Spaghetti and Meatballs
Spaghetti and meatballs may be Italian, but it’s also a classic American weeknight meal!
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.
What You’ll Like About This Dish
Family favorite. Kids and adults both love the hearty sauce and tender meatballs.
Classic comfort. Homemade tomato sauce and perfectly seasoned meatballs bring nostalgic flavor.
Flexible and freezer-friendly. Make the meatballs ahead or bake them while the sauce simmers.
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
- Sauté the onion and green bell pepper in olive oil until soft, then stir in garlic.
- Add tomatoes, tomato sauce, seasoning, and Parmesan; simmer the sauce on low.
- Soften the breadcrumbs in milk, then mix with ground beef and seasoned salt.
- Shape into small meatballs and brown them in a skillet with olive oil.
- Add browned meatballs to the sauce and let them finish cooking gently.
- Boil and drain the spaghetti according to package directions.
- Serve pasta with sauce and meatballs, topped with extra Parmesan.
Tips for Spaghetti and Meatballs
- Use a rack on a sheet pan to bake meatballs evenly with less mess.
- Don’t overcrowd the skillet when browning—cook in batches if needed.
- Simmer gently after adding the meatballs to avoid breaking them apart.
- Reserve a little pasta water to thin the sauce if it gets too thick.
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.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Cool completely, then freeze meatballs and sauce in portions. Thaw overnight in the fridge before reheating.
To Reheat: Warm meatballs and sauce in a saucepan over low heat or microwave gently in a covered dish. Cook fresh pasta or reheat separately.
Spaghetti and Meatballs
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup onion, chopped
- 1/4 cup green bell pepper, chopped
- 1 28-ounce can crushed tomatoes
- 8 ounces tomato sauce
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried leaf oregano
- 1/4 cup grated Parmesan cheese
For the Meatballs and Serving
- 1/2 cup bread crumbs, fresh
- 2 tablespoons milk
- 1 pound ground chuck
- 1 teaspoon seasoned salt
- 2 tablespoons olive oil
- 8 ounces spaghetti
- Grated Parmesan cheese
Instructions
For the Sauce
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and green pepper and cook for 3 to 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute longer.
- Add the crushed tomatoes, tomato sauce, 1 1/2 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.
For the Meatballs and Serving
- Soften the bread crumbs in the milk in a large bowl. Add the ground beef and seasoned salt.
- Shape the meat mixture into 1-inch meatballs.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat and brown the meatballs, turning frequently to brown all sides.
- 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 salted water following the package directions.
- Drain the spaghetti and serve with the meatballs, sauce, and Parmesan cheese.
Nutrition
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.
