This classic spaghetti and meatballs dish delivers comfort, flavor, and balanced nutrition all in one bowl.
The combination of lean meatloaf mix and fresh herbs creates juicy, protein-rich meatballs that are satisfying without being overly heavy.
Using basil, parsley, and garlic not only boosts flavor but also adds antioxidants and anti-inflammatory benefits.
Paired with whole grain or regular spaghetti and a quality marinara sauce, this meal offers a wholesome mix of fiber, protein, and healthy fats.
It’s ideal for busy weeknights because it requires simple prep, uses accessible pantry staples, and makes enough for leftovers.
The recipe is also freezer-friendly, making it perfect for meal prep and family dinners alike.
It’s a convenient, feel-good option that tastes like a special occasion but fits effortlessly into everyday life.
Must-Have Tools for Perfect Results
Large Mixing Bowl:
Lets you combine meat, herbs, and breadcrumbs evenly without making a mess — essential for forming tender, well-blended meatballs. Also useful for salads, doughs, and marinades.
Baking Sheet:
Perfect for evenly roasting the meatballs without extra oil. A durable baking sheet is a kitchen staple for roasting vegetables, baking cookies, and more.
Heavy Skillet or Sauté Pan:
Ideal for simmering marinara and finishing the meatballs. A quality skillet distributes heat evenly and comes in handy for stir-fries, sauces, and one-pan meals.
Large Pasta Pot:
Needed for boiling spaghetti until perfectly al dente. A roomy pot prevents sticking and is great for cooking soups, stocks, and large-batch recipes.
Homemade Spaghetti and Meatballs
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Large skillet or sauté pan
- 1 Large Pasta Pot
- 1 Metal Spatula
Ingredients
- 1 large egg
- 3 tbsp finely chopped fresh basil
- 3 tbsp finely chopped fresh parsley
- 1 tsp dried oregano
- ¾ tsp salt
- ¼ tsp ground black pepper
- 2 cloves garlic minced
- ¼ cup water
- 1½ lb ground meatloaf mix beef, pork, veal
- ¾ cup Italian-style breadcrumbs
- ½ cup freshly grated Parmigiano-Reggiano plus more for serving
- 32 oz jar marinara sauce
- 1 lb spaghetti
Instructions
- Preheat & Prepare Oven: Begin by preheating your oven to 350°F (175°C) and position the oven rack in the center so the meatballs cook evenly. While the oven heats, leave a baking sheet nearby. You don’t need to grease it — the fat from the meat will prevent sticking during baking.
- Mix Wet Ingredients & Seasonings: In a large mixing bowl, whisk together the egg, water, minced garlic, basil, parsley, oregano, salt, and black pepper until fully combined. This mixture will act as the flavor base and binder for your meatballs. Be sure the herbs are finely chopped so they distribute evenly throughout the meatball mixture.
- Add Meat, Breadcrumbs & Cheese: To the seasoned egg mixture, add the ground meatloaf mix, Italian breadcrumbs, and grated Parmigiano-Reggiano cheese. Use clean hands to gently mix until everything is just combined, making sure not to overwork the mixture. Overmixing can cause the meatballs to turn dense and tough.
- Shape Meatballs: Using your hands or a small scoop, form the meat mixture into golf ball-sized portions. Roll each ball until smooth and place them evenly spaced on the ungreased baking sheet. Keeping them uniform in size ensures even cooking and a nice presentation later when serving.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for about 10 minutes. Carefully remove the tray and use a metal spatula to scrape and flip each meatball — they may stick slightly at first, but a quick scoop underneath helps release them. Return to the oven for another 10 minutes until they are browned and mostly cooked through.
- Simmer Marinara & Finish Meatballs: While the meatballs bake, pour the marinara sauce into a large skillet or sauté pan and bring it to a gentle simmer over medium heat. Season if desired with a pinch of sugar or extra pepper to balance acidity. Once the meatballs are browned, transfer them directly into the sauce (leave excess grease behind), cover loosely, and simmer for about 10 minutes so flavors meld beautifully.
- Cook Spaghetti: Meanwhile, bring a large pot of salted water to a rolling boil — it should taste slightly like the sea for best pasta flavor. Add the spaghetti and cook according to package instructions until al dente, stirring occasionally so it doesn’t stick together. Drain the pasta well when finished, reserving a splash of pasta water if you prefer a looser sauce.
- Toss & Serve: Add the drained spaghetti back to the pot or directly into the skillet with the sauce and meatballs. Gently toss everything together so the noodles are evenly coated and the meatballs are nestled throughout. Serve hot, topped with extra grated Parmigiano-Reggiano and fresh basil for a vibrant, flavorful finish.
Notes
- Use a combination of meats for better flavor and tenderness (beef, pork, and veal).
- Avoid overmixing the meat mixture to keep meatballs soft and juicy.
- Add a pinch of sugar to marinara if it’s too acidic.
- Whole wheat pasta works great if you want more fiber without losing flavor.
- Meatballs and sauce freeze wonderfully for make-ahead meals.
Chef’s Secrets for Best Flavor
The secret to truly flavorful meatballs lies in balancing fresh herbs with rich cheese and not overworking the mixture.
Using high-quality marinara, like Rao’s or a homemade sauce, transforms this simple dish into something exceptional.
Fresh basil and parsley add brightness, while a quick bake keeps the texture light before simmering in sauce to absorb flavor.
Also, letting the meat sit out for a couple of minutes before mixing helps it blend more evenly with the seasonings.
Serving Suggestions and Pairings
This classic meal pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a side of roasted vegetables like zucchini or broccoli.
Garlic bread or a warm baguette is perfect for soaking up the sauce.
For a lighter option, serve the meatballs and sauce over zucchini noodles or chickpea pasta.
A glass of red wine, such as Chianti or Cabernet, complements the savory tomato and herb notes in the dish perfectly.
Storage Tips for Later Meals
Leftovers keep very well and actually taste even better the next day as the flavors continue to meld.
Store the meatballs and sauce together in an airtight container in the refrigerator for up to 4 days.
The meatballs can also be frozen (with sauce) for up to 3 months.
For best quality, thaw overnight in the fridge and reheat gently on the stovetop until heated through.
Pasta is best made fresh, but leftover spaghetti can still be stored separately and tossed quickly before serving.
Frequently Asked Questions
1. Can I use just ground beef instead of meatloaf mix?
Yes, you can use just ground beef, though the combination of meats adds better flavor and moisture. If using only beef, choose a mix with some fat such as 80/20 for more tenderness.
2. Why bake instead of pan-fry the meatballs?
Baking is easier, less messy, and more consistent since the meatballs cook evenly without extra oil. It also saves time and keeps the shape intact before adding to sauce.
3. How do I prevent tough meatballs?
The key is not to overmix the meat and wet ingredients. Mix until just combined and avoid pressing too firmly when rolling the meatballs.
4. Can this recipe be made gluten-free?
Yes! Use gluten-free breadcrumbs and gluten-free spaghetti or zucchini noodles. Everything else in the recipe is naturally gluten-free.
5. Can I make this ahead for meal prep?
Absolutely. Make the meatballs and sauce up to 3 days ahead or freeze them. Reheat and toss with freshly cooked pasta for a fast “homemade” weeknight meal.
This recipe has been adapted and simplified from the original version by onceuponachef. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
