When I think of pure, unadulterated comfort food, nothing beats a heaping bowl of pasta swimming in rich sauce and topped with tender, flavorful spheres. That’s why I’m sharing my blueprint for The Best Italian Spaghetti and Meatballs—a recipe steeped in pure tradition. Growing up, Saturday afternoons were sacred in my family, as my grandmother would whip up this very dish in her cozy kitchen. The rich aroma of simmering tomatoes and herbs filled the air while I helped roll the tender meatballs. Those moments were more than just cooking; they were lessons in love and tradition that shaped my passion for food. To this day, whenever I prepare this dish, I can almost hear her laughter and feel the warmth of family gathered around the table, savoring every bite. It’s that deep connection to my roots that inspires me to share this recipe, ensuring that the spirit of those memorable Saturdays lives on. You can find more of my go-to favorites over at my recipe index!
Why You’ll Love Making The Best Italian Spaghetti and Meatballs
Trust me, this isn’t just another weeknight dinner; this is Comfort Food royalty. I promise this version is truly exceptional because:
- It’s simpler than you think, baking the meatballs first really cuts down on pan mess!
- The flavor payoff is huge—perfect for a cozy Sunday Supper.
- You get that unbeatable, authentic Italian Classic taste that reminds you of home.
You won’t believe how easy it is to achieve this incredible flavor profile. Check out my thoughts on what makes the perfect dinner experience!
Essential Equipment for The Best Italian Spaghetti and Meatballs
Getting ready to cook means making sure your kitchen is set up right! Having the right tools makes this whole process smooth as butter. You won’t need anything too fancy, but you will need a few basics we use for every good Sunday Supper.
For this recipe, make sure you have these items ready to go:
- The Oven, set to 350°F for that initial bake.
- A sturdy Baking sheet to roll those perfect spheres onto.
- A Large skillet, where the magic really happens when the sauce gets hot.
- A Large pot for getting that spaghetti perfectly al dente.
- A good Metal spatula for flipping them gently during the bake!
If you want to see my ultimate tool guide for Italian cooking, check out my deep dive on essential kitchen gear!
Gathering Ingredients for The Best Italian Spaghetti and Meatballs
Okay, listen closely—the quality of your ingredients truly makes this Italian Classic legendary. Don’t skimp on the meat mix! We want that specific blend of beef, pork, and veal for the juiciest, most flavorful Homemade Meatballs.
First up, let’s talk about what goes into those beautiful balls:
- The Binder and Flavor Base: You need 1 large egg, 3 tablespoons each of super fresh basil and parsley (finely chopped!), 1 teaspoon of dried oregano, salt, pepper, 2 minced garlic cloves, and 1/4 cup of water. Don’t forget that half cup of freshly grated Parmigiano-Reggiano—that’s key for depth!
- The Meat: Grab 1.5 pounds of that ground meatloaf mix. Plus, 3/4 cup of dried Italian style bread crumbs. Mix it gently, that’s rule number one!
Now for the sauce and pasta, keep it simple but high quality:
- One 32 oz jar of really good Marinara sauce—I always reach for a brand like Rao’s because they just nail that slow-simmer taste.
- And of course, 1 pound of spaghetti!
It really comes together easily once everything is measured out. If you’re looking for ways to simplify your shopping, I’ve got some great 5-ingredient meals you might want to try later, but this recipe is worth every single ingredient!
Step-by-Step Instructions for The Best Italian Spaghetti and Meatballs
Alright, let’s get this Sunday Supper party started! This process is super straightforward, but timing is everything, so pay attention to those baking times. I promise, a little prep work now means the most incredible Spaghetti And Meatballs you’ve ever made. Ready to dive in? If you need a refresher on basic foolproof cooking steps, check out my foolproof guide here!
Preparing and Baking the Homemade Meatballs
First things first, crank that oven up to 350°F. Now, for the mixing bowl! Whisk that egg, those gorgeous fresh herbs (basil and parsley!), oregano, salt, pepper, garlic, and the water. This liquid base keeps things tender. Add your meat, breadcrumbs, and that Parmesan. Here’s my biggest tip for Homemade Meatballs: mix it until it *just* comes together. If you overwork it, poof! They turn dry and tough. Roll them into golf-ball sizes and set them on an ungreased baking sheet. Pop them in for 10 minutes, flip them gently with your spatula, and send them back for another 10 minutes. They should be nicely browned and almost done. Internally, we’re aiming for about 155°F before they hit the sauce just to be safe!
Simmering and Combining the Italian Classic Sauce
While those little beauties are baking, get your jarred sauce—or your homemade magic sauce if you’re feeling ambitious today—to a nice simmer in a big skillet. Give it a quick taste test, you might need a pinch more salt. When the meatballs come out, carefully move them into that hot marinara. You want to leave most of that rendered fat behind on the pan, trust me on this! Cover the skillet loosely and let everything marry together over low heat for about 10 minutes. This slow simmer is what turns good meatballs into a truly great Italian Classic.
Cooking the Pasta and Final Assembly
Time for the spaghetti! Make sure your big pot of water is seriously salted—it should taste like the sea! Boil that spaghetti until it’s perfectly al dente; we are not going for mushy pasta here. Before you strain everything, scoop out about a cup of that starchy pasta water. That’s liquid gold! Drain your pasta and immediately toss it right into the skillet with the saucy meatballs, mixing everything together. If the sauce looks too thick or clingy on the noodles, add a splash of that reserved pasta water. It helps the sauce stick beautifully. Serve immediately, topped with that last bit of fresh basil and more grated cheese. For more great Italian techniques, take a peek over at this great resource!
Expert Tips for Perfect Homemade Meatballs
You’ve got the basic steps down, but if you really want to nail that authentic, deeply satisfying flavor that makes people ask for the recipe twice, you gotta focus on quality and technique when making your Homemade Meatballs. It’s the details that separate a good plate of pasta from the absolute best!
First, let’s talk about that meat blend. That 1.5 pounds is crucial! If you use only ground beef, you lose fat and moisture, and your meatballs will taste a bit heavy. The combo of beef, pork, and veal gives you a perfect texture balance—tender but sturdy enough to hold up in the sauce. If you are ever curious about texture and juiciness in general, you should check out my guide on crispy vs. juicy finishes!
And please, please, please—don’t skip the fresh herbs! Dried herbs are fine for the backbone of the sauce, but basil and parsley added fresh right into the mix give those meatballs a bright, unmistakable Italian aroma that just can’t be replicated. Remember what I said, mix gently! We are aiming for tenderness here, not meatballs that feel like bouncy rubber balls!
Serving Suggestions for The Best Italian Spaghetti and Meatballs
Now that you have the main event ready, we need the supporting cast! Since this is such a hearty, rich dish, we want sides that balance it out without fighting the amazing flavor of your Spaghetti And Meatballs.
For a perfect Sunday Supper spread, I always go simple. You absolutely have to have some crusty Italian bread—and I mean the kind you can really tear and soak up every last drop of that marinara sauce. No heavy stuff needed here!
Also, a big, bright Caesar salad or even just mixed greens with oil and vinegar cuts through the richness beautifully. It’s all about enhancing that beautiful Italian Classic you just made. Take a look at some simple side ideas that feel restaurant-quality!
Storage and Reheating Instructions for Spaghetti And Meatballs
I’m so happy you made a huge batch because leftovers of amazing Spaghetti And Meatballs are the best kind of bonus! If you have any sauce and meatballs left over—and trust me, you should plan for leftovers—you can absolutely freeze them later. Just make sure they are fully submerged in that beautiful marinara sauce before popping them into an airtight container.
They freeze perfectly for up to three months. When you’re ready to eat them again, the best way is to pull them out the night before and let them defrost slowly in the refrigerator. Then, just reheat them gently on the stovetop on low heat until they are piping hot all the way through in the center. Easy peasy! For more tips on making dinner prep work for busy weekdays, check out my meal prep friendly guides!
Frequently Asked Questions About This Italian Classic
It’s natural to have questions when you’re tackling a dish as wonderful as this Italian Classic! I’ve answered the ones I get most often so you can feel totally confident when making this Spaghetti And Meatballs recipe for your family. If I missed something, don’t hesitate to ask in the comments below!
If you need a super quick dinner inspiration after this hefty meal, check out my guide to 20-minute meals!
Can I use only ground beef in my Homemade Meatballs?
You certainly can, but I’d strongly advise against it if you want these to be the best! Using only ground beef makes the Homemade Meatballs denser and heavier because you lose the fat and tenderness that the pork and veal bring to the mix. The blend is magic!
How do I make The Best Italian Spaghetti and Meatballs vegetarian?
That’s a great question! For a vegetarian version, you can replace the ground meat with a mix of finely chopped mushrooms and cooked lentils. Make sure you still use the egg, herbs, and Parmesan (or a vegetarian substitute) to hold everything together and keep the flavor profile rich and savory!
Share Your Sunday Supper Experience
Now that you’ve got the magic recipe for The Best Italian Spaghetti and Meatballs, I’m dying to hear all about it! Did it bring back memories of your own family kitchen? Please jump down into the comments section and let me know how your Homemade Meatballs turned out and how your Sunday Supper went. If you snapped any photos of your beautiful pasta creations, tag me on social media! I love seeing this Italian tradition live on in your home. For more recipes that everyone asks for, check out what my readers are loving right now!
The Best Italian Spaghetti and Meatballs
Ingredients
Equipment
Method
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined. Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and turn the meatballs. Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
- In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary. Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm.
- While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Reserve about a cup of the cooking water, then drain. Toss the pasta with the sauce and meatballs. If the sauce seems dry, add a splash of the reserved pasta water to loosen it. Serve topped with fresh basil and more grated cheese.
