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.