Comforting Spaghetti Meatball Recipe

Name: Spaghetti Meatball Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 small sweet onion (finely diced); 4 cloves garlic (minced); 2 large eggs (whisked); 2 pounds lean ground beef; 1/2 cup milk of choice; 1/3 cup breadcrumbs; 1 teaspoon Italian seasoning; 1/2 teaspoon dried thyme; 1 teaspoon Kosher Salt (or to taste); 1/2 teaspoon ground Pepper (or to taste); 2 tablespoons fresh parsley (finely chopped); 1/3 cup grated Parmesan cheese; 2 teaspoons Worcestershire sauce; 1/3 cup flour (to dredge the meatballs); 2 tablespoons olive oil; 56 ounces marinara sauce (2- 28 ounce jars); 1 tablespoon balsamic vinegar; 1 pound whole wheat spaghetti; Grated Parmesan; Chopped parsley

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This spaghetti meatball recipe is perfect for those relaxed dinners where everyone stays a little longer. It’s cozy and generous, using simple pantry staples and just one pot. The meatballs stay tender and packed with flavor, made from a straightforward mix of real ingredients.

Spaghetti meatballs are the perfect comfort food that my family always looks forward to. I’ve served this recipe for casual dinners, Sunday meals, and even a school potluck where the tray disappeared in minutes.

What I love most is how effortless it is. You don’t need to be an expert, but the result feels hearty, nostalgic, and a little bit impressive.

You might also enjoy my Italian Turkey Meatballs or these Chicken Parmesan Meatballs. They are both cozy, simple, flavorful, and weeknight-friendly.

Recipe Overview

Skill Level

Intermediate

Prep Time

20 mins

Cook Time

20 mins

Ingredients needed and substitutions

Here’s what you’ll need to make this crowd-pleasing spaghetti meatball recipe. Full measurements are listed in the recipe card below.

ingredients to make meatball and spaghetti.

Lean ground beef: I like using 90% lean ground beef but you can use 85% or even swap it with ground turkey.
Sweet onion: finely diced
Garlic: Use fresh if possible. If you don’t have any on hand, you can use garlic powder.
Eggs: whisked, used as a binder.
Milk: or any milk of choice
Bread crumbs: Use your favorite store-bought version or use homemade bread crumbs
Grated Parmesan cheese: Store-bought or grate your own.
Fresh parsley: finely chopped, dried will work in a pinch.
Worcestershire sauce: Adds flavor; if you don’t have any, use soy sauce.
Flour: to dredge the meatballs
Olive oil: or avocado oil will also work.
Marinara sauce: Store-bought is fine, or you can make a homemade marinara sauce.
Balsamic vinegar: Highly recommend.
Whole wheat spaghetti: any other pasta/spaghetti works here to fit your dietary needs.
Herbs and spices: Italian seasoning, dried thyme, kosher salt, and ground black pepper
Freshly grated Parmesan: for garnish

How to make Spaghetti Meatball Recipe

Here’s how to make this simple and satisfying spaghetti meatball recipe from scratch:

process shot to sautee the onion and prepare the breadcrumbs.

Step 1: Heat one tablespoon of olive oil in a skillet over medium heat. Sauté the finely diced onion and minced garlic for 3 to 4 minutes, until soft and lightly golden. Set aside to cool.

Step 2: In a small bowl, combine the breadcrumbs, milk, Italian seasoning, thyme, salt, and pepper. Let it sit for 5 minutes to thicken slightly.

process shot to make the meatballs and cooking them.

Step 3: In a large mixing bowl, add the ground beef, sautéed onion and garlic, chopped parsley, Parmesan cheese, Worcestershire sauce, and the breadcrumb mixture. Mix everything until thoroughly combined.

Step 4: Roll the meat mixture into small meatballs, about one tablespoon each. Heat the remaining oil in a large skillet and cook the meatballs until browned on all sides.

process shot of adding the marinara sauce over the meatballs and cooking with the spaghetti.

Step 5: Pour in the marinara sauce and a splash of balsamic vinegar. Reduce the heat and simmer gently for 12 to 15 minutes. Meanwhile, cook the spaghetti in salted water according to package directions. Drain and toss it into the skillet with the sauce and meatballs. Finish with freshly grated Parmesan and chopped parsley, then serve warm.

Top-down view of spaghetti meatballs in a large pot with melted parmesan and herbs.

Tips from my kitchen

Let the breadcrumb mixture rest for a few minutes; this step helps the meatballs hold together without becoming dense. It really makes a difference.
Mix the meat just until everything is combined. Overmixing can make the meatballs tough, so be gentle.
Using a cookie scoop helps you get evenly sized meatballs that cook evenly and look consistent.
When browning the meatballs, focus on getting a nice crust. They don’t need to be fully cooked through yet. The sauce will finish cooking them.
Keep the sauce at a gentle simmer so the meatballs stay tender and juicy.
Don’t forget to salt your pasta water. That’s the best way to season the spaghetti itself and bring out its flavor.

Variations

Want to mix things up? Here are some tasty ways to put your own spin on this classic:

Add Italian sausage to the ground beef for extra flavor and a bit more richness.
Stir in some finely chopped mushrooms or grated zucchini for a sneaky veggie boost.
If you like a little heat, add crushed red pepper flakes or a dash of hot sauce to the marinara sauce.
Try topping with fresh basil leaves instead of parsley for a different fresh herb note.

Storing and reheating

Store leftover spaghetti and meatballs in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
To reheat, gently warm the meatballs and sauce on the stove over low heat until heated through, stirring occasionally. Reheat the spaghetti separately in hot water or in the microwave to avoid drying it out.