Spaghetti and Meatballs
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When it comes to family dinner, nothing beats a bowl of spaghetti and meatballs—easy enough for weeknights, special enough for Sunday supper.
This is my go-to recipe for spaghetti and meatballs. It’s perfect for busy weeknights and always a hit with the whole family (even the picky eaters). The meatballs are juicy, flavorful, and fork-tender—the kind that keep everyone coming back for seconds.
To save time and cut down on mess, I brown the meatballs in the oven on a sheet pan instead of pan-frying them on the stove. I also use a good-quality store-bought marinara (Rao’s is my favorite), but if you have homemade tomato sauce on hand, by all means use it.
For more family-friendly Italian meatball recipes, try my turkey meatballs or chicken piccata meatballs—both family favorites.
“I don’t think I’ve ever commented on a recipe in my 40+ years of life but OMG!! These meatballs were fantastic…My husband said they even rival my Sicilian mother-in-law’s so that’s saying something!!”
What You’ll Need To Make Spaghetti and Meatballs
- Ground meat: The most flavorful meatballs (and meatloaf) come from a blend of beef, pork, and veal (often sold as “meatloaf mix”). If your store doesn’t carry it, use half beef and half pork (veal can be hard to find).
- Egg & water: Help bind the meatballs and keep them moist.
- Breadcrumbs & cheese: Italian-style breadcrumbs (like Progresso) for texture, plus freshly grated Parmigiano-Reggiano for rich, nutty flavor. Be sure to use authentic Parmigiano-Reggiano imported from Italy — you can spot it by the rind, which is embossed with the name. If it’s pre-grated, check the label to make sure it says “Parmigiano-Reggiano,” not just “Parmesan.” Domestic Parmesan is milder and can’t compare in flavor.
- Garlic, herbs & seasoning: Minced garlic adds savory depth; basil and parsley keep things fresh; oregano gives that classic Italian note. Don’t forget salt and plenty of freshly ground black pepper to make all the flavors pop.
- Marinara sauce: Go for a good-quality brand (I love Rao’s) for the best flavor.
- Spaghetti: The classic pasta pairing—cook until al dente so it holds up well to the sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Start the meatball mixture. In a large bowl, combine the egg, basil, parsley, oregano, salt, pepper, garlic and water; whisk well.
Step 2: Mix in the meat, breadcrumbs, and cheese. Add the meatloaf mixture, seasoned breadcrumbs and Parmigiano Reggiano to the wet ingredients and mix with your hands until evenly combined.
Step 3: Form the meatballs. Roll the mixture into golf ball–sized meatballs and place them on an ungreased, unlined baking sheet. Direct contact with the pan helps them brown and makes flipping easier—on foil, they’re more likely to stick.
Step 4: Bake. Pop the meatballs in the oven for about 10 minutes, then pull out the baking sheet and use a metal spatula or tongs to turn them. They may stick a little, so you’ll need to nudge the spatula underneath to loosen them. Return the meatballs to the oven and bake for another 10 minutes, until they’re nicely browned and almost cooked through.
Step 5: Simmer the meatballs. While the meatballs finish baking, bring the marinara sauce to a simmer in a large skillet. Taste and adjust the seasoning if needed (I usually add a good pinch of sugar and some freshly ground black pepper). Add the browned meatballs to the sauce, leaving the fat behind, then cover loosely with a lid or foil and let them simmer for about 10 minutes, until the flavors come together and the meatballs are cooked through. Keep warm until ready to toss with pasta.
Step 6: Cook the Spaghetti. While the meatballs simmer, bring a large pot of well-salted water to a boil. Drop in the spaghetti and cook until al dente, then drain in a colander—but be sure to save a cup of the cooking water in case you want to loosen the sauce later.
Step 7: Toss and serve. Add the drained pasta to the skillet with the meatballs and sauce, tossing everything together until well coated. If the sauce looks a little tight, splash in some of the reserved pasta water to loosen it up. Divide among bowls and finish with fresh basil and plenty of grated cheese.
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Spaghetti & Meatballs
This spaghetti and meatball recipe is the ultimate weeknight family dinner—quick, easy, and picky eater-approved!
Ingredients
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus more for serving)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- ¼ cup water
- 1½ pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal)
- ¾ cup dried Italian style bread crumbs (such as Progresso)
- ½ 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. Reserve about a cup of the cooking water, then drain. Toss the pasta with the sauce and meatballs (you may find it easier to do this in the pasta pot rather than the skillet, depending on the size of your pans). If the sauce seems dry, add a splash of the reserved pasta water to loosen it. 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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FOR REAL???? You are a classically trained Chef and You’re telling people to use store bought jarred sauce!! Shame on You!!
You must not have kids Rick.
I’ve made these a dozen times with just turkey meat and everyone loves them. Sometimes I use jarred sauce and it’s fast and tasty. other times I throw chopped onion, garlic and oregano in a pot, saute for 6 minutes, add blended whole peeled tomatoes and a little water or stock. Nothing fancy. Then the sauce takes on the taste of the meatballs. The meatballs ate great any way you slice them! Love this recipe.
No need to be mean. Just because someone is a trained chef doesn’t mean they can’t take an occasional shortcut, especially when they’re sharing their recipe with people who aren’t chefs. I’m a chef and I use shortcuts sometimes too. Besides, the sauce she recommended is one of the best you can get. All fresh ingredients, no preservatives.
Get a life, Rick. These recipes are here for average people to use and enjoy – they aren’t made for other “classically trained chefs”. Some people have jobs and responsibilities that prohibit them from making sauce from scratch. I assume you grow/raise all of your food/herbs and you don’t purchase anything from a grocery store?
P.S. try Rao’s….. I guarantee you won’t make sauce again (if you even do).
Oh Rick, you are so silly and clueless 😂.
Shame on you Rick! Be nice!
The meatballs were excellent. I will use this recipe from now on. Thank you!
how can i turn this meatball recipe into a meatloaf?
Hi Heather, You wouldn’t need to change a thing; just bake the mixture in a loaf pan or free form into a loaf shape and bake on a baking sheet.
Hi Jenn, I love your blog and recipes. I don’t eat pork, so can I use a 50/50 ratio for the ‘meatloaf mix’? What are your recommendations for an alternative mix?
Hi Lucia, Yes, that would work fine!
Jenn,
I just have to tell you, these meatballs are SO good!! My picky, won’t eat anything, 2 year old ate 2 for dinner tonight! Thanks for such a great recipe!
I wanted to share some changes I’ve made too, for any others out there with funky allergies like I have. For the meat I use ground pork & chicken (about the same amounts of each). I have to omit the egg, but the chicken is so sticky it’s never mattered. Then, instead of bread crumbs, I’ve been using almond meal (from Trader Joe’s). Other than that, I follow the recipe exactly. They hold up really well and freeze well too.
🙂 Amy
Congratulations, your recipe is virtually like my Gram’s and the best. A couple of things from having made them for over 56 years that I learned from my mother. Start with plain crumbs, the “Italian” may have herbs added that one doesn’t need with the flavor you have created in seasoning already. Mom always wet the crumbs with the water first and added all the herbs, cheese and eggs,(two). If the crumbs are dry you will get a grainy taste in the meatball. Most important place your meatball mixture in the refrigerator for half an hour. This gives the egg a chance to bind the meat and they form easily and hold together firmly. It never hurts to wet your hands with water before you start to roll the meatballs. Its keeps the meat together and not all over your hands as your making them.
Thanks for those tips!!
These meatballs are YUMMY!!! I’ve substituted ground turkey, chicken & pork for the meat and they still come out tender and really tasty. My husband didn’t even know!
These meatballs are my son’s favorite and are easy enough to make on a busy week night. I serve them with Rao’s jarred sauce and a salad. Fantastic.
Made these the other night and they were delicious! The whole family – including a toddler and baby – loved it. I used whole wheat penne (easier eating for the kids) and it worked great. Still very tasty as leftovers the next day.
Great recipe! Made some alterations as I couldn’t find meatloaf mix or veal at my grocery store so I used half ground beef and half spicy italian sausage instead. I also doubled the garlic. I think next time I’ll add more basil since that flavor didn’t really come through. Love that these are baked, not fried…easy cleanup! Thanks for the recipe!