Classic Spaghetti with Meatballs is one of the most beloved comfort foods around the world. Rich, hearty, and deeply satisfying, this timeless dish combines tender spaghetti noodles with juicy meatballs simmered in a thick, savory tomato sauce. It’s a meal that brings families together, filling the kitchen with comforting aromas and delivering familiar flavors that never go out of style.
This recipe focuses on balance—soft yet flavorful meatballs, a slow-simmered sauce with depth, and perfectly cooked pasta that absorbs every bit of that rich tomato goodness. Whether served for a cozy family dinner, a weekend gathering, or a simple weeknight meal, spaghetti with meatballs always feels special. It’s filling without being heavy, simple yet layered with flavor, and endlessly comforting from the first bite to the last.
Ingredients
For the Meatballs
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
For the Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For the Pasta
- 1 pound spaghetti
- Salt for boiling water
Instructions
Prepare the Meatballs
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, pepper, and oregano. Mix gently until just combined—overmixing can make the meatballs dense. Roll the mixture into evenly sized balls and set aside on a plate.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides. They do not need to cook through at this stage; browning adds flavor. Once browned, remove the meatballs and set aside.
Make the Sauce
In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until soft and translucent. Add garlic and cook briefly until fragrant. Stir in tomato paste and let it cook for a minute to deepen its flavor.
Pour in crushed tomatoes and diced tomatoes. Add sugar, basil, oregano, salt, and pepper. Stir well and bring the sauce to a gentle simmer. Carefully return the meatballs to the sauce, reduce the heat to low, and cover. Let the sauce simmer for 30–40 minutes, allowing the meatballs to finish cooking and absorb the flavors of the sauce.
Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving a small cup of pasta water if needed to loosen the sauce.
Combine and Serve
Add the cooked spaghetti directly to the sauce, tossing gently to coat every strand. If the sauce feels too thick, add a splash of reserved pasta water to reach the desired consistency. Let everything simmer together for 1–2 minutes so the pasta absorbs the sauce.
Serving Suggestions
Serve spaghetti with meatballs hot, topped with freshly grated Parmesan cheese and chopped parsley. Pair it with garlic bread, a crisp green salad, or roasted vegetables for a complete meal. This dish also pairs beautifully with sparkling water, iced tea, or your favorite non-alcoholic beverage.
Storage
Leftovers store well and often taste even better the next day. Keep in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of water or sauce if needed. The sauce and meatballs can also be frozen for up to two months.
Classic Spaghetti with Meatballs is more than just a meal—it’s a comforting tradition. With rich sauce, tender meatballs, and perfectly cooked pasta, this dish delivers warmth, flavor, and satisfaction in every forkful. 🍝✨