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This Spaghetti & Meatballs recipe is a comforting classic reimagined for modern weeknight ease.
What makes it special is the perfect blend of convenience, flavor, and family-friendliness.
The use of a “meatloaf mix” (beef, pork, and veal) gives the meatballs a tender, juicy texture and depth of flavor, while the herbs and Parmigiano-Reggiano add richness and aroma.
The baked meatballs reduce excess fat while maintaining flavor, and simmering them in marinara sauce infuses every bite with savory goodness.
Nutritionally, this dish offers high-quality animal protein, essential B vitamins, and calcium from cheese, while the herbs provide antioxidants.
Though not low-carb, it’s a satisfying, energy-rich meal ideal for active lifestyles and growing kids.
It’s also meal-prep friendly—simply freeze leftovers for a quick homemade dinner later.
Whether for a cozy Sunday supper or a fast weekday meal, this recipe delivers hearty satisfaction in under an hour.
Must-Have Tools for Perfect Results
Nordic Ware Natural Aluminum Baking Sheet
Perfect for baking the meatballs evenly without sticking. Its durable construction promotes browning and resists warping at high temperatures. A staple for roasting veggies, cookies, and meats.
OXO Good Grips Stainless Steel Spatula
Ideal for flipping meatballs cleanly without tearing. Its thin, flexible edge gets under sticky spots, making it useful for pancakes, burgers, and delicate baked goods too.
All-Clad D3 Stainless Steel Skillet (12-Inch)
Essential for simmering marinara sauce and finishing meatballs. Its tri-ply construction ensures even heat distribution—great for sauces, sautéing, and searing meats.
Cuisinart 6-Quart Pasta Pot with Strainer Lid
Effortlessly boils spaghetti and drains it without needing a colander. Saves time and counter space—perfect for pasta, potatoes, and soups.
Microplane Classic Zester/Grater
Grates Parmigiano-Reggiano into fine, fluffy shreds for serving. Also handy for zesting citrus, grating garlic, or shaving chocolate.
Spaghetti with Meatballs
Equipment
- 1 Large Mixing Bowl – For combining meatball mixture
- 1 Baking Sheet – For oven-baking the meatballs
- 1 Metal Spatula – To flip the meatballs during baking
- 1 Large Skillet or Saucepan – For heating the marinara and simmering meatballs
- 1 Large Pasta Pot – To boil spaghetti
- 1 Strainer or Colander – For draining pasta (optional if pot has strainer lid)
- 1 Cheese Grater or Zester – For grating Parmigiano-Reggiano
- Measuring Cups and Spoons – For herbs, water, and cheese
Ingredients
- 1 large egg
- 3 tablespoons fresh basil finely chopped (plus extra for garnish)
- 3 tablespoons fresh parsley finely chopped
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves minced
- ¼ cup water
- 1½ pounds ground meat mixture equal parts beef, pork, and veal
- ¾ cup Italian-style dried bread crumbs
- ½ cup freshly grated Parmigiano-Reggiano cheese plus extra for serving
- 32 ounces high-quality marinara sauce such as Rao’s
- 1 pound spaghetti
Instructions
- Prepare the Oven and Meatball Mixture: Set your oven to preheat at 350°F (175°C) and place a rack in the middle position. In a spacious mixing bowl, whisk the egg with the chopped basil, parsley, oregano, salt, pepper, minced garlic, and water until combined. Gently fold in the ground meat, bread crumbs, and grated cheese, mixing carefully by hand just until everything is evenly incorporated—avoid over-mixing to keep meatballs tender.
- Shape and Bake Meatballs: Roll the mixture into small, golf ball-sized portions and arrange them on an ungreased baking sheet, spacing them slightly apart. Place the tray in the oven and bake for about 10 minutes. After this time, remove the sheet and carefully flip each meatball with a metal spatula, scraping underneath gently to prevent sticking. Return the meatballs to the oven for another 10 minutes, until golden brown and nearly cooked through.
- Simmer Meatballs in Sauce: While the meatballs bake, pour the marinara sauce into a large skillet and bring it to a gentle simmer over medium heat. Taste and adjust seasoning with a pinch of sugar and some black pepper if needed. Transfer the browned meatballs from the baking sheet directly into the sauce, leaving any rendered fat behind. Cover loosely and allow the meatballs to simmer for about 10 minutes, letting them finish cooking and absorb the sauce’s flavors.
- Cook the Spaghetti: Bring a large pot of water to a boil, generously salted to flavor the pasta. Add the spaghetti and cook according to package directions until al dente. Drain well once cooked.
- Combine and Serve: For ease, toss the drained spaghetti with the sauce and meatballs either in the pasta pot or the skillet, depending on pan size. Plate the pasta, then garnish with extra fresh basil and a generous sprinkle of grated Parmigiano-Reggiano cheese. Serve hot and enjoy!
Notes
- Meat Choice: Using a blend of beef, pork, and veal creates a juicy, flavorful meatball. Feel free to swap with ground turkey or chicken for a leaner version.
- Breadcrumbs: Italian-style dried bread crumbs add seasoning and texture. Panko can be used but may yield a lighter, less dense meatball.
- Sauce Tip: Adding a small pinch of sugar helps balance the acidity of the marinara. Adjust seasoning to your taste.
- Freezing: Fully cooked meatballs in sauce freeze well for up to 3 months. Defrost overnight in the fridge before reheating gently on the stove.
- Serving Suggestion: Pair with a crisp green salad and crusty bread for a complete meal.
Chef’s Insider Tips for Flavor
To achieve perfectly tender and flavorful meatballs, it’s essential not to overwork the meat mixture—gently combining the ingredients helps maintain a light texture.
Baking the meatballs instead of frying reduces excess grease while still allowing them to brown nicely; flipping them halfway through ensures even cooking.
Simmering the meatballs in the marinara sauce for the final 10 minutes infuses them with rich, tangy flavor while finishing the cooking process gently.
Fresh herbs like basil and parsley add brightness, while a touch of Parmigiano-Reggiano cheese contributes a subtle umami depth.
For best results, use a high-quality marinara sauce, and don’t hesitate to adjust seasoning by adding a pinch of sugar or black pepper to balance acidity and enhance taste.
Creative Serving Ideas for Any Occasion
This classic dish shines on its own, but there are many ways to elevate your meal.
Serve the spaghetti and meatballs alongside a crisp Caesar or arugula salad tossed in a light vinaigrette to balance the richness.
Garlic bread or a warm focaccia add a satisfying crunch. For a fun twist, try stuffing meatballs into toasted hoagie rolls with melted mozzarella for an Italian-style sandwich.
Leftovers make excellent meatball subs or pizza toppings, making this recipe versatile for multiple meals.
A glass of medium-bodied red wine like Chianti or Sangiovese pairs beautifully, while sparkling water with a lemon wedge keeps the palate refreshed.
Best Practices for Storage and Reheating
To store leftovers, keep the meatballs and sauce together in an airtight container in the refrigerator for up to four days.
When reheating, gently warm them on the stovetop over low heat to prevent drying out—adding a splash of water or extra marinara can help maintain moisture.
For longer storage, freeze the cooked meatballs in sauce in freezer-safe containers or bags for up to three months.
Thaw overnight in the fridge before reheating thoroughly.
Cooked spaghetti is best stored separately and consumed within two days, as it can become mushy upon reheating.
Preparing extra meatballs and sauce ahead of time makes this recipe ideal for meal prep or busy weeknights.
Frequently Asked Questions Answered Clearly
1. Can I make these meatballs without veal?
Yes! You can substitute veal with extra ground beef or pork, or even ground turkey for a leaner option. The flavor will be slightly different but still delicious.
2. How do I prevent meatballs from falling apart?
Avoid over-mixing the meat mixture and use the right ratio of breadcrumbs and egg as binders. Baking gently and simmering in sauce also helps them hold together well.
3. Can I prepare the meatballs ahead of time?
Absolutely. You can shape the meatballs a day in advance and store them refrigerated. For longer storage, freeze the cooked meatballs in sauce.
4. What’s the best way to reheat leftovers?
Reheat gently on the stovetop over low heat to avoid drying out. Microwave reheating is possible but less ideal as it can make meatballs tough.
5. Is this recipe freezer-friendly?
Yes, it freezes very well. Freeze cooked meatballs in sauce in an airtight container for up to three months. Defrost overnight before reheating.
This recipe is inspired by onceuponachef and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.