Spaghetti and Meatballs

Published August 24, 2013. Updated August 21, 2019

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What is one of the all time greatest comfort foods? Easy answer, spaghetti and meatballs. It is a classic that everyone (unless your vegetarian of course) should know how to make, and make right.

Spaghetti and Meatballs {Authentic Italian Style} | Cooking Classy

For this recipe I added in all my favorite components of good meatballs – two kinds of ground meat (not too lean), fresh bread crumbs, plenty of herbs, light on the eggs so they aren’t dense, a nice browning before simmering in sauce for added depth of flavor, and of course a good marinara sauce to cover, that’s not too thick or thin and that won’t be labeled as bland.

This hearty dish is one that will satisfy everyone at the dinner table and will likely become a recipe you’ll turn to time and time again.

If you don’t have or want to purchase fresh herbs you could use dry in place of the fresh, simply use 1/3 the amounts if switching to dry. Enjoy!

Spaghetti and Meatballs | Cooking Classy

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5 from 1 vote

Spaghetti and Meatballs

The perfect comfort food recipe! Classic spaghetti and meatballs with lots of flavor and that's sure to satisfy.
Servings: 7
Prep30 minutes
Cook1 hour 20 minutes
Ready in: 1 hour 50 minutes





  • In a small mixing bowl, combine bread crumbs and buttermilk and stir until evenly moistened, let rest 10 minutes (now is a good time to gather other ingredients, chop herbs and shred cheese).
  • To a large mixing bowl, add ground beef, pork, bread crumb mixture, egg, shredded Parmesan, 1 1/2 Tbsp fresh basil, 1 1/2 Tbsp fresh parsley, oregano, marjoram, crushed fennel seeds, onion powder, garlic powder and season with salt and pepper to taste.
  • Toss mixture with hands just until evenly distributed (don't overwork it). With lightly oiled hands, shape meat mixture into 1 1/2-inch balls (you should get nearly 2 dozen).
  • Heat 1/2 cup olive oil in a large pot over medium heat. Once oil is hot, add in about 1/2 of the meatballs (don't overcrowd pot) and brown on all sides, rotating to next side after about 2 minutes.
  • Drain meatballs on a plate lined with several paper towels. Repeat with remaining meatballs.
  • In a separate large pot, heat 3 Tbsp olive oil over medium-high heat. Add onion and saute until tender, about 4 - 5 minutes, adding in garlic during last 30 seconds of sauteing.
  • Stir in crushed tomatoes, diced tomatoes, tomato paste, sugar, 3 Tbsp fresh basil, 2 Tbsp fresh parsley, fresh rosemary and season with salt and pepper to taste.
  • Bring just to a bubble, then reduce heat to a simmer. Add in meatballs and fully submerge in sauce. Simmer mixture, gently stirring occasionally, 45 minutes - 1 hour.
  • Serve warm tossed with spaghetti.


*I used 2 day old french bread, cut the crusts off (and discarded) then tossed the white portion in the food processor and ground to crumbs.
Nutrition Facts
Spaghetti and Meatballs
Amount Per Serving
Calories 847 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 13g81%
Cholesterol 109mg36%
Sodium 599mg26%
Potassium 1144mg33%
Carbohydrates 69g23%
Fiber 6g25%
Sugar 13g14%
Protein 32g64%
Vitamin A 918IU18%
Vitamin C 28mg34%
Calcium 240mg24%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.