Name: Classic Spaghetti and Meatballs
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef (85/15); 1 lb ground pork; 1 cup breadcrumbs; 1/4 cup whole milk; 2 eggs; 1/2 cup grated Parmesan cheese; 1/4 cup chopped parsley; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 small yellow onion, finely chopped; 4 cloves garlic, minced; 2 (28 oz) cans crushed tomatoes; 1 tbsp sugar; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); Salt and pepper to taste; 1 lb spaghetti; Fresh basil and grated Parmesan for garnish (optional)

Why You’ll Love Classic Spaghetti and Meatballs Recipe

The combination of Italian sausage and ground beef gives the meatballs extra flavor and a tender texture.
The sauce is built around browned meatballs and pan-fond (those rich browned bits in the pot) so it’s deeply savory.
It’s versatile: you can serve it over spaghetti, zucchini noodles, or spaghetti squash.
Makes enough for a group or to have leftovers — ideal for feeding a family or prepping ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs
1 lb lean ground beef
1 lb ground Italian sausage
¼ cup freshly minced onion
¼ cup grated Parmesan cheese
⅔ cup Italian breadcrumbs
1½ teaspoons salt
2 teaspoons Italian seasoning
2 eggs
3 cloves garlic, minced
½ teaspoon freshly ground black pepper
2 tablespoons olive oil (for browning)

For the Sauce
1 large onion, diced
4 cloves garlic, crushed
2 tablespoons 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 flakes (optional)
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 (or chicken broth as substitute)
1 bay leaf
Optional: a Parmesan rind for extra depth of flavor

Directions

In a large bowl, combine the ground beef, Italian sausage, minced onion, Parmesan cheese, breadcrumbs, salt, Italian seasoning, eggs, minced garlic, and black pepper. Mix until just combined — avoid overmixing.
Heat olive oil in a Dutch oven or heavy pot over medium-high heat.
Form the meat mixture into meatballs and brown them in batches. Sear each side for about 1 minute, then remove and set aside. They do not need to be cooked through yet.
In the same pot, lower the heat to medium and add the diced onion. Cook for 4–5 minutes until softened.
Add the garlic, Italian seasoning, garlic powder, onion powder, oregano, salt, black pepper, and red pepper flakes. Sauté for 1 minute until fragrant.
Stir in the tomato paste and cook for another 1–2 minutes. Deglaze the pot with the beef broth, scraping up any browned bits.
Add tomato sauce, crushed tomatoes, diced tomatoes, bay leaf, and Parmesan rind (if using). Stir to combine.
Gently return the meatballs to the sauce. Bring to a boil, then reduce heat and simmer for 35 minutes, or until the meatballs are fully cooked and the sauce has thickened.
While the sauce simmers, cook spaghetti according to package instructions. Drain and reserve some pasta water if desired.
Serve the spaghetti topped with sauce and meatballs. Garnish with extra Parmesan or fresh basil as desired.

Servings and timing

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 6 to 8

Variations

Swap ground turkey or chicken for a lighter version of the meatballs.
Add extra red pepper flakes or a splash of hot sauce for a spicier sauce.
Make it vegetarian by using vegetable broth and meatless meatballs.
Serve over spiralized zucchini or spaghetti squash instead of pasta.
Freeze leftover meatballs and sauce for an easy meal later.

Storage/Reheating

Storage: Let the dish cool, then store in airtight containers in the refrigerator for 3–4 days.
Freezing: Freeze meatballs and sauce together in portions for up to 3 months. Thaw in the fridge overnight.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen if needed.
Oven reheating: Transfer to a covered baking dish and heat at 350°F (180°C) for 15–20 minutes until warmed through.

FAQs

How can I make sure the meatballs stay tender and don’t become tough?

Avoid overmixing the meatball ingredients. Mix just until everything is incorporated to keep them light and tender.

Can I skip the sausage and just use ground beef?

Yes, but the sausage adds extra flavor and fat. If skipping, consider adjusting seasonings to compensate.

Can I prepare the meatballs ahead of time?

Yes, you can form and brown them in advance. Store in the fridge and add to the sauce when ready to cook.

Can I use fresh tomatoes instead of canned?

You can substitute peeled and chopped fresh tomatoes, but the sauce may require longer simmering to break them down.

What pasta should I serve with this?

Spaghetti is traditional, but any long pasta like linguine or fettuccine works well.

How do I adjust for spice or flavor levels?

Increase or decrease red pepper flakes to control heat. Add a pinch of sugar if the sauce tastes too acidic.

Is this recipe freezer‑friendly?

Yes, both the sauce and meatballs freeze beautifully. Store in portions for easy reheating.

Can I use a slow cooker for the sauce and meatballs?

Yes, after browning the meatballs, transfer everything to a slow cooker and cook on low for 3–4 hours.

What if I don’t have a Dutch oven or heavy pot?

Use the heaviest pot you have with a lid. A wide, deep skillet with a cover can also work.

Can I reduce the recipe size for fewer people?

Yes, simply halve the ingredients and adjust cooking times as needed to ensure meatballs are cooked through.

Conclusion

This classic spaghetti and meatballs recipe is a timeless, comforting dish that’s both satisfying and simple to make. With its savory tomato sauce, tender homemade meatballs, and hearty pasta, it’s a go-to recipe that never fails to impress. Whether you’re cooking for a big family dinner or making extra to freeze for later, this meal brings warmth and flavor to every bite.