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Homemade Spaghetti and Meatballs

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Homemade Spaghetti and Meatballs is the ultimate comfort food. This recipe combines baked Italian meatballs with the best homemade marinara sauce, and then served over spaghetti noodles or sautéed veggies. So good!

Overhead shot of a black bowl of homemade spaghetti and meatballs, on a white background.

Welcome to a classic recipe that will make you feel like you’re at your grandma’s house. It’s comfort food at its best, and is a wonderful meal for gathering around a table filled with family and friends.

This meal is definitely for gathering.

Closeup of a black bowl of homemade spaghetti and meatballs, with a fork twirling noodles.

Ingredients needed for homemade meatballs:

  • Ground Beef – I recommend using 80-85% lean ground beef. Any leaner will result in a tough meatball, and that is absolutely no bueno.
  • Ground Pork – I rotate between using a mild pork, a sweet one, and my favorite, a spicy ground pork! Use whatever you like best.
  • Eggs – Two eggs help the meatballs stick together, without using any other binder.
  • Onion and Garlic – Mince your onion and garlic super fine, especially for picky eaters.
  • Parmesan Cheese – Shred your own cheese. Tastes better and it’s actually cheaper.
  • Breadcrumbs – I used Italian breadcrumbs. If you are into using homemade breadcrumbs, you will need more binder like milk.
  • Spices – Red pepper flakes, kosher salt, and freshly ground black pepper. Staples in my kitchen.
  • Water – The cold water adds amazing moisture to these meatballs.

Ingredients needed for marinara sauce:

  • Olive Oil – For sautéing the veggies, and for flavor.
  • Onion & Garlic – These are the only two fresh veggies, and we’ll sauté them in olive oil.
  • Crushed Tomatoes – The quickest way to make sauce is to buy the crushed. BUT, you could buy whole tomatoes and then crush them yourself.
  • Diced Tomatoes – I prefer the fire-roasted tomatoes always, but you can always use regular, or mild.
  • Tomato Paste – 3-4 Tablespoons is just right for this recipe.
  • Chicken Broth – Some of this will cook down during the process.
  • Sugar – Just a pinch to balance all the acidity from the tomatoes.
  • Spices – Basil, Italian Seasoning, and kosher salt and freshly ground black pepper.
Overhead shot of a baking sheet of 24 raw homemade meatballs, on white parchment paper.

How to make Italian meatballs:

  1. Preheat oven. Set your oven to 375 degrees for starters. Prepare a baking sheet with parchment paper.
  2. Mince veggies. Mince your onion and garlic very finely. Your picky eaters won’t notice them, but WILL notice the amazing flavor they provide.
  3. Combine ingredients. In a large mixing bowl, combine all ingredients. Use your hands to gently mix everything together.
  4. Form meatballs. Then form meatballs. Use your hands and try not to over handle. Over-handling results in tough meatballs. Lay meatballs on a baking sheet lined with parchment paper.
  5. Bake. Bake meatballs for approximately 20 minutes. Check to make sure they are cooked through, and bake for a few more minutes if needed.
  6. Serve. Serve meatballs with homemade marinara, curry, pasta, veggies, or whatever you like.

How to make homemade marinara sauce:

  1. Sauté veggies. In a medium stock pot, sauté the onions in a little olive oil over medium heat. When the onions are soft and translucent, add the garlic and stir for another 30 seconds or so.
  2. Add remaining ingredients. Then add all the tomatoes (crushed tomatoes, diced tomatoes, and tomato paste), the chicken broth, sugar, and spices. Bring to a boil, and then reduce heat to a simmer.
  3. Cook. Continue cooking the sauce for about 20-25 minutes, or until the sauce cooks down slightly.
  4. Test. Taste the marinara sauce, and add more seasonings, if desired.
  5. Serve. Serve this homemade sauce over meatballs, veggies, and/or pasta. Enjoy!
Side shot of a ladle of homemade marinara sauce, over a pot of sauce.

Other delicious Italian meals for gathering:

Side shot of a black bowl of homemade meatballs over zoodles and sautéed mushrooms.

Kitchen Tools used for this recipe: (Affiliate Links)

Try this Italian recipe next: Classic Chicken Parmesan Recipe

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a black bowl of homemade spaghetti and meatballs, on a white background.

Homemade Spaghetti and Meatballs

Homemade Spaghetti and Meatballs is the ultimate comfort food. This recipe combines baked Italian meatballs with the best homemade marinara sauce, and then served over spaghetti noodles or sautéed veggies. So good!
5 from 4 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Italian
Keyword: best Italian meatballs, homemade marinara sauce, homemade spaghetti and meatballs
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 461kcal
Author: Sue Ringsdorf

Ingredients

For the meatballs:

  • 1 pound ground beef – 85% lean
  • 1 pound ground pork
  • 2 large eggs
  • 3 cloves garlic – minced
  • 1/3 cup yellow onion – minced
  • 1/3 cup shredded parmesan cheese – freshly shredded
  • 2/3 cup Italian breadcrumbs
  • 1 teaspoon red pepper flakes
  • kosher salt & freshly ground black pepper – to taste
  • 1/2 cup cold water

For the marinara sauce:

  • 1 Tablespoon olive oil
  • 1/2 large yellow onion – chopped
  • 3 cloves garlic – minced
  • 28 oz. crushed tomatoes
  • 30 oz. fire-roasted diced tomatoes
  • 4 Tablespoons tomato paste
  • 1 1/2 cup chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • kosher salt and freshly ground black pepper – to taste

Instructions

For the meatballs:

  • Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
  • Mince the garlic and onion finely. Add it to a large mixing bowl, along with the remaining meatball ingredients. Mix with your hand until it just comes together. Form approximately 24 meatballs, avoiding over-working the meat. Place on the baking sheet.
  • Bake meatballs for 20 minutes, check them for doneness, and then bake more IF NEEDED to cook thoroughly.

For the marinara sauce:

  • Meanwhile, heat olive oil in a medium stock pot over medium heat. Add onion and saute until soft, approximately 4-5 minutes. Add garlic an stir for another 30 seconds.
  • Add crushed tomatoes, diced tomatoes, tomato paste, chicken broth, sugar, dried basil, Italian Seasoning, and salt and pepper to taste. Bring to a boil, and then reduce heat to a simmer. Cook for another 15-20 minutes.

To serve:

  • Serve homemade spaghetti and meatballs over pasta or sauteed veggies, along with some extra freshly grated parmesan cheese. Enjoy!

Nutrition

Calories: 461kcal | Carbohydrates: 24g | Protein: 27g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 809mg | Potassium: 806mg | Fiber: 4g | Sugar: 10g | Vitamin A: 958IU | Vitamin C: 18mg | Calcium: 175mg | Iron: 5mg

2 Comments

  1. A classic! Love me some spaghetti and meatballs!

    1. Suebee Homemaker says:

      Exactly! Classic and so delish.

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