I love this recipe because it’s classic, filling, and full of flavor. The meatballs are soft and well-seasoned, the sauce is rich and slightly sweet, and everything comes together into one comforting bowl. I also enjoy how well it works for leftovers, since the flavors deepen after sitting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 ounces spaghetti
Meatballs 2 pounds ground meat 1 cup Italian bread crumbs ½ cup chicken broth ¼ cup Parmesan cheese, grated 1 large egg ½ teaspoon salt ¼ teaspoon black pepper 2 tablespoons olive oil
Marinara Sauce 1 tablespoon olive oil ½ medium yellow onion, chopped finely 4 cloves garlic, minced 24 ounces marinara sauce 1 tablespoon Italian seasoning 2 teaspoons granulated sugar Salt and pepper to taste
Directions
I start by making the meatballs. I place the ground meat, breadcrumbs, chicken broth, Parmesan cheese, egg, salt, and black pepper into a large bowl. I gently mix everything together until just combined, then form the mixture into evenly sized meatballs.
I heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. I don’t cook them all the way through at this stage, just enough to develop a nice crust. Once browned, I remove them from the pan and set them aside.
In the same skillet, I add another tablespoon of olive oil if needed, then sauté the chopped onion until soft. I stir in the garlic and cook briefly until fragrant. I add the marinara sauce, Italian seasoning, sugar, and a pinch of salt and pepper, stirring everything together.
I gently return the meatballs to the sauce, cover the pan, and let everything simmer until the meatballs are fully cooked and tender.
While the sauce simmers, I cook the spaghetti according to the package instructions until al dente. I drain the pasta and serve it topped with generous spoonfuls of meatballs and sauce.
Servings and Timing
This recipe makes about 6 servings. I usually allow around 20 minutes for preparation and about 50 minutes for cooking, making the total time roughly 1 hour and 10 minutes.
Variations
I sometimes add red pepper flakes to the sauce for a little heat. When I want a different flavor, I swap some of the meat for another variety of ground meat or poultry. I also like adding fresh herbs like basil or parsley right before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the meatballs and sauce gently on the stove over low heat. If the sauce has thickened, I add a splash of water or broth to loosen it.
FAQs
Can I use ground beef instead of other meat?
Yes, you can swap out the meat for beef or another variety of your choice.
How do I keep meatballs tender?
I avoid overmixing the meatball mixture and let them finish cooking gently in the sauce.
Can I make this gluten-free?
I substitute gluten-free breadcrumbs and gluten-free pasta when needed.
Can I prepare the meatballs ahead of time?
Yes, I form the meatballs in advance and store them covered in the fridge until ready to cook.
What pasta works best with this sauce?
I love spaghetti, but penne, rigatoni, or linguine also work very well.
Can I freeze the meatballs?
Yes, I freeze cooked meatballs and sauce in airtight containers for up to 3 months.
How do I prevent the sauce from being too acidic?
I add a small amount of sugar to balance the acidity of the tomatoes.
Should I rinse the pasta after cooking?
No, I don’t rinse it because the starch helps the sauce cling better.
Can I add vegetables to the sauce?
I sometimes add mushrooms, zucchini, or bell peppers for extra texture and nutrition.
How do I serve this for guests?
I serve it with extra grated Parmesan, garlic bread, and a simple salad on the side.
Conclusion
I love this Spaghetti and Meatballs recipe because it’s comforting, filling, and timeless. It’s one of those meals I come back to again and again, whether I’m cooking for family, friends, or just craving a classic homemade dinner.
Classic Spaghetti and Meatballs featuring tender, juicy meatballs simmered in a rich, savory marinara sauce and served over perfectly cooked spaghetti for a comforting, crowd-pleasing meal.
Ingredients
16 ounces spaghetti
2 pounds ground meat
1 cup Italian bread crumbs
½ cup chicken broth
¼ cup grated Parmesan cheese
1 large egg
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon olive oil (for sauce)
½ medium yellow onion, finely chopped
4 cloves garlic, minced
24 ounces marinara sauce
1 tablespoon Italian seasoning
2 teaspoons granulated sugar
Salt and black pepper, to taste
Instructions
In a large bowl, gently mix the ground meat, bread crumbs, chicken broth, Parmesan cheese, egg, salt, and black pepper until just combined.
Form the mixture into evenly sized meatballs.
Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. Remove and set aside.
In the same skillet, add olive oil if needed and sauté the chopped onion until soft.
Add the minced garlic and cook briefly until fragrant.
Stir in the marinara sauce, Italian seasoning, sugar, and salt and pepper to taste.
Return the meatballs to the sauce, cover, and simmer until the meatballs are fully cooked and tender.
Meanwhile, cook the spaghetti according to package instructions until al dente. Drain.
Serve the spaghetti topped with meatballs and generous spoonfuls of sauce.
Notes
Avoid overmixing the meatball mixture to keep them tender.
Add red pepper flakes for a touch of heat.
Fresh basil or parsley adds brightness when serving.
The sauce thickens and deepens in flavor after resting.
