Looking for a hearty and delicious meal that is easy to make on a busy weeknight? Look no further than this classic Homemade Meatballs and Spaghetti sauce recipe! This dish will surely be a family favorite, with flavorful, tender, and moist meatballs simmered in a rich tomato sauce. Follow the step-by-step instructions and helpful tips to create an easy and delicious meal.
What are Homemade Meatballs?
Homemade Meatballs are balls made of ground beef, breadcrumbs, eggs, herbs, and spices. They are a popular dish in many cultures and are often served with pasta or as a standalone dish. The meatballs are usually formed into small balls, cooked by baking or frying, and then simmered in a tomato-based sauce to add flavor and moisture. Homemade Meatballs can be customized to suit individual preferences using different types of ground meat, herbs, and spices. They are easy to make and a great quick and tasty meal option.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Ground beef 80/20: This refers to ground beef that is 80% lean and 20% fat. This fat-to-meat ratio gives the flavor of the meatballs and helps keep them moist.
- Fresh white bread crumbs: They are used to bind the Homemade Meatballs and keep them moist.
- Panko Italian seasoned dry bread crumbs: These are Japanese-style breadcrumbs that are larger and lighter than regular breadcrumbs. They are used to add texture and flavor to Homemade Meatballs.
- Fresh Italian parsley: This herb adds freshness and flavor to Homemade Meatballs.
- Fresh basil: Another flavorful herb that adds a sweet and slightly peppery flavor to the Homemade Meatballs.
- Shredded or grated Parmesan cheese: This hard, salty cheese adds flavor to the meatballs.
- Full-fat ricotta cheese or cottage cheese: This ingredient adds moisture and creaminess to the meatballs.
- Garlic: This adds a pungent and slightly sweet flavor to the Homemade Meatballs.
- Yellow onion: This sweet and mild onion adds flavor and moisture to the Homemade Meatballs.
- Knorr Beef flavored bouillon or Kosher Salt: This seasoning adds flavor and saltiness to the Homemade Meatballs.
- Black pepper: This seasoning adds a mild spiciness and depth of flavor to the Homemade Meatballs.
- Red pepper flakes: These add a spicy kick to the meatballs.
- Ground nutmeg: This spice adds a warm, sweet, and slightly earthy flavor to the Homemade Meatballs.
- Oregano: This herb adds a slightly bitter and pungent flavor to the Homemade Meatballs.
- Eggs: These are used as binding agents to hold the homemade meatballs together.
- Whole milk, dry red wine, or warm water: Adds moisture to the Homemade Meatballs.
For the sauce:
- Extra-virgin olive oil: This high-quality oil adds flavor to the sauce.
- Bacon: This adds a smoky and salty flavor to the sauce.
- Garlic: This aromatic ingredient adds a pungent and slightly sweet flavor to the sauce.
- Onion: This sweet and mild onion adds flavor and moisture to the sauce.
- Poblanos Pepper or red bell pepper: These add a sweet and slightly spicy flavor to the sauce.
- Fresh tomatoes: These add a fresh and slightly acidic flavor to the sauce.
- Red wine: This adds richness and depth of flavor to the sauce.
- Crushed tomatoes or diced tomatoes: These add texture and flavor to the sauce.
- Tomato paste: This adds thickness to the flavor of the sauce.
- Fresh basil leaves: This herb adds a sweet and slightly peppery flavor to the sauce.
- Oregano: This herb adds a slightly bitter and pungent flavor to the sauce.
- Knorr beef flavor bouillon or Kosher salt: This seasoning adds flavor and saltiness to the sauce.
- Water: This is used to thin out the sauce and make it more pourable.
- Sugar: This is used to balance out the acidity of the tomatoes.
For the pasta:
- Spaghetti: This is a long, thin pasta perfect for serving with meatballs.
- Kosher salt: This seasoning is used to add flavor to the pasta.
- Butter: This ingredient is added to the pasta after it's cooked to add richness and flavor.
- Water: This is used to boil the pasta and cook it until it's al dente.
Tools you'll need
- Large mixing bowl
- Sheet pan
- Aluminum foil
- Cooling rack
- Measuring cups and spoons
- Food processor or blender
- Wooden spoon
- Tongs
- Colander
How to Make Homemade Meatballs
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425 °F and set an oven rack in the middle. Lined a 13 x 18 sheet pan with aluminum foil, set a rack, and lightly spray cooking oil; set aside. Place the ground beef, bread crumbs, parsley, basil, grated onion, ricotta, Parmesan, salt, pepper, nutmeg, eggs, oregano, and ¾ cup warm water in a bowl. Combine very lightly with a fork. You can shape and bake your meatballs or cover and refrigerate them for 1 and up to 8 hours. (The longer you let the mixture sit, the more flavor will develop). Using your hands, lightly form the mixture into 2-inch meatballs.
(You will have about 28 meatballs). Arrange the meatballs on the prepared sheet pan. The mixture will be a bit sticky; lightly oil your hands occasionally while rolling the meatballs if necessary. Bake the homemade meatballs for 20 to 25 minutes until browned and almost cooked. Heat 1 tablespoon of olive oil in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Heat 3 tablespoons of olive oil in the same pot over medium heat.
Add the onion, poblano, crushed tomato, and fresh tomatoes and cook until softened 10 to 15 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste and cook, stirring, for 2 more minutes. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Add the water, sugar, beef flavor bouillon, and pepper. Stir, cover, and simmer on the lowest heat for about 45 minutes.
Return the meatball bacon, stir in the parsley to the sauce, and simmer for another 30 minutes until the flavors come together and the sauce is thickened. Stir in the basil, taste, and adjust the season with kosher salt if needed. Bring a large pot of salted water to boil. Add the pasta and cook al dente for about 7 minutes, stirring occasionally. For more tender pasta, boil for an additional minute. Drain pasta in a colander—return pot, add some warm tomato sauce, and toss until completely coated with the homemade meatball sauce.
Transfer the sauced pasta to a platter and top with homemade meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and homemade meatballs. Top with grated Parmesan cheese. Garnish with chopped parsley, if desired. Serve with bread or garlic bread (and some good Rose or Red Wine😉 ). Enjoy!
Substitutions
- Ground beef: You can substitute ground pork, turkey, or chicken for ground beef. Remember that this will change the flavor and texture of the meatballs.
- Breadcrumbs: You can use store-bought breadcrumbs instead of fresh breadcrumbs. You can also substitute gluten-free breadcrumbs if you need to make the recipe gluten-free.
- Fresh herbs: You can substitute with dried herbs if you don't have fresh parsley or basil. Use 1 tablespoon of dried herbs instead of ¼ cup of fresh herbs.
- Cheese: You can substitute Parmesan cheese with Romano or Asiago cheese. You can also use a dairy-free cheese substitute to make the recipe dairy-free.
- Beef bouillon: You can substitute with chicken or vegetable bouillon or salt.
- Red wine: If you don't want to use red wine, substitute it with beef or chicken broth.
- Sugar: You can substitute with honey, maple syrup, or brown sugar.
- Spaghetti: You can use any pasta you prefer, such as linguine, fettuccine, or penne.
Variations
- Meatball Variations: Instead of ground beef, use ground pork, turkey, chicken, or lamb to make the meatballs. You can also experiment with different herbs and spices to customize the flavor of the meatballs.
- Sauce Variations: Instead of using a tomato-based sauce, try making a creamy Alfredo sauce or a pesto sauce to serve with the meatballs and pasta. You can also experiment with different types of tomatoes or add vegetables, such as mushrooms, zucchini, or eggplant, to the sauce.
- Pasta Variations: Instead of spaghetti, try using another type of pasta such as penne, rigatoni, or linguine. You can also experiment with using a different type of pasta, such as gluten-free pasta, for a healthier option.
- Serving Variations: Instead of serving the meatballs and pasta together, you can serve the meatballs as an appetizer with toothpicks or on top of a salad. You can also use the meatballs as a filling for sandwiches or wraps.
- Cooking Variations: Instead of baking the meatballs in the oven, try frying them in a pan for a crispy exterior. You can also cook the meatballs in a slow cooker or Instant Pot for a hands-off approach.
How to Serve
To serve Homemade Meatballs and Spaghetti sauce, start by arranging the cooked pasta on a large platter. Using a slotted spoon, place the meatballs on top of the pasta. Pour the remaining tomato sauce over the meatballs and pasta, and coat everything evenly. Garnish with grated Parmesan cheese and chopped parsley, if desired. Serve with crusty or garlic bread on the side to soak up the flavorful sauce. This dish is perfect for a family dinner or entertaining guests and will satisfy everyone's cravings for a hearty and delicious meal.
How to Store & Re-Heat
To store, place any leftover Homemade Meatballs with Pasta and Sauce in an airtight container and refrigerate for up to 3-4 days. You can microwave individual servings or warm them on the stove over low heat to reheat. Ensure the meatballs, sauce, and pasta are heated evenly, and enjoy your leftovers!
Make-Ahead
You can easily make the Homemade Meatballs and Spaghetti sauce ahead of time to save time and reduce stress on the day of serving. The meatballs can be made and shaped up to 8 hours ahead of time and refrigerated until ready to bake. The sauce can also be made and stored in the refrigerator or freezer until ready to serve. When ready to serve, reheat the meatballs and sauce and cook the pasta according to the instructions. This make-ahead method is perfect for busy weeknights or entertaining guests, as it allows you to prepare most of the meal and reheat and serve when ready.
How to Freeze
To freeze the Homemade Meatballs and Spaghetti sauce, let it cool to room temperature, then transfer it to an airtight container or a freezer-safe ziplock bag. Label the container or bag with the date and contents. You can freeze the sauce for 3 months. To thaw the sauce, place it in the refrigerator overnight. When ready to use, reheat the sauce on the stovetop or in the microwave until heated. The meatballs can also be frozen separately by placing them on a sheet pan and freezing them until solid.
Once frozen, transfer them to an airtight container or ziplock bag and freeze them for up to 3 months. To reheat the frozen meatballs, place them on a baking sheet and bake in a preheated oven at 350°F for 15-20 minutes or until heated.
Tips for Making The Best Homemade Meatballs
- Don't overmix the meat mixture: Overmixing the meat mixture can lead to tough and dry meatballs. Mix the ingredients lightly with a fork until just combined.
- Use fresh herbs and breadcrumbs: Fresh herbs and breadcrumbs add more flavor and texture to the meatballs. Use fresh breadcrumbs from white bread and fresh herbs such as parsley and basil.
- Use a mixture of ground meats: A mixture of ground meats such as beef, pork, and veal can add more flavor and texture to the meatballs.
- Let the meat mixture rest: Letting the meat mixture rest in the refrigerator for at least an hour can help the flavors develop and make the meatballs more tender.
- Use a cookie or ice cream scoop: A cookie or ice cream scoop can help you make evenly-sized meatballs.
- Bake the meatballs on a rack: Baking them on a rack can help them cook evenly and prevent them from sitting in their juices.
- Use a thermometer: A meat thermometer can help ensure the meatballs are fully cooked and safe to eat. The internal temperature should be 165°F.
FAQ
Can I use a different type of pasta?
You can use any pasta that you prefer. Just adjust the cooking time according to the package instructions.
Can I make the recipe gluten-free?
You can use gluten-free breadcrumbs and pasta to make the recipe gluten-free.
Can I use a different type of cheese?
You can use any hard cheese, such as Romano or Asiago.
Can I use a different type of meat?
You can use ground pork, turkey, chicken, or lamb to make the meatballs.
Can I use dried herbs instead of fresh herbs?
You can use dried herbs instead of fresh herbs. Use 1 tablespoon of dried herbs instead of ¼ cup of fresh herbs.
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- Beef Stew with Carrots and Sweet Potatoes recipe
- The Best Oven Baked Ground Beef Empanadas “Empanadas de Carne Molida al Horno” recipe
Recipe
Easy Homemade Meatballs
Tools
Ingredients
- 2 pounds ground beef 80/20
- 1 cup fresh white bread crumbs (about 4 slices, crust removed)
- ¼ cup Panko Italian seasoned dry bread crumbs
- ¼ cup minced fresh Italian parsley
- ½ cup grated Parmesan , Parmigiano-Reggiano, or Romano cheese
- ¼ cup full-fat ricotta cheese
- 3 cloves garlic , grated
- ½ small sweet onion , grated
- 1 tablespoon Knorr Beef flavored bouillon or 2 teaspoons Kosher Salt
- ½ teaspoon ground black pepper , to taste
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh or dry oregano
- 2 large egg , beaten
- ¾ cup whole milk , dry red wine, such as Malbec or warm water
For the Sauce
- ¼ cup extra-virgin olive oil , divided
- 6 slices of bacon , chopped
- ½ teaspoon crushed red pepper flakes
- 7 cloves garlic , crushed or chopped
- 1 large onion , finely chopped
- 2 Poblanos Pepper or red bell pepper , finely chopped
- 8 fresh Tomatoes , diced
- ½ cup red wine , such as Malbec
- 1 (28-ounce) can of crushed tomatoes or diced tomatoes
- 3 tablespoons tomato paste
- ¼ cup Italian parsley , chopped
- 3 tablespoons freshly chopped basil leaves
- 3 teaspoons oregano
- 1 tablespoon Knorr beef flavor bouillon , to taste
- kosher salt , to taste
- 1 cup of water
- 1 tablespoon sugar
For the Pasta:
- 1 ½ pounds spaghetti , cooked according to package directions
- 2 tablespoons kosher salt , to taste
- 8 Tablespoons butter
- 4 to 6 quartz water
To Serve:
- Grated cheese , such as Parmigiano-Reggiano or Romano.
- Crusty bread or garlic bread.
Instructions
- Preheat the oven to 425 °F and set an oven rack in the middle position. Lined a 13 x 18 sheet pan with aluminum foil, set a rack, and lightly spray cooking oil; set aside.
- Place the ground beef, bread crumbs, parsley, grated onion, ricotta, Parmesan, salt, pepper, nutmeg, egg, oregano, and ¾ cup warm water in a bowl. Combine very lightly with a fork. At this point, you can shape and bake your meatballs or cover and refrigerate for a least 1 and up to 8 hours. (The longer you let the mixture sit, the more flavor will develop).
- Using your hands, lightly form the mixture into 2-inch meatballs. (You will have about 28 meatballs). Arrange the meatballs on the prepared sheet pan. The mixture will be a bit sticky; lightly oil your hands every so often while rolling the meatballs if necessary. Bake the homemade meatballs for 20 to 25 minutes until browned and almost cooked through.
For the sauce:
- Heat 1 tablespoon of olive oil in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot.
- Heat 3 tablespoons of olive oil in the same pot over medium heat. Add the onion, poblano, crushed tomato, and fresh tomatoes and cook until softened, 10 to 15 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste and cook, stirring, for 2 more minutes.
- Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates about 3 minutes. Add the water, sugar, beef flavor bouillon, and pepper. Stir, cover, and simmer on the lowest heat for about 45 minutes.
- Return the meatballs bacon, stir in the parsley to the sauce, and simmer for another 30 minutes until the flavors come together and the sauce is thickened. Stir in the basil, taste, and adjust season with kosher salt if needed.
For the pasta:
- Bring a large pot of salted water to boil. Add the pasta and cook al dente, about 7 minutes, stirring occasionally. For more tender pasta, boil an additional minute. Drain pasta in a colander—return pot to low heat. Add the butter and let it melt; add the cooked pasta and toss until completely coated with the butter. Stir in some warm tomato sauce and toss again.
To serve the Homemade Meatballs:
- Transfer the sauced pasta to a platter and top with homemade meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and homemade meatballs. Top with grated Parmesan cheese. Garnish with chopped parsley, if desired. Serve with bread or garlic bread (and some good Rose or Red Wine😉 ). Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.