Homemade Spaghetti and Meatballs

Spaghetti and Meatballs with tender homemade meatballs, rich marinara sauce, and simple ingredients for a classic comfort food dinner.paghetti and Meatballs is the definition of comfort food. Tender homemade meatballs, rich marinara sauce, and a big bowl of pasta never get old. This version is made with beef and pork meatballs, buttermilk, Parmesan, herbs, and a homemade tomato sauce that simmers until it tastes cozy, rich, and full of flavor.

• This Spaghetti and Meatballs recipe has that classic homemade flavor that tastes slow-simmered and comforting.
• The meatballs are made with ground beef, ground pork, Parmesan, buttermilk, egg yolks, garlic, onion, parsley, and breadcrumbs, so they stay tender and full of flavor.
• The marinara sauce is rich and hearty with tomato purée, tomato paste, diced tomatoes, garlic, onion, bell pepper, herbs, and just enough sugar to balance the acidity.
• It’s perfect for Sunday dinner, family dinners, meal prep, birthdays, anniversaries, or anytime you want a big comforting pasta dinner.
• The meatballs bake in the oven, which makes the process easier and keeps them from falling apart in the sauce.

Marinara Sauce

• Olive oil: Used to sauté the onion, garlic, and bell pepper so the sauce starts with a flavorful base.
• Onion: Adds sweetness and depth to the marinara as it cooks down.
• Garlic: Gives the sauce that classic homemade Italian-style flavor.
• Green bell pepper: Adds flavor and a little sweetness to the sauce.
• Oregano: Brings that classic marinara flavor and pairs well with the tomato base.
• Parsley: Adds a fresh herb flavor to the sauce.
• Basil: Gives the marinara a warm, slightly sweet herb flavor.
• Marjoram: Adds a soft, savory herb flavor that works well with the oregano and basil.
• Tomato purée: Creates the main body of the sauce and keeps it smooth and rich.
• Tomato paste: Adds concentrated tomato flavor and helps thicken the marinara.
• Diced tomatoes: Add texture to the sauce.
• Cayenne pepper: Adds just a tiny bit of warmth without making the sauce spicy.
• Kosher salt and black pepper: Season the sauce and bring the tomato flavor forward.
• Sugar: Helps balance the acidity of the tomatoes.

Meatballs

• Ground beef: Gives the meatballs rich flavor and structure.
• Ground pork: Adds tenderness and makes the meatballs juicy.
• Parmesan cheese: Adds salty, savory flavor to the meatball mixture.
• Buttermilk: Helps keep the meatballs tender and moist.
• Egg yolks: Help bind the meatballs without making them too firm.
• Garlic: Adds bold flavor to the meatballs.
• Fresh parsley: Adds freshness and color.
• Breadcrumbs: Help bind the mixture and keep the meatballs tender.
• Kosher salt and black pepper: Season the meatballs all the way through.
• Onion: Adds flavor and moisture. Sautéing it first softens the bite and blends it into the meatballs.
• Spaghetti: Serve the meatballs and marinara over cooked spaghetti for the full classic dinner.

• Heat the olive oil in a large stock pot over medium heat. Add the diced onion, minced garlic, and diced green bell pepper. Sauté until softened and fragrant.
• Add the oregano, parsley, basil, marjoram, tomato purée, tomato paste, diced tomatoes, cayenne pepper, kosher salt, black pepper, and sugar. Stir everything together until combined.
• Turn the heat to low and simmer the marinara for at least 1 hour, stirring occasionally. The longer it simmers, the deeper the flavor gets.
• Preheat the oven to 375 degrees.
• In a large bowl, mix together the kosher salt, black pepper, buttermilk, egg yolks, and breadcrumbs. Let the mixture sit for 5 minutes so the breadcrumbs can absorb the liquid.
• Add the ground beef, ground pork, Parmesan cheese, minced garlic, fresh parsley, and sautéed onion. Mix gently until everything is just combined.
• Do not overmix. That is one of the biggest secrets to tender meatballs.
• Use an ice cream scoop or cookie scoop to portion the meatballs so they are even in size. Roll them into 2-inch to 3-inch meatballs and place them on a broiler pan or baking sheet.
• Keeping them the same size helps them cook evenly.
• Bake the meatballs for 20 to 25 minutes, or until browned and cooked through.
• Baking the meatballs makes this recipe easier because you do not have to babysit them in a skillet, and they are less likely to fall apart.
• Add the baked meatballs to the marinara sauce and let them simmer together before serving. This helps the meatballs soak up some of the sauce and gives the marinara even more flavor.
• Cook the spaghetti according to package directions. Serve the meatballs and marinara over the cooked pasta with extra Parmesan cheese and fresh parsley if desired.

• Do not overmix the meatball mixture. Gently mixing keeps the meatballs tender instead of dense.
• Let the breadcrumb, buttermilk, and egg yolk mixture sit for 5 minutes before adding the meat. This helps the breadcrumbs soften and keeps the meatballs moist.
• Use both ground beef and ground pork for the best flavor and texture. The beef gives structure, and the pork helps keep the meatballs tender.
• Sauté the onion before adding it to the meatball mixture. Raw onion can stay a little too sharp inside meatballs, but sautéed onion blends right in.
• Use an ice cream scoop to make evenly sized meatballs. This helps them cook at the same rate.
• Let the marinara simmer for at least 1 hour. The sauce gets richer as it cooks.
• Add the meatballs to the sauce before serving. This lets the flavors come together and makes the whole dish taste more homemade.

• For a little heat, add extra cayenne pepper or a pinch of red pepper flakes to the marinara sauce.
• For extra flavor, swap part of the ground pork for Italian sausage.
• For a smoother sauce, use an immersion blender before adding the meatballs.
• For a chunkier sauce, leave the diced tomatoes as they are and let the sauce simmer down naturally.
• For a different pasta shape, serve the meatballs and marinara with rigatoni, bucatini, penne, or fettuccine.
• For gluten-free spaghetti and meatballs, use gluten-free pasta and gluten-free breadcrumbs.

Spaghetti and meatballs is hearty on its own, but it’s even better with something simple on the side. Serve it with garlic bread, a Caesar salad, roasted vegetables, sautéed green beans, or a simple side salad.

You can also serve it with warm bread for soaking up the extra marinara sauce, which is honestly half the reason to make a big pot of sauce in the first place.

Yes. The marinara sauce and meatballs can both be made ahead of time. Store them together in the refrigerator, then reheat gently on the stovetop when ready to serve.

The flavor is even better the next day because the meatballs have more time to sit in the sauce.

• Store leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 4 days.
• For the best texture, store the pasta separately from the sauce and meatballs if possible. If everything is already mixed together, it will still reheat well, though the pasta will absorb more of the sauce as it sits.
• The meatballs and marinara also freeze beautifully. Let them cool completely, then transfer them to a freezer-safe container and freeze for up to 3 months. If you’re freezing the pasta too, keep it in a separate container for the best texture after reheating.
• Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave. If the sauce has thickened after freezing, stir in a splash of water as it reheats until it reaches your desired consistency.