Spaghetti and Meatballs
Classic Italian-American spaghetti and meatballs with tender beef-pork meatballs simmered in marinara—Sunday gravy energy on a weeknight. Bake or simmer meatballs to 160°F, then pile over spaghetti.
🛒Ingredients
- 1 pound spaghetti
- 1/2 pound ground beef
- 1/2 pound ground pork (or all beef)
- 1/2 cup Italian breadcrumbs
- 1/3 cup grated Parmesan, plus more for serving
- 1 large egg
- 3 tablespoons milk
- 3 cloves garlic, minced, divided
- 1/4 cup chopped parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 (24-ounce) jar marinara plus 1 (15-ounce) can crushed tomatoes (or 4 cups sauce)
- 1 teaspoon Italian seasoning
🔧Kitchen Tools Needed
- Sheet pan or Dutch oven
- Pasta pot
- Mixing bowl
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 400°F (for baking meatballs) or plan to simmer. Mix beef, pork, breadcrumbs, Parmesan, egg, milk, half the garlic, parsley, salt, and pepper. Roll into 1 1/2-inch meatballs (about 20).
- 2
Bake meatballs on a lined sheet 16–20 minutes until internal temperature reaches 160°F. Alternatively, brown in oil in a Dutch oven, then simmer in sauce until 160°F.
- 3
In a large pot, heat oil; sauté onion 5 minutes. Add remaining garlic 30 seconds. Stir in marinara, crushed tomatoes, and Italian seasoning. Add cooked meatballs; simmer 10–15 minutes.
- 4
Cook spaghetti in salted water until al dente; drain. Serve topped with meatballs and sauce; finish with Parmesan.
- 5
Refrigerate within 2 hours up to 4 days; reheat sauce and meatballs to 165°F.
🥗Nutrition Information
⚡Calories per serving: 610
🏷️Recipe Tags
❓Frequently Asked Questions
All-beef meatballs?
Yes—still cook to 160°F; a splash of milk keeps them tender.
Freeze meatballs?
Freeze cooked cooled meatballs up to 3 months; reheat in sauce to 165°F.
Sauce too thick?
Loosen with pasta water or a splash of broth.
Turkey meatballs?
Use ground turkey and cook to 165°F.
Food safety?
Ground meat meatballs need 160°F (165°F for poultry); leftovers reheated to 165°F.
