and Meatballs Recipe, I couldn’t believe how much flavor was packed into every bite and how tender those meatballs turned out. It’s a recipe that always brings my family together around the table, and I hope you’ll enjoy making and sharing it just as much. Give yourself the gift of some good, slow cooking this weekend—you won’t regret it!

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Classic Spaghetti and Meatballs Recipe

4.7 from 663 reviews
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
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Description

This classic Spaghetti and Meatballs recipe features tender meatballs simmered in a rich, homemade tomato sauce made from stewed tomatoes, tomato sauce, onions, and butter. Served over perfectly cooked spaghetti and garnished with fresh parsley and Parmesan, this comforting Italian-American dish is perfect for family dinners or special occasions.

Ingredients

Tomato Sauce

  • 3 (28-ounce) cans whole stewed tomatoes
  • 2 (28-ounce) cans tomato sauce
  • 3 large white onions, halved
  • 1 cup (2 sticks) salted butter

Meatballs

  • 2 pounds 80/20 ground beef
  • 1 pound ground pork
  • 3 large eggs
  • 1 cup Italian-style breadcrumbs
  • ¾ cup finely chopped fresh flat-leaf parsley leaves, plus more for serving
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 6 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly cracked black pepper

To Serve

  • 2 pounds cooked spaghetti

Instructions

  1. Prepare the sauce: In a large pot, combine the whole stewed tomatoes with their juices, crushing the tomatoes by hand as you add them. Add the tomato sauce, halved onions, and butter. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook while stirring often, until the onions are softened, about 40 minutes. Using tongs, carefully remove and discard the onions.
  2. Make the meatballs: While the sauce is simmering, in a large bowl, combine ground beef, ground pork, eggs, Italian breadcrumbs, chopped parsley, Parmesan cheese, minced garlic, kosher salt, and freshly cracked black pepper. Mix everything thoroughly. With wet hands, form the mixture into golf ball–sized meatballs, about 2 tablespoons each, yielding 40 to 45 meatballs.
  3. Cook the meatballs in the sauce: Carefully add the meatballs to the simmering sauce. Bring the sauce back to a simmer over medium heat, then reduce the heat to low. Cover the pot and cook for 30 minutes, or until the meatballs are cooked through.
  4. Serve: Serve the cooked meatballs and tomato sauce over cooked spaghetti, garnished with additional fresh parsley and grated Parmesan cheese.

Notes

  • If you prefer a smoother tomato sauce, use an immersion blender to blend the sauce after removing the onions.

Nutrition

  • Serving Size: 1 serving (approx. 350g)
  • Calories: 680
  • Sugar: 10g
  • Sodium: 780mg
  • Fat: 35g
  • Saturated Fat: 14g
  • Unsaturated Fat: 19g
  • Trans Fat: 0.5g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 35g
  • Cholesterol: 140mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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