Easy Spaghetti and Meatballs Recipe

Introduction

Enjoy a classic comfort meal with this easy spaghetti and meatballs recipe. Juicy meatballs simmered in rich marinara sauce served over perfectly cooked spaghetti make for a satisfying dinner that’s simple to prepare any night of the week.

Ingredients

• 2 and 1/2 teaspoons salt, divided
• 1/2 pound ground beef
• 1/2 pound Italian sausage meat*
• 1 large jar (24 ounces) marinara sauce
• 12 ounces spaghetti

Instructions

1. Step 1: Fill a large pot with water and add 2 teaspoons of the salt. Cover and bring to a boil over high heat.
2. Step 2: Meanwhile, place the ground beef and sausage meat in a large bowl. Sprinkle with the remaining 1/2 teaspoon of salt. Mix gently with your hands until just combined to avoid tough meatballs.
3. Step 3: Shape the mixture into 16 golf-ball sized meatballs.
4. Step 4: Heat a large skillet over medium-high heat. Add the meatballs and cook until browned on the bottom, about 3 minutes. Flip and brown another side.
5. Step 5: Pour in the marinara sauce and bring to a simmer, stirring often. Reduce heat to low and cook at a gentle simmer, stirring occasionally, until the meatballs are no longer pink inside, about 4–5 minutes. Turn off the heat and cover the skillet to keep warm.
6. Step 6: As you begin simmering the meatballs in sauce, add the spaghetti to the boiling water. Cook according to package directions or until desired doneness. Drain the pasta.
7. Step 7: Divide the spaghetti among four plates. Remove the lid from the meatballs, stir gently, and spoon the meatballs and sauce evenly over the pasta.

Tips & Variations

• For extra flavor, add minced garlic and chopped fresh parsley to the meat mixture before shaping the meatballs.
• Use turkey sausage instead of Italian sausage for a leaner option.
• Simmer meatballs longer in the sauce for a thicker, richer flavor.
• Serve with grated Parmesan cheese and fresh basil leaves for a classic Italian touch.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through. Cooked spaghetti is best eaten fresh but can be refrigerated separately for up to 2 days; reheat briefly with a splash of water to prevent drying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can shape and brown the meatballs ahead, then refrigerate them. When ready to serve, simmer the meatballs in the sauce as directed before serving.

What type of Italian sausage should I use?

Sweet or mild Italian sausage works well for this recipe, but feel free to choose hot sausage if you prefer a spicier flavor.

Easy Spaghetti and Meatballs Recipe

Print Recipe

★★★★★

5 from 420 reviews

This easy spaghetti and meatballs recipe combines juicy, tender meatballs made with ground beef and Italian sausage, simmered in rich marinara sauce and served over perfectly cooked spaghetti noodles. It’s a classic and comforting Italian-American dish perfect for a satisfying weeknight dinner.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meatballs

• 1/2 lb. ground beef
• 1/2 lb. Italian sausage meat
• 2 and 1/2 tsp. salt, divided

Sauce

• 1 large jar (24 oz) marinara sauce

Pasta

• 12 oz. spaghetti

Instructions

1. Boil the Water: Fill a large pot with water and add 2 teaspoons of salt. Cover and bring it to a boil over high heat to prepare for cooking the spaghetti.
2. Prepare the Meat Mixture: In a large bowl, combine the ground beef and Italian sausage meat. Sprinkle the remaining 1/2 teaspoon of salt over the mixture. Mix gently but thoroughly with your hands, taking care not to overmix to keep the meatballs tender.
3. Shape the Meatballs: Form the meat mixture into 16 evenly sized golf ball-shaped meatballs for even cooking.
4. Brown the Meatballs: Heat a large skillet over medium-high heat. Add the meatballs and cook them until browned on the bottom, about 3 minutes. Flip them carefully and brown another side to seal in flavor.
5. Simmer in Sauce: Pour the marinara sauce over the browned meatballs in the skillet and bring to a simmer, stirring often to prevent sticking. Reduce heat to low and let the meatballs cook gently in the sauce for 4-5 minutes, or until meatballs are no longer pink inside. Turn off the heat and cover the skillet with a lid to keep warm.
6. Cook the Spaghetti: As the meatballs begin simmering in the sauce, add the spaghetti to the boiling salted water. Cook according to package instructions or to your preferred doneness. Drain the pasta well once cooked.
7. Serve: Divide the cooked spaghetti evenly among four dinner plates. Remove the lid from the skillet, stir the meatballs and sauce, then distribute the meatballs and sauce over the pasta. Serve hot for a delicious, hearty meal.

Notes

• Be careful not to overmix the meat to keep the meatballs tender and juicy.
• Browning the meatballs before simmering helps develop flavor and texture.
• Simmer meatballs gently to ensure they cook through without drying out.
• You can use pre-ground Italian sausage or remove the casings from sausage links to make the sausage meat.
• Adjust salt amount based on your preference and sodium content of marinara sauce.
• For extra flavor, add garlic or Italian seasoning to the meat mixture before shaping.

Keywords: spaghetti, meatballs, Italian sausage, marinara sauce, easy dinner, classic recipe, pasta dish