Spaghetti and Meatballs

Simple in design but rich in flavor, this recipe combines al dente spaghetti with meatballs, all topped with a fragrant homemade tomato sauce. Whether for an everyday dinner or a special occasion, this dish promises to bring everyone together around the table for a moment of sharing and taste pleasure. Get ready to enjoy a timeless classic!

Spaghetti and Meatballs

Transport yourself to the cozy kitchens of Italy with this Spaghetti and Meatballs recipe—a timeless classic that promises to delight with every forkful. This beloved dish combines tender homemade meatballs, savory marinara sauce, and perfectly cooked spaghetti, creating a hearty and satisfying meal.
Buon appetito! 🍝🇮🇹
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Italian
Servings 4


  • mixing bowls
  • 1 baking sheet
  • 1 large skillet (or saucepan)
  • 1 large pot (for boiling spaghetti)



  • 1 onion
  • 3 tbsp olive oil
  • 2.2 lbs ground meat (1 kg - ground beef, ground turkey or mix of both)
  • 2 eggs
  • 2 cloves garlic (crushed)
  • ½ cup fresh herbs (8 tbsp - chopped parsley, cilantro, chives or a mix)
  • salt and pepper
  • 1 pinch nutmeg
  • 5 oz breadcrumbs (140 g)

Marinara Sauce

  • 1 tbsp olive oil (finely chopped)
  • 1 onion
  • 2 cloves garlic (minced)
  • 1 can crushed tomatoes (28 oz - 800 g)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper (to taste)
  • 1 pinch sugar (optional, to balance acidity)

For serving

  • 1 lb spaghetti (450 g)
  • parmigiano reggiano cheese (Grated -Optional)
  • parsley (Fresh and chopped -for garnish)


Prepare the Meatballs:

  • Peel the onion and, chop it finely, brown it for 5 minutes in a large pan, with 1 tbsp of olive oil.In a large mixing bowl, place the fresh meat, break in your eggs.
  • Then add the chopped or frozen herbs (a handful of each). The more, the better. Mix.
  • Then add the cooked onion then the crushed garlic clove from which the germ has been removed. Add salt, pepper, nutmeg (a bit), breadcrumbs and mix well (you can mix by hand).
  • Shape the mixture into meatballs, about 1 to 1 1½ inches in diameter, between your slightly wet hands.
  • Heat the pan over medium heat, add a little olive oil and place the meatballs and sear them. Then arrange them in a dish and reserve them.

Marinara Sauce

  • In a large skillet or saucepan, heat olive oil over medium heat.Add chopped onion and cook until softened, about 5 minutes.
  • Add minced garlic and cook for an additional minute.
  • Stir in crushed tomatoes, dried basil, dried oregano, salt, pepper, and sugar (if using). Bring to a simmer and cook (medium heat) for 10-15 minutes, stirring occasionally.

Cook the Spaghetti

  • While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Combine and Serve

  • Add the cooked meatballs to the marinara sauce and simmer for an additional 5 minutes to heat through. Serve the spaghetti topped with the meatballs and marinara sauce. Garnish with grated Parmesan cheese and chopped fresh parsley.


  • For tender meatballs, avoid overmixing the meat mixture and gently shape them into uniform balls.
  • If the marinara sauce is too thick, you can add a splash of water or broth to reach your desired consistency.
  • Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
Keyword Italian food, Italian pasta, Meatballs
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