Spaghetti and Meatballs in Marinara Sauce

Introduction

Few dishes are as iconic and beloved as Spaghetti and Meatballs in Marinara Sauce. It’s the ultimate comfort food — tender, juicy meatballs simmered in a rich tomato sauce and served over a bed of perfectly cooked spaghetti. This dish has roots in Italian-American cuisine, combining old-world flavors with a hearty, homey feel that’s perfect for family dinners, gatherings, or even a cozy solo meal.

The magic of this recipe lies in its balance: the savory meatballs, fragrant herbs, tangy marinara, and al dente pasta come together to create a dish that’s hearty, satisfying, and deeply comforting.

Why I Love This Recipe

• The meatballs are tender, flavorful, and juicy — seasoned just right.
• The marinara is rich, slow-simmered, and aromatic with garlic and herbs.
• It’s a family-friendly classic that everyone loves.
• The recipe is versatile: you can make it ahead of time, freeze it, or even swap the protein.
• The act of twirling spaghetti with meatballs on the fork feels comforting and nostalgic.

Why This is a Must-Try Dish

This dish is a must-try because it embodies the soul of Italian-American cuisine. It’s not only delicious but also a meal that brings people together around the table. Whether you serve it on a Sunday night for the family, at a dinner party, or reheat leftovers the next day, it always delivers warmth and satisfaction. Plus, it’s a dish that children and adults both adore.

Time, Servings & Nutrition

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Calories (per serving): ~540 kcal

Course & Cuisine

• Course: Main Dish
• Cuisine: Italian-American

Ingredients

For the Meatballs

• 1 lb (450 g) ground beef
• ½ lb (225 g) ground pork (or substitute with all beef)
• ½ cup breadcrumbs (preferably fresh)
• ½ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 small onion, grated or finely minced
• 2 large eggs
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tbsp olive oil (for browning)

For the Marinara Sauce

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cans (28 oz each) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp dried basil (or fresh basil leaves at the end)
• 1 tsp dried oregano
• Salt and pepper to taste

For the Pasta

• 1 lb (450 g) spaghetti
• Salt for pasta water

For Garnish

• Fresh basil or parsley
• Extra grated Parmesan cheese

Cooking Directions

Step-by-Step Preparation Method

1. Prepare the Meatball Mixture
   • In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, garlic, onion, eggs, parsley, oregano, red pepper flakes, salt, and pepper.
   • Mix gently with your hands until just combined (don’t overmix).
2. Shape the Meatballs
   • Form into 1 ½-inch balls (about 18–20 meatballs). Place on a tray.
3. Brown the Meatballs
   • Heat olive oil in a large skillet or Dutch oven over medium heat.
   • Add meatballs in batches and brown on all sides (about 5 minutes). They don’t need to be fully cooked yet. Remove and set aside.
4. Make the Marinara Sauce
   • In the same pot, add olive oil and sauté onions until soft.
   • Add garlic and cook 1 minute.
   • Stir in crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and pepper.
   • Simmer for 10 minutes.
5. Simmer Meatballs in Sauce
   • Add browned meatballs into the sauce.
   • Cover and simmer on low for 20–25 minutes until meatballs are cooked through and sauce thickens.
6. Cook the Pasta
   • Meanwhile, bring a large pot of salted water to a boil.
   • Cook spaghetti until al dente according to package instructions. Drain.
7. Combine and Serve
   • Toss spaghetti with some marinara sauce.
   • Plate pasta and top with meatballs and extra sauce.
   • Garnish with Parmesan and fresh herbs.

How to Serve

• Serve hot with extra grated Parmesan and fresh basil.
• Pair with garlic bread or a green salad.
• For a cozy dinner, serve with a glass of red wine (Chianti or Merlot pairs beautifully).

Recipe Tips

• Don’t overwork the meatball mixture; it makes them tough.
• Simmer meatballs gently so they stay tender.
• If sauce is too acidic, add a pinch of sugar or a splash of cream.
• Always salt your pasta water — it flavors the spaghetti.

Variations

• Turkey or Chicken Meatballs: Use lean ground poultry instead of beef/pork.
• Cheesy Meatballs: Stuff each meatball with a small cube of mozzarella before cooking.
• Vegetarian Version: Use lentil or mushroom-based meatballs.
• Spicy Arrabbiata Sauce: Add chili flakes and fresh chili peppers to the marinara.
• Whole Wheat or Gluten-Free Pasta: Substitute for a healthier option.

Freezing & Storage

• Refrigeration: Store meatballs and sauce together in an airtight container for up to 4 days.
• Freezing: Freeze meatballs in sauce for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm gently on the stovetop. Add a splash of water if sauce thickens too much.

Special Equipment Needed

• Large mixing bowl
• Large skillet or Dutch oven
• Pot for boiling pasta
• Wooden spoon & ladle

Conclusion

Spaghetti and Meatballs in Marinara Sauce is more than just a meal — it’s a tradition, a comfort, and a dish that brings people together. The juicy meatballs, rich marinara, and perfectly twirled spaghetti create a harmony of flavors that’s deeply satisfying. Whether for Sunday dinner, date night, or a family gathering, this recipe deserves a spot in your kitchen rotation.

Print Recipe

Spaghetti and Meatballs in Marinara Sauce

Author: admin Cuisine: American, Italian Courses: Dinner

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 6 Calories: 540kcal

Description

Few dishes are as iconic and beloved as Spaghetti and Meatballs in Marinara Sauce. It’s the ultimate comfort food — tender, juicy meatballs simmered in a rich tomato sauce and served over a bed of perfectly cooked spaghetti.

Ingredients

Scale

1/2x 1x 2x 3x

For the Meatballs

• 1 lb (450 g)
• ½ lb (225 g)
• ½ cup breadcrumbs (preferably fresh)
• ½ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 small onion, grated or finely minced
• 2 large eggs
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tbsp olive oil (for browning)

For the Marinara Sauce

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cans (28 oz each)
• 2 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp dried basil (or fresh basil leaves at the end)
• 1 tsp dried oregano
• Salt and pepper to taste

For the Pasta

• 1 lb (450 g)
• Salt for pasta water

For Garnish

• Fresh basil or parsley
• Extra grated Parmesan cheese

Instructions

1. Step-by-Step Preparation Method
2. Prepare the Meatball Mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, garlic, onion, eggs, parsley, oregano, red pepper flakes, salt, and pepper. Mix gently with your hands until just combined (don’t overmix).
3. Shape the Meatballs: Form into 1 ½-inch balls (about 18–20 meatballs). Place on a tray.
4. Brown the Meatballs: Heat olive oil in a large skillet or Dutch oven over medium heat.Add meatballs in batches and brown on all sides (about 5 minutes). They don’t need to be fully cooked yet. Remove and set aside.
5. Make the Marinara Sauce: In the same pot, add olive oil and sauté onions until soft.Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
6. Simmer Meatballs in Sauce: Add browned meatballs into the sauce. Cover and simmer on low for 20–25 minutes until meatballs are cooked through and sauce thickens.
7. Cook the Pasta : Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Drain.
8. Combine and Serve :Toss spaghetti with some marinara sauce. Plate pasta and top with meatballs and extra sauce. Garnish with Parmesan and fresh herbs.

Keywords: Spaghetti and Meatballs in Marinara Sauce