Spaghetti and Meatballs Recipe

Enjoy this ultimate Spaghetti and Meatballs Recipe with tender, flavorful meatballs simmered in a rich marinara sauce, served over perfectly cooked spaghetti. Learn the secrets to making the juiciest meatballs with simple tips and pantry staples. Perfect for family dinners, cozy date nights, or meal prepping. Customize with pasta alternatives or leaner meat options. Don’t forget the garlic bread and fresh herbs for the ultimate Italian dining experience!

Ingredients

Meatballs:

• 4 tablespoons olive oil, divided (1 tablespoon and 3 tablespoons)
• ½ cup flour (for dredging meatballs)
• ½ cup yellow onion, finely diced
• 4 cloves garlic, minced
• 2 eggs, whisked
• ½ cup half and half (or substitute milk)
• 2 teaspoons Worcestershire sauce
• 1 ¼ cups crushed Ritz crackers (or substitute Italian breadcrumbs)
• ¼ cup Parmesan cheese, grated
• ¼ cup fresh parsley, roughly chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon mustard powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 lb. ground beef (85% or 90% lean)
• ½ lb. ground Italian sausage (sweet or mild)
• ½ lb. ground pork

Spaghetti and Sauce:

• 2 (28 oz.) jars marinara sauce (see notes)
• 1 lb. spaghetti

For Serving:

• Fresh parsley or basil
• Parmesan cheese

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Instructions

Prepare and Brown the Meatballs:

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onions and sauté for 4 minutes. Add minced garlic and cook for an additional minute. Remove from heat and let cool.
2. In a large bowl, whisk the eggs, half and half, and Worcestershire sauce. Stir in the crushed Ritz crackers and let sit for 1-2 minutes to create a “panade.”
3. Mix in Parmesan cheese, parsley, Italian seasoning, mustard powder, salt, pepper, and the cooled onion/garlic mixture.
4. Add the ground beef, Italian sausage, and pork. Gently combine without overmixing to keep the meatballs tender.
5. Roll the mixture into 1 ½-inch meatballs. (Pro Tip: Lightly coat your hands with olive oil to prevent sticking.)
6. Refrigerate the meatballs for 10-15 minutes to firm up. Roll them again for a smooth finish.
7. Dredge each meatball lightly in flour to help them hold their shape while cooking.
8. Heat the remaining 3 tablespoons of olive oil in the same pot. Brown the meatballs in batches, leaving space around each one. Cook for about 1 ½ minutes per side, 5-6 minutes total. Transfer to a plate once browned.

Simmer the Meatballs in Sauce:

1. Wipe out any black bits from the pot but leave the browned remnants for flavor.
2. Pour marinara sauce into the pot. Add ¼ cup water to prevent the sauce from becoming overly thick. Adjust consistency as needed.
3. Add the browned meatballs to the sauce. Simmer over medium heat for 30 minutes, stirring occasionally.

Cook the Spaghetti:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and return to the warm pot.
2. Ladle the meatballs and sauce over the spaghetti. Use kitchen tongs to gently toss everything together.

Serve:

• Garnish with fresh parsley or basil and serve with Parmesan cheese.
• Pair with cheesy garlic bread for a complete meal.

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Why You’ll Love This Recipe

• Ultimate Comfort Food: Classic spaghetti and meatballs are always a family favorite.
• Rich and Flavorful: Tender meatballs and a savory marinara sauce create a deliciously satisfying dish.
• Perfect for Gatherings: Easy to make in large batches for dinners or potlucks.

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Tips

• Don’t Overmix the Meat: Gently combine the ingredients to keep the meatballs tender.
• Use a Panade: The cracker mixture ensures flavorful and moist meatballs.
• Control Sauce Consistency: Add water to the sauce gradually to achieve your desired thickness.
• Room Temperature Ingredients: Bring dairy ingredients closer to room temperature for better incorporation.

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Variations and Substitutions

• Pasta Options: Substitute spaghetti with linguine, penne, or fettuccine.
• Meat Alternatives: Use ground turkey or chicken for a leaner option.
• Vegetarian: Replace the meatballs with plant-based alternatives or roasted vegetables.
• Sauce: Swap marinara with a homemade tomato sauce or creamy Alfredo for a twist.

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FAQs

Can I make the meatballs ahead of time?
Yes, prepare the meatballs and refrigerate them for up to 24 hours before cooking.

Can I freeze the meatballs?
Absolutely! Brown the meatballs and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months.

What can I use instead of Ritz crackers?
Italian breadcrumbs or panko breadcrumbs work just as well.

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Serving and Suggestions

• Serve with a crisp Caesar salad for a refreshing contrast.
• Pair with a glass of red wine like Chianti or Merlot for a classic Italian meal.
• Top with extra Parmesan or red pepper flakes for added flavor.