Spaghetti and Meatballs
Spaghetti and Meatballs delivers tender, juicy meatballs swimming in rich marinara sauce over perfectly cooked pasta for a dinner that makes everyone happy.
Ground pork sausage keeps these meatballs incredibly moist while Parmesan cheese and Italian breadcrumbs add layers of savory flavor that plain ground beef just can’t match.
My family requests this at least twice a month. I’ve learned to just make a double batch because the leftovers disappear faster than the original dinner.
Spaghetti and Meatballs Recipe Highlights
- Ground pork makes ultra-tender meatballs that stay juicy
- One skillet handles everything from browning to simmering
- 20 generous meatballs that freeze beautifully
- Simple homemade marinara beats jarred sauce every time
- Better the next day after flavors meld overnight
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PORK – Ground pork sausage has more fat than beef or turkey, which keeps meatballs moist and tender. Use plain pork sausage so you control the seasoning. If you only find Italian-seasoned sausage, skip the Italian breadcrumbs since the meat already has those spices. Look near breakfast sausage for ground pork in tubes or trays.
BREADCRUMBS – Italian breadcrumbs soak up the chicken broth and hold moisture inside the meatballs while they cook. They also bind everything together so the meatballs don’t fall apart. The seasoning already in them adds oregano, basil, and garlic flavor. Plain breadcrumbs work if you add a teaspoon of Italian seasoning. Don’t use panko, it’s too coarse to bind properly.
BROTH – Chicken broth in the meat mixture keeps meatballs tender instead of dense and dry. The breadcrumbs absorb it like a sponge, then release moisture slowly while cooking. Beef broth works too, but chicken broth tastes milder. Skip this and your meatballs will be tough and compact.
CHEESE – Freshly grated Parmesan adds salty, nutty flavor and helps bind the mixture. Buy a block and grate it yourself instead of using the pre-grated kind in the green can, which has cellulose powder that makes meatballs taste grainy. A quarter cup makes a noticeable difference.
SAUCE – Good jarred marinara with simple ingredients (tomatoes, olive oil, garlic, herbs) saves time without losing flavor. The sugar you add balances the acidity in tomatoes, not to make it sweet. Simmering for 20 to 30 minutes with fresh onions and garlic makes it taste homemade.
SEASONING – Italian seasoning blends dried oregano, basil, thyme, and rosemary for classic Italian-American flavor. Dried herbs work better than fresh in long-cooked sauces because they release oils when they rehydrate. Fresh herbs would turn bitter after 30 minutes. No Italian seasoning? Use half a teaspoon each of dried oregano and basil.
PASTA – Long spaghetti noodles twirl around your fork with the meatballs and catch sauce in every bite. Short pasta like penne won’t coat the same way. Cook during the last 10 minutes so everything finishes together. Save a cup of pasta water before draining to thin the sauce if needed.
How To Make Spaghetti and Meatballs
Please check the printable recipe card below for more detailed instructions.
- Mix ground pork, breadcrumbs, broth, Parmesan, egg, salt and pepper.
- Shape into balls using a cookie scoop.
- Brown meatballs in olive oil over medium-high heat for 2 to 3 minutes per side.
- Sauté onion and garlic. Add marinara sauce, Italian seasoning and sugar.
- Return meatballs to skillet, reduce heat to low, cover and simmer for 20 – 30 minutes.
- Cook spaghetti. Serve meatballs and sauce over spaghetti.
Leftovers and Storage
STORE – Keep your Spaghetti and Meatballs in an airtight container in the refrigerator for up to 4 days. Store the pasta separately from the meatballs and sauce if possible, since pasta absorbs liquid over time and can get mushy. If you’ve already combined everything, add a splash of water or broth when reheating to loosen the sauce.
FREEZE – Freeze the meatballs and sauce together in freezer-safe containers for up to 3 months. Let everything cool completely before freezing to prevent ice crystals from forming. Freeze in portion sizes that match your typical dinner needs, like containers with 4 to 6 meatballs each. Don’t freeze the cooked pasta, it gets grainy and unpleasant after thawing. Cook fresh pasta when you’re ready to serve the frozen meatballs.
REHEAT – Warm the meatballs and sauce in a covered skillet over medium-low heat for 10 to 15 minutes, stirring occasionally and adding a splash of water if the sauce thickens too much. You can also microwave individual portions in 1-minute intervals, stirring between each interval until heated through to 165° Fahrenheit. If reheating from frozen, thaw in the refrigerator overnight first for even heating.
MAKE AHEAD – Brown the meatballs up to 2 days before serving and store them in the refrigerator. When you’re ready to finish the dish, make the marinara sauce and simmer the cold meatballs in it as directed. You can also make the entire dish a day ahead and reheat it, which actually improves the flavor as the meatballs soak up more sauce overnight.
More Easy and Delicious Recipes
Serving Suggestions
GARLIC BREAD – Serve warm, buttery garlic bread alongside your Spaghetti and Meatballs for soaking up every bit of marinara sauce. The crispy edges and soft center make the perfect contrast to the tender meatballs. Try this Cheesy Garlic Bread for an even more indulgent pairing.
CAESAR SALAD – A crisp Caesar salad with crunchy romaine and tangy dressing balances the richness of the meatballs and pasta. The bright, acidic flavors cut through the tomato sauce and refresh your palate between bites.
ROASTED VEGETABLES – Roasted Cherry Tomatoes, bell peppers, and nutrition without competing with the main dish. The caramelized edges from roasting bring a subtle sweetness that complements the savory meatballs.
ANTIPASTO PLATTER – Start dinner with an antipasto platter of olives, marinated artichokes, and sliced salami for an Italian-inspired feast. The salty, briny flavors wake up your appetite and make the meal feel special. This works especially well for weekend dinners or when you have guests.
TIRAMISU FOR DESSERT – End your Italian dinner with a classic tiramisu that’s creamy, coffee-soaked, and not too sweet. The light, airy texture provides a perfect contrast to the hearty meatballs and pasta. Try our Classic Tiramisu you can put together without any complicated steps or our Strawberry Tiramisu for a sweet finish.
Recipe Success Tips
MEATBALL SIZE – Use a large cookie scoop or ice cream scoop to portion the meatballs so they’re all the same size and cook evenly. Aim for about 2 ounces per meatball, which is roughly the size of a golf ball. Uniform sizing means they’ll all reach 160° Fahrenheit at the same time, preventing some from being overcooked while others are still raw in the center.
MIX WITH YOUR HANDS – Combine the meatball ingredients with clean hands rather than a spoon or mixer, which overworks the meat and makes dense, tough meatballs. Mix just until everything is incorporated and you don’t see any more streaks of egg or dry breadcrumbs. Stop mixing the moment things come together, even if it doesn’t look perfectly uniform.
DON’T OVERCROWD THE SKILLET – Brown the meatballs in batches with space between each one so they develop a proper crust instead of steaming. If you pack too many into the pan at once, they’ll release moisture that prevents browning and you’ll end up with gray, boiled-looking meatballs instead of golden ones. The browning adds flavor through the Maillard reaction, which is worth the extra few minutes.
SIMMER, DON’T BOIL – Keep the heat at low once you add the meatballs back to the sauce so they cook through gently without becoming tough. If the sauce bubbles vigorously, the meatballs will tighten up and lose their tender texture. You want lazy bubbles breaking the surface occasionally, not a rolling boil. This low and slow approach is what creates melt-in-your-mouth meatballs.
EXPERT TIPS – Add a splash of pasta cooking water to the marinara sauce right before serving. The starchy water helps the sauce cling to the spaghetti and creates a silky texture that coats every strand. This is a restaurant technique that makes a noticeable difference in how the dish comes together on the plate.
Commonly Asked Questions
Can I bake the meatballs instead of browning them in a skillet?
Yes, arrange the meatballs on a lined baking sheet and bake at 400° Fahrenheit for 20 minutes, flipping halfway through. This method is easier when making large batches, though you’ll miss some of the caramelized flavor from pan-browning. Add the baked meatballs directly to the simmering marinara sauce.
Why are my meatballs falling apart?
The mixture needs enough binder (breadcrumbs, egg, and Parmesan) to hold together, and you need to mix it thoroughly until everything is incorporated. Let the shaped meatballs rest for 5 minutes before cooking so the breadcrumbs can fully absorb the liquid. Also make sure your skillet is hot enough before adding the meatballs so they form a crust quickly.
Can I use a different type of ground meat?
Ground beef, turkey, or chicken all work in place of the pork sausage. Keep in mind that lean meats like turkey or chicken will produce drier meatballs, so consider adding an extra tablespoon of olive oil to the mixture. Ground beef creates a more traditional flavor, while turkey makes a lighter version.
How do I know when the meatballs are fully cooked?
Use an instant-read thermometer to check that the center reaches 160° Fahrenheit. If you don’t have a thermometer, cut one meatball in half to make sure there’s no pink remaining and the juices run clear. The meatballs should feel firm but still give slightly when you press them.
Can I make this with store-bought frozen meatballs?
You can skip the meatball-making steps and add thawed frozen meatballs directly to the marinara sauce. Simmer them for 15 to 20 minutes until heated through to 165° Fahrenheit. The flavor won’t be quite as fresh, but it saves significant time on busy nights.
What’s the best way to reheat leftover spaghetti and meatballs?
Reheat the meatballs and sauce together in a covered skillet over medium-low heat, adding a splash of water or broth to prevent the sauce from getting too thick. For individual portions, microwave in 1-minute intervals, stirring between each one. Cook fresh pasta rather than reheating leftover pasta for the best texture.
Spaghetti and Meatballs
Ingredients
- 16 ounces spaghetti
Ground Pork Meatballs
- 2 pounds ground pork sausage
- 1 cup Italian bread crumbs
- ½ cup chicken broth
- ¼ cup Parmesan cheese grated
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Marinara Sauce
- 1 tablespoon olive oil
- ½ medium yellow onion chopped finely
- 4 cloves garlic minced
- 24 ounces marinara sauce
- 1 tablespoon Italian seasoning
- 2 teaspoons granulated sugar
- salt and pepper to taste
Instructions
Meatballs
- In a large bowl, combine the ground pork, breadcrumbs, chicken broth, Parmesan, egg, salt, and pepper. Mix with your hands until all the ingredients are incorporated.
- Use a large cookie scoop or spoon to shape the mixture into even balls.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the meatballs for 2 to 3 minutes on each side until browned, about 9 minutes total. Work in batches if needed to avoid overcrowding.
- Transfer the browned meatballs to a plate and set aside.
Marinara Sauce
- Wipe out the skillet and add 1 tablespoon of olive oil. Heat over medium-high heat, then sauté the onion and garlic for about 3 minutes, or until the onion is translucent.
- Stir in the marinara sauce, Italian seasoning, and sugar until combined.
- Return the meatballs to the skillet, reduce the heat to low, cover, and simmer for 20 to 30 minutes until the meatballs are cooked through and reach 160° Fahrenheit.
Serving
- During the last 10 minutes of simmering, cook the spaghetti according to package directions. Drain and set aside.
- Serve the meatballs and sauce over the spaghetti. Garnish with fresh basil and Parmesan if desired.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.