Spaghetti and Meatballs
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Spaghetti and meatballs is the definition of comfort food. A big bowl of pasta, rich marinara, and tender meatballs never gets old, and this version is especially close to home for me. It started as a mission to recreate my husband’s favorite marinara after one unforgettable meal out, and after a few rounds of tweaking and simmering, it turned into the recipe he now swears is even better than the restaurant version. Simple ingredients, a little patience, and a sauce that tastes like home.
Why You’ll Love This Recipe
- Classic homemade flavor that tastes slow-simmered and comforting
- Juicy, tender meatballs with just the right amount of seasoning
- Rich, hearty marinara sauce made from simple pantry ingredients
- Perfect for family dinners, meal prep, or feeding a crowd
- A timeless spaghetti and meatballs recipe that always hits the spot
Ingredients Needed To Make Spaghetti and Meatballs
Marinara Sauce
• Olive oil
• Onion
• Garlic
• Green bell pepper
• Oregano
• Parsley
• Basil
• Marjoram
• Tomato purée
• Tomato paste
• Diced tomatoes
• Crushed tomatoes
• Kosher salt
• Black pepper
• Sugar
Meatballs
• Ground beef
• Ground pork
• Parmesan cheese
• Buttermilk
• Egg yolks
• Garlic
• Fresh parsley
• Breadcrumbs
• Kosher salt
• Black pepper
• Onion
How To Make Spaghetti and Meatballs
- Start by making the marinara. Heat olive oil in a large pot over medium heat and sauté the onion, garlic, and bell pepper until soft.
- Stir in the herbs, tomato purée, tomato paste, diced tomatoes, crushed tomatoes, salt, pepper, and sugar. Reduce heat and simmer for at least one hour, stirring occasionally.
- While the sauce simmers, prepare the meatballs. Preheat the oven to 375 degrees.
- In a large bowl, combine the ground beef, ground pork, Parmesan, buttermilk, egg yolks, garlic, parsley, breadcrumbs, salt, pepper, and onion. Mix gently until just combined.
- Roll the mixture into evenly sized meatballs and place them on a baking sheet or broiler pan.
- Bake for 20–25 minutes, or until cooked through and lightly browned.
- Add the meatballs to the marinara sauce and let them simmer together before serving over cooked spaghetti.
Commonly Asked Questions
Can I make this ahead of time?
Yes. Both the marinara and meatballs can be made ahead and reheated. The flavor gets even better the next day.
Can I freeze this recipe?
Absolutely. The meatballs and sauce freeze very well. Store them together or separately for easy meals later.
Can I use all beef instead of beef and pork?
Yes. All beef works fine, though the pork adds extra tenderness and flavor.
Can I make this gluten free or dairy free?
Yes. Use your favorite gluten-free spaghetti and dairy-free cheese to easily adapt the recipe.
What should I serve with spaghetti and meatballs?
Garlic bread, a simple salad, or roasted vegetables all pair well with this dish.
Tips and Variations
• Don’t overmix the meatball mixture. Gently combining the ingredients keeps the meatballs tender and juicy.
• Use a cookie scoop or ice cream scoop to make evenly sized meatballs so they cook at the same rate.
• Let the marinara simmer as long as you have time. A longer simmer builds deeper flavor.
• Swap ground pork for Italian sausage if you want a little extra seasoning in the meatballs.
• Add a pinch of red pepper flakes to the sauce for a subtle kick of heat.
• Finish the meatballs in the sauce for the best texture and flavor.
• This recipe works well with different pasta shapes like rigatoni or bucatini if you want to change it up.
Homemade Spaghetti and Meatballs Recipe
Equipment
- Stock Pot
- Oven
- Ice Cream Scooper
- Broiler Pan
Ingredients
Marinara Sauce
- 3 Medium onions, diced
- 4 cloves Garlic, minced
- 1 Green bell pepper, diced
- 1 tbsp Oregano
- 1 tbsp Parsley
- 1 tsp Basil
- 1 tsp Majoram
- 28 oz Canned tomato purée
- 12 oz Canned tomato paste
- 15 oz Canned diced tomatoes
- 1 dash Cayenne pepper
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 3 tbsp olive oil
Meatballs
- 2 lbs Ground beef
- 1 lb Ground pork
- 1 cup Parmesan cheese
- 1 cup Buttermilk
- 3 Egg yolks
- 1 1/2 tbsp Minced garlic
- 4 tbsp Fresh parsley, shopped
- 3 slices Breadcrumbs
- 1 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 Small onion, diced and sautéed
Instructions
Marinara
- Add oil into a stock pot under medium heat
- Add oil and pepper, sautée until softened
- Add the rest of the ingredients
- Turn the heat to low and cook for a minimum of 1hr.
Meatballs
- Preheat the oven to 375 degrees
- In a large bowl mix the salt, pepper, buttermilk, egg yolks and breadcrumbs. Allow to sit for 5 minutes.
- Add the rest of the ingredients and mix.
- Using an ice cream scoop, create uniform 2" or 3" meatballs and place on a broiler pan.
- Cook for 20-25 minutes or until brown
- Add to your favorite marinara sauce and serve over pasta.
Video
Nutrition
More Gluten-Free Recipes
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