Enjoy a classic delicious weeknight meal with this spaghetti and homemade meatballs recipe that comes together in under 1 hour.
There isn’t much in the food world that is more traditional than spaghetti and meatballs. It’s easy to make, it’s delicious and when it’s homemade, there’s absolutely nothing like it. Whether you’re serving it with homemade pasta or regular spaghetti noodles, this recipe with homemade Pomodoro sauce and the best meatball recipe ever is amazing!
Can You Cook Raw Meatballs in Sauce
If you add the raw meatballs to the tomato sauce they will most likely fall apart into the sauce.
Start by either browning all sides of the meatballs in a large sauté pan over medium heat with olive oil, which takes about 6-8 minutes.
Next, simply add them to the sauce and simmer over low heat for 15-20 minutes or until they are completely cooked throughout. I prefer to either pan sear the meatballs or cook them directly in the oven
How Long Does It Take to Cook Meatballs in Sauce
Once the pan-seared or oven-roasted meatballs are browned you can add them to the sauce and then simmer them over low heat for 15 to 20 minutes or until they are completely cooked throughout.
To test and make sure they are cooked simply take one of them out and cut it in half to ensure there is no pink or use a thermometer to make sure they are at 165°.
Spaghetti and Meatball Recipe Video
Learn how to make meatballs for spaghetti with this easy to follow video tutorial!
What Foods Does It Go Well With
Meatballs go fantastic in a number of foods such as:
- Sweet and sour meatballs
- Soup (make with ground chicken for Italian Wedding Soup)
- Meatballs covered in tomato sauce and cheese
How to Make the Best Meatball Ever
Follow these instructions to make the best tasting meatballs of all time:
1. Submerge some Italian or French bread in water for 3 to 4 minutes.
2. Prep up onions and garlic and add to a bowl. I usually do this stage while the bread is soaking.
3.: Squeeze as much liquid out of the water-soaked bread as possible and add it to the bowl with the onions and garlic.
4. Add ground beef and ground pork in the bowl as well. I like to use ground sirloin at a 90/10 ratio lean to fat.
5. Add in the eggs, parsley, rosemary, basil, parmesan cheese, salt and pepper to the bowl. Use all fresh herbs and you can add fresh oregano to the mix as well.
6. Mix everything in the bowl until completely combined.
7. Form golf ball-sized meatballs using your hands and place on a cookie sheet tray lined with parchment paper.
8. Bake in the oven at 425° for 25 to 30 minutes. This recipe makes 40 meatballs so be sure to freeze the remaining uneaten meatballs.
9. Serve with spaghetti sauce and spaghetti noodles.
How to Serve It With Spaghetti
This is a personal choice, but I like to first coat the meatballs in the Pomodoro (tomato) sauce and then set them to the side. From there, I add the cooked pasta to the sauce and toss around until coated and then serve the tomato sauce coated meatballs over top of the pasta with a garnish of parmesan cheese and parsley.
What Should I serve It With
Spaghetti and meatballs go fantastic with:
Don’t let this list limit you, get creative and serve it up with whatever you’d like!
This is a fantastic weeknight or weekend meal to serve up to family and friends. It even makes for a great holiday meal as well. Just like a lot of my other recipes, I cook for the masses so this recipe will make 40 meatballs so feel free to scale up or scale down to meet your needs.
Recipe Chef Notes + Tips
How to Reheat: Add the meatballs to a casserole dish and cover off with foil. Bake in the oven for 8-10 minutes at 375° or until warm. You can also heat in the microwave. If serving with spaghetti and sauce, simply place them in a saucepot along with the sauce and cook over low heat until warm.
How to Store: Store them covered in plastic in the refrigerator for up to 4 days. The meatballs freeze well covered in plastic for up to 2 months. Likewise, the Pomodoro sauce freezes well, but will not if it is coated in the pasta.
More Italian Recipes
Spaghetti and The Best Meatball Recipe Ever
For the Meatballs:
- 2/3 loaf of French or Italian bread submerged in cold water
- 2 small or 1 large peeled and small diced yellow onion
- 4 finely minced cloves of garlic
- 1 ½ pounds of 90/10 ground sirloin
- 1 ½ pounds of ground pork
- 4 eggs
- ¼ cup chopped fresh parsley
- 1 ½ tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh basil
- 1 heaping cup grated parmesan cheese
- 1 ½ tablespoons sea salt and ½ teaspoon pepper
For the Sauce and Spaghetti
- 1 pound uncooked spaghetti noodles
- ½ batch of Pomodoro sauce
- Preheat the oven 425°.
- Squeeze as much of the liquid out of the water-soaked bread as possible and add to a large bowl along with all of the meatball ingredients and mix until completely combined.
- Next for golf ball sized meatballs and place them 1” apart on cookie sheet trays lined with parchment paper.
- Bake them at 425° for 25 to 30 minutes or until they begin to get a little brown on top and are cooked throughout. This recipe makes 40 total meatballs.
- With 10 minutes left in the cooking process add the spaghetti to a large pot of boiling salted water and cook until al dente, about 7-8 minutes. Be sure to stir occasionally so that the noodles do not stick.
- Remove the meatballs from the oven and place the desired serving amount for 4 people into the sauce and coat in the sauce. Remove and set aside.
- Add the cooked spaghetti to the sauce and toss to coat.
- Serve with meatballs over top and garnish with parmesan cheese and parsley.