This classic spaghetti and meatballs recipe is cozy, hearty, and packed with rich homemade flavor. Tender juicy meatballs simmer in a thick tomato sauce and get piled high over warm spaghetti with plenty of Parmesan and fresh basil for the ultimate comfort food dinner.

Ingredients

For the Meatballs

• 1 pound ground beef
• ½ pound ground pork
• 1 cup breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Sauce

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 jars marinara sauce (24 oz each)
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)

For the Pasta

• 1 pound spaghetti
• Fresh basil leaves
• Extra Parmesan cheese for serving

Instructions

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper.
2. Mix gently until combined and form into meatballs.
3. Heat olive oil in a large skillet over medium heat.
4. Brown the meatballs for 2–3 minutes on each side until nicely golden. They do not need to be fully cooked yet.
5. Remove the meatballs and set aside.
6. In the same pan, cook the onion for 4 minutes until softened.
7. Add the garlic and cook for 30 seconds.
8. Pour in the marinara sauce and stir in the sugar, Italian seasoning, and red pepper flakes.
9. Return the meatballs to the sauce and simmer on low heat for 25–30 minutes until fully cooked and tender.
10. Meanwhile, cook the spaghetti according to package directions until al dente.
11. Drain the pasta and toss lightly with a little sauce.
12. Serve the spaghetti topped with meatballs, extra sauce, Parmesan cheese, and fresh basil.

Serving

Serve this warm with garlic bread, Caesar salad, or roasted vegetables. A little extra Parmesan melted on top makes every bite even better.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce tastes even richer the next day.

Tips

• A mix of beef and pork makes the meatballs extra juicy.
• Don’t overmix the meatball mixture or they can become dense.
• Simmering the meatballs in the sauce keeps them tender and flavorful.
• Fresh basil adds amazing flavor and color right before serving.

FAQ

Can I use store-bought meatballs?

Yes. Store-bought meatballs work well for a faster version.

Can I freeze the meatballs?

Absolutely. Freeze cooked meatballs and sauce for up to 3 months.

What pasta works best besides spaghetti?

Linguine, fettuccine, or penne all pair wonderfully with the sauce.

Can I make this spicy?

Yes. Add extra red pepper flakes or spicy Italian sausage for more heat.