Few meals are as comforting and satisfying as a plate of homemade Spaghetti and Meatballs! This recipe features a rich, slow-simmered tomato sauce and tender, flavorful meatballs, making it the ultimate Italian supper that the whole family will love.
The secret? A homemade sauce that develops deep, rich flavors over time and perfectly seasoned meatballs that stay juicy and tender. Serve it over spaghetti or your favorite pasta, and get ready to enjoy a restaurant-quality meal right at home.
After years of perfecting this recipe, I’m excited to share what I believe is truly the best Spaghetti and Meatballs ever! Let’s dive into this hearty, delicious Italian classic!
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- CrockPot Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes
- The Best Beef Stew Ever
- Slow Cooker Loaded Mashed Potato Casserole
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Ingredients
- 2 cans (28 ounces each) diced tomatoes, undrained
- 2 teaspoons sugar
- 2 teaspoons dried basil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- MEATBALLS:
- 3 cups soft bread crumbs
- 1/2 cup water
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1 pound ground pork
- Hot cooked spaghetti
- You may also be interested in these:
- Slow Cooker Loaded Mashed Potato Casserole
- Easy Cheesy Slow Cooker Grits
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Instructions:
1 ) In a 6-qt. stockpot, combine the first six ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally.
2 ) For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls.
3 ) Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti.
4 ) Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
Pro Tips for the Best Spaghetti and Meatballs
- Use a Mix of Meats for Juicy Meatballs – A combination of beef and pork (or veal) creates tender, flavorful meatballs.
- Don’t Overwork the Meatball Mixture – Mix just until combined to keep them soft and tender.
- Brown the Meatballs First – Searing the meatballs locks in flavor before they finish cooking in the sauce.
- Simmer the Sauce Slowly – Cooking the sauce low and slow for hours brings out deep, rich flavors.
- Use San Marzano Tomatoes for the Best Sauce – These Italian tomatoes are naturally sweet and less acidic, making the sauce perfectly balanced.
- Let the Meatballs Finish Cooking in the Sauce – This infuses them with extra flavor and keeps them juicy.
- Serve with Fresh Parmesan & Basil – These finishing touches elevate the dish and add freshness.
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(FAQ) About Spaghetti and Meatballs
1. What kind of meat should I use for the meatballs?
- A mix of ground beef and ground pork gives the best flavor and texture, but you can also use ground turkey or veal.
2. How do I keep my meatballs from falling apart?
- Using breadcrumbs, eggs, and Parmesan cheese helps bind the meatballs and keep them from falling apart.
3. Can I make this sauce ahead of time?
- Yes! This sauce tastes even better the next day. Store it in the fridge for up to 4 days or freeze for later.
4. Can I make the meatballs in advance?
- Absolutely! Make the meatballs and freeze them before or after cooking. They can be stored for up to 3 months.
5. Can I use store-bought marinara sauce instead?
- Yes, but homemade sauce tastes richer and fresher. If using store-bought sauce, let it simmer with the meatballs to develop more flavor.
6. What’s the best pasta to serve with meatballs?
- Spaghetti is classic, but you can also use linguine, rigatoni, or fettuccine.
7. How do I make this recipe gluten-free?
- Use gluten-free breadcrumbs in the meatballs and serve with gluten-free pasta.
8. Can I make this in a slow cooker?
- Yes! Brown the meatballs first, then add everything to the slow cooker and cook on low for 6-8 hours.
9. What’s the best way to store leftovers?
- Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
10. Can I add wine to the sauce?
- Yes! A splash of red wine adds depth and richness to the tomato sauce.
