Spaghetti and meatballs is a family favorite and works great for a busy weekday or lazy weekends because it gets ready in less than 30 minutes.
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This looks so fancy, but it is probably one of the easiest dinners to make in less than 30 minutes. And it's the perfect dish to make with kids because not only do they love eating the meatballs, they also love making meatballs. It's a complete win-win.
About this recipe
The recipe is simple and easy to make. The two main ingredients are ground beef and canned tomatoes, the rest are all pantry staples.
The meatballs are delicious on their own. They are well seasoned and flavored with garlic, onion, and oregano. I've used breadcrumbs, which help keep them moist soaking up all the sauce like a sponge. And, the parmesan adds a nice nutty flavor.
Unlike my marinara sauce made with fresh tomatoes, this tomato sauce is made with canned tomatoes, which is why this dish gets ready in less than 30 minutes.
These meatballs in tomato sauce can be made ahead of time and kept in the fridge for up to 3 days. Then, boil fresh spaghetti just before you want to serve.
Ingredients and substitutes
- Ground beef - I like to use lean ground beef. I think it works best and soaks up all the sauce nicely. If you use beef with too much fat, the fat tends to render out and the meatballs lose their shape.
- Onions - I like using red Spanish onions. But, yellow onions will work just as well.
- Garlic - I use the powder in the meatballs and fresh in the sauce. Do not add fresh in the meatballs, you don't want to bite into a piece of garlic.
- Basil - If you have fresh basil, it adds a nice flavor, but you can also use ½ teaspoon of dry basil for flavor.
- Paprika - I like using smoked hot paprika just for that little kick.
- Tomatoes - I am using 2 cans of crushed tomatoes. And yet, you can also use whole tomatoes and mash them in the pot before you add the meatballs.
Step by step instructions
Pasta
- In a large pot of boiling salted water, cook the spaghetti according to package instructions.
Meatballs
- In a mixing bowl, combine ground beef, garlic and onion powder, oregano, paprika.
- Season with salt and pepper - combine well.
- Add the breadcrumbs, parmesan, and egg. Combine well.
- Shape them into about 16 to 18 balls. Set aside
Tomato sauce
- In a Dutch oven or heavy-bottom skillet over medium-high heat, add tablespoon of olive oil.
- Add the meatballs, sear them on all sides. Remove from the pan and set aside.
- To the same pan, add remaining oil and saute the onions and garlic.
- Next, add the bay leaves, oregano, and the crushed tomatoes.
- Season with salt and pepper. Add the sprigs of basil inside.
- Cover and cook for 8 to 10 minutes.
- When done, remove the basil leaves. Season and adjust seasoning.
- Serve spaghetti topped with meatballs and sauce.
- Enjoy!
Tips for cooking pasta
- Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
- Use 4 times the amount of water for your pasta - For example, to cook one cup pasta use at least 4 cups water.
- Always bring the water to a boil before adding pasta or the pasta will be sticky.
- Salt the water generously, more than you think you need, as this is the only time you will be able to season the pasta on its own.
- Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
- Pick the right pasta for the right sauce. For example, long pasta such as spaghetti goes well with oil and tomato-based sauces, and penna and large shapes go well with cream and meat-based sauces.
- The pasta cooking time on the package is a suggestion - always taste pasta to know if it's done. Most dry pasta takes about 10 to 12 minutes, while fresh pasta often takes less than 2 minutes.
- Pasta must be cooked "al dente", which means it must be tender yet have a bite.
- If you plan to cook pasta long before serving, it's a good idea to keep it a minute underdone as it will continue to cook with the residue heat in the sauce.
- Never drain the pasta into a colander and never rinse the pasta. Instead, remove the pasta from the pot (preferably directly into the sauce).
Frequently asked questions
This sauce on its own will keep in the fridge for 3 to 4 days. When you need to reheat it - add a few tablespoons of water to help the sauce blend again. The spaghetti with meatballs will stay in the fridge for 2 to 3 days.
Boil water with salt in a large pot at least 4 times the quantity of pasta. So, 1 cup pasta would need at least 4 cups of water.
Once the water comes to a boil, add the pasta and give it a good stir.
Let the pasta cook for about 8 to 12 minutes.
The best way to check pasta is to taste it. It has to be Al Dente - meaning soft but still have a bite.
Drain the pasta and set aside until ready to use it into the sauce.
Classic spaghetti and meatballs do not have peas or veggies. But, you can certainly make it your own by adding any veggies your family enjoys.
Classic spaghetti and meatballs are made with beef. But, you can certainly use ground chicken or turkey, as I have done with my turkey meatballs in tomato sauce. Also, try my chicken with pasta in 15 minutes.
The purpose of using canned tomatoes is to make this a quick and easy dish in under 30 minutes. You can certainly use fresh tomatoes. If you do, I highly recommend using my marinara sauce with fresh tomatoes as a base. Then, add the meatballs to the marina sauce to make it a meatball sauce.
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Printable Recipe
Spaghetti and Meatballs
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Meatballs
- 1 lb (450 g) Ground beef
- ½ teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ tsp Oregano
- ½ teaspoon Paprika
- ¼ cup Breadcrumbs
- ½ cups Parmesan
- 1 Eggs
Tomato sauce
- 2 tablespoon Olive oil (divided)
- ½ cup Onions
- ½ teaspoon Galic (fresh)
- 2 Bay leaves
- ½ teaspoon Oregano
- ¼ teaspoon Salt
- ½ teaspoon Pepper
- 28 oz (800 g) Crushed tomatoes ((2 cans))
- 2 sprigs Basil
Pasta
- 1 lb (500 g) Spaghetti
Instructions
Pasta
- In a large pot of boiling salted water, cook the spaghetti according to package instructions.
Meatballs
- In a mixing bowl, combine ground beef, garlic and onion powder, oregano, and paprika.
- Season with salt and pepper - combine well.
- Add the breadcrumbs, parmesan, and egg. Combine well.
- Shape them into about 16 to 18 balls. Set aside.
Tomato sauce
- In a Dutch oven or heavy-bottom skillet over medium-high heat, add tablespoon of olive oil.
- Add the meatballs, sear them on all sides. Remove from the pan and set aside.
- To the same pan, add remaining oil and saute the onions and garlic.
- Next, add the bay leaves, oregano, and the crushed tomatoes.
- Season with salt and pepper. Add the sprigs of basil inside.
- Cover and cook for 8 to 10 minutes.
- When done, remove the basil leaves. Season and adjust seasoning.
- Serve spaghetti topped with meatballs and sauce.
- Enjoy!
Recipe Notes & Tips
- Use a Dutch oven or deep soup pot when making tomato-based sauces as tomato spatters while cooking
- Don't make haste, give every step the time it needs to saute, sweat, and stew.
- Saute onions until they are soft and translucent so later they will almost disappear in an effort to thicken the sauce.
- Use a variety of tomatoes - different types of tomatoes bring different flavors and sweetness
- This sauce works better with canned tomatoes if you use fresh tomatoes - cook the sauce for 2 hours on low then add the meatballs and cook further for 10 minutes.
- Undercook the pasta if you plan to keep it for a while before servings. It will cook further while it sits in the hot sauce.
- Make extra sauce but don't drown the pasta in the sauce. Remove some and save for later.
- Extra sauce is amazing over pizza!!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Lucia smith
The recipe of Spaghetti and meatballs is my all-time favorite but I cook the dish with ghee. Ghee offers better flavor and high smoke point than oils. It is always wise to select an oil with high smoke points and boiling points. B
Jess
An all-time favorite classic meal that the whole family loves. You can never go wrong when you make spaghetti and meatballs!
Veena Azmanov
Thanks, Jess.
Sue
Truly a classic family favorite!
Veena Azmanov
Thanks Sue