Spaghetti and Meatballs
There’s nothing more comforting than a big bowl of Spaghetti and Meatballs, and this recipe brings all the cozy, homemade goodness you crave. Tender, flavorful meatballs simmer in a rich tomato sauce, then get twirled together with perfectly cooked pasta for a meal that feels both nostalgic and deeply satisfying. Whether you’re cooking for a busy weeknight, hosting family on Sunday, or simply craving a timeless Italian‑American classic, this dish delivers every single time. It’s simple, hearty, and guaranteed to make your kitchen smell incredible.
Meatball Ingredients
- ground beef – use 80/20 ground beef for better flavor and to help keep the meatballs moist
- breadcrumbs – soaks up the moisture and helps in binding the meatballs without making them dense
- egg – this is your binder
- milk – adds moisture and richness
- large garlic clove, minced – adds an aromatic and savory flavor
- small onion, finely chopped – brings natural sweetness and umami that brings out richness in the meat
- grated parmesan – aids in binding and adds richness to the flavor
- Italian seasoning
- salt
- black pepper
Serve these meatballs with Homemade Pasta and Nonna RiRi’s Marinara
Homemade Pasta
Nonna RiRi’s Homemade Marinara
Meatballs
Ingredients
- 1½ lbs 80/20 ground beef
- ¾ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 large garlic clove minced
- 1 small onion finely chopped
- ½ cup parmesan cheese grated
- 1 tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 350 degrees. Grease a baking sheet or line with parchment paper.
- In a sauté pan, sauté the garlic and onion until soft and opaque.
- Combine the beef, breadcrumbs, parmesan, and spices in a large mixing bowl. Add in the sauteed' garlic and onions.
- Using your hands, mix together the ingredients until blended. Do not overmix as this will make the meatballs tough. Roll the meatballs using about 2 tablespoons of meat per ball.
- Place the meatballs on the baking sheet one to two inches apart. Bake for approximately 20 minutes.
Notes
The size of the meatball is up to you. I find that 1-1/2 in diameter is best to complete a meal.
Instead of baking, simmer the meatballs in your favorite sauce. Heat the sauce over medium-low heat until simmering. Drop in the meatballs and let them simmer for about an hour to an hour and a half.
Double the batch and freeze the extras for a quick night meal.