Spaghetti with Meatballs in Marinara Sauce

Introduction

Few dishes are as iconic and universally loved as Spaghetti with Meatballs in Marinara Sauce. Juicy, tender meatballs simmered in a rich, garlicky marinara sauce and served over a bed of perfectly cooked spaghetti is pure comfort food. This Italian-American classic combines hearty flavors with simplicity, making it a favorite for both weeknight dinners and special family gatherings.

The dish brings together the best of both worlds: the rustic warmth of Italian cuisine and the indulgent coziness of American-style comfort food. It’s satisfying, delicious, and always a crowd-pleaser.

Why I Love This Recipe

I love this recipe because it’s comforting, flavorful, and endlessly satisfying. The meatballs are moist and flavorful, the marinara sauce is rich and aromatic, and the spaghetti ties it all together beautifully. It’s also a dish that brings people together—everyone loves twirling spaghetti with a big, saucy meatball on top. Plus, leftovers taste even better, making it perfect for meal prep.

Why It’s a Must-Try Dish

• Classic Flavor Combination: Pasta, tomato sauce, and meatballs are a timeless trio.
• Family-Friendly: Loved by kids and adults alike.
• Meal Prep Friendly: Sauce and meatballs freeze well for later.
• Customizable: Works with beef, pork, turkey, or plant-based alternatives.
• Restaurant Quality at Home: Simple ingredients, big flavors.

Preparation & Cooking Time

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 servings
• Calories: ~480–520 per serving

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course, Dinner

Ingredients

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tsp salt
• 1/2 tsp black pepper

For the Marinara Sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 tsp sugar (to balance acidity)
• Salt & black pepper, to taste

For the Pasta:

• 1 lb spaghetti
• Salt (for pasta water)

Garnish:

• Grated Parmesan cheese
• Fresh basil or parsley

Simple Cooking Directions

1. Mix and shape meatballs.
2. Brown meatballs, then simmer in marinara sauce.
3. Cook spaghetti and toss with sauce.
4. Serve hot with Parmesan and herbs.

Step-by-Step Preparation Method

1. Prepare Meatballs:
   • In a bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, garlic, parsley, salt, and pepper.
   • Mix gently until combined. Shape into 1-inch meatballs.
2. Brown Meatballs:
   • Heat olive oil in a large skillet or Dutch oven over medium heat.
   • Brown meatballs on all sides (they don’t need to be fully cooked yet). Remove and set aside.
3. Make Marinara Sauce:
   • In the same pot, sauté onion until softened (4–5 minutes).
   • Add garlic and cook for 1 minute.
   • Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, sugar, salt, and pepper.
   • Simmer for 5 minutes.
4. Simmer Meatballs:
   • Return meatballs to sauce. Cover and simmer for 25–30 minutes, stirring occasionally, until meatballs are cooked through and sauce thickens.
5. Cook Spaghetti:
   • Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente. Drain.
6. Combine & Serve:
   • Plate spaghetti, top with marinara sauce and meatballs, then garnish with Parmesan and fresh herbs.

How to Serve

• Serve in warm pasta bowls with extra sauce ladled over the top.
• Pair with garlic bread or a side salad for a complete meal.
• Offer extra Parmesan cheese at the table.

Additional Recipe Tips

• Don’t overmix the meatball mixture—this keeps them tender.
• Use a mix of ground beef and pork for the best flavor.
• Simmer meatballs gently in sauce; don’t boil vigorously.
• Cook spaghetti just to al dente, as it will absorb sauce flavors.
• Make extra sauce—it freezes beautifully!

Variations

• Turkey Meatballs: Use ground turkey for a lighter version.
• Vegetarian: Swap meatballs with eggplant “meatballs” or lentil balls.
• Cheesy Meatballs: Stuff meatballs with small cubes of mozzarella.
• Spicy Kick: Add more red pepper flakes or chili oil.
• Whole Wheat or Gluten-Free Pasta: Swap spaghetti with your favorite alternative.

Freezing & Storage

• Storage: Refrigerate meatballs and sauce in an airtight container for up to 4 days.
• Freezing (Meatballs & Sauce): Cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat on stove.
• Freezing (Uncooked Meatballs): Freeze shaped meatballs on a tray, then transfer to bags. Cook from frozen or thaw before browning.
• Reheating: Warm on stovetop or in microwave with a splash of water to loosen sauce.

Special Equipment Needed

• Large mixing bowl (for meatballs)
• Skillet or Dutch oven (for sauce and simmering)
• Large pot (for pasta)
• Tongs or slotted spoon

Conclusion

Spaghetti with Meatballs in Marinara Sauce is the ultimate comfort food classic—rich, hearty, and full of flavor. The tender meatballs, flavorful marinara sauce, and perfectly cooked spaghetti come together in a dish that feels both homestyle and special. Whether you’re making it for family dinner, entertaining friends, or simply craving a bowl of pasta love, this recipe is a must-try.

Print Recipe

Spaghetti with Meatballs in Marinara Sauce

Author: Emily Clark Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 40 mins Total Time 1 hr 5 mins

Servings: 6 Calories: 520 per serving

Description

Few dishes are as iconic and universally loved as Spaghetti with Meatballs in Marinara Sauce. Juicy, tender meatballs simmered in a rich, garlicky marinara sauce and served over a bed of perfectly cooked spaghetti is pure comfort food.

Ingredients

Scale

1/2x 1x 2x 3x

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• ¹⁄₂ cup breadcrumbs
• ¹⁄₄ cup grated Parmesan cheese
• ¹⁄₄ cup milk
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tsp salt
• ¹⁄₂ tsp black pepper

For the Marinara Sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz)
• 1 can (15 oz)
• 1 tsp dried oregano
• 1 tsp dried basil
• ¹⁄₂ tsp red pepper flakes (optional)
• 1 tsp sugar (to balance acidity)
• Salt & black pepper, to taste

For the Pasta:

• 1 lb spaghetti
• Salt (for pasta water)

Garnish:

• Grated Parmesan cheese
• Fresh basil or parsley

Instructions

1. Prepare Meatballs : In a bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, garlic, parsley, salt, and pepper. Mix gently until combined. Shape into 1-inch meatballs.
2. Brown Meatballs : Heat olive oil in a large skillet or Dutch oven over medium heat. Brown meatballs on all sides (they don’t need to be fully cooked yet). Remove and set aside.
3. Make Marinara Sauce : In the same pot, sauté onion until softened (4–5 minutes). Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer for 5 minutes.
4. Simmer Meatballs : Return meatballs to sauce. Cover and simmer for 25–30 minutes, stirring occasionally, until meatballs are cooked through and sauce thickens.
5. Cook Spaghetti :Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente. Drain.
6. Combine & Serve : Plate spaghetti, top with marinara sauce and meatballs, then garnish with Parmesan and fresh herbs.

Keywords: Spaghetti with Meatballs in Marinara Sauce