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A close up of meatballs with red sauce in a skillet

Spaghetti and Meatballs

An easy spaghetti and meatballs recipe: a classic recipe the whole family will love!
Course Main Course
Cuisine American
Keyword meatballs, spaghetti
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 440kcal


  • 1 lb. ground beef
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup white onion, finely chopped or grated
  • 1 egg
  • 2 Tbsp. ketchup
  • 1 Tbsp. Dijon mustard
  • 2 cloves garlic, minced
  • 2 tsp. Worcestershire
  • 1 tsp. garlic powder
  • 1 tsp. dried parsley
  • 1 tsp. salt
  • 1/2 tsp. oregano
  • 48 oz. red sauce (or 2 jars)
  • Parmesan/Parsley/Basil for garnish.
  • 1 lb. spaghetti pasta, cooked
  • 1/2 cup reserved pasta water


  • Cook your spaghetti or pasta of choice and be sure to reserve 1/2 cup of the starchy pasta water.
    cooked pasta on a white plate
  • Combine all of the ingredients: In a large bowl, gently mix together all of the ingredients for the meatballs: ground beef, breadcrumbs, egg, onions, ketchup, Dijon, garlic, oregano, garlic powder, parsley, salt, and Worcestershire. Work the meat just until combined either with clean hands or a spatula or spoon.
  • Form into meatballs: I like to have a rimmed baking sheet by my side so I can place the rolled meatballs onto it. Either using your hands or a cookie scoop, scoop out some of the meat mixture and roll into a ball ~2-3 Tbsp. each. Continue shaping until all meat is used and place on the baking sheet, not touching. You will have about ~17-18 meatballs.
  • Cook the meatballs: In a large frying pan over medium heat, warm 1-2 Tbsp. olive oil. Place meatballs down in an even layer and cook on each side for 3-5 minutes or until they are browned on each side.
  • Simmer meatballs: Pour the red sauce and the 1/2 cup reserved pasta over the meatballs, bring to a simmer. Turn the heat down to low and cover with a lid. Allow to simmer for 15-20 minutes. The longer they simmer the more tender they become!
  • Serve meatballs over cooked spaghetti noodles and garnish with cheese and Italian parsley.



  • Avoid overworking the meat. Mix the meat and other ingredients just until combined. I also recommend using your hands for this step; since you can actually feel when things are mixed, you’re less likely to overwork the meat. Use a spoon if this grosses you out!
  • Meatballs can be frozen for up to 2 months. Be sure to let them cool completely before freezing.


Serving: 1serving | Calories: 440kcal