This post may contain affiliate sales links. Please read my disclosure policy.
Spaghetti and Meatballs is the quintessential Italian meal that is total comfort food. Slow-cooked, super savory and so delicious!
I’m not sure there isn’t anything I don’t love about Spaghetti and Meatballs. It is classically Italian, so delicious and the very definition of comfort food. I don’t make it frequently because it’s a little more work compared to a simple meat sauce, but man, when I do is it a fabulous meal! Everyone in my family gobbles it up no problem and always requests seconds. Serve with a delicious Caprese Salad with homemade Balsamic Garlic Dressing and Garlic Bread.
How to Make Spaghetti and Meatballs
- In a large bowl, mix ground beef with milk, bread crumbs, egg, parsley, garlic, onion, salt, pepper, and parmesan cheese until well combined. Using a 3 tablespoon cookie scoop, divide meat mixture into equal portions and roll into balls.
- Heat 2 tablespoons olive oil in a heavy-bottomed pot or dutch oven over medium heat. Brown half the meatballs and remove to a plate. They will not be fully cooked and that’s ok.
- Add in remaining 2 tablespoons olive oil and brown remaining meatballs. Remove to a plate.
- To make the sauce, add in an onion to the pot with meat drippings and any remaining olive oil. (There should be enough residual grease in the bottom of the pan, but if there is not, add in 1-2 more tablespoons of olive oil.) Cook onions until nearly tender, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in tomato sauce, beef broth, seasonings, and sugar. Stir. Add meatballs gently back into the pan and coat in sauce. Reduce heat to low or medium-low to gently simmer for 30-45 minutes or until meatballs are tender and fully cooked. Taste sauce and adjust seasoning.
- Serve over spaghetti with fresh basil and extra parmesan cheese.
If you don’t have time to make this recipe for Spaghetti and Meatballs, try my Crock Pot Italian Chicken Pasta, Pressure Cooker Baked Ziti, or my Best Lasagna Recipe.
Spaghetti and Meatballs Recipe
The most important thing about this spaghetti and meatballs recipe is to do your due diligence and let it cook long enough to get that rich, slow-cooked flavor. There is a little variation in the cooking time. The longer you cook the spaghetti and meatballs, the better the dish tastes, so just be sure you leave that good hour or two for simmering. It will make a world of difference!
Besides that, this is a straightforward (amazing, delicious, addicting) recipe. Don’t forget to top it all off with fresh basil and real parmesan cheese. So delicious.
More Spaghetti Recipes to Love!
- Cheesy Chicken Spaghetti Recipe
- 45 Minute Spaghetti Recipe
- Vegetarian Spaghetti Sauce
- Lemon Basil Spaghetti
And More Meatball Recipes!
- Easy Meatball Recipe (perfect for any dish!)
- Sweet and Sour Meatballs
- Swedish Meatballs
- Meatball Sub or Hoagie
Spaghetti and Meatballs Recipe
Ingredients
For the meatballs:
- 1.25 pounds ground beef
- 1/2 cup milk
- 1/2 cup seasoned bread crumbs
- 1 whole egg
- 3 tablespoons chopped parsley
- 3 cloves garlic minced
- 1/4 cup onion finely chopped
- salt and pepper to taste
- 1/4 cup grated parmesan cheese
- 1/2 cup olive oil
For the sauce:
- 1 cup onion diced
- 2 cloves garlic minced
- 2 cans tomato sauce
- 1 cup beef broth
- 2 teaspoons dried basil
- 1 teaspoon Italian Seasoning
- salt & pepper to taste
- 1 tablespoon sugar
- 1 lb. spaghetti cooked to al dente
- fresh basil chopped for garnish
Instructions
- In a large bowl, mix ground beef with milk, bread crumbs, egg, parsley, garlic, onion, salt, pepper, and parmesan cheese until well combined. Using a 3 tablespoon cookie scoop, divide meat mixture into equal portions and roll into balls.
- Heat 2 tablespoons olive oil in a heavy-bottomed pot or dutch oven over medium heat. Brown half the meatballs and remove to a plate. They will not be fully cooked and that's ok. Add in remaining 2 tablespoons olive oil and brown remaining meatballs. Remove to a plate.
- To make the sauce, add in an onion to the pot with meat drippings and any remaining olive oil. (There should be enough residual grease in the bottom of the pan, but if there is not, add in 1-2 more tablespoons of olive oil.) Cook onions until nearly tender, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in tomato sauce, beef broth, seasonings, and sugar. Stir. Add meatballs gently back into the pan and coat in sauce. Reduce heat to low or medium-low to gently simmer for 30-45 minutes or until meatballs are tender and fully cooked. Taste sauce and adjust seasoning.
- Serve over spaghetti with fresh basil and extra parmesan cheese.
I can’t wait to try this
Currently making this and the house is filled with its delicious aroma! Can’t wait! 🤩
My family LOVES your recipes.