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classic homemade meatballs

Easy Homemade Meatballs

Camila Benitez
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 a meal that is easy and delicious.
5 from 8 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 10

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

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.
Nutrition Facts
Easy Homemade Meatballs
Amount per Serving
Calories
757
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
16
g
Cholesterol
 
117
mg
39
%
Sodium
 
2055
mg
89
%
Potassium
 
940
mg
27
%
Carbohydrates
 
73
g
24
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
34
g
68
%
Vitamin A
 
2169
IU
43
%
Vitamin C
 
51
mg
62
%
Calcium
 
197
mg
20
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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