Learn how to make meatballs for spaghetti that are tender, juicy, and full of flavor! This easy and classic spaghetti and meatballs recipe includes options for cooking on stovetop, in the slow cooker, and even an Instant Pot.

a big bowl of spaghetti with meatballs

Spaghetti and meatballs is a frequent meal at our house that we all enjoy. And after years of improvisation I’m finally writing down my recipe. This is it! This is the easiest and most delicious version I’ve made and I’m excited to share it with you.

These tender meatballs are juicy and flavorful, and the comforting combination with marinara sauce and pasta can’t be beat. Get ready to enjoy dinnertime! You’re whole family is going to love this one.

Be sure to also try my pork quinoa meatballs and turkey and zucchini meatballs.

Why you need this homemade meatballs & spaghetti recipe

Using store-bought fresh or frozen meatballs is an easy way to get a crowd-pleasing meal on the table. I get it! But can I convince you to make your own homemade meatballs instead? 

  • You can’t beat the rich beef flavor in these juicy meatballs.
  • Fresh herbs and parmesan cheese add even more flavor.
  • It’s a comforting classic meal everyone will love. 
  • I include flexible cooking options: stovetop, slow cooker, or Instant Pot.
  • There’s easy made-ahead and freezer options too.

“Okay this recipe is legit!!! If you’re in the mood for spaghetti, this recipe should be your weekly go to!⭐⭐⭐⭐⭐”  —from reader Darrin

spaghetti and meatballs ingredients

Ingredients you’ll need

  • Ground beef (I recommend 90% lean)
  • Bread crumbs (I prefer panko breadcrumbs because their airy texture results in a more tender, less dense meatball)
  • Finely grated parmesan cheese (freshly grated is preferred)
  • Fresh basil or fresh parsley (or a combination of both)
  • Milk (any %)
  • Garlic
  • Salt and pepper
  • Marinara sauce (homemade or store-bought)
  • Spaghetti pasta (or noodle of choice)

How to make meatballs for spaghetti

  1. Prepare the meatball mixture: Soak breadcrumbs with the milk while you whisk together the egg, basil/parsley, garlic, salt and pepper. Add both to a large bowl along with the ground beef and parmesan cheese.Meatball ingredients before and after mixing
  2. Mix gently with your hands: Gently massage all the ingredients together with your hands (use disposable gloves if you want). Do not overmix or your meatballs will be tough!
  3. Shape meatballs: Use a scoop or spoon to portion into rounded tablespoons, then roll into balls.Scooping and shaping meat balls onto a baking sheet
  4. Chill (if prepping ahead): Chilled meatballs hold their shape better during cooking, and keeping them prepped in the fridge or freezer makes cooking later a breeze.
  5. Brown under the broiler (if cooking right away): Browning adds so much flavor! And using the broiler instead of browning in the pot keeps the meatballs hold their shape and not fall apart.browning meatballs and cook in marinara sauce
  6. Cook in marinara: Simmer meatballs in spaghetti sauce over medium heat until cooked through. 
  7. Add pasta and serve: Toss with cooked spaghetti and serve immediately.
meatballs in marinara sauce

Cooking options: stovetop, slow cooker and Instant Pot 

  • Stovetop: (Easy, classic option!) You’ll need to pay attention and stir occasionally, but the marinara and meatballs are still done in less than 30 minutes.
  • Slow cooker: (Hands-off, set-it-and-forget-it!) This option is perfect for planning ahead for busy nights as the meatballs can cook in the marinara for several hours.
  • Pressure cooker/Instant Pot: (Fast cooking in under 20 minutes!) It’s hands-off too, but a great option if you can’t prep ahead.
spaghetti and meatballs on a plate with salad

Make-ahead and freezing tips

Meatballs freeze really well! Freeze them in a single layer on a sheet pan lined with parchment paper, then transfer them to a ziplock bag, squeeze out any excess air and store them in the freezer for several months. No need to thaw before cooking in marinara sauce using any of the cooking options.

Tip: My favorite way to prepare this recipe is to freeze meatballs ahead of time (I’ll do 2 or 3 batches at a time) and then just throw them in a slow cooker for the afternoon before dinner.

More spaghetti & meatballs tips

  • About beef fat%: It matters! Higher fat (85%) produces better flavor, but meatballs are more fragile. Leaner beef (95%) can make tough meatballs if you’re not careful. I like 90% as it has better flavor but still holds together well.
  • Use ground turkey if you want. You shouldn’t need to make any other adjustment if you want to make this easy swap. 
  • Use your favorite store-bought marinara to keep things easy, or try my easy marinara made with canned tomatoes, or my fresh tomato basil marinara sauce.
  • Use a meat thermometer to test for doneness. Meatballs need to be cooked to an internal temp of 165°F for safety.
  • How to reheat spaghetti and meatballs: Warm leftovers on the stovetop with extra sauce or water for 5-10 minutes, stirring often. Or heat in the oven at 350°F for 15-20 minutes, covered in foil.

Make it a complete meal

a big bowl of spaghetti with meatballs
5 from 1 review

Classic Spaghetti and Meatballs

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Classic spaghetti and meatballs made however you like— on the stovetop, in a slow cooker, and even the instant pot!
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • ½ cup bread crumbs (I recommend panko breadcrumbs)
  • ¼ cup milk (any %)
  • 1 large egg
  • ¼ cup freshly chopped basil or parsley , or combination (or 1 tablespoon dried)
  • 2 cloves garlic , minced
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground pepper
  • 1 lb ground beef (I use 90/10 but you can use other %)
  • ½ cup finely grated Parmesan cheese (freshly grated, if possible)
  • 1 jar marinara sauce
  • 8 oz spaghetti (or pasta of choice)
  • Additional parmesan cheese , for serving

Instructions
 

To prepare meatballs:

  • Add breadcrumbs and milk to a large bowl and toss together. Let sit for 5 minutes. Meanwhile whisk together the egg, basil/parsley, garlic, salt and pepper in a separate bowl.
    ½ cup bread crumbs, ¼ cup milk, 1 large egg, ¼ cup freshly chopped basil or parsley, 2 cloves garlic, ½ teaspoon coarse salt, ¼ teaspoon ground pepper
  • Add egg mixture, ground beef, and parmesan cheese to the large bowl with breadcrumbs. Use your hands to gently massage ingredients together until combined. (Do not overwork meat or meatballs will be tough.)
    1 lb ground beef, ½ cup finely grated Parmesan cheese
  • Portion meat mixture into rounds using a scoop or spoon, then shape into balls (You should get about 20 rounded tablespoon-sized meatballs).
  • (Optional) Chill in fridge or freezer to help them hold their round shape: Place meatballs on a lined sheet pan in the freezer for 30 minutes or in the fridge for 1 hour. (Also a great make-ahead option, see Notes section.)
  • (Optional) Brown for more flavor: Brown meatballs on a parchment lined sheet pan in the top third of the oven under the broiler for about 10 minutes. Or brown in a skillet with a little olive oil over medium high heat, about 4-5 minutes per side. (If you are cooking meatballs right away without chilling, I recommend using the broiler, otherwise meatballs may come out flat or fall apart.)

To cook with marinara sauce:

  • To cook on the stovetop: Add browned or chilled meatballs to a large pot of marinara sauce and bring to a simmer over medium heat. Cook for 10-30 minutes over medium to medium-low heat (time depends on if meatballs are browned, chilled, frozen, etc.), stirring often, until meatballs are cooked through to 165°F.
  • To cook in a slow cooker: Add marinara sauce to slow cooker, followed by the browned or chilled meatballs. Cover and cook on low for 5-6 hours or on high for 3-4 hours (timing for browned meatballs will be less), until meatballs are cooked through to 165°F.
  • To cook in a pressure cooker/Instant Pot): Add marinara sauce to pressure cooker followed by meatballs. Cover, seal, and cook on high pressure for 7 minutes, with a 5 minute natural release. Meatballs should be cooked through to 165°F.

To add pasta and serve:

  • When the meatballs are almost done, cook spaghetti in a pot of heavily salted boiling water. Drain pasta (reserving ½ cup pasta water) and toss with meatballs and marinara sauce. If sauce is thick, add reserved water a bit at a time to loosen it up.
  • Serve with more parmesan cheese. Store leftovers in an airtight container in the fridge up to 5 days.

Notes

  • Substitutions for ground beef: I have also used this recipe with ground turkey. No other changes needed.
  • Marinara sauce: I typically use my favorite store-bought marinara sauce to keep things easy, but you can also make your own.
  • Make ahead instructions: Store shaped meatballs in the fridge for up to 5 days or in the freezer for up to 2 months. To store in the freezer: Freeze them in a single layer on a parchment lined sheet pan, then transfer them to a ziplock bag, squeeze out any excess air and return to the freezer. No need to thaw before cooking in marinara sauce.
Calories: 431kcal, Carbohydrates: 39g, Protein: 24g, Fat: 19g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 1027mg, Potassium: 724mg, Fiber: 3g, Sugar: 7g, Vitamin A: 823IU, Vitamin C: 12mg, Calcium: 165mg, Iron: 4mg
Cuisine: American, Italian, Mediterranean
Course: dinner, lunch, Main Course
Author: Annalise Sandberg
QR Code
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.