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How to Make Spaghetti and Meatballs (Step-by-Step): A Detailed Guide

Updated: 7 days ago

This step-by-step guide shows you how to make classic spaghetti and meatballs with tender, flavorful meatballs and a simple homemade marinara sauce. It’s written for beginners but detailed enough to help you get restaurant-style results at home.

What you’ll need

Sauce + pasta

  • 1 lb spaghetti

  • 2 tbsp olive oil

  • 3–4 cloves garlic, minced

  • 1 small onion, finely chopped

  • 1 (28 oz) can crushed tomatoes

  • 1 (15 oz) can tomato sauce (or passata)

  • 1 tsp dried oregano

  • 1 tsp dried basil (or 2 tbsp fresh, chopped)

  • 1/2 tsp red pepper flakes (optional)

  • Salt + black pepper

  • 1 tsp sugar (optional, balances acidity)

  • Grated Parmesan + chopped parsley or basil (for serving)

Meatballs

  • 1 lb ground beef (or 1/2 beef + 1/2 pork)

  • 1/2 cup breadcrumbs (plain or Italian)

  • 1/3 cup milk (or water)

  • 1 egg

  • 1/3 cup grated Parmesan

  • 2 cloves garlic, minced

  • 2 tbsp chopped parsley (optional)

  • 1 tsp salt + 1/2 tsp black pepper

Tools

  • Large pot (for pasta)

  • Large skillet or Dutch oven (for sauce + meatballs)

  • Mixing bowl + sheet pan



⚠️ AI-Generated Recipe:

This recipe was created by artificial intelligence. Please use caution and double-check measurements, cooking times, and food safety. Use this information at your own risk.


Step-by-step instructions

Step 1: Make the meatball mixture

In a bowl, mix breadcrumbs and milk and let sit 2 minutes. Add ground meat, egg, Parmesan, garlic, parsley, salt, and pepper. Mix gently just until combined—overmixing makes meatballs tough.

Step 2: Shape the meatballs

With damp hands, roll into 1.5-inch meatballs (about 18–22). Place on a sheet pan. If the mixture feels sticky, chill 10 minutes.

Step 3: Brown the meatballs

Heat 1–2 tbsp olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning to brown most sides (6–8 minutes total). They don’t need to cook through yet—just get color.

Step 4: Build the sauce

In the same pan, add a little more oil if needed. Sauté onion 3–4 minutes until soft. Add garlic for 30 seconds. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (optional), salt, pepper, and sugar (optional).

Step 5: Simmer meatballs in the sauce

Return meatballs to the sauce. Reduce heat to low, cover partially, and simmer 20–30 minutes until meatballs are cooked through (165°F) and tender. Stir occasionally so nothing sticks.

Step 6: Cook the spaghetti

Bring a large pot of salted water to a boil. Cook spaghetti until al dente (usually 1–2 minutes less than package directions). Reserve 1 cup pasta water, then drain.

Step 7: Toss and serve

Toss spaghetti with a few ladles of sauce (add a splash of reserved pasta water if needed). Plate, top with meatballs and more sauce, then finish with Parmesan and parsley/basil.

Troubleshooting + pro tips

  • Dry meatballs? Don’t skip the breadcrumb + milk step, and avoid overmixing.

  • Sauce too acidic? Add a pinch of sugar or simmer longer.

  • Make-ahead: meatballs can be browned and refrigerated 2 days or frozen up to 3 months.

Storage

Refrigerate leftovers up to 4 days. Reheat gently on the stove with a splash of water, or microwave in short bursts. Freeze meatballs in sauce up to 3 months.

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