This classic spaghetti and meatballs recipe is a family favorite passed down through generations. Flavorful, comforting and oh so delicious, it is sure to become one of your favorite meals!
Spaghetti and meatballs was without a doubt one of my late Papa Andy's favorite meals of all time. He grew up in New Jersey, the son of Slovakian immigrants, but the Italian neighborhood was just a stone's throw away, and he loved the food so much he basically considered himself an honorary Italian. My grandma perfected the dish, and nearly every memory I have of visiting them in Oklahoma includes a giant pot of sauce bubbling away on the stove. My mom learned it from her, and this is my spin on the classic.
In our family version, the sauce traditionally included both meatballs and chunks of Italian sausage. I've combined the two into one deeply flavorful, ultra-tender meatball that gives you the best of both in every bite. They're fantastic over pasta, zoodles, or spaghetti squash, and they make an absolutely killer meatball sub the next day.
This is a no-fail, classic spaghetti and meatballs recipe that's worth every minute of prep. It makes plenty to feed a crowd or stock your fridge for a few days of easy dinners, and the flavors only get better as it sits. I hope you love it as much as we do.
More pasta recipes you will love!
Equipment
- Mixing bowls: These Pyrex Glass Mixing Bowls are my favorite!
- Measuring cups and spoons
- Cutting board and knife
- Dutch oven or large heavy bottomed pot with lid: I love my Le Creuset Dutch Oven and use it almost every day!
Ingredients & Substitutions
- Ground beef: 80/20 fat ratio is ideal but 85/15 also works. I wouldn't recommend using lean ground beef for this recipe as the fat adds so much flavor.
- Ground Italian sausage: Mild, sweet or hot all work. Use you favorite brand and style.
- Eggs - These help bind the meatballs together.
- Onion - You can mince the onion with a knife or, as my mother used to do, grate it.
- Fresh garlic
- Parmesan cheese - Save the rind for added flavor.
- Italian breadcrumbs - I also used Italian style breadcrumbs, but you could also use Panko or homemade breadcrumbs.
- Italian Seasoning
- Garlic powder
- Onion powder
- Dried oregano
- Olive oil
- Tomato paste
- Crushed tomatoes
- Tomato sauce
- Beef broth - You could also use chicken broth, vegetable broth or water.
- Salt & pepper
Made this classic spaghetti and meatballs recipe? Let me know what you think in the comments!
Recipe
Classic Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 lb lean ground beef
- 1 lb ground Italian sausage
- ¼th cup freshly minced onion
- ¼th cup grated parmesan cheese
- ⅔rd cup Italian breadcrumbs
- 1.5 teaspoon salt
- 2 teaspoon Italian seasoning
- 2 eggs
- 3 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
For the Sauce
- 1 large onion, diced
- 4 cloves garlic, crushed
- 2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- pinch of red pepper add more or less according to preference
- 6 oz can tomato paste
- 8 oz can tomato sauce
- 14.5 oz can diced tomatoes
- 28 oz can crushed tomatoes
- 2 cups beef broth bone broth or chicken broth will also work in a pinch
- 1 bay leaf
- 1 parmesan rind optional but adds nice depth of flavor
Instructions
- Combine ground beef, ground sausage and the next 8 ingredients in a large mixing bowl. Use your hand to gently mix the ingredients together until combined, being careful not to overwork the meat.
- Heat 2 tablespoon of olive oil in a Dutch oven or heavy bottom pot with lid over medium-high heat until hot and shimmering. *You should hear a sizzle as soon as the meatball touches the oil. If you don't it's not hot enough.*Carefully arrange meatballs in the pot, making sure to not to crowd them. This will probably take 2-3 batches. Sear one side of the meatballs for about 1 minute until browned. Flip meatballs to the other side and sear for an additional 45 seconds to 1 minutes. The meatballs should be nicely browned but not cooked through. Use tongs or a slotted spoon to remove the meatballs from the pan to a plate and repeat the process until all meatballs have been browned.
- Using the same pot, turn the heat down to medium and add in your chopped onions. Cook for 4-5 minutes until softened.
- Add in crushed garlic, Italian seasoning, onion powder, garlic powder, oregano, salt, pepper and red pepper flakes and cook for an additional 1 minute until garlic is fragrant.
- Add in the 6 oz can of tomato pasta and continue cooking for another minute or 2, stirring constantly.
- Stream in beef broth to deglaze the pan, then add in tomato sauce, crushed tomatoes and diced tomatoes. Add in bay leaf and parmesan rind and stir to combine.
- Gently nestle browned meatballs into the sauce and bring to a boil.
- Turn the heat down to low and simmer the sauce for about 35 minutes until meatballs are cooked through.
Ned
My goodness these meatballs are so yummy! Loved how flavorful they were and not super hard to make. Thank you so much!
Tayler
I used this recipe to make spaghetti and meatballs for dinner last night and it was fantastic! Super simple and super tasty!
Donalyn
This is a classic for a reason, and I love your recipe. It's delicious and we always enjoy it every time I make it!
Beth
There's nothing better than spaghetti and meatballs. I really love your recipe because it keeps things simple. It tastes like the spaghetti and meatballs I grew up on!
Kathleen
I really like the combination of sausage and ground beef in this fabulous spaghetti and meatballs. It's comfort food at its finest.
rebecca
love this classic recipe! they turned out so well
Elisa
Love this classic spaghetti and meatballs recipe, is easy and delicious!!! we love meatballs in my family. Thanks for sharing 🙂
KT
Could I crock pot the sauce and use fresh tomatoes instead of canned ones?
I just made your tomato basil soup and I thought the fresh tomatoes were wonderful!
jamjarkitchen
Hi KT- I think that would work! I still recommend cooking the onions and garlic in the browned bits after searing the meatballs to get all the flavor. But then you could throw everything in the crock pot and let it simmer until the tomatoes are fully cooked down. Let me know how it turns out! 🙂