Classic Spaghetti and Meatballs
A timeless Italian-American classic. Tender, juicy meatballs simmered in a savory tomato sauce served over al dente spaghetti. This recipe makes a large batch, perfect for feeding a crowd or meal prep for the week. Freeze leftover meatballs in sauce for a quick future dinner.
About This Meatballs Recipe
About This Recipe
Classic Spaghetti and Meatballs is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A timeless Italian-American classic. Tender, juicy meatballs simmered in a savory tomato sauce served over al dente spaghetti. This recipe makes a large batch, perfect for feeding a crowd or meal prep for the week. Freeze leftover meatballs in sauce for a quick future dinner. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Classic Spaghetti and Meatballs is the kind of dish that rewards care and always feels worth repeating.
Classic Spaghetti and Meatballs Ingredients
- 1 lb ground beef (85% lean)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper to taste
- 24 oz marinara sauce
- 8 oz spaghetti
How to Make Classic Spaghetti and Meatballs
- 1
In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes. This creates a panade that keeps the meatballs moist.
- 2
Add the ground beef, egg, parmesan, garlic, basil, salt, and pepper to the bowl. Mix gently with your hands just until combined. Overmixing makes the meatballs tough.
- 3
Roll the mixture into 1.5-inch balls and place them on a baking sheet or plate.
- 4
Heat a large skillet with a drizzle of oil over medium-high heat. Brown the meatballs on all sides, about 5 minutes. They don't need to be cooked through yet.
- 5
Pour the marinara sauce into the skillet, covering the meatballs. Reduce heat to low, cover, and simmer for 20 minutes until cooked through.
- 6
Meanwhile, boil spaghetti according to package directions. Serve meatballs and sauce over the pasta with extra parmesan.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Classic Spaghetti and Meatballs.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
580
Calories
30g
Protein
22g
Fat
65g
Carbs
Serving Suggestions
Serve Classic Spaghetti and Meatballs with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Classic Spaghetti and Meatballs
A timeless Italian-American classic. Tender, juicy meatballs simmered in a savory tomato sauce served over al dente spaghetti. This recipe makes a large batch, perfect for feeding a crowd or meal prep for the week. Freeze leftover meatballs in sauce for a quick future dinner.
Prep
20 min
Cook
40 min
Total
60 min
Servings
6 servings
Ingredients
- 1 lb ground beef (85% lean)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper to taste
- 24 oz marinara sauce
- 8 oz spaghetti
Instructions
- In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes. This creates a panade that keeps the meatballs moist.
- Add the ground beef, egg, parmesan, garlic, basil, salt, and pepper to the bowl. Mix gently with your hands just until combined. Overmixing makes the meatballs tough.
- Roll the mixture into 1.5-inch balls and place them on a baking sheet or plate.
- Heat a large skillet with a drizzle of oil over medium-high heat. Brown the meatballs on all sides, about 5 minutes. They don't need to be cooked through yet.
- Pour the marinara sauce into the skillet, covering the meatballs. Reduce heat to low, cover, and simmer for 20 minutes until cooked through.
- Meanwhile, boil spaghetti according to package directions. Serve meatballs and sauce over the pasta with extra parmesan.
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