Classic Homemade Spaghetti and Meatballs

Easy Homemade Spaghetti and Meatballs

Spaghetti and meatballs has always been my favorite meal. As a kid I preferred smooth jarred sauces, but as I’ve gotten older I’ve grown to enjoy a sauce I can season and control myself. I usually use canned tomatoes to save time, which still produces a rich, homemade flavor when you season and simmer them properly.

I have several variations of this recipe on the site, including versions focused on hearty meat sauce and a simple herbed marinara. My preferred version combines a straightforward, tender meatball with a bright tomato sauce made from good canned tomatoes and fresh herbs.

What kind of tomatoes work best for the sauce?

Use the best canned tomatoes you can find. San Marzano–style peeled tomatoes are ideal for their balanced sweetness and texture, but any quality whole peeled plum tomato will produce a great sauce. If you prefer, a jarred marinara will work, too—just add your own fresh herbs and garlic to make it sing.

Why You’ll Love This Dish

• Comforting and familiar – A classic family meal that’s hearty and satisfying.
• Tender meatballs with minimal fuss – The panade (bread soaked in milk) keeps the meatballs soft without complicated steps.
• Pantry-friendly – Canned tomatoes and tomato sauce make the recipe easy to shop for and repeat.
• Feeds a crowd – The recipe yields about 8 servings, so it’s great for families or leftovers.
• Easily adjusted – Tweak the heat, herb levels, and sauce thickness to suit your taste.

Recipe Shopping List

Before you cook, check that you have these pantry and fridge staples. For exact amounts, see the recipe card below.

• Olive oil – For sautéing the onions and garlic to build flavor.
• Onion – Yellow or sweet onion, sliced and diced for the sauce and meatballs.
• Ground beef – Use an 80/20 or 85/15 blend for good flavor without excessive greasiness.
• Bread – One slice of plain sandwich bread soaked in milk keeps the meatballs tender.
• Milk – To soak the bread (panade) and soften the meatball texture.
• Egg – Binds the meatball mixture.
• Garlic – Fresh garlic for both meatballs and sauce gives the dish its savory backbone.
• Salt & pepper – Season to taste; garlic salt is optional in the mix.
• Dried basil & oregano – Add classic Italian herb flavor; fresh herbs are great if available.
• San Marzano or good-quality canned tomatoes – Whole peeled tomatoes work best for texture and depth.
• Tomato sauce – Adds smooth tomato body to the sauce.
• Cayenne pepper – A pinch or two brightens the sauce without making it spicy.
• Fresh basil & oregano (optional) – Stirred in near the end for brightness.
• Water – Used sparingly to adjust sauce consistency while simmering.
• Spaghetti – Cook to al dente so it holds up under the sauce.
• Parmesan cheese – Freshly grated for finishing at the table.

How to Make This Recipe (Overview)

Below is a concise overview of the process so you know what to expect. Follow the full ingredient amounts and step-by-step instructions in the recipe card at the end for best results.

1. Heat olive oil in a large saucepan over medium-low heat. Add thinly sliced and chopped onion and sauté until translucent; lower the heat once softened.
2. Prepare the panade: soak one slice of bread in milk until saturated, squeeze out excess milk, tear into pieces, and combine in a bowl with the egg, minced garlic, garlic salt (or regular salt), finely minced onion, dried basil, dried oregano, and black pepper. Mix well with the ground beef until evenly combined.
3. Form the mixture into small meatballs, about 1 inch in diameter. Smaller meatballs cook more evenly and hold together better than very large ones.
4. Increase heat to medium, brown the meatballs in the pan with the onions, then remove them and set aside. Keep the softened onions in the pan.
5. Add minced garlic to the pan and sauté briefly (about 1 minute) until fragrant. Add the canned tomatoes, tomato sauce, a pinch of cayenne, and chopped fresh herbs (or dried herbs), and bring to a simmer. Add a little water if the sauce seems too thick.
6. Return the browned meatballs to the sauce, reduce heat to low, and simmer, stirring occasionally, until the meatballs are cooked through and the sauce reaches your desired thickness—about 30 minutes to an hour. Adjust seasoning and texture with salt, pepper, and water as needed.
7. Serve over hot spaghetti, topped with freshly grated Parmesan and accompanied by garlic bread and a simple salad, if you like.

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