This classic recipe for spaghetti and homemade meat balls is a family favorite! Moist and tender beef meatballs are simmered in a rustic marinara sauce, and ready to serve over warm pasta noodles in only an hour.
Jump to RecipeI love spaghetti! I could eat it every day, and my husband accuses me of doing just that. My favorite is just a regular meat sauce, but when I have time, I love to make meatballs and a good marinara sauce. I’ll be honest, it’s a lot of work, but it’s so very worth it when you smell those meatballs simmering in the sauce.
This recipe is adapted from several different recipes I’ve tried over the years. The meatballs are based on an Italian meatloaf, and the sauce comes from a few methods from other recipes. Give them a try and I’m sure they’ll be your favorite to enjoy with all of your classic pasta dishes!
Recipe Ingredients
For the Sauce:
Marzano tomatoes. Get the good Marzano whole tomatoes if you can, but any whole canned tomatoes will work.
Olive oil. Quality extra virgin olive oil makes all the difference.
Onion and garlic. Both peeled and minced.
Spices. Dried basil, oregano, salt and freshly cracked pepper.
Sugar and honey. Including both of the sweeteners is the secret to having a perfectly balanced sauce.
Baking soda. Reacts with and helps reduce the acidity of the tomatoes.
For the Meatballs:
Saltine crackers. The saltine cracker paste really makes a very tender meatball. You can use other brands of crackers, but choose something plain and lightly salted.
Milk. Whole or 2% milk are best. However, a plant-based milk alternative is also fine if you want a dairy-free meat ball.
Egg. Lightly beaten, and room temperature if possible.
Ground chuck AND turkey. I like a combination of ground beef and ground turkey for my meatballs, but you can substitute sausage or even ground chicken if you’d prefer.
Romano cheese. Grated or shaved, but I suggest freshly cut… Bagged shredded cheese includes anti-caking fillers that affect the meatball flavor.
Spices. Garlic, red pepper flakes, salt and freshly cracked pepper.
Vegetable oil. To sear the meatballs on the stovetop.
Pasta. Here we are making classic spaghetti with meatballs. But use whatever noodle you like! The homemade sauce is delicious with penne, rotini, farfalle (bowtie), rigatoni, or other pastas.
How to Make Spaghetti with Homemade Meat Balls
- Prepare the sauce. Strain the tomatoes and reserve the liquid. Place the strained tomatoes and 1 cup of the reserved juice into an oven-safe 3-quart pot. Place over medium heat until the tomatoes begin to bubble; reduce the heat and cover. Cook the tomatoes on low for 10 minutes, then remove from heat and set aside for 5 minutes. Use a stick blender to puree the tomatoes to your desired consistency.
- In a small skillet, heat olive oil over medium heat. Saute the onions and garlic for 3 minutes, but do not brown. Add the onion and garlic to the pureed tomatoes and add remaining sauce ingredients. Stir well and set aside while you make meatballs. Preheat oven to 350℉.
- Prepare the meatballs. Place the saltine crackers in a ziploc bag and crush with a rolling pin into fine crumbs. Add the crumbs to a large mixing bowl.
- Whisk the milk and eggs together and pour over the crushed crackers. Whisk the mixture together until all the crackers are wet. Set aside to soak for 5 minutes. Whisk the soaked mixture until a smooth paste forms.
- Add the meats, cheese and spices. Mix with your hands to thoroughly combine. Use a cookie scoop to form the meat mixture into golfball-size meatballs.
- Heat oil in a large skillet over medium-high heat. Add meatballs and brown on all sides. Meatballs will not necessarily be cooked through. Carefully place meatballs in the sauce in the pot, making sure each is submerged.
- Cover the pot and place in the preheated oven. Bake for 30 minutes, stirring occasionally, being careful not to break up the meatballs.
- Cook spaghetti according to package directions. Serve pasta with sauce and meatballs – top with parmesan cheese as desired.
Frequently Asked Questions
This traditional meal can be heavy on the carbs and calories… But tomatoes are healthy, and the meatballs pack a great bit of protein. You might choose to pair the meat balls and sauce with zucchini noodles (“zoodles”) or gluten-free pasta for a dish with fewer calories and carbohydrates.
We love to have a crisp salad on the side of pasta dishes. Keep things simple with a tossed salad or pair with a steakhouse wedge salad for a super hearty and delicious meal. And don’t forget a loaf of crusty baked garlic bread, too!
Searing the meatballs on the stovetop is best to get a nice crust and lock in the juices. Then submerge them in bubbling hot sauce and finish in the oven for an even cook.
Yes, and freezing them raw is the best method to keep them nice and fresh! Form them into balls and freeze on a parchment-lined baking sheet for at least 2 horus. Transfer the meatballs to a Ziploc bag and freeze for up to 3 months. The frozen meatballs can go right into the skillet for browning.
Leftovers are great for lunch! Transfer the cooled pasta and sauce to a container with a lid. Keep in the refrigerator for up to 4 days.
More Recipes to Try
Moist Tender Meatballs and Spaghetti Sauce
8
servings20
minutes1
hour575
kcal1
hour20
minutesThis classic recipe for spaghetti and homemade meat balls is a family favorite! Moist and tender beef meatballs are simmered in a rustic marinara sauce, and ready to serve over warm pasta noodles in only an hour.
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Ingredients
1 lb 1 spaghetti
- Sauce
56 oz 56 whole Marzano tomatoes
1/4 cup 1/4 olive oil
2/3 cup 2/3 minced onion
3 tsp 3 minced garlic
1 tsp 1 dried basil
1 tsp 1 oregano
1 tbsp 1 sugar
2 tsp 2 hot honey
1 1/4 tsp 1 1/4 salt
1/2 tsp 1/2 freshly cracked pepper
pinch baking soda
- Meatballs
17 17 square saltine crackers
1/2 cup 1/2 milk
1 large 1 egg
1/2 lb 1/2 ground chuck
1/2 lb 1/2 ground turkey
1/3 cup 1/3 grated romano cheese
1/2 tsp 1/2 granulated garlic
1/2 tsp 1/2 red pepper flakes
1/2 tsp 1/2 salt
1/2 tsp 1/2 freshly cracked pepper
1 tbsp 1 vegetable oil
Directions
- Prepare the sauce. Strain the tomatoes and reserve the liquid. Place the strained tomatoes and 1 cup of the reserved juice into an oven-safe 3-quart pot. Place over medium heat until the tomatoes begin to bubble; reduce the heat and cover. Cook the tomatoes on low for 10 minutes, then remove from heat and set aside for 5 minutes. Use a stick blender to puree the tomatoes to your desired consistency.
- In a small skillet, heat olive oil over medium heat. Saute the onions and garlic for 3 minutes, but do not brown. Add the onion and garlic to the pureed tomatoes and add remaining sauce ingredients. Stir well and set aside while you make meatballs. Preheat oven to 350℉.
- Prepare the meatballs. Place the saltine crackers in a ziploc bag and crush with a rolling pin into fine crumbs. Add the crumbs to a large mixing bowl.
- Whisk the milk and eggs together and pour over the crushed crackers. Whisk the mixture together until all the crackers are wet. Set aside to soak for 5 minutes. Whisk the soaked mixture until a smooth paste forms.
- Add the meats, cheese and spices. Mix with your hands to thoroughly combine. Use a cookie scoop to form the meat mixture into golfball-size meatballs.
- Heat oil in a large skillet over medium-high heat. Add meatballs and brown on all sides. Meatballs will not necessarily be cooked through. Carefully place meatballs in the sauce in the pot, making sure each is submerged.
- Cover the pot and place in the preheated oven. Bake for 30 minutes, stirring occasionally, being careful not to break up the meatballs.
- Cook spaghetti according to package directions. Serve pasta with sauce and meatballs – top with parmesan cheese as desired.
Notes
- To make the meatballs ahead, prepare the meat mixture and form into meatballs. Place on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer for at least 2 hours; remove the frozen meatballs, place in a Ziplog bag and return to the freezer.
- Leftovers are great for lunch! Transfer the cooled pasta and sauce to a container with a lid. Keep in the refrigerator for up to 4 days.
Nutrition Facts
- Calories: 575kcal
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