Italian Spaghetti And Meatballs

Spaghetti and meatballs are one of those dishes that immediately bring to mind cozy family dinners and the comforting smell of Italian herbs filling the kitchen.
Whether you’re hosting a dinner party or just looking for a delicious meal for the family, this recipe never disappoints.
The tender, juicy meatballs combined with perfectly cooked pasta and a rich, flavorful tomato sauce make this meal an all-time favorite.
If you’re someone who loves a hearty meal that’s both easy to prepare and packed with flavor, Italian spaghetti and meatballs is the answer.
It’s a dish that’s loved by all ages, making it a perfect go-to for a casual weeknight meal or a special Sunday dinner. The best part is that you can always adjust the ingredients to suit your taste.
Whether it’s the middle of summer or the colder months, there’s never a bad time for spaghetti and meatballs. It’s warm, comforting, and will surely make your kitchen smell amazing. Ready to dig in? Let’s get started!
Why You’ll Love It
You’ll love this spaghetti and meatball recipe because it’s incredibly flavorful, satisfying, and family-friendly. The meatballs are tender and juicy, made with a perfect blend of herbs and spices.
Paired with a rich tomato sauce, this dish brings all the bold flavors of Italy right to your table. The best part is how easy it is to make.
You can have a hearty meal ready in no time, and you’ll find that it’s a meal your whole family will enjoy.
Plus, it’s easily customizable – whether you like your meatballs spicy, extra cheesy, or with a little extra garlic, you can adjust it to your liking.
Ingredients List
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
For the Sauce:
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional, to cut the acidity)
- Salt and pepper to taste
For the Spaghetti:
- 1 lb spaghetti pasta
- Salt (for water)
Optional Garnishes:
- Fresh basil leaves
- Extra Parmesan cheese for sprinkling
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Kitchen Tools Needed
- Large mixing bowl (for the meatball mixture)
- Spoon or hands (for mixing the meatballs)
- Baking sheet (for baking the meatballs)
- Large skillet or saucepan (for cooking the meatballs and sauce)
- Pot (for boiling the spaghetti)
- Slotted spoon or tongs (for removing the meatballs from the skillet)
- Wooden spoon (for stirring the sauce)
- Colander (for draining the pasta)
- Grater (for Parmesan cheese, if not using pre-grated)
Cooking Instructions
1. Prepare the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, pepper, and milk.
- Mix until everything is fully combined (you can use your hands for this!).
- Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are browned and cooked through.
2. Make the Sauce:
- While the meatballs are baking, heat olive oil in a large skillet over medium heat.
- Add chopped onion and garlic, sautéing for about 2-3 minutes until fragrant and softened.
- Add the crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and pepper to the skillet. Stir to combine and bring the sauce to a simmer.
- Once the meatballs are done, carefully transfer them into the sauce. Let them simmer in the sauce for an additional 15-20 minutes, allowing the flavors to meld together.
3. Cook the Spaghetti:
- While the meatballs are simmering, bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente (usually about 8-10 minutes).
- Drain the spaghetti and set aside.
4. Serve:
- Place a generous portion of spaghetti on each plate.
- Top with meatballs and ladle some sauce over the top.
- Garnish with fresh basil leaves and extra Parmesan cheese if desired.
- Serve immediately and enjoy!
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Tips and Tricks for Success
- Keep Meatballs Moist: To keep your meatballs juicy and tender, don’t overmix the meatball mixture. Mix just until combined, and be sure to add milk or a little extra oil if the mixture feels dry.
- Avoid Dry Meatballs: If you’re worried about your meatballs drying out, try baking them on a rack set over the baking sheet to allow excess fat to drain off and keep the meatballs moist.
- Season the Sauce: If the sauce tastes too acidic, try adding a teaspoon of sugar to balance it out. Taste and adjust salt and pepper as needed to enhance the flavor.
- Don’t Overcook the Spaghetti: Make sure to cook your spaghetti until it’s just al dente, as it will continue to cook slightly after draining. This helps keep the pasta from becoming too soft.
- Make It Your Own: Feel free to add extra flavorings to the sauce, such as red pepper flakes for heat or a splash of red wine for depth. You can also use ground turkey or chicken instead of beef for a lighter version.
- Meal Prep Tip: This dish is great for meal prepping. Make a big batch of the sauce and meatballs and store leftovers in the fridge for up to 3-4 days or freeze for later. It reheats beautifully!
Ingredient Substitutions and Variations
- For the Meatballs:
- Ground Meat: If you prefer a leaner option, you can use ground turkey, chicken, or even plant-based meat substitutes like lentils or quinoa for a vegetarian version.
- Bread Crumbs: Use crushed crackers, panko, or even oats as a substitute for breadcrumbs if you don’t have any on hand.
- Cheese: If you’re out of Parmesan, you can use Romano, Pecorino, or even mozzarella for a different flavor profile.
- Egg: For a vegan version, try using a flax egg or a chia egg as a binder.
- For the Sauce:
- Tomatoes: If you don’t have crushed tomatoes, you can substitute with diced tomatoes, pureed tomatoes, or tomato sauce. You can also blend canned tomatoes to get the desired consistency.
- Herbs: Fresh basil and oregano can be swapped for their dried versions. Just use about 1/3 of the amount (since dried herbs are more concentrated).
- Sweetness: If you don’t like sugar, you can use honey, maple syrup, or even a grated carrot to naturally sweeten the sauce.
- For the Spaghetti:
- Alternative Pasta: Swap regular spaghetti for gluten-free pasta, zoodles (zucchini noodles), or other grain-free options like rice noodles or chickpea pasta for a healthier variation.
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Serving Suggestions
- Salad: Pair your spaghetti and meatballs with a simple green salad, dressed with olive oil, lemon juice, salt, and pepper. A Caesar salad or Caprese salad (tomatoes, mozzarella, basil) would also be a great complement.
- Garlic Bread: Nothing beats a warm, crispy garlic bread on the side to scoop up extra sauce. You can easily make this by buttering some baguette slices, sprinkling garlic powder, and toasting them in the oven.
- Roasted Vegetables: Serve alongside roasted vegetables like broccoli, carrots, or zucchini to balance out the meal with some extra nutrition.
- Wine Pairing: If you’re enjoying this dish for a special occasion, pair it with a glass of red wine like Chianti, Merlot, or a light Pinot Noir to bring out the rich flavors of the meatballs and tomato sauce.

Storage and Reheating Instructions
- Storage:
- Store leftover meatballs and sauce in an airtight container in the fridge for up to 3-4 days.
- To store the spaghetti separately, place it in a separate container in the fridge for up to 2 days.
- Freezing:
- You can freeze the meatballs and sauce together in a freezer-safe container for up to 3 months. To freeze the spaghetti, toss it lightly with olive oil before placing it in a container to prevent sticking.
- For best results, freeze the sauce and meatballs separately from the pasta to maintain texture.
- Reheating:
- In the Microwave: Reheat the meatballs and sauce in a microwave-safe bowl for 2-3 minutes, stirring halfway through. Reheat pasta separately in another microwave-safe bowl with a splash of water to prevent it from drying out.
- On the Stove: Heat the sauce and meatballs in a saucepan over medium heat, stirring occasionally. For the pasta, add a little olive oil and toss it in a pan to reheat.
- In the Oven: You can reheat the meatballs and sauce in the oven at 350°F (175°C) for about 15 minutes.
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FAQ
1. Can I make spaghetti and meatballs in advance?
- Yes! You can make the meatballs and sauce ahead of time. Just refrigerate them until you’re ready to serve. Reheat them on the stove and cook the spaghetti fresh for the best results.
2. Can I use frozen meatballs?
- Absolutely! If you’re in a hurry, store-bought frozen meatballs can be used. Just heat them through in the sauce, following the package instructions for cooking.
3. How can I make the dish spicier?
- To add some heat, try incorporating crushed red pepper flakes into the sauce or seasoning the meatballs with some cayenne pepper or chili powder.
4. Can I make spaghetti and meatballs without baking the meatballs?
- Yes! You can skip the baking step and cook the meatballs directly in the sauce. Just shape them into balls and gently simmer them in the sauce for 20-30 minutes, depending on the size of the meatballs.
5. What type of pasta can I use other than spaghetti?
- Feel free to swap out spaghetti for any pasta you prefer, such as penne, rigatoni, or fettuccine. It’s a great way to switch up the dish depending on what you have on hand.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Italian Spaghetti and Meatballs
Equipment
- Large mixing bowl
- Spoon or hands
- Baking Sheet
- Large Skillet or Saucepan
- Pot
- Slotted spoon or tongs
- Wooden spoon
- Colander
- Grater
Ingredients
For the Meatballs:
- 1 lb ground beef or a mix of beef and pork
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped (or 1 tablespoon dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
For the Sauce:
- 1 can 28 oz crushed tomatoes
- 1 can 6 oz tomato paste
- 1 tablespoon olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar optional, to cut the acidity
- Salt and pepper to taste
For the Spaghetti:
- 1 lb spaghetti pasta
- Salt for water
Optional Garnishes:
- Fresh basil leaves
- Extra Parmesan cheese for sprinkling
Instructions
Prepare the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, pepper, and milk. Mix until everything is fully combined (you can use your hands for this!).
- Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are browned and cooked through.
Make the Sauce:
- While the meatballs are baking, heat olive oil in a large skillet over medium heat.
- Add chopped onion and garlic, sautéing for about 2-3 minutes until fragrant and softened.
- Add the crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and pepper to the skillet.
- Stir to combine and bring the sauce to a simmer.
- Once the meatballs are done, carefully transfer them into the sauce.
- Let them simmer in the sauce for an additional 15-20 minutes, allowing the flavors to meld together.
Cook the Spaghetti:
- While the meatballs are simmering, bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente (usually about 8-10 minutes).
- Drain the spaghetti and set aside.
Serve:
- Place a generous portion of spaghetti on each plate.
- Top with meatballs and ladle some sauce over the top.
- Garnish with fresh basil leaves and extra Parmesan cheese if desired. Serve immediately and enjoy!
Notes
Nutritional Value (Per Serving – Approximation)
- Calories: 550-600 kcal
- Protein: 30-35 grams
- Fat: 25-30 grams
- Saturated Fat: 8-10 grams
- Carbohydrates: 55-60 grams
- Fiber: 3-4 grams
- Sugar: 6-8 grams
- Cholesterol: 70-90 mg
- Sodium: 900-1,000 mg
- Calcium: 150-200 mg
- Iron: 2-3 mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.