A family favorite recipe that never goes out of style! Made with homemade beef and pork baked meatballs, homemade marinara sauce, and perfectly cooked al dente spaghetti, this Italian classic is sure to get rave reviews!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: best spaghetti and meatballs, easy meatballs for spaghetti, homemade meatballs for spaghetti, homemade spaghetti and meatballs, how to make meatballs for spaghetti
1 ½ to 2poundsspaghetticooked according to package directions
Fresh basil or parsleyfinely minced; optional for garnishing
Freshly grated Parmesan cheeseoptional for garnishing
Instructions
Meatballs
Preheat oven to 425F and line a rimmed baking sheet with parchment paper; set aside.
To a large bowl, add all the ingredients, and using a wooden spoon or a gloved hand, mix together all ingredients. Don't overmix.
Using a small 1-tablespoon cookie scoop, form the meatballs. If desired, add a bit of oil to your hands and then roll the meatballs into nice round balls, although straight off the cookie scoop is fine too.* (See Notes)
As you form the meatballs place them on the prepared baking sheet.
After you've formed all the meatballs, bake for about 10 to 12 minutes, or until done.
Set cooked meatballs aside. Tip - While the meatballs are cooking, start on the marinara sauce.
Marinara Sauce
To a large skillet or saucepan, add the oil, onion, garlic, and saute over medium heat for 3 minutes, stir nearly constantly.
Add the tomato paste and cook for 1 minute.
Add all remaining ingredients** (See Notes) and simmer for about 20 minutes. Stir intermittently with a wooden spoon and break up the larger tomato chunks. Tip - While the sauce simmers, make sure to start boiling your spaghetti.
Spaghetti and Assembly
While the sauce simmers, in a separate large pot, cook the spaghetti according to package directions; drain and set aside.
Toss the cooked spaghetti with the marinara sauce, add the meatballs, and serve either family-style or plated.
Optionally garnish with fresh basil or parsley, and optional freshly grated Parmesan cheese.
*Cooked meatballs often don't stay perfectly round anyway and may flatten on one side as they cook which is why rolling them between your palms before browning them isn't truly essential. Plus, they will be covered up with sauce and cheese so it will be hard to tell anyway later on if they are "perfectly" round.**I like to use Italian or San Marzano tomatoes for both the whole peeled tomatoes and the crushed tomatoes. They add such a perfect Italian-inspired flavor to this your homemade Italian spaghetti and meatball dinner!