Name: Easy Homemade Spaghetti and Meatballs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 large egg; 3 tablespoons finely chopped fresh basil (plus more for serving); 3 tablespoons finely chopped fresh parsley; 1 teaspoon dried oregano; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 cloves garlic, minced; ¼ cup water; 1½ pounds ground “meatloaf mix” (approximately equal parts ground beef, pork and veal); ¾ cup dried Italian style bread crumbs (such as Progresso); ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving); Large jar (32 oz) good quality Marinara sauce (such as Rao’s); 1 pound spaghetti

If you’re craving a classic comfort meal that’s both hearty and hands-down delicious, you’re going to love this Easy Homemade Spaghetti and Meatballs Recipe. It’s one of those dishes that brings the family together, fills the house with amazing aromas, and never disappoints. Whether you’re cooking for a weeknight dinner or a casual weekend feast, this recipe is straightforward enough to whip up quickly but full of flavor that tastes like you spent hours in the kitchen. Trust me, once you try it, it’ll become one of your go-to recipes too!

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Why You’ll Love This Recipe

Simple, Foolproof Technique: Mixing the meatball ingredients just right with your hands ensures tender, juicy bites every time without overworking the meat.
Balanced Flavor Profile: The fresh herbs, garlic, and Parmigiano-Reggiano create a rich, aromatic taste that makes the sauce and meatballs sing together.
Perfect For Any Skill Level: Whether you’re a kitchen newbie or a seasoned cook, the step-by-step instructions make this recipe totally achievable.
Family-Friendly and Versatile: My crew loves it served classic, but you can easily tweak the herbs or add heat to suit your taste buds.

A shiny silver pan filled with a large amount of spaghetti pasta coated in bright red tomato sauce covers the bottom layer. On top of the spaghetti, there are many round, brown meatballs with bits of green herbs visible inside, spread evenly throughout the pan. The tomato sauce has a slightly chunky texture and lightly stains the sides of the pan. The pan rests on a black stove burner over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Homemade Spaghetti and Meatballs, homemade spaghetti and meatballs recipe, best spaghetti and meatballs, quick pasta with meatballs, classic Italian spaghetti and meatballs

Ingredients You’ll Need

The magic of this recipe lies in simple, quality ingredients that blend perfectly. I like to keep staples like fresh basil and Parmigiano Reggiano on hand because they add so much depth, while the “meatloaf mix” keeps your meatballs tender and flavorful. You’ll want good Italian bread crumbs for texture and a high-quality marinara sauce to pull everything together.

Flat lay of one large brown egg, a small white ceramic bowl of finely chopped fresh basil leaves, a small white bowl of finely chopped fresh parsley, a small white bowl with dried oregano, a small white bowl of coarse salt, a small white bowl of freshly ground black pepper, two peeled garlic cloves, a small white bowl of water, a mound of fresh ground beef, pork and veal mix, a small white bowl of dried Italian style bread crumbs, a small white bowl of freshly grated Parmigiano-Reggiano cheese, a small white bowl filled with bright red marinara sauce, and a neat bundle of uncooked spaghetti arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Homemade Spaghetti and Meatballs, homemade spaghetti and meatballs recipe, best spaghetti and meatballs, quick pasta with meatballs, classic Italian spaghetti and meatballs

Large egg: Acts as a binder to keep your meatballs together but don’t overdo it to keep them tender.
Fresh basil and fresh parsley: These herbs boost freshness—finely chop them for even flavor throughout.
Dried oregano: Adds that classic Italian scent that makes you feel like you’re dining in Tuscany.
Salt and freshly ground black pepper: Essential for seasoning; adjust to your taste later if needed.
Garlic cloves: Minced for a punch of aromatic flavor—fresh is best here.
Water: Keeps the meat mixture moist and tender without adding heaviness.
Meatloaf mix (ground beef, pork, and veal): Combining these three gives the meatballs a rich, juicy texture that’s hard to beat.
Italian-style bread crumbs: Progresso brand is what I use—it’s seasoned just right and not too salty.
Parmigiano-Reggiano cheese: Freshly grated for maximum flavor, plus extra for serving.
Good quality marinara sauce: Rao’s is my top pick—you want a sauce with a robust tomato flavor and minimal sweetness.
Spaghetti: Classic and perfect for holding onto the sauce and meatballs.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the season or who’s coming to dinner. Feel free to swap herbs or even the type of meat, and don’t hesitate to add some spice if you like things with a kick!

Herb Swaps: I have sometimes replaced basil with fresh oregano or even a bit of mint for a different twist—give it a try for a fresh take.
Meat Variations: Turkey works surprisingly well here for a lighter feel, though cooking times might be a little shorter since it’s leaner.
Dietary Adjustments: For gluten-free, use gluten-free bread crumbs and gluten-free pasta; always check your sauce labels too!
Spicy Meatballs: Add red pepper flakes to the meat mixture for a subtle heat that really wakes up the dish.

How to Make Easy Homemade Spaghetti and Meatballs Recipe

Step 1: Mix Your Meatball Ingredients Gently

Start by whisking together your egg, fresh herbs, dried oregano, salt, pepper, minced garlic, and water in a large bowl. This mix not only flavors the meat but also gives structure. Then, add your ground meat, breadcrumbs, and grated Parmigiano-Reggiano cheese. I always use my hands to combine everything gently—this is key to tender meatballs. Overmixing can make them tough, so just fold until combined.

Step 2: Shape and Pre-Bake the Meatballs

Roll your meat mixture into golf ball-sized meatballs—smaller ones cook evenly and are perfect for a forkful of comfort. Place them on an ungreased baking sheet. Baking without oil helps them brown nicely without excess grease. Bake for 10 minutes, then carefully flip each meatball with a spatula. They’ll stick a bit at first but loosening them gently prevents breaking. Bake another 10 minutes until they look golden and nearly cooked through.

Step 3: Simmer Meatballs In Marinara Sauce

While the meatballs finish baking, bring your marinara sauce to a gentle simmer in a large skillet. Taste and adjust with a pinch of sugar and some fresh black pepper if needed; this helps balance acidity. Transfer the browned meatballs into the sauce, leaving any excess fat behind on the baking sheet. Cover loosely, and simmer for about 10 minutes so the meatballs soak up the sauce and finish cooking through—this step really builds flavor.

Step 4: Cook and Toss the Spaghetti

While your meatballs simmer, cook spaghetti in plenty of well-salted boiling water until al dente—that’s firm to the bite but cooked through. Before draining, scoop out about a cup of pasta cooking water and set it aside. Toss your drained spaghetti with the sauce and meatballs—if the sauce seems thick, add a splash of that reserved pasta water to loosen it up. This creates a silky coating that clings beautifully to every strand.

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Pro Tips for Making Easy Homemade Spaghetti and Meatballs Recipe

Gentle Mixing: I learned that mixing meatball ingredients just until combined keeps meatballs tender instead of dense.
Flipping Technique: Using a thin metal spatula to turn the meatballs after the first bake helps them brown evenly without breaking.
Adjust Sauce Flavor: Adding a pinch of sugar to marinara cuts acidity and rounds out the flavor—try it and see the difference.
Use Pasta Water: Don’t forget the reserved pasta water—it’s magic for loosening sauce and helping it stick to spaghetti.

How to Serve Easy Homemade Spaghetti and Meatballs Recipe

A white bowl filled with a serving of spaghetti noodles coated in red tomato sauce, topped with five browned meatballs evenly spaced on top. The spaghetti is mixed with green chopped herbs scattered across the dish, and a light sprinkle of grated white cheese adds texture on top of the meatballs and sauce. A silver fork rests inside the bowl on the left side, and the bowl sits on a white marbled surface with a soft blue and white striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Easy Homemade Spaghetti and Meatballs, homemade spaghetti and meatballs recipe, best spaghetti and meatballs, quick pasta with meatballs, classic Italian spaghetti and meatballs

Garnishes

I always finish this dish with extra freshly chopped basil and a generous grating of Parmigiano-Reggiano. The herbs add bright color and freshness while the cheese gives a salty, nutty kick—just perfect to make each bite sing.

Side Dishes

My family loves this with a simple mixed greens salad dressed lightly in lemon vinaigrette to balance the richness of the meatballs. Garlic bread is a must-have too—crispy, buttery, and perfect for mopping up extra sauce.

Creative Ways to Present

For a special dinner, I like to serve the meatballs in individual shallow bowls over nest-style twirls of spaghetti with a sprig of fresh basil on top. It makes everything feel a bit fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The meatballs soak up even more sauce overnight, which my family actually loves. Just reheat gently on the stove to avoid drying them out.

Freezing

This recipe freezes beautifully. I freeze the meatballs in their sauce in a freezer-safe container and freeze for up to 3 months. When I’m ready to eat them, I thaw overnight in the fridge and warm on the stovetop—super convenient for busy nights.

Reheating

I like to reheat leftovers over low heat on the stovetop, covered, stirring occasionally. This keeps the sauce coating the meatballs and spaghetti moist and prevents them from drying out or sticking to the pan.

FAQs

Can I make the meatballs ahead of time and cook later?

Absolutely! You can prepare and shape your meatballs up to a day in advance, then keep them covered in the refrigerator. When you’re ready, just bake as directed and simmer in sauce. This makes dinner prep super easy on busy days.
What if I don’t have veal or pork for the meat mixture?

No worries! You can use all ground beef if that’s what you have on hand. The meatball texture and richness might be slightly different, but the basil, cheese, and garlic flavors still shine through beautifully.
How do I know when the meatballs are cooked through?

The meatballs should be browned on the outside and after simmering in the sauce, no longer pink inside. Using a meat thermometer, they should reach an internal temperature of 160°F. If you don’t have a thermometer, cutting one open to check is fine—juices should run clear.
Can I use jarred marinara sauce, and which brands do you recommend?

Definitely! Using a good quality jarred marinara saves time and tastes great. I recommend Rao’s brand because it’s not too sweet and has a rich tomato flavor, but any quality sauce with simple ingredients will work well.
Is it okay to use dried herbs instead of fresh?

You can, but fresh herbs really brighten the dish and add fresh aromatic notes I love. If you must use dried, reduce the amount by about half because dried herbs are more concentrated.

Final Thoughts

This Easy Homemade Spaghetti and Meatballs Recipe holds a special place in my kitchen’s rotation because it’s just so reliably good and comforting. I love that it’s a classic meal that never feels boring—plus, it’s really not hard to make. I’m confident you’ll find it becomes a family favorite as well. So go ahead, roll up your sleeves, and enjoy the wonderful smell of fresh herbs, garlic, and homemade meatballs filling your home. Can’t wait to hear how much you and your family love it!