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5.0 from 27 votes

Spaghetti and Meatballs

This spaghetti and meatballs recipe has that classic rich taste you love! It's got juicy meatballs in a flavorful tomato sauce, and everything is made from scratch in this Italian-American favorite.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 6
Calories: 772 kcal
Course: Main Course
Cuisine: American , Italian-American Fussion

Ingredients

Sauce:
  • 2 (28 ounce) cans whole tomatoes (with juices) see note
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon crushed red pepper flakes optional (or add more, to taste)
  • salt & pepper to taste
Meatballs:
  • 1/3 cup Italian seasoned breadcrumbs
  • 1/3 cup milk whole milk recommended
  • 1 pound ground beef see note
  • 1/2 pound ground pork or ground Italian sausage
  • 1 large egg
  • 3/4 cup freshly grated Parmesan cheese + more for serving
  • 1/4 cup (packed) fresh parsley chopped finely
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • pepper to taste
For serving:
  • 1 pound uncooked spaghetti see note
  • Torn/chopped fresh basil optional, to taste

Instructions

    Cup of Yum
  1. I recommend prepping all ingredients before getting started to make it easier. The meatballs and sauce both use minced garlic, so be sure to mince it all at once (I use a garlic press to make this go fast). Add the canned tomatoes (with juices) to a large bowl and use your hands to break the whole tomatoes up.
  2. To start the sauce, add the olive oil, butter, and onion to a soup pot or Dutch oven and sauté over medium heat for 5 minutes.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add in the tomatoes, Italian seasoning, oregano, sugar, and red pepper flakes. Give it a good stir. Once the sauce starts to bubble, cover the pot with the lid slightly open and reduce the heat and simmer for 30 minutes (adjust between medium-low and low heat as needed to maintain a constant simmer).
  5. While the sauce is cooking, make the meatballs. Add the breadcrumbs and milk to a fairly large prep bowl. Mix/mash together until you've got a paste.
  6. Add the remaining meatball ingredients to the bowl. Using your hands, mix it together and then form about 18 (1 ½-inch) meatballs. Don't over-mix or pack them too tightly, and use a delicate touch. Place the meatballs on a couple of plates or a parchment paper lined baking sheet as you go along for easy clean-up.
  7. Give the sauce a stir, then place the meatballs in the pot and gently arrange them so they're submerged in the sauce. Continue simmering (lid slightly open) for another 35-45 minutes or until they're cooked through (165F). You may need to increase the heat to get it going again, then reduce the heat and adjust as needed to maintain a simmer.
  8. Give the sauce a taste and season with salt & pepper as needed (I'm generous with both). Serve with cooked spaghetti, more freshly grated parmesan cheese, and some fresh basil if desired.

Notes

  • If you have a strong preference, feel free to brown the meatballs in a skillet ahead of adding them to the sauce, but our kitchen tested both methods and the meatballs are tasty either way (and this saves time and extra dishes)!
  • 1 pound of spaghetti feeds 6, so I would not make the full amount if you're not planning on eating it all right away. Boil fresh pasta when you're warming up leftover meatballs & sauce.
  • The meatball prep time is counted within the cook time since the sauce is cooking while you're prepping the meatballs. 
  • I recommend using San Marzano plum tomatoes for best flavor.
  • Fattier ground meats equal moister and more flavorful meatballs, so avoid anything that's extra lean (80-85% lean is good).
  • If you have a strong preference, feel free to brown the meatballs in a skillet ahead of adding them to the sauce, but our kitchen tested both methods and the meatballs are tasty either way (and this saves time and extra dishes)!
  • 1 pound of spaghetti feeds 6, so I would not make the full amount if you're not planning on eating it all right away. Boil fresh pasta when you're warming up leftover meatballs & sauce.
  • Nutritional information includes the spaghetti (just over 2.5 oz uncooked/person).
  • This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.

Nutrition Information

Calories 772kcal (39%) Carbohydrates 78g (26%) Protein 38g (76%) Fat 34g (52%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 129mg (43%) Sodium 1187mg (49%) Potassium 1118mg (32%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 806IU (16%) Vitamin C 31mg (34%) Calcium 288mg (29%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 772

% Daily Value*

Calories 772kcal 39%
Carbohydrates 78g 26%
Protein 38g 76%
Fat 34g 52%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 129mg 43%
Sodium 1187mg 49%
Potassium 1118mg 24%
Fiber 6g 24%
Sugar 11g 22%
Vitamin A 806IU 16%
Vitamin C 31mg 34%
Calcium 288mg 29%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.