spaghetti and homemade meatballs

Spaghetti with Homemade Meatballs: Classic Comfort Food

Few meals are as comforting and timeless as spaghetti with homemade meatballs. Juicy, flavorful meatballs nestled in a rich tomato sauce and served over perfectly cooked spaghetti make for a hearty, family-friendly dinner that’s always a hit. Making the meatballs from scratch allows you to control the flavor and texture, resulting in a dish far superior to anything store-bought.

This recipe serves 4-6 people and can be prepared in under 1 hour, making it perfect for a cozy weeknight meal or a weekend dinner.

Ingredients

For the Meatballs:

1 pound (450g) ground beef (or half beef, half pork for extra flavor)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 tablespoon chopped fresh parsley

For the Tomato Sauce:

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 oz / 800g) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar (optional, to balance acidity)
Salt and black pepper, to taste
Optional: pinch of red pepper flakes for heat

For the Spaghetti:

12 oz (340g) spaghetti
Salt for pasta water

For Garnish:

Fresh basil or parsley, chopped
Grated Parmesan cheese

Equipment:

Large mixing bowl
Skillet or frying pan
Saucepan
Pot for boiling spaghetti
Wooden spoon or spatula

Step-by-Step Instructions

1. Make the Meatballs

In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, milk, egg, garlic, oregano, basil, salt, pepper, and parsley if using. Mix gently with your hands until ingredients are just combined. Avoid overmixing, which can make meatballs dense.

Shape the mixture into 1.5-inch meatballs. You should get approximately 12-16 meatballs depending on size.

2. Brown the Meatballs

Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook for 3-4 minutes per side until browned on all sides. They don’t need to be fully cooked at this stage since they’ll finish cooking in the sauce.

Remove the meatballs and set aside.

3. Make the Tomato Sauce

In the same skillet or a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 more minute until fragrant.

Stir in crushed tomatoes, tomato paste, oregano, basil, sugar (if using), salt, pepper, and red pepper flakes. Bring to a simmer.

4. Simmer Meatballs in Sauce

Gently add the browned meatballs to the simmering sauce. Cover partially and simmer for 20-25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce is thickened.

Taste the sauce and adjust seasoning as needed.

5. Cook the Spaghetti

While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water in case you want to loosen the sauce.

6. Combine and Serve

Toss the cooked spaghetti with a few spoonfuls of sauce to coat. Plate the spaghetti and top with meatballs and additional sauce. Garnish with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese.

Serve immediately for the best flavor and texture.

Tips for Perfect Spaghetti and Meatballs

Don’t overmix meatballs: Overworking the meat makes them dense and tough.
Breadcrumb soak: Mixing breadcrumbs with milk before adding helps keep meatballs tender.
Browning: Browning meatballs before simmering locks in flavor and gives a nice texture.
Fresh herbs: Use fresh basil or parsley in the sauce or as garnish for added brightness.
Sauce consistency: If the sauce is too thick, add reserved pasta water a little at a time.

Variations to Try

Cheese-stuffed meatballs: Place a small cube of mozzarella inside each meatball for a gooey surprise.
Spicy version: Add crushed red pepper or chopped jalapeños to the meatball mixture or sauce.
Turkey meatballs: Substitute ground turkey for a leaner option.
Baked meatballs: Bake meatballs at 200°C (400°F) for 15-20 minutes instead of pan-frying.

Serving Suggestions

Serve with a side of garlic bread or a simple green salad for a full meal.
Top with extra Parmesan cheese and freshly cracked black pepper.
Pair with a light red wine such as Chianti or Sangiovese for an Italian-style dinner.

Storing and Reheating

Refrigerator: Store leftover meatballs and sauce in an airtight container for up to 3 days. Reheat on the stove over medium-low heat.
Freezer: Freeze cooked meatballs and sauce separately in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Why You’ll Love This Recipe

This Spaghetti with Homemade Meatballs recipe brings restaurant-quality flavor to your kitchen with simple ingredients. Juicy, tender meatballs paired with rich, flavorful tomato sauce and perfectly cooked spaghetti create a classic, comforting meal. It’s family-friendly, customizable, and always satisfying.