Homemade Spaghetti and Meatballs

Homemade spaghetti and meatballs is a classic comfort food recipe that kids and adults alike will enjoy. Juicy meatballs are served over al dente pasta in a simple, yet flavorful, homemade marinara sauce.

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Author Heather

Ingredients

Spaghetti

16 ounces spaghetti dry

Meatballs

1 pound 85/15 ground beef
½ cup breadcrumbs
¼ cup parmesan cheese
1 large egg
2 tablespoons milk
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Sauce

2 tablespoons olive oil
6 cloves garlic minced
28 ounces canned San Marzano tomatoes
1 teaspoon salt
1 teaspoon dried oregano
1 pinch red pepper flakes

Instructions

Spaghetti

In a pot of salted, boiling water, cook spaghetti to al dente according to package directions. Drain, cover, and set aside.

Meatballs

Meanwhile, preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
In a large bowl, add ground beef, breadcrumbs, parmesan cheese, egg, milk, Italian seasoning, garlic powder, salt, and pepper. Mix until incorporated.
Using a medium (1.5 tablespoon) cookie scoop, or your hands, form mixture into meatballs and place 1 inch apart on prepared baking sheet. Recipe makes about 24 meatballs of this size.
Bake for about 15-17 minutes, or until internal temperature reaches 160℉ in the center (I highly recommend using a meat thermometer to prevent meatballs from drying out due to overcooking).
Remove from oven and set aside.

Sauce

While spaghetti and meatballs are cooking, prepare sauce on the stovetop.
In a sauté pan over medium heat, add olive oil. When hot, add minced garlic and cook for about 1 minute, or until barely beginning to brown around the edges. Add canned tomatoes to the pan, then add about ½ cup of water to tomato can, swirl around to catch extra tomato juices, and add to the pan. Season with salt, red pepper flakes, and oregano.
Bring to a simmer, reduce heat to medium-low (or as low as you can go without losing your simmer), and cook for about 20 minutes. As your sauce cooks, continually smash the whole tomatoes with your spoon, slowly breaking them apart, until no large chunks remain.
Remove from heat, add spaghetti and meatballs to the pan, and gently toss until coated.
Divide into individual bowls, top with parmesan cheese, and serve.

Notes

Leftovers: Leftover spaghetti and meatballs will keep for up to 4 days in the refrigerator.
Freezing: Raw or cooked meatballs and marinara sauce can be frozen for up to 3 months. Place on a parchment lined baking sheet 1 inch apart. Freeze until solid, about 1 to 2 hours. Transfer to a freezer-safe container and seal tightly. Marinara sauce can be stored in a freezer-safe bag or container. Transfer to the refrigerator to thaw overnight. Meatballs can be baked from frozen (add 2-3 minutes to baking time).

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