Spaghetti with Meatballs
American, Dinner, Favorite, Featured, Italian, Lunch, Pasta

How To Make a Fantastic Spaghetti With Meatballs

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Spaghetti with meatballs is a family classic. Our recipe for homemade meatballs includes Parmesan cheese, parsley, and garlic so they’re packed with flavor. Make a double batch of these delicious meatballs — you’ll be happy you did when you make our Meatball Subs next week.

Spaghetti with Meatballs

Tip: A mini-food processor is ideal for quickly mincing the onion and garlic to a uniform size.

Cuisinart Smart Stick:

Instant Read Meat Thermometer:

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Spaghetti With Meatballs

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Recipe by Don Carroll Course: Dinner, LunchCuisine: Italian, AmericanDifficulty: Easy


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Our recipe for homemade meatballs includes Parmesan cheese, parsley, and garlic so they’re packed with flavor.


  • 1 lbs Ground Chuck (80% fat or greater)

  • 1 lbs Ground Pork

  • 1/2 large White or Yellow Onion, finely minced

  • 3-4 large Cloves Garlic, finely minced

  • 1/2 c Italian Breadcrumbs

  • 1/4 c Parmesan Cheese, freshly grated (+ additional for serving)

  • 2 large Eggs

  • 1/2 c Whole Milk

  • Salt & Black Pepper, to taste

  • 1 Tbsp Fresh Rosemary Leaves, finely chopped

  • 1 Tbsp Fresh Parsley, finely chopped

  • 1 Tbsp Fresh Thyme Leaves, Woody stems removed

  • 16 oz box Spaghetti

  • 24 oz jar Marinara Sauce

  • Sprigs Fresh Basil, for garnish


  • Adjust both oven racks so that the oven is divided into thirds and pre-heat oven to 400°F.
  • Add the beef, pork, onion, garlic, breadcrumbs, Parmesan cheese, eggs, and whole milk to a large mixing bowl. Season with salt and black pepper, to taste.
  • Add fresh chopped herbs to the bowl and combine all ingredients with clean hands until well blended. Do not overwork.
  • Use an ice cream or cookie scoop to divide the beef mixture into equal-sized portions on two rimmed baking sheets. Roll each portion into a compact round ball and arrange on the baking sheets without overcrowding, as shown.
  • Place both baking sheets in the oven for 8 minutes. remove from oven and carefully turn each meatball with a spatula. Return to oven, placing each baking sheet on a different rack from where it was originally. Bake for another 8-10 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of several of the meatballs. Remove from heat and set aside.
  • While the meatballs are baking, prepare spaghetti according to package directions. Drain and rinse to prevent sticking and set aside.
  • Pour marinara sauce in a large skillet set over medium-low heat. Carefully add the meatballs to prevent splattering. (If necessary, pat any excess fat off the meatballs with paper towels before adding to the skillet). As the marinara sauce warms, carefully turn the meatballs to coat in the sauce.
  • Transfer the cooked spaghetti to a large serving platter and top with the marinara sauce and meatballs. Garnish with freshly grated Parmesan cheese and a few sprigs of fresh basil immediately before serving. Enjoy!


  • The meatballs will reach a safe temperature of 165°F (due to the pork sausage) while they rest and are then warmed in the marina sauce.

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Nutrition Facts

6 servings per container

Serving Size5 meatballs

  • Amount Per ServingCalories678
  • % Daily Value *
  • Total Fat 17.1g 27%
    • Saturated Fat 6.1g 31%
  • Cholesterol 251mg 84%
  • Sodium 763mg 32%
  • Potassium 1225mg 35%
  • Total Carbohydrate 67.6g 23%
    • Dietary Fiber 4g 16%
    • Sugars 12.1g
  • Protein 60.7g 122%

  • Calcium 15%
  • Iron 111%
  • Vitamin D 70%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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