Classic Homemade Spaghetti and Meatballs

Print Friendly, PDF & Email

Whip up this timeless Spaghetti and Meatballs dish complete with homemade marinara sauce and tender, juicy meatballs. This beloved classic never fails to impress and brings a taste of Italy right to your dinner table.

Join our Facebook family! Click here to discover daily culinary delights and tips!

Classic Homemade Spaghetti and Meatballs

Crafting the Perfect Meal

Spaghetti and Meatballs isn’t just a dish; it’s a culinary event that starts with three key components: the pasta, a rich tomato marinara, and hearty meatballs. The beauty of this recipe is that each part complements the others, creating a delightful symphony of flavors.

Classic Homemade Spaghetti and Meatballs

Ingredients Breakdown

For the Pasta:

  • Spaghetti Noodles: Classic spaghetti is the go-to choice, but feel free to substitute with any pasta you prefer or even homemade noodles for an extra touch of authenticity.

For the Marinara Sauce:

  • Tomatoes: A combination of diced tomatoes, tomato sauce, and tomato paste forms the base of the sauce.
  • Seasonings: Oregano, basil, salt, and pepper infuse the sauce with classic Italian flavors.

For the Meatballs:

  • Meat: This recipe uses ground beef, but variations like chicken or a mix of pork and beef can add a different twist.
  • Binders and Flavorings: Egg, breadcrumbs, milk, and Parmesan meld together, enhanced by parsley, garlic, and onions for meatballs that are as flavorful as they are tender.

Classic Homemade Spaghetti and Meatballs

Preparing in Advance

Marinara Sauce:

  • Refrigeration: Keep freshly made sauce in the fridge for 3-4 days.
  • Freezing: Cool the sauce and store in a freezer-safe bag, removing as much air as possible, and use within 3-4 months.


  • Refrigeration: Store cooked meatballs in the fridge for up to 4 days.
  • Freezing: Freeze them post-cooking for up to 3 months.

Classic Homemade Spaghetti and Meatballs

Storing Leftovers

Combine spaghetti and meatballs in an airtight container. They will keep for 4 days in the fridge or 6 months in the freezer. Reheat on the stove or in the oven for best results.

Classic Homemade Spaghetti and Meatballs



  • 1 box (16 ounces [454g]) spaghetti noodles, cooked
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 small green bell pepper, diced
  • 1 can (28 ounces [794g]) diced tomatoes
  • 1 can (16 ounces [453g]) tomato sauce
  • 1 can (6 ounces [170g]) tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper


  • 1 pound (454g) ground beef
  • 1 large egg, beaten
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup (59ml) milk
  • ¼ cup (27g) fine dry breadcrumbs
  • ½ teaspoon garlic, minced
  • ⅛ cup onion, finely chopped

Cooking Steps

Prepare the Sauce:

  1. In a large saucepan, sauté onion and bell pepper in oil until onion is translucent.
  2. Add garlic, cook for an additional minute.
  3. Stir in tomatoes, tomato sauce, and paste. Season with herbs and simmer for 20 minutes to an hour.

Make the Meatballs:

  1. While the sauce simmers, mix ground beef, egg, Parmesan, parsley, salt, and pepper in a bowl.
  2. In another bowl, soak breadcrumbs in milk with garlic and onion, then combine with meat mixture.
  3. Form into 1-inch balls and place on a baking sheet.
  4. Bake in a preheated oven at 350°F (175°C) until browned and cooked through (about 25 minutes).
  5. Add meatballs to the marinara sauce.

Combine and Serve:

  1. Toss the cooked spaghetti with the sauce and meatballs.
  2. Serve hot, garnished with more parsley or Parmesan if desired.

Enjoy this Spaghetti and Meatballs with a side of crisp salad or extra garlic bread for a complete meal that’s sure to become a family favorite!

Classic Homemade Spaghetti and Meatballs

Rate article
All Chef Recipes
Add a comment