This classic Spaghetti And Meatballs recipe combines savory all-beef meatballs with a made-from-scratch marinara sauce.
There are a million ways to make classic spaghetti and meatballs, and I have my share of favorites from celebrity chefs. While their recipes sometimes combine different kinds of meat, I stick with beef to keep it simple but still flavorful.
Homemade marinara is the perfect addition to this classic pasta. It’s easy to whip up, and the flavor marries well with the meatballs. All you need is some spaghetti!
There’s so much to love about this classic. For one, it’s made from scratch. I’m not against quick meals, but homemade meatballs and marinara give you the freshest, most restaurant-worthy flavors. Not to mention meatballs marinating in marinara smell amazing. Even better, you can double or triple the recipe to make a large batch that can be frozen or enjoyed throughout the week.
It’s also a very customizable recipe. The meatballs and sauce have room for you to add your favorite Italian seasonings or spices. You can even swap the spaghetti for Homemade Pasta or your favorite ravioli.
However you enjoy meatballs and marinara, you can’t go wrong with this deliciously easy recipe.
Baking vs. frying your meatballs
I’ve often been told that frying meatballs is the best way to keep them from falling apart. While there’s some truth to this claim, it’s the egg and breadcrumbs that are responsible for most of the binding. Frying is just a quicker cooking method, one that I enjoy for the crisp exterior you get from all that oil.
On the other hand, baking removes some of that oily richness by going with a more hands-off approach. This method lets your oven do most of the work, so you can start the sauce. Also, since the meatballs simmer in the marinara, you’re pretty much guaranteed that they’ll turn out tender every time. And honestly, I think baked meatballs boast much more flavor. The fact that they use less oil is a delightful bonus.
How do I store leftovers?
For best results, store the meatballs and marinara separately from the spaghetti. Refrigerate in an airtight container for up to 3 days. Reheat on your stove over medium-low heat—you may need to add a splash of water if your sauce has thickened too much.
Store your spaghetti in its own airtight container and refrigerate for up to 3 days. For reheating, I like to microwave it with a drizzle of olive oil so that the pasta doesn’t stick too much. However, if you’ve already added the sauce, just transfer the spaghetti to a saucepan and reheat over medium-low heat until the pasta is warmed through and loosened up again.
This recipe is also freezer-friendly. Divide the meatballs and marinara into freezer-safe bags, then freeze them flat to save room. Defrost overnight in the fridge and reheat when ready to use.
Serving suggestions
This spaghetti and meatballs recipe may stand on its own, but how can you fully enjoy this recipe without a slice of Garlic Bread? Or pretend you’ve somehow found the time (and babysitter) to dine out and make these Olive Garden Breadsticks to mop up all the extra sauce. Round out the meal with a healthy cup of Italian Lentil Soup and Caesar Salad for the full “restaurant” experience at home.
Spaghetti and Meatballs
Ingredients
For The Meatballs:
- 1 small onion grated
- 1/4 cup Italian parsley chopped
- 1 egg
- 3 tablespoons ketchup
- 3 garlic cloves minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup grated Parmesan
- 1/4 cup dried Italian breadcrumbs
- 18 ounces lean ground beef
For The Marinara Sauce:
- 1/2 cup olive oil
- 2 small onions chopped
- 2 garlic cloves minced
- 2 celery ribs chopped
- 2 carrots diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can crushed tomatoes (28 ounces) ideally San Marzano
- 2 dried bay leaves
For Serving:
- 1 pound spaghetti cooked
- Parmesan grated
Instructions
To Make The Meatballs:
- Preheat the oven to 350°F. Line your baking sheet with foil. Set a metal cooling rack on top and spray or brush it with cooking oil.
- Using a large bowl, whisk together the onion, parsley, egg, ketchup, garlic, salt, and pepper until combined.
- Stir in the Parmesan and breadcrumbs, then add the ground beef. Gently mix everything until it's just combined—don't overmix.
- Use a small ice cream scoop or spoon to portion the mixture into evenly sized meatballs. Arrange them on the prepared rack and bake for about 20 minutes, or until cooked through—times will vary based on the size of your meatballs.
To Make The Marinara Sauce:
- While the meatballs bake, start the marinara sauce. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for about 10 minutes. The onions will soften.
- Add the celery, carrots, salt, and pepper to the pot. Cook, stirring occasionally for another 10 minutes or until the veggies are tender.
- Stir in the crushed tomatoes and bay leaves. If you're like me and prefer a smoother sauce, use an immersion blender to reach your desired consistency.
- Simmer the sauce over low heat. Stir occasionally, until it thickens, about 30 minutes.
- Add the baked meatballs to the pot and simmer uncovered with the sauce for an additional 30 minutes. Give it a gentle stir every 10 minutes.
To Serve:
- Serve over spaghetti and sprinkle with Parmesan.
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