Meatball Pasta or spaghetti and meatballs? Everyone loves this classic dish, no matter what you call it!
One thing that amazes me about Italian food is how many of the dishes use the same ingredients, yet each one is distinctive. If you have ground beef, tomato sauce or marinara, some type of pasta, and some Italian cheese, you can make baked ziti or lasagna or stuffed shells, and each one will always be its own delicious thing. And this is true of the most classic dish of them all: meatball pasta.
Let’s clarify something: While Italians have been making meatballs (polpette) for centuries, they traditionally served them on their own or in broth—not with pasta. The classic dish of spaghetti and meatballs is actually an Italian-American creation. It may have been inspired by dishes from southern Italy, but we have Italian immigrants in New York City between 1880 and 1920 to thank for this beloved meal. Foodie historians tell us that Italian immigrants found meat more affordable in the U.S. and so could have meatballs more often than they could in Italy. Canned tomatoes were becoming readily available and spaghetti was very popular because it was one of the few available Italian ingredients. And there you go—meatball pasta!
Our recipe features tender beef meatballs that are browned on the stovetop and then finished in the marinara sauce, which gets even more flavor from onions that are sautéed in the meatball pan. The meatballs simmer in that tangy sauce and then cooked spaghetti (or the pasta of your choice) is tossed in. Top with some grated Parmesan and torn fresh basil and you have one of the great American favorites!
Meatball pasta is delicious just as it is, but sometimes I add a swirl or two of Pesto Sauce for more depth and complexity. For an even richer dish, try adding a couple dollops of Whipped Butter; let it melt on top of the warm meatball pasta and stir it in just before serving.
The Red Sauces: Marinara, Tomato, And Spaghetti
It’s easy to get confused about the differences between marinara, tomato sauce, and spaghetti sauce. Some people use the terms interchangeably, and while all three do share some big similarities, there are specific things that distinguish them from each other as well.
Marinara is a simple sauce made from just a few ingredients—typically tomatoes, garlic, olive oil, and herbs. It cooks quickly, often in under 30 minutes, and has a lighter, more liquid consistency. The name marinara is said to have originated from the Italian phrase “sailor-style,” referring to a quick and easy sauce traditionally prepared for sailors, using ingredients that were easy to store and transport.
Tomato sauce, on the other hand, is thicker and richer than marinara. It’s often made with tomatoes, garlic, herbs, and sautéed vegetables like onions, carrots, and celery, a combination known as soffritto in Italian. The key difference is that tomato sauce is cooked for a longer period, allowing it to thicken and develop a deeper flavor.
Spaghetti sauce is a broad term that usually refers to any tomato-based sauce served with spaghetti. It can be simple or more complex, often featuring ground meat, which makes it synonymous with meat sauce. When ground beef is added to a tomato sauce, you get a basic meat sauce, but when the sauce is made with more meat than tomatoes, it’s known as Bolognese.
FAQs & Tips
How Do I Store Leftovers?
Cooked and cooled meatball pasta can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 4 months. Thaw before reheating.
Can I Prep This Ahead?
The shaped and uncooked meatballs can be stored in the freezer for up to 4 months. First, place uncooked meatballs on a baking sheet and freeze for an hour. Then place them in a freezer-safe bag or airtight container to store. Thaw overnight in the fridge before cooking.
Will This Recipe Work With Other Kinds Of Ground Meat?
Absolutely! You can use ground turkey, chicken, pork, or sausage. You can also mix meats—ground beef and pork make delicious meatballs! And you can use raw plant-based meat substitute crumbles to make vegan meatballs. To keep it vegan, substitute nutritional yeast for the Parmesan cheese and a non-dairy milk or flax egg for the egg.
Is Spaghetti The Best Kind Of Pasta To Go With Meatballs?
I believe whatever you like best is the best choice. Spaghetti and meatballs is a classic combination, but some people prefer a wider noodle (pappardelle) or a short one (penne). In various regions of Italy, meatballs are not served with pasta at all; they’re fried and eaten by themselves as an appetizer or a second course. So you do you!
Serving Suggestions
Meatball pasta seems to just call out for salad, doesn’t it? But what kind? My favorites are the ones that bring the most crunch like Caesar Salad, this House Salad, or Spinach Salad. And this combo also seems to just call for bread, doesn’t it? Pair your meatball pasta and salad combo with this exceptional Focaccia, and add a bowl of Whipped Ricotta to spread on top.
We also love meatball pasta with cooked vegetables, something warm and comforting, especially during the cold weather. Family favorites around here include Roasted Brussels Sprouts, Roasted Eggplant, Sautéed Broccoli, or this delicious Broccoli Rabe. And for the bread component? Add Blue Cheese And Onion Flatbread to your meal, or these fun and really tasty Pizza Skewers.
Meatball Pasta
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs
- Olive oil as needed
- 1 small onion diced
- 24 ounces marinara sauce
- 12 ounces spaghetti
- Extra Parmesan cheese for serving
- Fresh basil chopped (for garnish)
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, salt, pepper, and Italian herbs. Mix until evenly combined but do not overmix.
- Form the mixture into 1-inch meatballs. Set aside.
- Heat olive oil in a skillet over medium heat, using enough to coat the bottom of the skillet. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs and set aside.
- In the same skillet, sauté onions until translucent, adding more oil if needed. Add marinara sauce and bring to a simmer.
- Return meatballs to the skillet with the sauce, cover, and simmer for 20 minutes, or until the meatballs are thoroughly cooked.
- While the meatballs are simmering, cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain.
- Toss the cooked spaghetti with the meatball sauce. Serve hot, garnished with extra Parmesan and fresh basil.
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