Baked Spaghetti and Homemade Meatballs are prepared by simmering the meatballs in an easy marinara sauce until they become gloriously tender and juicy. Then, add the spaghetti, toss it all together, and bake.
THE BEST SPAGHETTI AND HOMEMADE MEATBALLS
This is the best recipe for Spaghetti and Homemade meatballs given to me by a dear friend. I give all the tips and tidbits for making a satisfying and comforting meal.
When I think of comfort food, it doesn't get more classic than Spaghetti and Meatballs. This recipe is pretty straightforward.
The dish has three components, the meatballs, the sauce, and the pasta. The true star, for me, is the meatballs, which need some love and attention to be tender and juicy.
The marinara sauce is a simple recipe of onion, garlic, diced and crushed tomatoes, seasonings, and fresh herbs. It is very basic, but believe me, when it is cooked up with the meatballs and incorporated with the pasta, it is incredible.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR THE BEST SPAGHETTI ANDE HOMEMADE MEATBALLS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for The Best Spaghetti and Homemade Meatballs and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST SPAGHETTI AND HOMEMADE MEATBALLS
Mix the meat. Use the combination of ground beef and ground pork for the best depth of flavor.
Use a light hand. Don't overmix the ingredients, or the meatballs will be dry and tough. Only mix the meatballs until the mixture comes together. Try to sprinkle the ingredients over the meat evenly.
Cook in batches. Avoid crowding the meatballs. Cook them in batches in a single layer to ensure they are browned properly.
Simmering. Gentle simmer on low heat to ensure tender meatballs and the sauce becomes richer and more flavorful in the processor.
Double the recipes. The recipe can easily be doubled for large crowds and plenty of leftovers.
Can be frozen. Meatballs can be frozen for up to 3 months. Be sure to let them cool before freezing.
WHAT YOU NEED TO MAKE THE BEST SPAGHETTI AND HOMEMADE MEATBALLS
THE BEST MEATBALLS
Lean ground beef
Lean ground beef
Ground pork
Onions
Fresh parsley
Garlic
Dried oregano
Dried basil
Ground coriander
White bread
Eggs
Cheddar cheese
Salt
Course ground black pepper
Olive oil
Spaghetti
Marinara Sauce
Parmesan cheese
Onions
Fresh parsley
Garlic
Dried oregano
Dried basil
Ground coriander
White bread
Eggs
Cheddar cheese
Salt
Course ground black pepper
Olive oil
Spaghetti
Marinara Sauce
Parmesan cheese
THE BEST MARINARA SAUCE
Olive oil
Onion
Garlic, chopped
Diced tomatoes
Crush tomatoes
Oregano
Bay leaf
Cinnamon
Sugar
Salt
Pepper
Basil
Onion
Garlic, chopped
Diced tomatoes
Crush tomatoes
Oregano
Bay leaf
Cinnamon
Sugar
Salt
Pepper
Basil
Fresh parsley
HOW TO MAKE THE BEST SPAGHETTI AND HOMEMADE MEATBALLS
THE BEST HOMEMADE MEATBALLS
Preheat oven to 375 degrees F.
In a large bowl, mix together ground beef, dried onions, parsley, garlic, oregano, basil, coriander, bread, eggs, cheddar cheese, salt, and pepper.
Form the meat mixture with dampened hands into about 40 (1 1/2-inch) balls, arranging them on 2 large baking sheets or in shallow baking pans.
Heat olive oil in a large, heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking.
Then, brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch.
Return to baking sheets. Pour marinara sauce into the skillet, scraping the bottom of the skillet to loosen any excess browning from the meatballs.
Simmer marinara sauce for 20 minutes. Add meatballs back into the skillet and simmer for 20 minutes more.
Spread the cooked spaghetti in the bottom of a greased, large, oblong baking dish.
Pour meatballs and marinara sauce over the spaghetti. Top with Parmesan cheese and bake in the preheated oven for 20 minutes,
Garnish with fresh chopped parsley.
THE BEST MARINARA SAUCE
Heat a large skillet on high heat. Add the oil as soon as the skillet is hot but not smoking.
When the oil is hot add the onions and saute until translucent, about 5 minutes.
Add the garlic and saute until they release their fragrant, about 1 minute.
Add the tomatoes, oregano, bay leaf, cinnamon, sugar, salt and pepper. Simmer uncovered over low heat until the sauce thickens, about 30-40 minutes.
Sir in basil and parsley and turn off heat. Makes 4 cups.
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Originally published November 2009. Updated July 2024
