There’s something timeless about a steaming bowl of spaghetti and meatballs: fragrant tomato sauce clinging to al dente noodles, tender, seasoned meatballs, and a sprinkle of fresh basil and Parmesan to finish. This Spaghetti and Meatballs Recipe keeps flavors honest and techniques simple, so you can make a comforting, crowd-pleasing dinner any night of the week.

Why you’ll love this Spaghetti and Meatballs Recipe

This version balances savory beef meatballs with a rich, aromatic tomato sauce. The meatballs stay moist thanks to milk and seasoned bread crumbs, while the sauce simmers gently with beef broth and two cans of tomato sauce for a dependable, full-bodied base. It’s approachable for cooks of all levels and scales easily if you want to feed more people or have leftovers for lunches.

Ingredients

1.25 pounds ground beef
1/2 cup milk
1/2 cup seasoned bread crumbs
1 whole egg
3 tablespoons chopped parsley
3 cloves garlic, minced
1/4 cup onion, finely chopped
salt and pepper to taste
1/4 cup grated parmesan cheese
1/2 cup olive oil
1 cup onion, diced
2 cloves garlic, minced
2 cans tomato sauce
1 cup beef broth
2 teaspoons dried basil
1 teaspoon Italian Seasoning
salt & pepper to taste
1 tablespoon sugar
1 lb. spaghetti, cooked to al dente
fresh basil, chopped for garnish

Flavor notes and ingredient tips

Ground beef provides a classic, meaty base for these meatballs. The milk and bread crumbs soften the texture so the meatballs stay tender instead of dry. Parmesan adds umami and depth; if you prefer, use a finely grated hard cheese substitute that matches your taste. The sauce uses both tomato sauce and beef broth so it’s rich without needing long simmering; the sugar brightens acidity, and the dried basil and Italian seasoning give herbal warmth. Finish with fresh basil for a bright, aromatic contrast.

Equipment

Large mixing bowl
Large skillet or sauté pan
Large saucepan or Dutch oven for sauce
Pot for cooking spaghetti
Wooden spoon or spatula
Tongs and slotted spoon
Measuring cups and spoons

Step-by-step instructions

The following are clear, step-by-step directions to make this Spaghetti and Meatballs Recipe, rewritten for clarity while keeping the original order and exact ingredient amounts.

Make the meatball mixture

Place 1.25 pounds ground beef in a large mixing bowl.
Add 1/2 cup milk, 1/2 cup seasoned bread crumbs, 1 whole egg, 3 tablespoons chopped parsley, 3 cloves garlic (minced), 1/4 cup onion (finely chopped), 1/4 cup grated parmesan cheese, and salt and pepper to taste.
Using your hands or a spoon, gently combine the ingredients until just incorporated. Do not overmix; stop when the mixture is uniform and holds together.
Shape the mixture into evenly sized meatballs, about 1 1/2 to 2 inches in diameter, so they cook evenly. Set the formed meatballs aside on a plate or tray while you heat the oil.

Brown the meatballs

Pour 1/2 cup olive oil into a large skillet and place it over medium heat.
Once the oil is hot but not smoking, add the meatballs, taking care not to overcrowd the pan. Brown them in batches if necessary.
Cook, turning occasionally, until each side is nicely browned and an internal temperature of 160°F (71°C) is reached. This usually takes about 8–12 minutes depending on size and pan heat.
When browned, remove the meatballs with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Set aside.

Build the sauce

In a separate large saucepan or Dutch oven, add 1 cup onion (diced) and 2 cloves garlic (minced).
Sauté the onion and garlic over medium heat until the onion is translucent and fragrant, about 3–5 minutes.
Add 2 cans tomato sauce and 1 cup beef broth to the pan. Stir to combine.
Stir in 2 teaspoons dried basil, 1 teaspoon Italian Seasoning, 1 tablespoon sugar, and salt & pepper to taste. Bring the sauce to a gentle simmer.
Carefully return the browned meatballs to the sauce, nestling them into the liquid so they are partially submerged.
Reduce the heat to low and simmer gently for 20–25 minutes, spooning sauce over the meatballs occasionally so they finish cooking through and absorb flavor. The sauce will thicken slightly as it simmers.

Cook the spaghetti

While the meatballs simmer, bring a large pot of salted water to a boil.
Add 1 lb. spaghetti and cook according to package directions until al dente. Typically this is about 8–10 minutes, but timing varies so taste a strand a minute or two before the lower end of the package time.
Reserve a cup of the pasta cooking water, then drain the spaghetti.
If you prefer, you can toss the drained spaghetti with a splash of the reserved pasta water and a little sauce so the noodles do not stick together and pick up flavor.

Serve

Divide the cooked spaghetti among serving plates or bowls.
Top each portion with several meatballs and spoon generous amounts of sauce over the top.
Finish with a sprinkle of grated parmesan and a scattering of fresh chopped basil for brightness.
Serve immediately while hot.

Make-ahead and storage

You can prepare the meatballs and sauce up to two days ahead: cool completely, then refrigerate in airtight containers. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened. Leftovers keep well in the refrigerator for 3–4 days. To freeze, place cooled meatballs and sauce in freezer-safe containers for up to three months; thaw overnight in the refrigerator before reheating.

Tips for success

Do not overmix the meatball mixture. Overworking the beef makes the meatballs dense. Combine until just uniform.
Brown meatballs in batches so they get a good crust. This adds flavor and helps them hold together in the sauce.
If your sauce is too acidic, the 1 tablespoon of sugar tames the acidity and balances flavors. Adjust to taste.
Reserve pasta water before draining. A splash of that starchy water helps the sauce cling to the spaghetti and keeps the noodles silky.
Fresh basil at the end brightens the whole dish—add it just before serving so the flavor stays vibrant.

Variations

Prefer a lighter meatball? Substitute part of the beef with finely chopped mushrooms or a leaner ground meat. For added depth in the sauce, stir in a tablespoon of tomato paste when sautéing the onions and garlic. If you like a little heat, add red pepper flakes to the sauce while it simmers.

Serving suggestions

Serve this Spaghetti and Meatballs Recipe with a crisp green salad and crusty bread to soak up extra sauce. A simple arugula salad with lemon vinaigrette or a classic Caesar pairs beautifully. For a vegetarian side, sautéed greens or roasted vegetables round the meal out without overpowering the main course.

Final thoughts

This Spaghetti and Meatballs Recipe is about comfort and reliability: straightforward ingredients, easy steps, and big, satisfying flavor. Whether you’re cooking for family, friends, or enjoying a solo bowl on a weeknight, the result is the kind of meal that feels like home. Follow the step-by-step instructions, keep an eye on seasoning, and don’t skip the fresh basil—small touches like that make a simple dish shine.

Enjoy your meal, and feel free to tweak the herbs and seasoning to suit your taste. Good food is part technique and part love—this Spaghetti and Meatballs Recipe gives you both in equal measure.

Spaghetti and Meatballs Recipe

Classic spaghetti and meatballs served in a savory tomato-beef sauce with fresh basil.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

1.25 pounds ground beef
1/2 cup milk
1/2 cup seasoned bread crumbs
1 whole egg
3 tablespoons parsley chopped
3 cloves garlic minced (for meatballs)
1/4 cup onion finely chopped (for meatballs)
salt to taste (for meatballs and sauce)
black pepper to taste (for meatballs and sauce)
1/4 cup Parmesan cheese grated
1/2 cup olive oil divided (for browning and cooking sauce)
1 cup onion diced (for sauce)
2 cloves garlic minced (for sauce)
2 cans tomato sauce
1 cup beef broth
2 teaspoons dried basil
1 teaspoon Italian seasoning
1 tablespoon sugar
1 pound spaghetti cooked to al dente
fresh basil chopped for garnish

Equipment

Large Bowl
Heavy-bottomed pot or Dutch oven
large skillet (optional for browning in batches)
3-tablespoon cookie scoop or spoon
Spatula or tongs
Knife
Cutting Board

Method

In a large bowl, combine the ground beef, milk, seasoned bread crumbs, egg, chopped parsley, minced garlic (3 cloves), finely chopped onion (1/4 cup), grated Parmesan, and salt and pepper to taste; mix until evenly combined.
Scoop the mixture with a 3-tablespoon cookie scoop or spoon and roll into evenly sized meatballs; place them on a plate.
Heat 2 tablespoons of the olive oil in a heavy-bottomed pot or Dutch oven over medium heat and brown about half the meatballs on all sides; transfer to a plate (they will finish cooking in the sauce).
Add the remaining 2 tablespoons olive oil to the pot and brown the rest of the meatballs; remove them to the plate as well.
To make the sauce, add the diced onion (1 cup) to the pot with the meat drippings and any remaining olive oil; cook until nearly tender, about 4 minutes.
Stir in the 2 cloves minced garlic and cook about 30 seconds until fragrant.
Pour in the tomato sauce (2 cans) and beef broth (1 cup), then add dried basil, Italian seasoning, sugar, and salt and pepper to taste; stir to combine.
Gently return the browned meatballs to the pot, spooning sauce over them to coat, then reduce heat to low or medium-low and simmer, covered or partially covered, for 30–45 minutes until meatballs are cooked through and tender.
While the sauce simmers, cook the spaghetti according to package directions until al dente, then drain.
Serve the meatballs and sauce over the cooked spaghetti and garnish with chopped fresh basil and extra Parmesan if desired.