Spaghetti and Meatballs
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This spaghetti and meatball recipe is the ultimate weeknight family dinner — quick, easy, and picky eater-approved!
This is my go-to recipe for spaghetti and meatballs. With a quick 45-minute cook time, it’s perfect for busy weeknights and sure to please even the pickiest eaters. The meatballs are juicy and packed with flavor, with a fork-tender texture that keeps everyone coming back for more. To make things easy and save on mess, I brown the meatballs in the oven on a sheet pan instead of pan-frying them on the stovetop. I also use a good quality store-bought marinara sauce to save time, but feel free to use homemade tomato sauce if you have some on hand.
For more family-friendly Italian recipes (everybody loves Italian!), try my baked ziti, stuffed shells, and chicken parmesan. For an alternative to beef meatballs, try my favorite turkey meatballs.
What You’ll Need To Make Spaghetti and Meatballs
For the most flavorful meatballs (or meatloaf), 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.
You may also like
- Turkey, Spinach & Cheese Meatballs
- Bolognese
- Chicken Meatballs with Tomato-Balsamic Glaze
- Orecchiette with Sausage and Broccoli
- Turkey Meatballs in Marinara Sauce
- Cacio e Pepe
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. 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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I made the meatball portion of this recipe 2 weeks ago. I used ground chicken and because i didn’t hate Italian panko, i used regular and added Italian seasonings to it. I also used arrabiata bottled sauce instead of marinara with penne pasta. It was yummy. Only thing different i would do next time is put more salt than you called for in the meatball mix. It was bland and needed more salt when we were eating it.
These meatballs were fantastic! I make an incredibly good red pasta sauce, but I wanted to shake things up a bit and made these tonight. The kids and husband were impressed! Next time I’ll make them a bit smaller and I will use a little more pasta. I will definitely make these again. Thank you for another keeper recipe.
I doubled your recipe for spaghetti and meatballs. Would you recommend I freeze them raw or bake them first, then freeze.
Hi Donna, I’d recommend cooking them first. Enjoy!
Made this tonight and we loved it. I used casarecce pasta instead of spaghetti. We live in Toronto and did find Rao marinara sauce. Well worth it…
I live in Toronto too. Curious where you found Rao marinara sauce as I’d like to get some?
I live in Toronto as well and I love RAO pasta sauce. You can buy it at Kitchen Table, sometimes Loblaws, downstiars in The Bay aacross from the Eaton Centre and also Saint Lawrence Market .
Love this! It was a crowd pleaser at our house.
This was a very nice meatball recipe, although in future I think it needs a little more salt. The fresh herbs and cheese gave them a lot of flavor. I appreciate the tip about Rao’s marinara sauce, which was excellent; and I like the whole approach for a simpler spaghetti meal on a short timeframe. I made my meatballs in the morning, and stored them in my plastic deviled egg container. An easy way to keep your meatballs separated and retain their shape. Will definitely make again.
Thanks for another great recipe! I made it last night and it was great, even if I did omit the breadcrumbs accidentally. Just a couple of questions: is the idea that the meatballs will not be fully cooked in the oven? Also, curious about covering the sauce and meatballs with foil vs. using an off-kilter pot lid. What’s the rationale there?
Hi Karen, Glad you enjoyed them even without breadcrumbs! Yes, the meatballs should be almost completely cooked through before you put them in the sauce. And the foil covering the skillet is just to keep the tomato sauce from splattering out onto your stove. You can definitely loosely cover it with a lid instead.
These are so delicious. Without doubt the best recipe I have ever tried. Do yourself a favour and try them. I’m sure they will end up in your favourite file.
They have so much flavour and are so tender. Meatballs that I have made before have been like golf balls but not these ones!!!
Hello – Making recipe for a party and planned to double. When purchasing the meat, it came in 3 packages totalling 3.4 lbs. Is it OK to double the recipe or would you make other adjustments to ingredients? Love your recipes… Thank you!
Hi Sue, you should be fine with just doubling everything else. Enjoy!
This is my families new favorite meatball recipe! I made one change when baking the meatballs. I lined my baking sheet with foil, and placed a cooling rack on the sheet. I baked the meatballs on the rack, and they browned beautifully without needing to be turned.
Absolutely fantastic meatballs! I don’t know which ones I love more, these or the turkey spinach meatballs.
I made these meatballs and they were some of the best I’ve tried. I made bread crumbs in the processor instead of using the store bought. I made my own sauce also, but you’re right, Rao’s is one of the best store-bought marinaras out there. Thanks!
Best meatballs I have ever made, thanks to you! Husband went wild. Will make again. Used Pomi marinara sauce. Thank you.
Made these last year for a holiday gathering and everyone loved them! I make smaller ones and serve with crusty french bread.
Could I make the meatballs without the cheese? My daughter can’t have dairy but I think she would love these if I could make them dairy free. She LOVES your turkey meatloaf. Thanks!
Sure, Melissa — they’ll still be delish 🙂
This looks yummy except I would not use the Progressive breadcrumbs-it has all sorts of unhealthy ingredients in it which I was shocked by including high fructose corn syrup and MSG.
Spaghetti and meat SAUCE is a common staple meal that is well received in our household. But something magical happens when the meat is formed into spheres. My daughters and husband were delighted and all wanted leftovers packed for lunch the next day. Marinara in a jar was a practical time saver for me. And something simple I really appreciated when following this recipe is that I ended up with just the right ratio of pasta to sauce.
Just mixed these. About to throw them in the oven. But.this recipe is missing all of your step by step pictures. Regular parsley? Or Italian? The grocery store I go to does not have ground veal. I substituted for ground turkey. Hopefully it turns out okay. I’ll let you know!
Hi Tori, Yes, this is one of my original recipes, before I started using step-by-step photos…will update soon 🙂 Either parsley is okay but I use Italian.
I ended up using Italian. Just finished eating leftovers ☺️ So very yummy. If they don’t have veal just use turkey!
Another game changing recipe for my family! These meatballs go fast and furious, I highly recommend making enough for two meals as they freeze so nicely and are even more enjoyable the second time around when you didn’t have to do any work! My two-year-old absolutely loves these, as do I and my husband. We didn’t have basil and parsley the first time we made them and they still came out fantastically, so I’ve never included and had no complaints! Highly recommend.
Hi Jen,
First of all, I love Rao’s miranara sauce. It tastes so fresh and has a hint of sweetness. I wish I can make my miranara sauce that good! My question is, how do you suppose to mix meatball mixture but not overwork it? I am Chinese and all of our meatball recipes require the meat mixture to be mixed to a sticky texture. Shall I use a fork or hand to mix your meatballs? I am always afraid of the ingredients are not evenly distuributed so I tend to overmix it.
Thank you!
Hi Lu, Just use your hands — these are pretty tender so you don’t need to worry about over-mixing too much 🙂
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!
Just wondering, do these freeze well? If so, would you freeze them before or after you bake them? Always looking for ways to be a step ahead with dinner, but not at the expense of taste. I’ve made quite a few of your recipes and have never been disappointed! Thanks so much for bringing them to us! Carol
Hi Carol, Yes, they do freeze well. I typically freeze them after baking them (with the sauce). Hope that helps!
I made these last night for my picky 5 year old. It got the “These are the best meatballs, mom!” comment! Kudos Jennifer!
I was happy to see the newest recipe, then all the other comments came up, now I’m as confused as every as to how to make the meatballs.
Don’t be confused. Forget the comments and just follow Jen’s recipe. You’ll be happy with the result. She’s the best.
This would be my hubby’s favorite, he even helped with the meatballs! I LOVE this website and won’t even look at another recipe book first without looking here. I HAVE NEVER had a bad recipe off of here. Looking forward to cooking more of your recipes!! 🙂
I just wanted to thank you for such a great recipe. I made them for my husband and he loved them. Then I made them for my family and OMG they loved them to. What a beautiful recipe.
Well these are great and I add a bit of ketchup instead of the water. It gives them a certain sweetness, without being overpoweing, and it makes them super moist!!!!
forget the water…. a tablespoon or two of sauce makes the v meatballs…. tender and flavorful…(old Italian secret.. .
even better and healthier recipe:
try turkey meat and follow same recipe if you wish; but when you bake on sheet you do need to add some oil because the meat does not contain much fat, I do add in seasoned bread crumbs, garlic powder, eggs, water and get the right moisture to make your meatballs and bake at 350 until done
I have alwas baked my meatball I make them the same way but a touch of milk & a egg with the mix they shape better for me
I have been baking them for a few years. I thought its because the meat is more fatty now. It certainly is great realizing that all that grease and fat is iliminated.
Would love to try this recipe!
I have the butcher grind BRISKET with the fat.
These make very juicy burgers or meatballs.
I use 1 egg per pound, garlic powder, salt, pepper
Lawry’s season salt. A little water and Corn Flake
crumbs. Make the best burgers and meatballs.
Enjoy. The butcher sells me the cri-ovac wrapped
whole brisket and grinds if.
The best meatballs I ever ate were for a sour-cream based sauce, and included 1 minced & smashed anchovy filet.
Baking meatballs is good, but broiled meatballs get a nice, brown crust that helps keep them juicier.
Instead of parsley, I usually use cilantro, finely chopped, cilantro has more taste.
I also don’t add the herbs, just garlic, bread that I soak with water, then squeeze out the excess, grated cheese, a little salt (cheese has salt in it) & pepper.Then mix it well.
Hi, great to read the recipes for mbs.
I always buy the combo meats.
I have also been making meatballs for years but lately they have been falling apart on me. I will try to bake them and use some of the suggestions made on this website. Example: bread soaked in milk, add another egg and adding some cheese.
your meat balls are falling apart probably because you are using much leaner ground beef in an effort to eat healthier. Unfortunately that make for a dry meat mixture that will fall apart
OMG, Willy, your so right, my mom always soaked Italian bread (Hard bread) in milk then squeezed it well before adding to other meatball ingredients.
. Adding enough Italian grated cheese is also important. I always omit the salt, as the cheese is salty enough. Thanks for the reminder.
Stay Well.
enjoyed the recipe and then all the commentary. Will be having sp and mb for awhile trying out the additional suggestions…lol
Wonderful! We grow and can our own tomatoes. My homemade is so much better than store-bought.
PS: We also grow our own herbs! FRESH!!!
What is your recipe for your spaghetti sauce if you don’t mind sharing..
Just to add my 2 cents, I agree with the mixed meat 100%, I have been doing that for years and my meatballs are a huge hit no matter where I bring them. I also agree that the meatballs need something to make them moist. However, instead of water try adding tomato sauce. I usually buy a small can of hunts pureed sauce and use about 1/2 a can. That is my secret ingredient that not many people know about and it really enhances the flavor. Also, unless you’re a big oregano fan I would leave that out because oregano can have a strong taste. Definitely bake them as well.
2 points. Bake or fry similer result. I fry. Frying allows me to save the carmelized residue in the pan , after frying, to add more flavor to th gray. To remove the grease add a can of tom paste and water to the pan & let simmer. The oil & grease will separate,pour it off & the paste in the gravy.. 2nd, While the Crushed tomatoes are simmering, take a med size fresh carrot, cush it in a blender, add it to the tomatoes and finish the gray. Sweeeet.