Name: Homemade Classic Spaghetti and Meatballs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 pound ground beef; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/4 cup chopped parsley; 1 egg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 small onion, finely chopped; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 1 can (28 ounces) crushed tomatoes; 1 tablespoon tomato paste; 1 teaspoon sugar; 12 ounces spaghetti; Fresh basil or extra Parmesan for garnish (optional)

Few dishes say comfort quite like a big bowl of homemade classic spaghetti and meatballs. This timeless Italian-American favorite combines tender beef meatballs simmered in a rich tomato sauce, served over al dente spaghetti. Whether you’re making it for a weeknight dinner or a cozy Sunday meal, it’s a recipe that pleases all ages and leaves your kitchen smelling heavenly.

What makes this dish so irresistible is the harmony between the juicy meatballs and the savory tomato sauce that clings to every strand of pasta. It’s simple yet full of flavor, thanks to a blend of pantry staples and a bit of patience as the sauce bubbles away. Homemade really makes a difference, and once you try it, there’s no going back to the jarred stuff.

What Kind of Ground Meat Should I Use?

While traditional recipes call for ground beef, a blend of ground beef and pork (or even veal) makes for richer, more flavorful meatballs. Just make sure your meat has a bit of fat content for tenderness.

Ingredients for the Homemade Classic Spaghetti and Meatballs

1 pound ground beef (or a 50/50 mix of beef and pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup chopped parsley
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for browning)
1 small onion, finely chopped
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 can (28 ounces) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
12 ounces spaghetti
Fresh basil or extra Parmesan for garnish (optional)

Homemade Classic Spaghetti and Meatballs (1)

How To Make the Homemade Classic Spaghetti and Meatballs

Step 1: Mix and Shape the Meatballs

In a large bowl, combine ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Mix until just combined and form into 1.5-inch meatballs.

Step 2: Brown the Meatballs

Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to get all sides golden. Transfer to a plate.

Step 3: Make the Sauce

In the same skillet, add chopped onion and cook until translucent. Stir in oregano, red pepper flakes (if using), tomato paste, and cook for a minute. Add crushed tomatoes and sugar. Simmer for 10 minutes.

Step 4: Simmer the Meatballs in Sauce

Gently return the meatballs to the skillet. Cover and simmer on low for 20-25 minutes, or until meatballs are fully cooked and sauce thickens.

Step 5: Cook the Spaghetti

Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve a bit of pasta water, then drain.

Step 6: Combine and Serve

Toss the cooked spaghetti with a ladle of sauce. Plate and top with meatballs and extra sauce. Garnish with fresh basil or Parmesan if desired.

Serving and Storing Homemade Classic Spaghetti and Meatballs

This dish is best served hot and fresh, but leftovers are a lifesaver too. Pair with garlic bread and a simple green salad for a complete meal. If you’re storing leftovers, keep pasta and sauce separate when possible to avoid sogginess.

Store in airtight containers in the fridge for up to 4 days, or freeze the meatballs in sauce for up to 3 months. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Frequently Asked Questions

Can I bake the meatballs instead of frying?

Yes! Bake at 400°F for about 20 minutes on a parchment-lined tray. They’re slightly less crispy but still delicious.

Can I make this gluten-free?

Absolutely. Use gluten-free breadcrumbs and spaghetti.

Can I use store-bought sauce?

You can, but homemade sauce takes it to another level. It’s worth the extra 15 minutes.

Can I freeze uncooked meatballs?

Yes. Lay them on a baking sheet to freeze, then transfer to a zip-top bag. They can go straight from freezer to sauce.

What can I substitute for beef?

Ground turkey or chicken are great leaner alternatives, though the texture will be slightly different.

Want More Pasta Ideas?

If you enjoyed this hearty classic, you’ll love these other cozy pasta favorites:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic or try a meat blend? Add a little kick with extra chili? I love hearing your creative takes on this dish.

Find more daily recipes and comfort food ideas on my Pinterest: Nina Dishes

Homemade Classic Spaghetti and Meatballs

Author: Nina Klatten
Total Time: 55 minutes
Yield: 4 servings

Print Recipe

Description

A comforting Italian-American classic, these juicy meatballs are simmered in rich tomato sauce and served over spaghetti for the ultimate hearty dinner.

Instructions

1. In a large bowl, combine ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Mix until just combined and form into 1.5-inch meatballs.

2. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to get all sides golden. Transfer to a plate.

3. In the same skillet, add chopped onion and cook until translucent. Stir in oregano, red pepper flakes (if using), tomato paste, and cook for a minute. Add crushed tomatoes and sugar. Simmer for 10 minutes.

4. Gently return the meatballs to the skillet. Cover and simmer on low for 20-25 minutes, or until meatballs are fully cooked and sauce thickens.

5. Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve a bit of pasta water, then drain.

6. Toss the cooked spaghetti with a ladle of sauce. Plate and top with meatballs and extra sauce. Garnish with fresh basil or Parmesan if desired.