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Spaghetti and Meatballs
This spaghetti and meatball recipe is easy enough for a busy weeknight — and it’s a family favorite, too!
This is my go-to recipe for spaghetti and meatballs. Not only is it weeknight friendly – you can have it on the table in 45 minutes – but it is also picky eater-approved. The meatballs are tender but not falling apart, and they are also packed with flavor, thanks to the “meatloaf mix,” a combination of beef, pork, and veal, as well as the addition of fresh garlic and herbs, seasoned breadcrumbs, and grated Parmigiano Reggiano cheese. Because the recipe makes a fair amount of meatballs, I find it easier to brown them on a sheet pan in the oven rather than pan-fry them on the stovetop (less stovetop splatters to clean up, too!). To cut down cooking time, I cheat and use a good quality store-bought marinara sauce, but if you have homemade tomato sauce stashed in your fridge, by all means, use it.
What You’ll Need To Make Spaghetti and Meatballs
For the most flavorful meatballs, I recommend using equal parts beef, veal, and pork; at most supermarkets, this blend is labeled “meatloaf mix.” If your market doesn’t carry the blend, you can use half beef and half pork (since ground veal isn’t readily available).
For the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
Step-by-Step Instructions
Begin with the meatballs: In a large bowl, combine the egg, basil, parsley, oregano, salt, pepper, garlic and water; whisk well.
Add the meat, breadcrumbs and Parmigiano Reggiano. meatball recipe
Mix with your hands until just combined.
Roll the mixture into golf ball-sized meatballs, and place on an ungreased baking sheet.
Bake for about 10 minutes, then remove the baking sheet from the oven and use a metal spatula or tongs to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula).
Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
While the meatballs are cooking, bring a large pot of well-salted water to a boil.
Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs.
Transfer the spaghetti and meatballs to serving bowls and top with fresh chopped basil and more grated cheese.
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Spaghetti & Meatballs
This spaghetti and meatball recipe is easy enough for a busy weeknight — and it’s a family favorite, too!
Ingredients
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus more for serving)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup water
- 1-1/2 pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal)
- 3/4 cup dried Italian style bread crumbs (such as Progresso)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
- Large jar (32 oz) good quality Marinara sauce (such as Rao's)
- 1 pound spaghetti
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
- In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
- While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese.
- Freezer-Friendly Instructions: The cooked meatballs can be frozen, in their sauce, for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop until the meatballs are hot in the center.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 731
- Fat: 29 g
- Saturated fat: 10 g
- Carbohydrates: 78 g
- Sugar: 11 g
- Fiber: 6 g
- Protein: 37 g
- Sodium: 897 mg
- Cholesterol: 116 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Grocery woes — we didn’t get Italian breadcrumbs in our delivery order. Would it be better to substitute Panko bread crumbs or whole wheat sandwich bread that we put in the food processor? Looking forward to trying this recipe. Thanks!
Hi MM, you could go either way but I’d add some seasonings to them so they have the flavor of Italian breadcrumbs. Here’s a recipe that will give you an idea of what to add. Hope that helps!
These turned out great! Now we are going to use one of the portions that we had frozen. Do we have to leave in the fridge for 24 hours first or can we go straight to stovetop from the freezer? Thanks!
So glad you enjoyed! You would defrost the meatballs first (I have updated the instructions).
Your recipes never disappoint! The meatballs were delicious! The recipe was easy with ingredients that I always have on hand. Btw, to avoid the meatballs sticking, I always use parchment paper.
What is a substitute for eggs where children have allergic reactions?
Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many recipes would also work with some kind of store-bought egg substitute. Hope that helps!
Hi, Looks wonderful. But I am wondering why you use dry bread crumbs, instead of cut up bread soaked in milk or water as you recommend for hamburgers.
Thanks.
Hi Cecile, I honestly don’t recall why I used breadcrumbs here instead of a panade but if you’d prefer to use a panade, that should work as well. Hope you enjoy the meatballs if you make them!
This is one of my favorite dishes I have tried here so far. It’s so good! What I actually do is instead of the marinara sauce, I make Amatriciana and I use that as the sauce base. It’s amazing
I found that my oven doesn’t cook the meatballs fast enough if I bake it on 350-degrees. I’m wondering if broiling it in the oven would be better for me instead
Either way, love this recipe 🙂
BEST MEATBALLS EVER!!!! Made these for Halloween for the family and can’t wait to make this recipe again. Also made the rosemary foccacia from this website as well which was outstanding. THANK YOU Jenn for always making me look like a rock star chef in my home!
I’ve made this recipe a BUNCH. I always freeze the meatballs after cooking and they are FABULOUS – pulling them out and reheating with the Rao’s sauce. Started making it with Marcella Hasan’s tomato sauce and they are OUTSTANDING! I always use 1/2 beef and 1/2 pork and often make a triple batch. This last time I forgot to add the Parmesan Cheese :(. They are still good, but the cheese is essential. I often eat these meatballs reheated in the mircrowave (1 or 2) as a snack by themselves! So good!
This is my new favorite spaghetti and meatball recipe. Thankfully my husband agrees and moved his go to spaghetti recipe aside for this one without getting his feelings hurt. He was quite proud of his recipe.
As written, this is quite probably the best recipe on the web. I have tried several, by trained chefs. Those are good, but this one is much better. The fresh herbs make a difference. If at all possible, do not sub out the fresh flat-leaf parsley. The dried stuff just cannot compare.
I used 3/4 lb ground pork, and 3/4 lb ground beef that I like to buy at a meat store rather than in grocery stores., if time permits. Grocery store prices have gone up so much, that the special meat store prices are not much higher than those now. Plus the grade of beef is usually Prime, not ” choice” So, at least you are getting more for the price.
Next time I MIGHT try adding in 1 medium to lg fine diced Shallot ( the purple-ish oval ones…just b/c some people can confuse them )
I MIGHT also try just 1 extra lg clove of fresh garlic. But as written, this recipe is company worthy. Make it as written ( or ground pork/beef combo as mentioned by Jen )before messing with a great recipe.
I’ve tried many meatball recipes. These seemed too simple to be anything special but, having made many of your recipes without ever being disappointed I thought “why not”? They were the easiest and best I’ve made. Thank you!
I made this recipe last month and got two batches of meatballs out of it (it’s just me and hubby). I froze one batch uncooked and fixed them tonight. We got 4 meals out of one recipe😄So delicious! Nice to have a batch ready to go. Thank you for the suggestion of the Rao’s marinara sauce. It’s very good.
Excellent recipe! Whole family enjoyed it so much.
Do you have a recommendation for quantities when subbing dried herbs for the fresh? I don’t always have fresh on hand. Thnx.
Hi Mommo, When substituting dried herbs for fresh, the rule of thumb is to use 1/3 of the amount. Hope that helps!
Jenn….honestly AMAZING! Whipped these up this weekend as part of meal prep for the week.
Popped them in the oven on a busy week night for a quick and delicious dinner. Totally outstanding. My 5 year old gave it “one million stars”. Served with whole wheat pasta and roasted broccoli. A definite keeper.
These are really easy to make and full of flavor. I made a double batch (froze half) and served with spaghetti squash and fresh parmesan. This is my go to classic meatball recipe!
I know Jen said to cook then freeze.. but I was hoping I could just freeze the meatballs before I cooked them?
Yes, you can freeze them uncooked. To keep them from sticking together, I’d arrange them on a baking sheet and put them in the freezer until frozen. You can then transport them to an airtight container or freezer bag. Hope that helps!
I made this recipe as is and it’s delicious!! I was always intimated by making meatballs they never came out right! Too dry or not enough flavor. But this one was perfect and super easy. My family loved it!! Thank you! It’s a keeper for me.
Hello,
I am a foods teacher and make take and bake meals with my students. Any recommendations for this recipe? Would reheating these in the oven work?
Hi Madison, I’d recommend reheating them on the stovetop in the sauce. Hope that helps!
I just made these meatballs and they are perfect! I was using another meatball recipe until my husband mentioned that he really didn’t care for them. The next day I received my weekly email from you Jenn with your meatball recipe and knew I had to try them. Purchased all the ingredients this morning and followed the recipe exactly as written. Well! My husband had several for lunch and loves them! I have enough ingredients to make another batch tomorrow. I made the meatballs one ounce each and got 35 perfectly delicious meatballs.
Thank you for another fabulous recipe.
Jan…🇨🇦
Another solid recipe.
Best meatballs in the whole world! This meatballs are really the best, made them for my family and husband and they were blown away… super soft, creamy and full of flavor. Delicious! A must keep recipe for sure!
This is soooo good ! And so simple to make! Plus it freezes beautifully!!!
This is by far the best recipe for spaghetti sauce (gravy) & meatballs!!!!!
In fact my boyfriend and I are having it tonight, and it’s our 5th time having it in a 1 1/2 months!
I stuck to the recipe provided w/o changing anything- I wouldn’t want to😉
Thank you so much AGAIN Jenn for sharing your “gift” of good cooking ☺️
Lisa
Hi Jenn – This is amazing. I’ve made it a hundred times. A couple of questions for you: 1. Which of your desserts would you pair with this? 2. Would you mind linking the skillet you use here? Thank you!
Hi Chad, So glad you like this! This would be nice with the pavlova, any of my biscotti, or the ricotta cheesecake. And the skillet I use in the recipe is a 12-inch All-Clad. 🙂
My daughters LOVE spaghetti and meatballs and they declared this recipe their favorite version. I don’t eat veal so used half ground beef and half pork. I also used Italian panko rather than breadcrumbs as I prefer panko and they turned out great. I doubled the meatball recipe while I was at it and froze the extra in a vacuum sealed bag so it will be super quick and easy to make this again. Thanks Jenn!
My entire family loves these meatballs. In fact, this is one of the few dinners both my kids will reliably eat, so I make them regularly! I just use ground beef rather than a mix of meats, and they’re delicious. My husband’s family is Italian and has their own family meatball recipe, which is also great, but…these are better!
Loved how easy this recipe was! I used ground turkey, dried parsley and dried basil because that’s what I had on hand. Meatballs were flavorful but I will try to use fresh parsley and basil next time. Our guest loved it. This recipe is a winner!
I think you will notice a nice fresher taste with the fresh flat leaf (Italian) Parsley. If using dried basil, just be sure your dried spices are not older than a yr old. Plus I have found that buying them in glass containers keeps them much better. Just an idea.
I probably make this recipe every other week when my grandkids are here for dinner. I made this one again this week and unfortunately I am unable to find veal. I then use 3/4 lb. of hamburger and 3/4 lb of pork. The meatballs are still outstanding. The recipe is so easy and a big hit.
This is our go to meatball recipe. The basil really makes a difference. I use only 1lb. Ground beef and 1/2lb. Ground pork and they come out great. We freeze what’s left over before adding to sauce for another meal. Another winner!
As good as mom made it. Was very happy not to fry the meatballs – much healthier but just as good. The recipe is a keeper!
This is a quick and really good spaghetti dish and I love that you mix the pasta in the sauce. The sauce has a really good flavor and meatballs are excellent. It was a big hit at my house and I plan to make again. It was good cold the next day too!
Made this recipe several times now. Big hit with teens and husband. Recipe is part of our dinner rotation now. Thanks for suggesting Rao’s marinara.
Have made these multiple times and always a crowd pleaser. I double the recipe because there’s six of us
These are delicious! Funny story: When I was forming these into meatballs, my husband walked into the kitchen. I said, “You might have to taste test these to make sure I got the spices right.” He let out a little whimper-like sigh. I looked over at him, and said, “Not now, when they are cooked!” Poor guy, I still laugh about that every time I make these!
My 7-year old Great, Great, Nephew asked me to cook spaghetti and meatballs for his birthday dinner. I had never made meatballs before. So, when I found this recipe, I went for it. I did not include the veal, but otherwise followed the recipe exactly. It turned out great! It made plenty for the 4 adults and 4 children from ages 4 to 12. I saved the recipe for future meals.
I have never been able to make good meatballs. They tasted like a tasteless round hamburger. This recipe is great. Family loves it! I make a double batch so I always have some in the freezer for a quick meal!