Spaghetti and Meatballs

This homemade Spaghetti and Meatballs recipe combines tender, juicy meatballs with a made-from-scratch six-ingredient marinara sauce.

Course main meal pasta

Cuisine Italian

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Prep Time 20

Cook Time 30

Servings servings

Calories 883kcal

Author Beth Pierce

Ingredients

Meatballs

1 lb ground Italian Sausage
1 lb ground beef
¾ cup Italian breadcrumbs
⅓ cup minced onion
3 cloves minced garlic
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 large eggs
½ teaspoon dried oregano
3 tablespoons Italian parsley, finely chopped
½ cup freshly grated Parmesan Cheese
1 lb spaghetti noodles

Marinara Sauce

1 tablespoon olive oil
½ medium onion, finely chopped
4 cloves garlic, minced
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground black pepper
1 28-ounce can crushed tomatoes
Grated fresh Parmesan cheese, optional garnish
Chopped fresh Italian parsley or basil

Instructions

Preheat oven to 375 degrees.
Using a large bowl and your clean hands, gently combine the Italian sausage, ground beef, breadcrumbs, minced onion, minced garlic, eggs, salt, black pepper, oregano, chopped parsley, and grated Parmesan Cheese.
Using a 1½-tablespoon scoop for uniform size, roll the meatballs and place them on a sheet pan with a little space between each meatball for warm air to flow. Bake for 25 minutes or until cooked through.
While the meatballs are baking, bring a large pot of lightly salted water to a boil. Cook the spaghetti slightly al dente according to package directions and drain well.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, approximately 7 minutes. Reduce the heat to low and add the garlic, red pepper flakes, and black pepper; cook for 1 minute while stirring. Add the crushed tomatoes and simmer for 20 minutes.
Add the baked meatballs to the marinara sauce and stir gently to combine. Simmer for 5 minutes. Top with freshly grated Parmesan Cheese and chopped fresh parsley.

Notes

Store spaghetti and meatballs in an airtight container in the fridge for up to 3 days.
Reheat in the microwave at reduced power or on the stovetop over low heat. If at all possible, wait to add the Parmesan cheese after reheating. It can make for sticky pans to clean up.
To freeze, first cool completely. Then transfer it to a freezer-safe container. Freeze for up to three months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop over low heat.

Nutrition