Spaghetti and Meatballs

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Spaghetti and meatballs are the ultimate comfort food—satisfying, flavorful, and loved by all ages. The tender meatballs are simmered in a rich tomato sauce and served over pasta, making it a perfect family meal. Whether you’re cooking for a cozy dinner or planning ahead for leftovers, this dish always delivers.

In this version, the sauce and meatballs are homemade, adding extra freshness and flavor to the dish. You can brown the meatballs in a skillet for a traditional touch, or bake them while the sauce simmers for an easier, hands-off option. They take about 20 to 30 minutes at 350°F.

Ingredient Notes

• Olive oil: Used to sauté the vegetables and brown the meatballs; adds richness and flavor.
• Garlic, onion, bell pepper: Aromatics that build the base of the sauce.
• Crushed tomatoes & tomato sauce: Provide body and smooth texture in the homemade sauce.
• Oregano: A staple dried herb that adds Italian-inspired depth.
• Parmesan cheese: Adds umami and richness—both in the sauce and at the table.
• Ground chuck: Use 80/20 or 85/15 for moist, flavorful meatballs.
• Bread crumbs & milk: Softened crumbs help bind the meatballs and keep them tender.
• Seasoned salt: Adds flavor to the meatball mix without overpowering it.
• Spaghetti: Traditional pasta choice, but you can substitute other long noodles.

Steps to Make Spaghetti and Meatballs

1. Sauté the onion and green bell pepper in olive oil until soft, then stir in garlic.
2. Add tomatoes, tomato sauce, seasoning, and Parmesan; simmer the sauce on low.
3. Soften the breadcrumbs in milk, then mix with ground beef and seasoned salt.
4. Shape into small meatballs and brown them in a skillet with olive oil.
5. Add browned meatballs to the sauce and let them finish cooking gently.
6. Boil and drain the spaghetti according to package directions.
7. Serve pasta with sauce and meatballs, topped with extra Parmesan.

Recipe Variations

• Baked meatballs. Bake the meatballs on a rack in a 350°F oven for 20–30 minutes.
• Turkey or chicken meatballs. Swap in ground poultry and cook to 165°F.
• Spicy version. Add crushed red pepper flakes or use hot Italian sausage.
• Cheesy meatballs. Mix shredded mozzarella or Parmesan into the meat mixture.
• Shortcut sauce. Use a jarred marinara if you’re short on time.

Serving Suggestions

• Serve with garlic bread or focaccia to soak up the sauce.
• Pair with a crisp green salad for a balanced meal.
• Add sautéed zucchini or roasted broccoli for more vegetables.
• Garnish with extra Parmesan, fresh basil, or red pepper flakes.

Spaghetti and Meatballs

Diana Rattray

Spaghetti and meatballs may be Italian, but it's also a classic American weeknight meal!

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Servings 4 to 6 servings

Calories 809

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

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For the Sauce

• 2 tbsp olive oil
• ½ cup chopped onion
• ¼ cup chopped green bell pepper
• 1 clove garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 tsp fine salt
• ¼ tsp black pepper
• ½ tsp dried leaf oregano
• ¼ cup grated Parmesan cheese, plus more for serving

For the Meatballs and Serving

• ½ cup fresh bread crumbs
• 2 tbsp milk
• 1 pound ground beef
• 1 large egg, lightly beaten
• 1 tsp seasoned salt
• 2 tbsp olive oil
• 8 ounces spaghetti
• 1 tbsp kosher salt, for the pasta water

Instructions

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For the Sauce

• Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the chopped onion and green bell pepper and cook for 3 to 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute longer.
  2 tbsp olive oil | 1/2 cup chopped onion | 1/4 cup chopped green bell pepper | 1 clove garlic
• Add the crushed tomatoes, tomato sauce, 1 teaspoons of salt, 1/4 teaspoon of pepper, oregano, and 1/4 cup of Parmesan cheese. Bring the sauce to a simmer; reduce the heat to low and continue cooking for 20 minutes.
  1 (28-ounce) can crushed tomatoes | 1 (8-ounce) can tomato sauce | 1 tsp fine salt | 1/4 tsp black pepper | 1/2 tsp dried leaf oregano | 1/4 cup grated Parmesan cheese

For the Meatballs and Serving

• Soften the fresh bread crumbs in the milk in a large bowl. Add the ground beef, egg, and seasoned salt. Mix until well combined.
  1/2 cup fresh bread crumbs | 2 tbsp milk | 1 pound ground beef | 1 tsp seasoned salt
• Shape the meat mixture into 1-inch meatballs.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook for about 8 to 10 minutes, turning frequently to brown all sides.
  2 tbsp olive oil
• Transfer the meatballs to the simmering sauce and let them cook for 5 to 10 minutes, or until they reach 160°F (165°F if you happen to be using ground poultry).
• Meanwhile, cook the spaghetti in boiling water with 1 tablespoon of kosher salt according to the package directions.
  1 tbsp kosher salt | 8 ounces spaghetti
• Drain the spaghetti and serve with the meatballs, sauce, and Parmesan cheese.
  

Nutrition

Calories: 809kcalCarbohydrates: 76gProtein: 36gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 87mgSodium: 2068mgPotassium: 701mgFiber: 9gSugar: 18gVitamin A: 347IUVitamin C: 13mgCalcium: 138mgIron: 4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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