Spaghetti and Meatballs
Updated Sep 10, 2025
This Homemade Spaghetti and Meatballs recipe is full of juicy, tender, and delicious meatballs - a hearty easy dinner for the whole family!
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My go-To Spaghetti & Meatballs
Spaghetti and meatballs is a classic recipe that never fails to please my kiddos, husband, or myself, for that matter! Who doesn’t love a good meatball seasoned with garlic and parsley and simmered in a marinara sauce?
I know there are lots of spaghetti and meatball recipes out there, but what makes mine so good is that I use jarred marinara to make it quick, but I simmer the meatballs in that sauce for 20 minutes, which really enhances the flavor of the whole dish.
Happy Cooking!
– Yumna
Spaghetti and Meatballs Ingredients
- Spaghetti Noodles: Cook them just to al dente; they’ll continue to absorb flavor from the sauce when mixed together, enhancing the texture in each bite.
- Lean Ground Beef: Go for lower fat content to make sure the meatballs don’t turn into a greasy mess. You can also use ground turkey or chicken.
- Egg & Breadcrumbs: They keep the meatballs moist and give them structure.
- Parmesan Cheese: Freshly grated or pregrated.
- Garlic, Herbs and Seasoning: Use fresh garlic, chopped parsley, Italian seasoning, salt and pepper.
- Marinara Sauce: A smooth, tomato-based sauce that ties the dish together, coating the pasta and meatballs.
How to Make Spaghetti & Meatballs
Homemade Spaghetti and Meatballs
Video
Ingredients
- 1 pound spaghetti
- 1 pound 85-90% lean ground beef
- 1 large egg
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 garlic cloves grated
- 2 tablespoons chopped parsley plus more for garnish
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 (25-ounce) jar marinara sauce
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain and return the pasta to the pot, covered.
- In a large bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, garlic, Italian seasoning, parsley, salt and pepper. Use your hands to combine the ingredients together until they’re moist and well blended. Form into 16 meatballs.
- Heat olive oil in a large deep skillet over medium heat, add the olive oil and then place the meatballs on the skillet. Cook the meatballs until browned on all sides, 5-7 minutes total. They do not need to be fully cooked at this point though.
- Add the marinara to the skillet and gently toss to combine with the meatballs. Lower the heat to low, cover the skillet and simmer the meatballs in the sauce until the sauce is thickened, 15-20 minutes.
- Serve the cooked spaghetti noodles with the meatballs and sauce.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Try pasta alternatives: Switch out regular spaghetti for gluten-free pasta or spiralized zucchini noodles if you want a lighter option or a gluten-free meal.
- Throw in extra veggies: Bulk up your meatballs or sauce with finely chopped vegetables such as carrots, zucchini, or spinach. This is a great way to sneak more nutrients into your meal.
- Add cheese to the center: Add a small cube of mozzarella inside each meatball makes for a cheesy center that melts as the meatballs cook. You can get more details on this cheese stuffed meatballs post.
Recipe Tips
- Choose the right meat: Go for ground beef that’s 85-90% lean. It keeps the meatballs juicy and flavorful without being too greasy. Trust me, it’s the sweet spot for perfect meatballs.
- Don’t overmix the meatballs: When you’re mixing the ingredients, less is more. Overmixing can make your meatballs tough, and nobody wants that. Just mix until everything’s combined.
- Cook pasta al dente: Boil your spaghetti until it’s just al dente. It’ll soak up more sauce and keep that perfect texture when you mix it all together.
- Taste and adjust seasonings: Always taste your sauce mix before adding the noodles. Adjust the seasonings as needed—your taste buds know best!
Serving Ideas
FAQs
The best way to reheat spaghetti and meatballs is gently on the stovetop. Add a splash of water or marinara sauce to keep everything moist. You can also reheat in the microwave, covered, with a bit of added sauce.
Make sure to cook it in plenty of salted boiling water, and give it a good stir occasionally. After draining, if you’re not mixing it with the sauce right away, toss it with a little olive oil to keep the noodles separate.
The key to meatballs that hold together is the right mix of ingredients. Make sure to use an egg and breadcrumbs to bind everything. Also, don’t skip the searing step; it helps to set the meatballs before they finish cooking in the sauce.
Comments
I keep coming back to this recipe! When I made it the second time, I added some marinara along with the other ingredients to the ground meat before I rolled them into meatballs, which made them less firm on the outside where I seared them and made them more melt-in-your-mouth! Thank you for the recipe!
Love that tip! Thanks for sharing, Esther. So happy you enjoy it!!
This sounds good! I am going to try it. I’ll let you know how it turns out!
Thank you for the advice!
You’re welcome, Johnny! I hope you like it!
Where is the parsley used?
Oops! The parsley gets added with the other seasoning while mixing the meatball meat. I just updated the recipe to include it, thanks so much for pointing out that mistake!
There are onions in the mixture but not listed in the ingredients. Also, when do you use the water saved?
Sorry, I used to have grated onions in my meatball mixture but to simplify the recipe, I removed it with this updated version. I just updated the instructions to reflect this. Also, I used to use some of the pasta water with the marinara to help the pasta cling to the sauce, but since I updated to recipe to serve them separately, there’s no need for that, so I just deleted that part as well. Sorry for not updating the instructions properly.
Ooh I’m definitely going to try this one but will use lamb mince instead. Thank you for the wonderful recipes.🙏🙌
Yum! I think the lamb mince will work great in this recipe. You’re welcome, hope you enjoy!!
Yumna, I have tried so many or your recipes and honestly each one has turned out perfect. Your spaghetti and meatball recipe is no exception. My husband is very particular about texture and taste of meatballs and is not very complimentary of most recipes. He only likes his Dad’s homemade recipe. He was quite impressed with your recipe. Thank you for answering so many of our questions as a standard part of all of your recipes. You make cooking enjoyable once again. Please keep it up. You are doing great work here!!!!!
That’s amazing! Yay!! So glad to hear it!
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