Spaghetti and meatballs is one of those classic dishes that brings back fond memories for me, especially from my childhood. I remember my mother stirring the sauce for hours, filling the kitchen with a warm, inviting aroma. It was a dish that signified family gatherings and laughter around the dinner table.
This recipe is close to my heart, and I believe it can become a favorite in your home too. The blend of flavors and textures makes spaghetti and meatballs a comforting choice that you can easily customize. Whether you're cooking for yourself or feeding a crowd, this dish always delivers satisfaction.
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Why You’ll Love This Recipe
- Quick and Easy: You can prepare this dish in about an hour, perfect for a weeknight dinner.
- Classic Comfort Food: The familiar flavors are sure to please both kids and adults alike.
- Flavorful Meatballs: The combination of meats and seasonings makes each meatball deliciously moist and tasty.
- Versatile Sauce: The marinara sauce pairs perfectly with spaghetti and can be used with other dishes as well.
- Customizable Ingredients: Feel free to swap ingredients to suit your taste or dietary needs.
Ingredients You'll Need
- Olive oil – 4 tablespoons, divided. This adds flavor and helps brown the meatballs.
- Flour – ½ cup, to dredge the meatballs. It creates a nice crust when frying.
- Yellow onion – ½ cup, finely diced. This adds sweetness and depth to the mixture.
- Garlic – 4 cloves, minced. It enhances the overall flavor of the meatballs.
- Eggs – 2, whisked. They act as a binder to hold the meatballs together.
- Half and half – ½ cup. It adds creaminess to the mixture.
- Worcestershire sauce – 2 teaspoons. This provides a savory umami flavor.
- Crushed Ritz crackers – 1 ¼ cup. They create a delicious texture in the meatballs.
- Parmesan cheese – ¼ cup. This adds richness and a cheesy flavor.
- Fresh parsley – ¼ cup, roughly chopped. It brightens the dish with freshness.
- Italian seasoning – 1 teaspoon. This gives the meatballs an authentic Italian flavor.
- Mustard powder – 1 teaspoon. It adds a subtle kick.
- Salt – 1 teaspoon. Essential for balancing flavors.
- Pepper – ½ teaspoon. This adds a touch of heat.
- Ground beef – 1 ½ lb. This is the main protein source for the meatballs.
- Ground Italian sausage – ½ lb. This adds additional flavor and moisture.
- Marinara sauce – 2 (28 oz.) jars. This will coat the meatballs and pasta beautifully.
- Spaghetti – 1 lb. The classic pasta for your dish.
- Fresh parsley or basil – for serving. Adds a burst of color and flavor.
- Parmesan cheese – for serving. A sprinkle on top enhances the dish.
How to Make Spaghetti and Meatballs
Step 1: Sauté Onions and Garlic
Heat 1 tablespoon of olive oil in a pot over medium heat. Add the finely diced onions and sauté for about 4 minutes. After that, add the minced garlic and sauté for an additional minute before allowing the mixture to cool.
Step 2: Prepare the Meatball Mixture
In a large bowl, combine the whisked eggs, half and half, Worcestershire sauce, and crushed Ritz crackers. Stir the mixture for 1 to 2 minutes until it is well combined.
Step 3: Mix in Herbs and Seasonings
Add the grated Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, salt, and pepper to the bowl. Mix these ingredients together along with the cooled onion and garlic mixture.
Step 4: Incorporate the Meats
Add the ground beef, Italian sausage to the bowl. Mix gently until everything is combined, taking care not to overwork the meat.
Step 5: Form Meatballs and Chill
Roll the mixture into 1 ½-inch balls and refrigerate them for 10 to 15 minutes. This helps the meatballs hold their shape while cooking.
Step 6: Dredge the Meatballs
Lightly dredge each meatball in flour before cooking. This coating creates a nice browning when frying.
Step 7: Brown the Meatballs
In the same pot, heat the remaining olive oil. Brown the meatballs in batches for about 5 to 6 minutes. Make sure to turn them to get an even color.
Step 8: Add Marinara Sauce
After browning, wipe the pot clean, leaving any flavorful brown bits. Add the marinara sauce and about ¼ cup of water, scraping the bottom of the pot to incorporate those bits.
Step 9: Simmer the Meatballs
Add the browned meatballs back into the pot. Simmer everything together on medium heat for about 30 minutes, allowing the flavors to meld.
Step 10: Cook the Spaghetti
While the meatballs are simmering, cook the spaghetti according to package instructions. Drain it well when done, so it doesn’t become soggy.
Step 11: Combine and Serve
Toss the spaghetti with the meatballs and sauce to coat them evenly. Garnish the dish with fresh parsley or basil and a sprinkle of Parmesan cheese before serving.
Pro Tips from My Kitchen
✓ Brown the Meatballs – Ensure the oil is hot before adding the meatballs. This helps achieve a nice crust and keeps them juicy inside.
✓ Use Fresh Herbs – Always opt for fresh parsley or basil when available. They enhance the flavor of your dish more than dried herbs.
✓ Don't Skip the Chill – Letting the meatballs rest in the fridge for a bit before cooking is crucial. It allows them to firm up and hold their shape better during cooking.
✓ Check Seasoning – Always taste the meat mixture before rolling into meatballs. Adjust the seasoning as necessary to ensure full flavor.
✓ Serve Extra Sauce – Keep some extra marinara sauce on the side for those who love a little more sauce with their spaghetti. It makes a delightful addition.
What Makes This Recipe Work
- Using a mix of ground meats contributes to a more complex and rich flavor in every bite. It also helps retain moisture, making the meatballs tender and juicy.
- Allowing the meatballs to chill before cooking lets the flavors meld and keeps them from falling apart while brown. The flour coating also aids in creating a crispy outer layer.
- The combination of Worcestershire sauce and Parmesan cheese infuses the meatballs with an umami punch. This unique flavor profile elevates the dish from typical to truly memorable.
Frequently Asked Questions About Spaghetti and Meatballs
Absolutely! You can swap the beef, pork, or Italian sausage for ground turkey or chicken if you prefer a lighter option. Just be aware that the flavor and texture may differ a bit.
To check if your meatballs are cooked through, use a meat thermometer. They should reach an internal temperature of 165°F. Alternatively, you can cut one open to ensure it is no longer pink inside.
Yes, you can make the meatballs in advance and freeze them. Just shape them and place them on a baking sheet to freeze individually, then transfer them to a freezer bag. They can be cooked straight from frozen; just increase cooking time slightly.
This can happen if the mixture is overworked, leading to a softer texture. Also, make sure they are well-chilled before frying, as this helps them hold their shape better.
Garlic bread and a fresh green salad make great sides with spaghetti and meatballs. They add complementary flavors and textures to a classic dish.
Spaghetti and Meatballs Recipe
Ingredients
- 1 ½ lb Ground beef
- ½ lb Ground Italian sausage
- 4 cloves Garlic, minced
- ½ cup Yellow onion, finely diced
- 2 large Eggs, whisked
- ½ cup Half and half
- 1 cup Crushed Ritz crackers
- ¼ cup Parmesan cheese, grated
- ¼ cup Fresh parsley, chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Mustard powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 4 tablespoons Olive oil, divided
Sauce and Pasta
- 2 (28 oz.) jars Marinara sauce
- 1 lb Spaghetti
- Fresh parsley or basil, for serving
- Parmesan cheese, for serving
Instructions
- Heat 1 tablespoon of olive oil in a pot over medium heat. Add the finely diced onions and sauté for about 4 minutes. After that, add the minced garlic and sauté for an additional minute before allowing the mixture to cool.
- In a large bowl, combine the whisked eggs, half and half, Worcestershire sauce, and crushed Ritz crackers. Stir the mixture for 1 to 2 minutes until it is well combined.
- Add the grated Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, salt, and pepper to the bowl. Mix these ingredients together along with the cooled onion and garlic mixture.
- Add the ground beef and Italian sausage to the bowl. Mix gently until everything is combined, taking care not to overwork the meat.
- Roll the mixture into 1 ½-inch balls and refrigerate them for 10 to 15 minutes.
Cooking
- Lightly dredge each meatball in flour before cooking.
- In the same pot, heat the remaining olive oil. Brown the meatballs in batches for about 5 to 6 minutes.
- After browning, wipe the pot clean, add the marinara sauce and about ¼ cup of water, scraping the bottom of the pot.
- Add the browned meatballs back into the pot. Simmer everything together on medium heat for about 30 minutes.
- While the meatballs are simmering, cook the spaghetti according to package instructions. Drain it well when done.
- Toss the spaghetti with the meatballs and sauce to coat them evenly. Garnish the dish with fresh parsley or basil and a sprinkle of Parmesan cheese before serving.
Notes
- For the best flavor, use fresh herbs and let the meatballs rest in the fridge before cooking.
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