Spaghetti and Meatballs
Beef and pork meatballs simmered in marinara and served over spaghetti with Parmesan for a classic Italian-style family dinner.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 1 hr 10 min.
- Serves 6 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Spaghetti and Meatballs recipe takes 1 hr 10 min and makes 6 servings. Spaghetti and Meatballs is a classic Italian-style dinner across the USA, pairing tender baked-and-simmered meatballs with a simple tomato marinara and long pasta.
Helpful guides
Instructions
Heat the oven to 400 degrees and line a rimmed baking sheet with foil, then oil it lightly. Combine beef, pork, breadcrumbs, half the Parmesan, eggs, half the garlic, one and one half teaspoons salt, and one half teaspoon pepper in a large bowl.
Mix with your hands just until combined, stopping as soon as no dry crumbs remain. Overmixing packs the proteins tightly and makes dense meatballs. Roll into eighteen even balls about two tablespoons each and arrange on the sheet with space between them.
Brown the meatballs in the oven for fifteen minutes, turning once, until the outsides are set and lightly crusted. They will finish cooking in the sauce, so do not worry if centers are still pink. Move them to a clean plate while you start the marinara.
Warm three tablespoons olive oil in a large pot over medium heat and cook remaining garlic thirty seconds until fragrant. Add crushed tomatoes and one teaspoon salt, then simmer ten minutes, stirring often. Do not rinse raw meat; keep it away from ready foods and wash hands and tools afterward.
Nestle the browned meatballs into the simmering sauce and cook twenty to twenty-five minutes, turning gently, until a thermometer in the largest meatball reads 160 degrees. Meanwhile boil the spaghetti in well-salted water until just firm, reserving one cup of pasta water before draining.
Toss the drained spaghetti with enough sauce to coat, loosening with pasta water as needed. Divide among warm bowls, top with meatballs and spooned sauce, and finish with the remaining Parmesan and parsley. Serve promptly while the pasta is glossy and hot.
Troubleshooting — fixes, not repeats
- If meatballs turn out dense and tough, the mixture was overworked or packed too tightly. Mix only until combined, wet your hands before rolling, and keep balls loose rather than compressing them into firm spheres before baking.
- If meatballs fall apart in the sauce, the mixture needed more binder or longer browning. Add two extra tablespoons of breadcrumbs, chill shaped balls for fifteen minutes, and brown until a firm crust forms on all sides.
- If the marinara tastes sharp or acidic, simmer ten minutes longer and stir in one teaspoon of sugar or a tablespoon of olive oil. Low and slow cooking mellows tomato edge, while salt added in small pinches balances flavor without dulling it.
- If spaghetti clumps after saucing, the pasta sat too long or lacked water. Toss it with sauce immediately after draining, keep a cup of starchy water handy, and loosen the mixture over low heat until strands separate and shine.
Make it your way
- Spicier version: Add red pepper flakes for heat, or stir chopped basil and a spoonful of butter into the finished marinara.
- Serving with rice or naan: Gluten-free breadcrumbs substitute one for one.
- For poultry meatballs, use one and one half pounds of ground turkey with the same binders and bake five minutes longer, confirming 165 degrees inside.
- For a lighter sauce, skip browning and simmer raw balls gently for thirty minutes without stirring at first.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat sauce and meatballs to steaming, at least 165 degrees, and boil fresh pasta or warm noodles with a splash of water.
Freeze sauced meatballs up to three months.
FAQ
How do I know the meatballs are done safely?
Cut the largest meatball open to check that no pink remains, then confirm 160 degrees with a food thermometer in the center. Ground beef and pork need full cooking even when the outside looks browned. Let the thermometer hold steady for ten seconds for an accurate read.
Can I bake the meatballs fully instead of simmering?
Yes. Bake at 400 degrees for twenty to twenty-two minutes until centers reach 160 degrees, then warm them in the sauce for five minutes to coat. Simmering adds flavor to both meat and sauce, but fully baked meatballs served with hot marinara taste very good.
Why should I not rinse the ground meat?
Rinsing spreads bacteria through splashing water onto sinks, counters, and nearby foods without removing germs. Cooking to 160 degrees is what makes ground meat safe. Handle raw meat on one board, then wash hands, boards, and utensils with hot soapy water.