Authentic Homemade Spaghetti and Meatballs: The Ultimate Family Marinara Recipe
There’s nothing quite like a classic plate of homemade spaghetti and meatballs, smothered in a rich, flavorful marinara sauce. This cherished recipe brings together tender, juicy meatballs, crafted from a perfect blend of ground pork, ground beef, and breadcrumbs, with a deeply seasoned marinara bursting with fresh herbs. It’s more than just a meal; it’s a comforting tradition that fills your home with irresistible aromas and your family with happy memories. Forget bland, dry meatballs or watery sauces – this recipe guarantees a truly authentic Italian-American dining experience right in your own kitchen.
Why This Spaghetti and Meatballs Recipe Works So Well
In many homes, spaghetti and meatballs isn’t just a meal; it’s a culinary cornerstone, a heartwarming dish that evokes a sense of family and tradition. Served alongside freshly baked Italian bread, it becomes an experience, often passed down through generations, evolving slightly with each cook while maintaining its delicious essence. This particular recipe stands out because it prioritizes flavor development and texture from the very beginning, ensuring every component shines.
The journey to perfection starts with the marinara sauce. By allowing the sauce to simmer gently while you prepare the meatballs, we unlock a depth of flavor that can’t be rushed. The slow cooking melds the vibrant acidity of tomatoes with the aromatic sweetness of onion and garlic, creating a robust base. The choice of fresh herbs – Italian parsley, thyme, oregano, and basil, ideally plucked right from your garden – elevates the sauce with bright, herbaceous notes that complement the rich meat. A splash of red wine adds complexity and acidity, rounding out the flavors to create a truly irresistible sauce.
Our meatballs are the secret to a melt-in-your-mouth experience. The combination of ground pork and ground beef provides a perfect balance of flavor and fat, ensuring the meatballs remain incredibly juicy and tender. Breadcrumbs act as a binder and help retain moisture, preventing them from becoming dry or tough. The gentle mixing technique is crucial here; overworking the meat can lead to dense, rubbery meatballs. Once browned to perfection, these flavorful morsels continue to simmer in the marinara, absorbing all its deliciousness and becoming even more succulent. This thoughtful approach to both sauce and meatballs is what makes this classic spaghetti and meatballs recipe an absolute winner, promising a satisfying and memorable meal every time.
RELATED: Enhance your meal even further with this recipe – Cheesy Garlic Bread
Key Ingredients You Will Need
Gathering the right ingredients is the first step toward creating this delightful spaghetti and meatballs dish. While the full, precise measurements and detailed instructions are conveniently available in the printable recipe card at the very end of this post, here’s an overview of the essential components that bring this meal to life. Using fresh, high-quality ingredients will always yield the best results, so take a moment to select the finest produce and meats available for an unforgettable culinary experience.
Ingredient Insight and Smart Substitution Suggestions
Understanding the role of each ingredient and having flexible substitution options can make all the difference in your cooking. Here’s a closer look at the key components for our spaghetti and meatballs, along with ideas to customize the recipe to your taste or dietary needs.
MEATBALLS – Our signature meatballs achieve their irresistible juiciness and tender texture through a harmonious blend of ground pork, ground beef (we recommend an 85/15 ratio for optimal fat content and flavor), and breadcrumbs. The ground pork contributes a richness and moisture that complements the robust flavor of the beef, while the breadcrumbs act as a vital binder, preventing the meatballs from drying out during cooking. For an exciting flavor variation, you can easily substitute the ground pork with an equal amount of Italian sausage (mild or hot, depending on your preference). This swap will infuse the meatballs with pre-seasoned herbs and spices, adding another layer of traditional Italian zest that tastes absolutely amazing. For even more moisture, you can add a tablespoon or two of milk to the meat mixture, and a little extra grated Parmesan cheese never hurts for an umami boost.
MARINARA SAUCE – The foundation of our profoundly flavorful marinara is a simple yet powerful combination of diced tomatoes, concentrated tomato paste, minced garlic, finely chopped onion, a splash of red wine, and a medley of fresh herbs. Diced tomatoes provide a pleasant texture and natural sweetness, while tomato paste deepens the umami and thickens the sauce beautifully. Garlic and onion are the aromatic backbone, building a rich flavor base. Red wine (such as a Port or Shiraz, or even a dry red like Merlot or Cabernet Sauvignon) adds a sophisticated, acidic note that brightens the sauce and helps deglaze the pan after browning the meatballs, capturing all those delicious bits. For convenience, feel free to use flavored canned diced tomatoes like those infused with garlic, basil, and oregano, or the fire-roasted variety for a smoky undertone. If you opt for these pre-flavored tomatoes, you might want to slightly reduce or even omit some of the fresh herbs to avoid overpowering the sauce. If you prefer to avoid alcohol, a good quality beef or vegetable broth, or even non-alcoholic red wine, can be used in place of the red wine without compromising too much on flavor. Always remember to taste and adjust the seasoning with salt, pepper, and a pinch of sugar if needed, to balance the acidity of the tomatoes.
Step-by-Step Guide: How to Make Spaghetti & Meatballs in Marinara
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delectable recipe. For a convenient, printable version, complete with all measurements and full instructions, you can jump directly to the recipe card at the bottom of this post.
- First, let’s get the marinara started to allow it plenty of time to develop its rich flavor. In a medium saucepan or a Dutch oven, heat one tablespoon of olive oil over medium heat. Add the minced onion and sauté until it becomes translucent and fragrant, typically for about 3-4 minutes. Then, stir in the minced garlic and cook for another minute until it’s aromatic, being careful not to let it brown or burn. Now, combine all the remaining sauce ingredients—diced tomatoes, tomato paste, water, dried oregano, dried thyme, dried basil, freshly ground black pepper, and red wine. Mix everything thoroughly. Bring this mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. This simmering process is essential for the flavors to meld beautifully. Season to taste with garlic salt. If you prefer a smoother sauce, you can blend a portion or all of it with an immersion blender or in a regular blender before simmering.
- While the sauce simmers, prepare your meatballs. In a large mixing bowl, combine all the meatball
ingredients: ground beef, ground pork, minced garlic, minced onion, breadcrumbs, egg, dried thyme leaves,
dried parsley, grated Parmesan, and freshly ground black pepper. Using a fork, gently mix these ingredients
together. The key here is to avoid overworking the mixture, as this can develop the protein in the meat,
leading to tough meatballs. Mix just enough until the ingredients are barely combined. - After the initial fork mixing, use your hands to ensure everything is thoroughly, yet still gently,
combined. Work the mixture with your hands for no longer than one minute. The goal is just to bring all the
ingredients together into a cohesive mass, without compacting the meat too much. Over-mixing leads to dense,
less tender meatballs. - Now it’s time to form the meatballs. A cookie scoop (about 1.5-2 tablespoons) works wonderfully for creating uniformly sized
meatballs. I find it easiest to simply scoop the mixture and place them directly into the pan without rolling.
However, if you prefer a perfectly round shape, you can quickly roll them in your palms for just a moment.
Remember, gentle handling is paramount; don’t overwork the meat! - Heat 2 tablespoons of olive oil over medium heat in a large sauté pan or skillet. Once hot, carefully
place the meatballs in the pan, ensuring not to overcrowd it (you may need to work in batches). Brown the
meatballs on all sides, creating a beautiful, flavorful crust. This browning step adds depth of flavor and
helps the meatballs hold their shape. Once browned, remove the meatballs from the pan and drain any excess fat.
Crucially, do not scrape out the delicious browned bits (known as “fond”) left on the bottom of the pan—these
will be essential for deglazing and adding more flavor to your sauce! - After browning, it’s time to deglaze the pan. Add 2 tablespoons of red wine to the hot pan and scrape up all
those flavorful browned bits from the bottom with a wooden spoon. This process adds incredible depth to your
sauce. Return the browned meatballs to the pan, then pour the simmering marinara sauce generously over them.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer,
uncovered, for a minimum of 30 minutes. This allows the meatballs to finish cooking through and absorb the
wonderful flavors of the marinara.EXPERT TIP: For even deeper flavor and melt-in-your-mouth tenderness, you can
simmer the meatballs in the marinara for up to 2 hours. Just keep an eye on the sauce and add a little water or
broth throughout the process if it starts to thicken too much, ensuring it maintains a perfect consistency. - Finally, serve your luscious spaghetti and meatballs generously over perfectly cooked spaghetti noodles. A
simple sprinkle of fresh Parmesan and basil will complete this classic dish.
One of the fantastic aspects of this recipe is that the marinara sauce can be made well ahead of time. Prepare a large batch and store it in an airtight jar in the refrigerator for up to 5-7 days, or freeze it for longer storage. I often find it best to serve the marinara over individually plated noodles rather than mixing everything together in a large pot. This method not only allows for a beautiful presentation but also helps keep any potential leftovers separate, preventing the pasta from absorbing too much sauce and becoming soggy, ensuring a fresh texture when reheated.
Frequently Asked Questions & Expert Tips
freeze the meatballs?
Absolutely! This meatball recipe is quite generous, yielding approximately 65
smaller meatballs or about 45 larger ones. This makes it perfect for meal prepping and freezing for future
use. I typically divide the raw, formed meatballs into three batches: one to cook immediately and two to
freeze for another day. To freeze, arrange the raw or browned meatballs on a baking sheet and flash freeze
until solid. Once solid, transfer them to a large freezer-safe Ziploc bag or use a vacuum sealer for optimal freshness. They will
maintain their quality in the freezer for up to 4 months. You can also freeze the cooked meatballs in the
marinara sauce. If you prefer a smaller batch, simply halve all the meatball ingredients to adjust the
yield.
store leftover spaghetti and meatballs?
Proper storage is key to enjoying your leftovers. Store cooked spaghetti and
meatballs in an airtight container or a large Ziploc bag in the refrigerator for up to 4 days. If storing
the marinara and meatballs separately from the pasta, they can last a bit longer, up to 5 days. For reheating, gently warm the sauce and meatballs on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating with pasta, you might want to add a splash of water or broth to loosen the sauce and prevent the pasta from drying out. Avoid microwaving large portions, as it can sometimes lead to uneven heating or dry out the meatballs.
Yes, absolutely! Fresh herbs will always provide a more vibrant and potent flavor. As a general rule of thumb, use three times the amount of fresh herbs compared to dried herbs in any recipe. So, if a recipe calls for 1 teaspoon of dried oregano, use 3 teaspoons (or 1 tablespoon) of fresh oregano. Chop them finely and add them towards the end of the cooking process for best results, especially with delicate herbs like basil and parsley, to preserve their freshness and aroma.
If you prefer not to use red wine or don’t have it on hand, there are several excellent substitutes. A good quality beef broth or vegetable broth will add savory depth to the sauce. You could also use an equal amount of non-alcoholic red wine, or even a splash of red wine vinegar mixed with a little water or broth to mimic the acidity. For a touch of sweetness and acidity, some people use a bit of grape juice, though you might want to reduce any added sugar in the recipe if you go this route.
Delicious Serving Suggestions for Spaghetti and Meatballs
The beauty of spaghetti and meatballs lies not only in its comforting flavor but also in its versatility with side dishes. While the classic pairing with homemade Italian bread is always a winner – perfect for soaking up every last drop of that incredible marinara sauce – there are many other delightful ways to complete your meal. Consider serving it with fluffy homemade pull-apart dinner rolls, gooey garlic cheese rolls, or savory garlic parmesan rolls to add a warm, bready element that complements the sauce beautifully.
For a lighter, fresher contrast, a crisp tossed salad dressed with a simple vinaigrette is an excellent choice. You can also turn this dish into a more rounded meal by pairing the meatballs (even on their own) with some sautéed vegetables like asparagus, green beans, or zucchini. Finally, don’t forget the finishing touches! A generous sprinkle of freshly grated Parmesan cheese and a few torn fresh basil leaves will brighten the flavors and add an appealing presentation to your masterpiece. A pinch of red pepper flakes can also add a subtle kick if you enjoy a little heat. This classic Italian-American comfort food is truly a joy to prepare and even more delightful to share with loved ones.
More Irresistible Pasta Recipes to Try
- Ravioli Lasagna
- Classic Italian Lasagna with Meat
- Fresh & Vibrant Pasta Primavera
- Homemade Sun-Dried Tomato Pesto
- Instant Pot Spaghetti and Meat Sauce
- Creamy Chicken Alfredo
I absolutely love to bake and cook, and there’s nothing I enjoy more than sharing my culinary experiences and delicious recipes with all of you! Remembering to come back each day for new inspiration can sometimes be tough, which is why I offer a convenient newsletter delivered right to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes, making it easier than ever to discover your next favorite meal!
Spaghetti and Meatballs in Marinara Sauce
votes
IMPORTANT – There are often Frequently Asked Questions within
the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
your screen from going dark
Dinner
Italian
8 servings
30 minutes
775
Amanda Davis
Ingredients
Marinara
Sauce
- 1 tablespoon olive oil
- ¼ cup onion minced
- 2 cloves garlic large cloves,
minced - 28 oz diced tomatoes 2 (14-oz)
cans - 6 oz tomato paste 1 small
can - 1 cup water
- ¼ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
- ½ cup red wine
- garlic salt to
taste
Meatballs
- 2 lbs ground beef 85/15
- 1 lb ground pork
- 2 cloves garlic medium cloves,
minced - 1 tablespoon onion minced
- ¼ cup bread crumbs
- 1 large egg
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried parsley chopped
- ¼ cup grated parmesan
- ¼ teaspoon freshly ground black pepper
Other
- 2 tablespoons olive oil
- 2 tablespoons red wine
- 1 pound dry spaghetti noodles
Things You’ll Need
-
Saucepan
-
Large skillet
Before You Begin
You have the flexibility to freeze the meatballs raw (after forming) or after browning them in a skillet. The marinara sauce can also be prepared in advance and frozen in jars or freezer-safe containers.
To Thaw and Finish Cooking Frozen Meatballs:
If you froze the meatballs raw, ensure you brown them in a skillet first after thawing or partially thawing. If your meatballs were already browned before freezing:
- Thaw the frozen marinara sauce in its jar at room temperature (or gently in the refrigerator overnight).
- Thaw the browned meatballs at room temperature (or overnight in the refrigerator).
- Once both are thawed, submerge the partially cooked (browned) meatballs in the sauce in a saucepan. Bring to a gentle boil, then reduce the heat and simmer for 15-20 minutes, or until the meatballs are thoroughly heated through and tender.
- Serve this comforting dish over your favorite spaghetti and with a side of delicious garlic bread for a complete meal.
Instructions
For the
marinara sauce
-
In a Dutch oven or large pan, heat olive oil over medium
heat. Add onion and saute for a few minutes until softened and fragrant. Add garlic
and saute another minute.1/4 cup onion, 2 cloves garlic, 1 tablespoon olive oil -
In a medium saucepan, combine all sauce ingredients and mix
well.CHEF’S TIP:
For chunky sauce, add all sauce ingredients to the onion and garlic. If you prefer
smooth sauce, place all ingredients PLUS the garlic and onion mixture into a blender
and process until smooth. Return mixture to the pan.Bring to a gentle boil
over medium-high heat. Reduce heat and simmer for 30 minutes, stirring
occasionally. Season to taste with garlic salt.28 oz diced tomatoes, 6 oz tomato paste, 1 cup water, 1/4 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/4 teaspoon freshly ground black
pepper, 1/2 cup red wine, garlic salt
For the
meatballs
-
In a large bowl using a fork, combine all of the meatball
ingredients. Gently mix with your fork so as not to smash the ingredients together.
Too much working of the mixture can cause your meatballs to turn out tough.2 lbs ground beef, 1 lb ground pork, 2 cloves garlic, 1 tablespoon onion, 1/4 cup bread crumbs, 1 large egg, 1/4 teaspoon dried thyme leaves,
1/4 teaspoon dried parsley, 1/4 cup grated parmesan, 1/4 teaspoon freshly ground black
pepper -
Once everything is mixed, use your hands to be sure
everything is combined well. Work with hands for no longer than one minute. Just
long enough for everything to come together. -
Use a cookie scoop to create meatballs. I don’t roll mine,
just place them straight from the cookie scoop into the pan. You can roll them in
your palms first, but again, only for a moment, don’t overwork the meat! -
Heat 2 tablespoons of olive oil over medium heat in large
saute pan or skillet. Brown meatballs on both sides, creating a nice crust. Remove
meatballs and drain fat. Don’t scrape out any bits of meat from the pan!CHEF’S TIP:
This recipe yields a generous amount of meatballs. I often cook about 10-12
meatballs with the marinara for one meal, and then freeze the remaining browned
meatballs for quick future dinners.2 tablespoons olive oil -
Deglaze the pan with 2 tablespoons of wine. Return meatballs
to the pan, pour marinara over the meatballs and bring to a gentle boil over
medium-high heat. Reduce heat and simmer, uncovered, for a minimum of 30 minutes. You
can simmer the meatballs for up to 2 hours if you like, but you may need to add a
little water throughout the process to keep the marinara from thickening too
much.2 tablespoons red wine -
Serve over cooked spaghetti noodles.1 pound dry spaghetti noodles
Expert Tips & FAQs
- If you prefer to use fresh herbs instead of dried, double the measurements (e.g., 1/4 tsp dried becomes 3/4 tsp fresh).
- You can substitute beef or vegetable broth, or even non-alcoholic wine, for the red wine in the marinara sauce.
- Always taste your sauce as it simmers and adjust seasonings (salt, pepper, a pinch of sugar) to your preference.
Nutrition
Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
The recipes on this blog are tested with
a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they
age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that
your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven,
please keep in mind that they may not distribute heat the same as a conventional full sized oven and
you may need to adjust your cooking/baking times. In the case of recipes made with a pressure
cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within
each respective recipe. For baking recipes where measurements are given by weight, please note that
results may not be the same if cups are used instead, and we can’t guarantee success with that
method.
This post originally appeared here on June 15, 2012, and has since been updated with new photos, expanded content, and additional expert tips to enhance your cooking experience.