Italian Spaghetti and Meatballs

Delicious Italian spaghetti and meatball that is cooked in flavorful marinara sauce. It’s an ultimate comfort food that can bring a family together in no time.

Pasta is one of my favorite foods to cook up for a busy weeknight: It’s quick and the whole family loves it. There’s nothing as satisfying as a pasta plate that is perfectly cooked with juicy, tender golden brown meatballs, steaming spaghetti and all together soaked in a hearty, garlicky, flavorful marinara sauce. 

MY TIPS TO MAKE THE BEST MEATBALLS

I recommend using lean ground beef with 10% to 15% fat content. The fat adds flavor and tenderness to the meatballs while the meat provides texture.

Use the mixture of beef and pork for the best flavor. For this recipe, you can substitute ground turkey or chicken for a healthier option.

A blend of seasonings like herbs, garlic, parsley and basil will add the true Italian flavor to the mixture.

Try to use fresh herbs as much as possible, they make a big difference in bringing out the flavor. But if you don’t have them on hand, dried herbs will do fine. 

HOW TO MAKE ITALIAN SPAGHETTI AND MEATBALLS

1. Make the meatballs: Combine the beef and pork, onion, garlic, seasonings like salt and pepper, basils, parsley, oregano, egg, parmesan and breadcrumbs in a large mixing bowl. Mix with a wooden spoon until the mixture is fully combined. With greased hands, shape meatballs into even balls, around 1 1/2 inch (like golf ball size).
2. Cook the meatballs: In a large frying pan/skillet, heat olive oil over medium heat. Add the meatballs and cook until golden brown on the bottom. Flip and cook the opposite side until golden brown on both sides. Remove and set aside.
3. Make the marinara sauce: In the same pan, add butter then saute the onion and garlic until fragrant and light brown. Stir in crushed tomatoes and bay leaves then reduce the heat and allow to simmer for 10 minutes. 
4. Add the meatballs to the sauce and allow to cook for another 20 minutes. Stir in chopped fresh basil and season with salt and pepper to taste.
5. Cook the spaghetti: In a large boiling water, add some salt and cook spaghetti under package instructions. Drain then add to the pan with the meatballs and sauce and toss well.
6. Transfer spaghetti and the meatballs to a plate. Pour more sauce over the pasta if desired. Top with Parmesan cheese and fresh basil/green onion and serve immediately. 

If you make this Spaghetti and Meatballs, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I’d know how it turned out 🙂

More Pasta Recipes:

• Italian Spaghetti Bolognese
• Easy Garlic Shrimp Pasta
• Shrimp Spinach Alfredo Pasta

Italian Spaghetti and Meatballs

Pasta is one of my favorite foods to cook up for a busy weeknight: It’s quick and the whole family loves it. There’s nothing as satisfying as a pasta plate that is perfectly cooked with juicy, tender golden brown meatballs, steaming spaghetti and all together soaked in a hearty, garlicky, flavorful marinara sauce.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: Meatball Pasta, Pasta, Spaghetti, Spaghetti and meatballs

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Ingredients

For Meatballs

• 2 cloves garlic, minced
• 1/4 medium onion, minced
• 1 large egg
• 1/4 cup (60ml) milk
• 3 tablespoons finely chopped fresh basil, plus more for serving
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon fresh oregano
• 1 pound (454g) 85% lean ground beef
• 1/2 pound (227g) ground pork
• Salt and freshly ground black pepper, to taste
• 3/4 cup (80g) dried breadcrumbs
• 1/2 cup (45g) freshly grated Parmesan cheese, plus more for serving
• 1/4 cup (60ml) olive oil, add more if needed
• 1 pound (16oz/454g) spaghetti

For Marinara Sauce

• 2 tablespoons (28g) unsalted butter
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 2 cans (56 oz/1.6 liters) crushed tomatoes
• 2 bay leaves, optional
• Salt and pepper, to taste
• 2 tablespoons basil, finely chopped (Skip this if the tomato can has basil in their ingredients)

Instructions

• Make The Meatballs: In a large mixing bowl, combine the beef and pork, onion, garlic, seasonings like salt and pepper, basils, parsley, oregano, milk, egg, parmesan and breadcrumbs. Gently toss mixture and use fingertips to break the meat up, then mix with a wooden spoon until the mixture is fully combined. With greased hands, shape meatballs into even balls, around 1 1/2 inch (like golf ball size).
• Cook The Meatballs: In a large frying pan/skillet, heat olive oil over medium heat. Add the meatballs in 2 batches and cook until golden brown on the bottom. Flip and cook the opposite side until golden brown. Remove from heat and set aside.
• Make The Marinara Sauce: In the same pan, add butter then saute the onion and garlic until fragrant and light brown. Stir in crushed tomatoes and bay leaves then reduce the heat and allow to simmer for 10 minutes.
• Add the meatballs to the sauce and allow to cook for another 20 minutes. Gently toss meatballs occasionally. Stir in chopped fresh basil and season with salt and pepper to taste.
• Cook The Spaghetti: In a large boiling water, add some salt and cook spaghetti until al dente under package instructions. Drain the spaghetti then add to the pan with the meatballs and sauce and toss well to combine.
• Transfer spaghetti and meatballs to a plate. Top with Parmesan cheese and fresh basil/green onion and serve immediately.

Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!