There’s a reason Spaghetti and Meatballs has earned its place as a comfort food legend. It’s nostalgic, hearty, and deeply satisfying — a dish that brings people together around the table. With tender beef meatballs baked to perfection and simmered in a rich marinara, this recipe delivers restaurant-level results with simple, everyday ingredients. Serve it with a side salad and garlic bread, and you’ve got a dinner everyone will request again and again.
Why You’ll Love This Recipe 💖
✅ Juicy meatballs with a golden crust
✅ No frying — baked for less mess and more ease
✅ Great for weeknights and Sunday dinners
✅ Full of flavor from pantry spices and fresh garlic
✅ Easily doubled and perfect for meal prep
Ingredients You’ll Need 🛒
This recipe keeps things simple, but each ingredient is chosen to maximize texture and flavor:
For the Meatballs:
- 1 pound ground beef (80–85% lean): Just the right fat ratio for juicy, flavorful meatballs that hold together well. You can also substitute half ground pork for added richness.
- ¼ cup Panko breadcrumbs: Light and airy, they help bind the meatballs and create a tender bite.
- ¼ cup grated Parmesan cheese: Adds saltiness and umami — a must for Italian-style meatballs.
- 1 large egg: The classic binder to hold everything together.
- 2 tablespoons ketchup: Adds subtle sweetness and moisture to balance the savory notes.
- 2 cloves garlic, minced: Bold, aromatic flavor that defines the dish.
- 1 tsp Italian seasoning + ½ tsp each garlic & onion powder: These pantry herbs build a robust flavor base in every bite.
- ½ tsp salt + ¼ tsp black pepper: Essential seasoning for balance and depth.
For the Pasta & Sauce:
- 12 oz spaghetti: Traditional pairing, but you can also use linguine, bucatini, or even gluten-free pasta.
- 1 (24 oz) jar marinara sauce: Go with your favorite store-bought jar or homemade for bonus points. Look for one with simple, whole ingredients.
Optional For Serving:
- Chopped fresh basil or parsley 🌿 – for brightness and color
- Extra grated Parmesan cheese 🧀 – for that salty, nutty finish
- Red pepper flakes 🌶️ – if you like a little heat
How to Make Spaghetti and Meatballs 👩🍳
- Preheat & Prep:
Preheat oven to 425°F (220°C). Lightly grease a rimmed baking sheet with canola or avocado oil. - Make the Meatball Mixture:
In a large bowl, mix together breadcrumbs, Parmesan, egg, ketchup, garlic, seasonings, salt, and pepper. Add ground beef and mix with your hands just until combined. Don’t overwork the meat! - Shape the Meatballs:
Form 1½-inch balls (you’ll get about 16–18). Place evenly spaced on the baking sheet. - Bake Until Golden:
Bake for 13–15 minutes, or until the meatballs reach 160°F internally. They should be browned and firm. - Boil the Pasta:
Meanwhile, cook spaghetti in a large pot of salted boiling water according to package directions. Drain — don’t rinse — to help the sauce cling better. - Simmer the Sauce & Meatballs:
Pour marinara into a large pan. Add baked meatballs, cover, and simmer on low for 5–10 minutes to let the flavors meld. - Combine & Serve:
Remove meatballs with a slotted spoon and set aside. Toss cooked spaghetti in the sauce. Serve the noodles topped with meatballs, extra sauce, herbs, and Parmesan.
Tips for the Best Meatballs 🧠
🥩 Don’t overmix the meat — it leads to tough meatballs
🧄 Fresh garlic is key — it makes a big difference
🧤 Use damp hands to shape meatballs evenly and prevent sticking
🧊 Make a double batch and freeze extras (before or after baking)
🍅 Simmering meatballs in sauce adds moisture and flavor
Storage & Meal Prep Tips 🧊
- Fridge: Store in airtight containers for up to 4 days.
- Freezer (cooked or raw meatballs): Freeze for up to 3 months. Flash freeze raw meatballs on a tray, then store in a freezer bag.
- To Reheat: Microwave individual portions or reheat gently in a saucepan with extra sauce.
FAQs About Spaghetti & Meatballs ❓
Q: Can I use turkey or chicken instead of beef?
A: Yes — but use a bit of olive oil in the mixture to keep leaner meats moist.
Q: What’s the best pasta pairing?
A: Spaghetti is traditional, but you can use penne, fettuccine, or even zucchini noodles for a low-carb option.
Q: Can I use homemade marinara?
A: Absolutely. A simple sauce of crushed tomatoes, olive oil, garlic, and herbs works beautifully.
Q: Can I freeze leftovers?
A: Yes! Freeze meatballs separately or in sauce — both reheat well.
Final Thoughts 💭
Spaghetti and Meatballs isn’t just a recipe — it’s a tradition. It’s the kind of dish that brings warmth to the kitchen and smiles to the dinner table. The savory meatballs, simmered gently in marinara and paired with al dente pasta, create that magic balance of comfort and flavor that everyone craves. And with this no-fry, oven-baked version, you get all the satisfaction without the splatter or fuss.
The beauty of this dish is in its simplicity and flexibility. You can dress it up with a glass of red wine and candlelight, or keep it casual as a quick weeknight dinner. It freezes like a dream, feeds a crowd, and reheats beautifully for next-day lunches (if there’s anything left over!).
More than that, it’s one of those meals that feels nostalgic — a reminder of family dinners, cozy kitchens, and the universal love of good pasta. So pull out your biggest pot, pass the Parmesan, and enjoy every bite of this Italian-American favorite 🍝❤️
Short Version
Spaghetti and Meatballs
Ingredients
- Canola or avocado oil for greasing the baking sheet
- ¼ cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons ketchup
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground beef 80% or 85% lean is best
- 12 ounces spaghetti
- 24- ounce jar marinara sauce
- For serving: chopped fresh basil or parsley and grated Parmesan cheese
Instructions
- Make the meatballs: Preheat the oven to 425°F. Grease a rimmed baking sheet with canola oil or avocado oil.
- In a large mixing bowl, combine the panko bread crumbs, grated Parmesan, egg, ketchup, garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until well combined. Add the ground beef and use your hands to mix until just combined. Try not to over-mix, as this can make the meatballs tough.
- Use your hands to shape the meat mixture into 1 ½-inch meatballs and place them on the greased baking sheet. You should end up with about 16-18 meatballs.
- Bake the meatballs for 13-15 minutes, until they are cooked through. The meatballs should register at least 160°F on an instant-read thermometer.
- While the meatballs bake, cook the pasta: Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package directions. Drain the pasta (do not rinse).
- Warm the sauce: Put the marinara sauce in a large saucepan. Add the baked meatballs to the pot, cover, and simmer over low/medium-low heat for 5-10 minutes. Use a slotted spoon to remove the meatballs and transfer them to a clean serving bowl. Stir the cooked spaghetti into the sauce.
- Serve the meatballs over the spaghetti and sauce, garnished with fresh basil or parsley and grated Parmesan cheese, if desired.
