Classic Spaghetti and Meatballs
A timeless American dinner featuring tender beef meatballs simmered in a rich tomato sauce, served over perfectly cooked spaghetti. This stovetop recipe balances savory flavors and satisfying textures for a comforting family meal.
Ingredients
Check ingredients as you go.
- Meatballs
- Cooking
- Sauce
- Pasta
- Serving
Let’s make it
Meatballs
In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, beaten egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently until well combined without overworking the meat.
Meatballs
Shape the mixture into evenly sized meatballs, about 1.5 inches in diameter, and set aside on a plate.
Cooking
Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cooking until browned on all sides, about 7-8 minutes total. Remove and set aside; they will finish cooking in the sauce.
Sauce
In the same skillet, add chopped onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
Sauce
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Add water if sauce is too thick. Bring to a gentle simmer.
Cooking
Return the meatballs carefully into the sauce. Cover and simmer gently over low heat for 20 minutes, stirring occasionally, until meatballs are cooked through and sauce has thickened.
Pasta
Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain well.
Serving
Serve the cooked spaghetti topped with meatballs and plenty of sauce. Garnish with grated Parmesan cheese and fresh basil leaves if desired.
Tips & notes
For tender meatballs, handle the mixture gently and avoid over-mixing. Browning the meatballs first locks in flavor and texture. Simmer sauce gently to develop rich flavors without burning. Reserve a little pasta water to loosen sauce if it becomes too thick when combining.
Saving it for later
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Keep cooked spaghetti separate to prevent sogginess and store in a sealed container for 2-3 days.
Reheating
Reheat meatballs and sauce gently in a saucepan over medium-low heat, adding a splash of water or broth to maintain sauce consistency. Reheat spaghetti by briefly warming in a microwave or tossing in hot water for a minute; drain well before serving.
