Spaghetti and Meatballs

Traditional spaghetti and meatballs are, like, THE perfect dinner in my house!

These spaghetti meatballs are perfect for this dish. Fluffy and flavorful!

Meatballs. On my noodles. Weird, man.

I’m more of a ground beef mixed throughout the sauce kinda girl. Well, I was that kinda girl. Now I’m a convert. A meatball convert. Light, fluffy, super soft and moist meatballs will do that to a girl.

I’ve also been a jarred sauce kinda girl, but not anymore. I’m now a homemade sauce convert. Sweet, spicy, full of flavor tomato sauce will do that as well.

Clearly this recipe changed my life. Give it a chance! It might change yours, too.

Spaghetti and meatballs are a traditional dinner favorite for my kids.

You should try it. Only, trust me, this is so much better the second day. I will be making this the day before I want to eat it from now on, because holy moly. Something magical happens while this dish sits in the fridge overnight.

How much sauce do you like on your spaghetti and meatballs?

We ate this for dinner last night and my husband thought it could use more sauce. I thought the amount used was perfect, but feel free to double the sauce recipe if that’s your thing.

I heated this back up this morning and sat it in on my little table that I use for photographing food. I took my photographs and then went to the dining room to scarf this down. When I came back, this is what I found.

Our cat loves the spaghetti meatballs, but couldn't care less for the noodles!

She posed for a bit and hopped down as soon as I put the camera down.

Cats are weird.

Spaghetti and Meatballs are good.

The end.

I got this spaghetti and meatball recipe from a family member. Those are always my favorite dishes!

Spaghetti and Meatballs


For the meatballs

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 1/4 cups fresh bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 large egg, beaten
  • 1/2 cup warm water
  • Vegetable oil
  • Olive oil

For the sauce

  • 1 tablespoon olive oil
  • 1 cup chopped onion (I grated mine to keep the husband from whining)
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • pinch of sugar
  • 1/2 cup red wine (I used Barefoot Sweet Red)
  • 1 14 ounce can tomato puree
  • 1 14 ounce can diced tomatoes
  • 1 tablespoon fresh parsley, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

For serving

  • 1 1/2 pounds spaghetti noodles
  • Freshly grated Parmesan


  1. To make the meatballs, place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 1/2 cup warm water in a large bowl. Mix lightly with a fork. Use your hands to lightly form the meatballs. Mine were around 2 inches, but you can make them smaller or larger based on your personal preference.
  2. Place meatballs in the refrigerator for at least one hour to rest. Remove from fridge 30 minutes prior to cooking to allow them to reach room temperature.
  3. To cook the meatballs, pour equal parts olive oil and vegetable oil in a deep frying pan to a depth of 1/4 inch. Brown the meatballs in batches, turning carefully with a fork or spatula to brown all sides. Remove to a paper towel lined plate to drain. When all of the meatballs are browned, discard the oil but do not clean the pan.
  4. To make the sauce, heat the olive oil in the same pan. Saute the onions until translucent and soft, about 10 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Turn the heat to high and add the wine, using it to deglaze the pan. Continue cooking the wine on high heat for 3 minutes, until most of the liquid has evaporated. Stir in the tomato puree, diced tomatoes, sugar, salt, pepper, and parsley.
  5. Return the meatballs to the sauce, cover, and simmer for 25 to 30 minutes until the meatballs are cooked through.
  6. Serve over hot, cooked spaghetti and sprinkle with Parmesan.
  7. (This is delicious right after being made, but the second day it is even better!)


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 6915kcal Calories from fat 2897
% Daily Value
Total Fat 322g 495%
Saturated Fat 95g 475%
Transfat 6g
Cholesterol 873mg 291%
Sodium 7195mg 300%
Carbohydrate 681g 227%
Dietary Fiber 47g 188%
Sugars 64g
Protein 300g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Recipe lightly adapted from Smitten Kitchen