Spaghetti and Meatballs

There are few dinners as comforting and crowd-pleasing as a steaming plate of Spaghetti and Meatballs. Whether you’re feeding a hungry family after a long day or hosting friends for a cozy weeknight meal, this version delivers tender, well-seasoned meatballs nestled in a rich tomato broth that coats each strand of pasta perfectly. The ingredients list is straightforward, and the technique focuses on melding flavors and gentle handling of the meat so every bite is juicy. Read on for a friendly, step-by-step guide to making this classic from scratch.

Why you’ll love this recipe

This Spaghetti and Meatballs recipe hits the sweet spot between simple and satisfying. The combination of lean ground beef and Italian-style sausage creates deep meaty flavor and a pleasing texture. Breadcrumbs and milk keep the meatballs tender, while onion, garlic, parsley, and parmesan add savory, aromatic layers. The sauce starts with a beef broth base and builds into a bright, slightly sweet tomato sauce—perfect for spooning over al dente spaghetti. It’s homey, comforting, and perfect for leftovers the next day.

Ingredients

• 1 pound spaghetti noodles
• 1 pound lean ground beef
• 1 pound Italian sausage
• ½ cup bread crumbs
• 2 tablespoons milk
• 1 egg
• ¼ medium red onion, finely chopped
• 2 tablespoons chopped parsley
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 2 tablespoons grated parmesan cheese
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 4 cups beef broth
• 1 (15-ounce) can tomato sauce
• 1 (14-ounce) can diced tomatoes
• 1 (6-ounce) can tomato paste
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons dried basil
• 1 teaspoon Worcestershire sauce

Notes on ingredients and substitutions

A few quick notes to make prep easier: use your preferred brand of Italian-style sausage—mild or sweet depending on the spice level you like. If your sausage contains any non-pork ingredients in your local variety, swap to a suitable alternative to match dietary preferences. The parmesan adds umami and richness; if you want a vegetarian-friendly version of the cheese, choose a plant-based alternative with similar saltiness. The tomato paste concentrates flavor, while the diced tomatoes add texture. The double listing of garlic reflects one portion for the meatball mixture and one for building the sauce.

Equipment

• Large mixing bowl
• Spoon or spatula
• Large skillet or sauté pan with lid
• Large pot for boiling spaghetti
• Measuring cups and spoons
• Tongs or pasta fork
• Baking sheet or plate for holding meatballs before simmering

Step-by-step instructions

1. Make the meatball mixture: In a large mixing bowl, combine 1 pound lean ground beef and 1 pound Italian sausage. Add ½ cup bread crumbs, 2 tablespoons milk, 1 egg, ¼ medium red onion (finely chopped), 2 tablespoons chopped parsley, 1 tablespoon minced garlic, 1 teaspoon salt, and 2 tablespoons grated parmesan cheese. Use your hands or a spoon to gently mix until the ingredients are just combined—avoid overworking the meat so the meatballs stay tender.
2. Form the meatballs: Scoop the mixture and roll into evenly sized meatballs, about 1 to 1½ inches in diameter depending on your preference. Place the formed meatballs on a plate or baking sheet, leaving space between them so they don’t stick together.
3. Brown the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer without crowding; you may need to work in batches. Cook, turning occasionally, until the meatballs develop a golden crust on all sides, about 6–8 minutes. They do not need to be fully cooked through at this stage because they will finish cooking in the sauce. Transfer browned meatballs to a plate and set aside.
4. Sauté garlic for the sauce: In the same skillet, reduce heat to medium-low and add 2 teaspoons minced garlic. Cook, stirring frequently, until fragrant and lightly golden, about 30 seconds to 1 minute. Be careful not to burn the garlic—lower heat if needed.
5. Build the sauce base: Pour 4 cups beef broth into the skillet with the garlic, scraping up any browned bits from the pan—they add flavor. Stir in 1 (15-ounce) can tomato sauce, 1 (14-ounce) can diced tomatoes, and 1 (6-ounce) can tomato paste. Whisk or stir until the paste dissolves and the mixture is uniform.
6. Season the sauce: Add 2 teaspoons sugar, 2 teaspoons salt, 2 teaspoons dried basil, and 1 teaspoon Worcestershire sauce to the sauce. Stir and taste after it simmers a few minutes; adjust salt or sugar slightly if needed to balance acidity.
7. Simmer the meatballs in the sauce: Gently place the browned meatballs into the simmering sauce, nestling them so they’re partially submerged. Bring the sauce to a gentle simmer, then reduce heat to low. Cover and let simmer for 20–25 minutes, turning the meatballs once or twice during cooking to ensure even cooking. The meatballs should reach a safe internal temperature and be tender when pierced with a fork.
8. Cook the spaghetti: While the meatballs simmer, bring a large pot of salted water to a boil. Add 1 pound spaghetti noodles and cook according to package directions until al dente—usually about 8–10 minutes. Reserve a cup of pasta cooking water, then drain the spaghetti.
9. Combine pasta and sauce: Add the drained spaghetti to the skillet or large serving pot with the sauce and meatballs. Toss gently to coat the noodles, adding a splash of reserved pasta water if the sauce needs loosening. Cook together for 1–2 minutes so the pasta absorbs some sauce flavors.
10. Serve: Divide the coated spaghetti among plates, top with meatballs and extra sauce, and finish with additional grated parmesan and a sprinkle of chopped parsley if desired. Serve hot and enjoy.

Tips for success

• A gentle hand while mixing the meatball ingredients keeps them tender. Overmixing makes them dense.
• Try to make meatballs uniform in size so they cook evenly.
• Don’t overcrowd the pan when browning—the meatballs should have space for a nice crust.
• Reserve pasta water to help the sauce cling to the spaghetti; a little starchy water can bring everything together beautifully.
• Simmer gently with the lid slightly ajar if the sauce splatters; low-and-slow melds flavors without drying the meat.

Make-ahead and storage

You can make the meatballs and sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened. Cooked pasta stores best separately to avoid soaking—combine and warm for serving. Leftovers keep well in the refrigerator for 3–4 days and also freeze beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Variations and serving ideas

If you want to switch things up, try one of these variations:

• Add a pinch of red pepper flakes to the sauce for heat.
• Swap dried basil for a tablespoon of chopped fresh basil at the end for a brighter finish.
• For a creamier finish, swirl in a splash of heavy cream or a spoonful of ricotta to the sauce just before serving.
• Serve the meatballs on toasted Italian bread or in a sandwich roll for a meatball sub version.

Final thoughts

This Spaghetti and Meatballs recipe is all about balance: the right ratio of beef and sausage, a tender breadcrumb-and-milk binder, and a tomato-forward sauce built from broth, sauce, diced tomatoes, and paste. The simple seasoning—garlic, onion, parsley, parmesan, basil, and a touch of Worcestershire—creates layers of savory flavor without fuss. Whether you’re making this for a weeknight dinner or a special family meal, it’s reliably delicious, comforting, and just the kind of recipe you’ll come back to again and again.

Ready to cook? Gather the ingredients, follow the step-by-step directions, and enjoy a bowl of satisfying Spaghetti and Meatballs that tastes like home.