There is just something about that rich aroma, isn’t there? It instantly whisks me back to my childhood kitchen, standing on a stool just to see into the pot. If you’re searching for that ultimate, soul-satisfying dish, look no further. I’m Sophie, and I can promise you this guide will walk you through making The Best Italian Spaghetti and Meatballs that tastes exactly like nonna used to make. It’s all about developing deep flavor into your homemade meatballs and letting them truly meld with the sauce.
One evening, as I was preparing dinner for my family, I realized my kids were becoming more curious about Italian cuisine. I decided to try making “The Best Italian Spaghetti and Meatballs” gluten-free, a dish reminiscent of my childhood Sunday dinners. As the aroma of simmering marinara filled the kitchen, my children darted in and out, stealing bites of meatballs and laughing. That meal became a weekly tradition, where we not only shared a plate but also stories from our day. Each time we sit down to enjoy our version of this classic, it brings back those precious moments and reminds us how food can unite us, regardless of our dietary needs. You can learn more about my philosophy on family meals over on my About Page.
Why You Will Love Making The Best Italian Spaghetti and Meatballs
Look, I know life gets hectic, especially when you’re feeding a whole crew! But this dish? It’s worth the little bit of extra time because it brings everyone to the table. Trust me, this is the comfort food you’ve been looking for. It’s easy, hearty, and totally shareable.
- It’s classic Italian flavor that pleases every palate, kid or adult.
- Baking the meatballs first keeps the cleanup super minimal.
- The leftovers freeze wonderfully for those “I don’t want to cook tonight” evenings.
- It smells exactly like home—pure Sunday Supper magic!
Find more cozy dinner inspiration perfect for busy families here: Comforting Dinner Recipes.
Essential Equipment for The Best Italian Spaghetti and Meatballs
You don’t need a dozen fancy gadgets for this recipe, but having the right tools makes the whole process so much smoother. We rely heavily on the oven for these meatballs, which helps reduce the mess on the stovetop later. Having all this ready means less scrambling when the sauce needs attention!
- An Oven (for that crucial first bake)
- A sturdy Baking sheet
- A Large skillet (for that sauce simmer)
- A Large pot (for boiling your spaghetti)
- A Metal spatula (essential for turning those delicate meatballs)
Ingredients for The Best Italian Spaghetti and Meatballs
Getting the right ingredients is half the battle won, especially with comfort food. We want rich sauce and tender meatballs that hold their shape! I’ve broken this down so you can organize your shopping list easily. Remember, using quality ingredients—especially the cheese and the sauce—really makes this Italian classic shine. If you are cooking for a family, check out more dinner ideas right here: Dinner Recipes.
Meatball Components
This is where the flavor magic starts. If you can find a good quality ground meatloaf mix (that delicious blend of beef, pork, and veal), grab it! Make sure your herbs are fresh—that’s my expert tip for really lifting the flavor profile here.
- 1 large egg
- 3 tablespoons fresh basil, finely chopped (plus more for serving)
- 3 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup water (it keeps the mixture light!)
- 1.5 pounds ground meatloaf mix (approximately equal parts)
- 3/4 cup dried Italian style bread crumbs (such as Progresso)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
Sauce and Pasta Requirements
For the sauce, honestly, don’t stress about making it from scratch every time. Using a high-quality jarred marinara, like Rao’s, gives you a huge flavor boost with much less effort, which is perfect for those busy evenings. Need some pasta variety ideas? Take a peek at my Pasta Dinner Ideas.
- 1 jar (32 oz) good quality Marinara sauce (such as Rao’s)
- 1 pound spaghetti
Step-by-Step Instructions for The Best Italian Spaghetti and Meatballs
Okay, this is the fun part! While I was telling you about making this for my kiddos, I realized that the secret to keeping them tender is how gently you mix everything. Don’t squeeze or mash the meat mixture like you’re making mud pies—we need air in there to keep these babies light. Once they’re in the oven, the smell starts taking over the whole house, and you’ll hear little feet running toward the kitchen, just like mine did!
- First things first: get your oven fired up to 350°F (175°C) and make sure the middle rack is ready for action.
- Grab that big bowl and whisk your wet stuff—the egg, all those lovely fresh herbs, oregano, salt, pepper, garlic, and the water—together until they are happy.
- Now, gently add in your ground meat, those Italian bread crumbs, and the grated Parmesan. Use your hands, but seriously, go easy! Mix them just until you don’t see dry streaks anymore. Overmixing is the enemy of a tender meatball, I promise.
- Roll them into uniform, golf ball-sized spheres and pop them onto your ungreased baking sheet.
- Bake them for exactly 10 minutes. Then, pull them out—carefully!—and use your metal spatula to scrape underneath and flip every single one over. Back into the oven they go for another 10 minutes until they look nicely browned. Check out this helpful guide if you want more sauce insight: A Great Marinara Reference.
- While the meatballs are browning, get that big pot of water going with lots of salt—it should taste like the sea! Start cooking your spaghetti so it’s ready right when the meatballs finish their second bake.
Preparing and Baking the Homemade Meatballs
When mixing, think of folding, not kneading. We are trying to incorporate the binders without compressing the protein too much. This technique is key to having those beautiful, soft Homemade Meatballs that melt in your mouth. Baking them first is my trick because it sets the shape nicely and lets a little bit of the excess fat drip away before they hit the sauce. Never skip that second 10-minute bake after flipping them!
Simmering the Meatballs in Sauce and Cooking the Pasta
Once the second bake is done, it’s time for the sauce bath. Pour your high-quality marinara into a large skillet and bring it up to a gentle simmer. Carefully move those warm meatballs right into the sauce. Keep them covered lightly and let them simmer for about 10 minutes so they can absorb all that delicious tomato flavor. While they simmer, cook your spaghetti until it’s perfectly al dente. Before you drain the pasta, scoop out a mugful of that starchy cooking water! That pasta water is gold, my friends; it has starch that helps the sauce cling beautifully to the strands, making your final toss perfect.
For all my step-by-step recipe guides, you can look here: My Full Recipe Index.
Tips for Success When Making The Best Italian Spaghetti and Meatballs
You asked for the best, and the best comes with a couple of little secrets I’ve picked up over the years hosting these big family dinners. First, about texture: resist the urge to swap out breadcrumbs for super-fine breadcrumbs if you can help it. The standard Italian style ones give the perfect structure to keep those homemade meatballs from falling apart in the sauce.
Oh, and if you happen to be cooking gluten-free, don’t sweat it! Simply use a good gluten-free breadcrumb substitute, or even better, use roughly 1/4 cup of crushed gluten-free crackers or even pulsed-up rolled oats. It works beautifully!
Also, don’t be shy about that simmer time. The meatballs need at least 10 minutes bathing in that marinara; that’s when the full flavor of this Italian classic really sets in. If your sauce seems thin before you add the pasta, try simmering it uncovered for a few extra minutes to let it reduce naturally. Keep those tips handy, and you’ll nail this every time! Ready for side dish ideas? Check out my tips for Gluten-Free Baking Upgrades for great garlic bread substitutes!
Serving Suggestions for Your Italian Classic
Now that you have the best, most comforting plate of spaghetti and meatballs simmering, you need the perfect supporting cast for your Sunday Supper! Keep it simple so everyone can focus on the main event. I always serve this with a big, vibrant green salad tossed lightly with olive oil and red wine vinegar. It cuts through the richness perfectly.
Since we are all about that cozy vibe, you absolutely need some sort of bread for soaking up that extra sauce—you know, the sauce left in the bottom of your bowl? If you’re going gluten-free, try grating some Parmesan directly onto toasted slices of gluten-free bread brushed with garlic powder and olive oil. It’s just as satisfying! For more ways to round out a hearty meal, take a look at these Healthy Dinner Recipe Inspiration ideas.
Storage and Reheating Advice for Leftover The Best Italian Spaghetti and Meatballs
Listen, if you’re cooking this for your family, you are definitely going to have leftovers—and that’s a win! The great thing about this Italian classic is that it tastes even better the next day once those flavors have really had time to mingle in the fridge.
If you want to save them for later, the best way is to freeze the meatballs right in their marinara sauce. You can pop that mixture into an airtight container or freezer bag, and they hold up beautifully for up to three months. Super handy for a quick meal later on!
When it’s time to reheat, I usually just put the container in the fridge overnight to defrost. Then, just reheat it slowly on the stovetop until everything is bubbling hot. If you’re in a real rush, you can zap individual servings in the microwave, but honestly, the stovetop gives the best even heat for the sauce. Pop over to my collection of Healthy Meal Prep Recipes for more tips on saving dinner!
Frequently Asked Questions About The Best Italian Spaghetti and Meatballs
I love hearing what you all wonder about when you make this classic! Getting these spaghetti and meatballs just right is all about small details, but don’t stress—I’m here to help you nail that perfect Sunday Supper experience every time. If you have more questions after you try the recipe, please don’t hesitate to reach out on my Contact Page!
Can I skip baking the meatballs and just fry them?
You absolutely can fry them, and that’s the traditional path for many folks! However, I stick to the baking method because it’s far less messy, and it stops the meatballs from soaking up too much grease right away. When you bake them first, they hold their lovely round shape perfectly before they even meet the marinara. Frying can sometimes cause them to brown too quickly on the outside while staying raw in the middle, which is never fun!
What is the best ground meat ratio for rich Homemade Meatballs?
For the richest flavor and best texture in your Homemade Meatballs, definitely stick to that 1.5-pound mix I list. The secret isn’t just the amount, though; it’s the blend. Using a combination of ground beef, pork, and veal—roughly equal parts for each—gives you the savory depth from the beef, a little fat and moisture from the pork, and tenderness from the veal. It’s this trio that makes the flavor profile truly fantastic for your Spaghetti And Meatballs.
If you’re looking for more hearty ground meat inspiration, check out my collection here: Hearty Ground Beef Recipes.
Share Your Sunday Supper Experience
Now that you’ve got the best, most comforting plate of spaghetti and meatballs on the table, I really want to hear how it went for you and your family! Did your kids try to sneak meatball bites too? Head down to the comments below and let me know how you liked this Italian Classic.
Don’t forget to give the recipe a star rating if you loved it! If you snapped a photo of your amazing Sunday Supper, tag me on social media—I absolutely adore seeing these recipes come to life in your homes. Happy cooking, and make sure to save this recipe for next week: More Top Recipes.
The Best Italian Spaghetti and Meatballs
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the ground meat, breadcrumbs, and cheese. Mix with your hands until just combined. Do not overwork the mixture.
- Roll the mixture into golf ball-sized meatballs. Place them on an ungreased baking sheet. Bake for 10 minutes. Remove the baking sheet from the oven and use a metal spatula to turn the meatballs. Scrape under them to release any sticking. Return the meatballs to the oven and cook for another 10 minutes, until nicely browned and almost cooked through.
- While the meatballs bake, bring the marinara sauce to a simmer in a large skillet. Taste and adjust seasoning if needed. Transfer the browned meatballs to the simmering marinara sauce, leaving behind any excess fat. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors meld and the meatballs are cooked through. Keep warm.
- While the meatballs finish cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Reserve about 1 cup of the cooking water, then drain the pasta.
- Toss the cooked spaghetti with the sauce and meatballs. You can do this in the pasta pot or the skillet. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Serve topped with fresh basil and extra grated cheese.
Notes
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Gluten-Free Nutritionist & Family Meal Planning Expert
Working as a pediatric dietitian at Children’s Hospital of Denver, I kept meeting families overwhelmed by managing their children’s celiac disease. Parents stressed, kids frustrated, everyone eating bland boxed “gluten-free” products.
That’s when I realized my calling: creating practical, balanced gluten-free solutions for real families with busy schedules. I’ve developed 375+ family-friendly recipes focusing on lunch boxes, after-school snacks, and make-ahead dinners that actually work.
My meal planning system was featured in Parents Magazine, and I presented research at the Rocky Mountain Pediatric Nutrition Conference. My evidence-based approach ensures recipes meet both taste and health standards—families need solutions that work in the real world, not just perfect test kitchens.