You will love this recipe for Spaghetti and Meatballs served in our quick, easy homemade marinara sauce. Trust me, these homemade meatballs are incredible!
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Garlic and Italian herbs make these meatballs delicious, and the perfect blend of ingredients guarantees the best texture.
For this easy recipe, you’ll bake the meatballs in the oven and finish them in our from scratch simple spaghetti sauce.
Spaghetti and Meatballs Ingredients
The secret to the best meatballs is panade made from saltine crackers and milk. We do the same when making our best meatloaf and these big, juicy Italian meatballs. It’s a game changer.
- Use a mixture of ground beef (85/15) and ground pork. The beef’s 85/15 ratio keeps our meatballs juicy, while the pork adds flavor and tenderness.
- Fennel, Italian seasoning, parsley, and Parmigiano-Reggiano Cheese add so much Italian flavor to our meatballs. Don’t skimp on the fennel – it’s my favorite ingredient in this recipe.
- We use a lot of onion, garlic, and shallot in the meatballs and the homemade sauce. It might seem like a lot, but trust me, they make the meatballs and spaghetti sauce extra flavorful.
- Fresh basil takes our sauce to the next level. I add 1/2 cup to the sauce and finish with even more basil when serving the spaghetti and meatballs.
- When buying canned tomatoes for the sauce, look for tomatoes with basil. It’s not required but adds a bit more flavor to your sauce.
Our homemade sauce is so simple that you can make it in the time the meatballs take to bake — about 15 minutes.
How to Make Spaghetti and Meatballs
I love using my hands to mix meatball ingredients – it’s the best way to combine everything without overworking the meat. I do the same when making meatloaf.
My trick for the best meatballs is to soak crushed saltines in milk for a few minutes before adding them. It seems too wet at first, but the milk absorbs beautifully into the meatball mixture, making the meatballs tender.
I usually get around 16 meatballs from this meatball recipe, perfect for four servings. You can adjust the size to your liking.
I bake the meatballs until lightly browned, then finish them in the sauce for extra tenderness. See our recipe for Italian Meatballs for large meatballs (one meatball per person, large).
While the meatballs bake, I whip up a quick marinara with shallots, garlic, white wine, chicken stock, crushed tomatoes, Italian seasoning, and fresh basil.
Cook your spaghetti (or favorite pasta) at the same time, then add the meatballs to the sauce to simmer for a few more minutes before adding your spaghetti.
My Secret to the Best Spaghetti and Meatballs?
Toss the cooked spaghetti directly in the sauce! It absorbs so much more flavor than just spooning the sauce on top. We use the same trick when making this Spaghetti Recipe with meat sauce.
What to Serve with Spaghetti and Meatballs
I love a classic Caesar salad or Caprese salad served next to spaghetti and meatballs. For more variety, add a hearty Italian chopped salad.
Of course, garlic bread or homemade focaccia is a must for soaking up the sauce, and a side of sautéed spinach is perfect for adding some extra veggies.
How Long do Spaghetti and Meatballs Last in the Fridge?
Cooked meatballs, stored in an airtight container, will last up to 3 days in the refrigerator. If you do not add the meatballs, store homemade marinara sauce in the fridge for up to a week.
Can You Freeze Spaghetti and Meatballs?
Yes, both meatballs and marinara sauce freeze well. Freeze separately or together for up to 3 months.
How to Reheat Spaghetti and Meatballs
- Thawing: Thaw frozen meatballs and sauce overnight in the refrigerator.
- Reheating: Heat the sauce and meatballs gently on the stovetop or oven until warm.
Note: If you freeze the meatballs and spaghetti together, the texture of your spaghetti might be slightly softer after reheating.
Frequently Asked Questions
What wine goes with spaghetti and meatballs? For spaghetti and meatballs, try a classic Italian red like Chianti Classico, Montepulciano d’Abruzzo, or Barbera. These wines have lovely acidity that complements tomato sauce and savory meatballs.
Is spaghetti and meatballs Italian? Spaghetti and meatballs is an Italian-American dish. While its components (pasta, meatballs, tomato sauce) have roots in Italy, the combination, as we know, was developed by Italian immigrants in the United States.
How much spaghetti per person? We stick with 3 to 4 ounces (85g to 113g) of dry spaghetti per person. So 1 pound of pasta will serve 4 to 5 people.
How long does it take to boil spaghetti? I always check the package for guidance, but in general, to cook spaghetti to al dente, you will need 8 to 10 minutes. Al dente means the pasta is firm to the bite but still cooked through, which is perfect for adding to the sauce. You can always test a strand a minute or two before the package’s recommended cook time to check it’s to your liking.
Best Homemade Spaghetti and Meatballs
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I’ve fallen in love with this spaghetti and meatballs recipe. The meatballs are juicy and tender, and our easy homemade spaghetti sauce is flavored with Italian herbs and lots of garlic. An absolute winner!
Makes 4 servings
Watch Us Make the Recipe
You Will Need
Spaghetti and Meatballs
12 to 16 ounces dried spaghetti or your favorite pasta
8 ounces (225g) ground beef, use 85/15 or 80/20
8 ounces (225g) ground pork
4 tablespoons (25g) saltine cracker crumbs from 8 crackers
1/2 cup + 1 tablespoon (135g) whole milk
1 ½ tablespoons olive oil
1/2 cup (60g) minced onion
4 cloves garlic, minced
1 tablespoon ground fennel
1/4 cup (10g) chopped parsley
6 tablespoons (1.5oz) finely grated Parmigiano-Reggiano cheese
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Homemade Spaghetti Sauce
1/2 cup (60g) minced shallot
6 cloves garlic, minced
1/4 teaspoon Aleppo pepper or crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon Italian seasoning
1/4 cup (60ml) dry white wine
1/3 cup (80ml) chicken stock
1 (28oz) can of crushed tomatoes, we like canned crushed tomatoes with basil
1/2 cup (15g) chopped fresh basil
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Directions
- Meatballs
1Combine saltine cracker crumbs and milk in a small bowl. Let sit.
2Heat 1 ½ tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add onions, garlic, and fennel. Cook until softened, but before they brown, 2 to 3 minutes. Remove from heat.
3In a large bowl, combine ground beef, pork, parsley, cheese, salt, pepper, and the cooked onion mixture. Add the soaked saltine mixture and mix well (hands work best!).
4Preheat oven to 425°F (218°C). Lightly oil a parchment-lined baking sheet. Shape the meatball mixture into four large meatballs. Place on the baking sheet and bake until browned on top, 10 to 12 minutes.
- Spaghetti Sauce
1Heat 2 tablespoons of olive oil over medium heat in the same skillet used earlier. Add shallots, garlic, and Aleppo pepper. Cook until softened, 2 to 3 minutes.
2Add wine and simmer until almost dry. Sprinkle Italian seasoning over the shallots and cook, stirring, for 1 minute.
3Stir in stock, crushed tomatoes, salt, pepper, and fresh basil. Bring to a low simmer.
- Cook Spaghetti
1Bring a large pot of salted water to a boil, and then cook spaghetti according to package directions (usually 10 to 12 minutes), but check for doneness a minute or two before the suggested cooking time.
- To Finish
1Gently nestle the partially baked meatballs into the sauce and pour in any juices left on the baking sheet. Spoon some sauce over each meatball.
2Cover the skillet and simmer over low heat until meatballs reach 160°F internally (5 to 10 minutes).
3Toss in the cooked spaghetti, then leave for a minute so the pasta absorbs some of the sauce. If the sauce needs thinning out, add 1/4 cup to 1/2 cup of the pasta cooking water. Toss again, and then serve with parmesan cheese sprinkled on top.
Adam and Joanne’s Tips
- A mixture of ground beef (85/15 for juiciness) and ground pork is perfect for a classic flavor. But feel free to mix it with ground veal, lamb, or Italian sausage.
- Use clean hands to mix the meatball mixture for the best texture and to ensure everything is well combined.
Our homemade tomato sauce is simple to make. If you’re short on time, choose a high-quality store-bought marinara. One 24-ounce jar of sauce should do it. - To ensure food safety and amazing texture, cook meatballs until they reach 160°F using a meat thermometer. Cooking past this temperature can make the meatballs less tender.
- For extra-juicy meatballs, go for larger sizes – four per recipe is our favorite.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Sodium will vary depending on how much salt you use to season your sauce.
Nutrition Per Serving
Serving Size
1/4 of the recipe (4 meatballs)
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Calories
811
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Total Fat
32.7g
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Saturated Fat
9.9g
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Cholesterol
86mg
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Sodium
927.1mg
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Carbohydrate
85.2g
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Dietary Fiber
9.5g
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Protein
41.9g
