Classic Spaghetti and Meatballs Recipe | Foodal (2024)

If spaghetti and meatballs were a type of clothing, they would be sweatpants.

Warm, uber-soft, covered in nutty parmesan cheese…

Wait. I think I lost my train of thought.

Even though I didn’t grow up with a “nonna” who hovered over a bubbling stewpot of marinara sauce all day and slapped my hand away as I reached for a taste, I still appreciate Italian comfort food classics.

Lasagna! Manicotti! Gnocchi! Saltimbocca!

And, in my opinion, spaghetti and meatballs is undeniably at the top of the “greatest hits” list when it comes to rustic pasta perfection.

Fun fact!

Although this staple is widely categorized as being an authentic Italian dish, you likely won’t find it on a menu in Italy. Though various regions throughout the country have their own version of the mounds of beef (known as polpettes), they’re often eaten without the spaghetti.

Instead of making you hungry with a long history lesson, I’ll just say this: the Americanized dish we’re familiar with today actually originated from Italian immigrants who came to America in the early 1900s.

Now, back to your regular programming…

Not only do I have a Jewish (not Italian) grandmother, I have two parents who prefer poultry over beef.

As young adults, my Philadelphia-rooted mom and dad did indulge in their fair share of cheesesteaks and fast food hamburgers (so I’m told). But today, their diets don’t include red meat.

And though I’ve seen my mom partake in the occasional prosciutto-wrapped fig (as there aren’t any religious reasonings to their preferences), they both simply favor chicken and fish over ribeyes and roasts.

When my dad, the head chef in our family, is in the mood for Italian, his homemade specialties include tender turkey meatballs, exquisite chicken marsala with wild mushrooms, and mouthwatering marinara-slathered grilled eggplant rollatini or parmesan.

Although these delicious dishes were branded into my own personal cooking inventory, I always had a soft spot for juicy red meat.

So when it comes to the versions made in my kitchen – it’s ground beef or bust.

Even my gluten-free version isalso all beef. Can’t break the tradition.

I love tinkering with different methods of forming hearty rounds, from searing to baking to dropping them straight into a pool of red sauce.

Each technique has its own benefits for use in various dishes, but when I’m in the mood for a traditional dinner, baking gives me the best results every time.

The high temperature gives the balls a golden crust and drains off some of the fat.

The onions and garlic slowly release their caramelized juices as they cook, imparting even more flavor.

It can be tough (no pun intended) to get the texture right, but it’s all about the proper combination of ingredients that bind.

When it’s all said and done, what are you left with?

Light, airy, perfectly held-together orb of beef that are just begging to be plunked in savory sauce made with juicy tomatoes and swirled up into a forkful of spaghetti.

Add a full-bodied red and a side of actual sweatpants, and I’d call this a comfort food classic even my Jewish grandmother would slap my hand away from if I tried to sneak a sample too soon.

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Cooking By the Numbers…

Step 1 – Warm the Marinara and Chop the Onions, Garlic, and Parsley

Preheat the oven to 400°F, and place the marinara in a large, wide stew pot over medium heat. Allow it to come to a gentle simmer, reduce the heat to low, and then cover it with a lid.

Mince the onions and garlic, and chop the parsley. A sharp chef’s knife and a sturdy cutting board will be your best friends for this!

Step 2 – Make the Breadcrumb and Beef Mixture

If you’re using sliced bread, place it in the food processor and pulse until fine breadcrumbs form.

In a large bowl, add the breadcrumbs, milk, ground beef, egg, onions, garlic, 1/2 cup of the grated parmesan, 4 tablespoons of the parsley, and the salt and pepper, and gently fold the mixture together. Don’t overwork the meat, or it will get tough.

Step 3 – Form the Meatballs

Spray a large baking sheet with nonstick cooking spray and set it next to the bowl of beef.

Using about 2 tablespoons as your size guideline, form the mixture into equal-size spheres and place them onto the baking sheet as you go, spaced about 1 inch apart.

An easy way to keep the beef mixture from sticking to your hands is to keep a bowl of cold water nearby that you can occasionally dip your hands into between forming each one. You’ll end up with approximately 20-24.

Step 4 – Bake and Cook the Spaghetti

Bake until they are lightly golden brown and cooked through. This will take about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions, drain it in a colander, and set it aside.

Want a new way to cook your pasta? Learn how to cook spaghetti in the Instant Pot!

Step 5 – Simmer in the Marinara

Remove the pan from the oven. Transfer the meatballs to the marinara sauce and cover the pot. Simmer over low heat for 5 minutes.

Step 6 – Divide Among Plates and Garnish

Divide the spaghetti, meatballs, and marinara among plates by either tossing the spaghetti into the marinara, or simply dividing the spaghetti among plates and topping each with a portion of every component.

Garnish each plate with the remaining parsley and grated parmesan cheese.