Comfort food that feels like a warm hug: this Spaghetti and Meatball Recipe delivers juicy, well-seasoned meatballs simmered in a bright, tomato-forward sauce and served over a nest of perfectly cooked spaghetti. It’s approachable enough for a weeknight but special enough for a Sunday dinner. The ingredients are simple, the method is straightforward, and the result is reliably delicious.

Why this version works

This Spaghetti and Meatball Recipe balances rich meat flavor with aromatic onion, garlic, and fresh parsley. A bit of grated Parmesan in the meatball mix keeps each bite tender and savory, while the combination of crushed and diced tomatoes gives the sauce both body and pleasant texture. A splash of heavy cream in the meatball binder adds moisture so the meatballs stay soft without falling apart.

Ingredients

▢ 1 egg
▢ 1/4 cup heavy cream
▢ 1 slice white sandwich bread (see note 1)
▢ 1 pound ground beef
▢ 1/4 cup freshly grated Parmesan cheese, plus more for topping
▢ 1 medium onion, peeled and finely chopped (about 1 cup, see note 2)
▢ 1 tablespoon chopped fresh parsley
▢ 1/4 teaspoon dried oregano, crushed
▢ 1 teaspoon salt
▢ 1/2 teaspoon freshly ground black pepper
▢ 2 tablespoons olive oil (for browning meatballs)
▢ 1 tablespoon olive oil (for sauce)
▢ 4 cloves garlic, minced
▢ 1 (28-ounce) can crushed tomatoes
▢ 1 (14.5-ounce) can diced tomatoes, undrained
▢ 1 teaspoon dried basil
▢ 1 teaspoon dried oregano
▢ 1 teaspoon granulated sugar, optional (see note 3)
▢ Salt and freshly ground black pepper, to taste
▢ 1 pound spaghetti, for serving
▢ Minced fresh parsley, for garnish

Notes

Note 1: Use a regular white sandwich bread slice. Tear it into pieces before mixing with the cream and egg so it forms an even binder in the meatballs.
Note 2: A medium onion yields roughly 1 cup finely chopped. Chop it small so it integrates into both the meatball mix and the sauce evenly.
Note 3: Granulated sugar is optional and only needed if your tomatoes taste unusually acidic. Start with the teaspoon and add more only if desired.

Equipment

Large mixing bowl
Large skillet or sauté pan with lid
Large pot for boiling pasta
Wooden spoon or spatula
Measuring cups and spoons
Tongs or spaghetti server

Step-by-step Instructions

The following directions have been rewritten into clear, numbered steps while keeping the original ingredient amounts and order. Follow them in sequence for best results.

Prepare the bread-egg mixture: Tear the 1 slice of white sandwich bread into small pieces and place them in a small bowl. Add 1/4 cup heavy cream and 1 egg. Mash and mix with a fork until the bread soaks up the cream and egg and forms a soft, even mixture. Set aside.
Make the meatball mixture: In a large mixing bowl combine 1 pound ground beef, the bread-egg-cream mixture, 1/4 cup freshly grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1/4 teaspoon crushed dried oregano, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Using clean hands or a spoon, mix gently until ingredients are just combined—avoid overworking the meat so the meatballs stay tender.
Shape the meatballs: Form the meat mixture into evenly sized balls about 1 to 1 1/4 inches in diameter. Aim for uniform size so they cook evenly. You should end up with roughly 18–24 meatballs depending on size.
Heat oil for browning: In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering but not smoking.
Brown the meatballs in batches: Carefully add meatballs in a single layer without crowding the pan. Brown them on all sides, turning gently with tongs or a spatula so every side develops a golden crust. This should take about 6–8 minutes per batch. Remove browned meatballs to a plate and repeat until all meatballs are browned. Do not worry if they are not fully cooked through; they will finish cooking in the sauce.
Start the sauce base: Reduce the heat to medium-low and add 1 tablespoon olive oil to the same skillet. Add 1 medium onion, finely chopped, and sauté until translucent, about 5–7 minutes. Stir occasionally so the onion softens evenly.
Add garlic and tomatoes: Stir in 4 cloves minced garlic and cook until fragrant, about 30 seconds to 1 minute. Pour in the 1 (28-ounce) can crushed tomatoes and the 1 (14.5-ounce) can diced tomatoes with their juices. Stir to combine with the onion and garlic.
Season the sauce: Add 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1 teaspoon granulated sugar if you choose to use it. Season with additional salt and freshly ground black pepper to taste. Stir thoroughly to blend flavors.
Return meatballs to skillet: Gently nestle the browned meatballs back into the sauce, spacing them evenly so they’re partially submerged. Cover the skillet with a lid or tight foil to trap steam.
Simmer until cooked through: Let the meatballs simmer in the sauce over low heat for 20–25 minutes, checking once or twice to ensure the sauce is at a gentle simmer and not boiling aggressively. The meatballs should reach an internal temperature of 160°F (71°C) or be uniformly colored and firm to the touch.
Meanwhile, cook the spaghetti: Bring a large pot of salted water to a rolling boil. Add 1 pound spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Adjust sauce consistency: If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches the desired consistency. Taste and add salt and pepper as needed.
Serve: Divide the cooked spaghetti among serving plates or bowls. Spoon sauce over the pasta and arrange meatballs on top. Finish each plate with additional freshly grated Parmesan cheese and a sprinkle of minced fresh parsley for color and freshness.
Enjoy: Serve immediately while hot. Offer extra grated Parmesan at the table.

Troubleshooting & Tips

Mix gently: Overmixing the meat mixture will make tough meatballs. Combine just until all ingredients are evenly distributed.
Uniform meatballs: Use a small ice cream scoop or a tablespoon to portion the meatballs for consistent cooking.
Don’t skip browning: Browning adds flavor and texture. Even if you’re short on time, a quick sear is worth the effort.
Simmer gently: A low, steady simmer keeps meatballs tender. High heat can cause them to tighten and dry out.
Pasta water magic: Reserved pasta water contains starch that helps the sauce cling to the spaghetti; add it a tablespoon at a time.
Make-ahead: You can form and brown the meatballs ahead of time, refrigerate them, and finish simmering in the sauce when ready to serve.

Variations

Herby beef: Add 1 tablespoon finely chopped fresh basil or more parsley to the meatball mix for a fresher, greener flavor.
Cheesy surprise: Press a small cube of mozzarella into the center of each meatball before sealing for melty cores when served.
Meat mix: For a different texture, replace up to half of the ground beef with ground lamb or a lean ground turkey alternative while keeping all other amounts the same.

Storage

Refrigerate leftover sauce and meatballs in an airtight container for up to 3 days. Reheat gently on the stove over low heat so the meatballs stay tender.
Freeze cooked meatballs and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve with a simple green salad and a squeeze of lemon on the lettuce for brightness.
Crusty bread or garlic bread works beautifully to sop up extra sauce.
Finish with a drizzle of good-quality olive oil and extra Parmesan for a restaurant-style touch.

Final thoughts

This Spaghetti and Meatball Recipe is dependable: straightforward steps, pantry-friendly ingredients, and a delicious outcome that pleases a crowd. The meatballs stay tender thanks to the egg, cream, and soaked bread; the sauce is balanced by crushed and diced tomatoes and gentle simmering. Whether you’re feeding family or meal-prepping for the week, this recipe stands up to reheating and keeps its comforting charm.

Gather the ingredients, follow the step-by-step directions, and enjoy a bowl of hearty spaghetti and meatballs that tastes like home.

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Spaghetti and Meatball Recipe

Classic spaghetti with tender homemade meatballs in a simple tomato sauce.

Prep Time15

Cook Time45

Total Time1

Servings: 8 servings

Ingredients

1 egg
1/4 cup heavy cream
1 slice white sandwich bread see note 1
1 pound ground beef
1/4 cup freshly grated Parmesan cheese plus more for topping
1 medium onion peeled and finely chopped (about 1 cup; see note 2)
1 tablespoon fresh parsley chopped
1/4 teaspoon dried oregano crushed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil for browning meatballs
1 tablespoon olive oil for sauce
4 cloves garlic minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon granulated sugar optional (see note 3)
Salt and freshly ground black pepper to taste
1 pound spaghetti for serving
minced fresh parsley for garnish

Instructions

In a large bowl, mash the egg, heavy cream, and white bread slice together until a smooth paste forms (an apanade).
Add the ground beef, finely chopped onion, grated Parmesan, chopped parsley, 1/4 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl and mix thoroughly with a spatula or your hands until combined.
Using about 1 heaping tablespoon of mixture per meatball, roll into 1-inch balls and arrange them on a baking sheet.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and brown, turning occasionally, about 8–10 minutes; remove browned meatballs to a paper-lined plate.
In a medium saucepan, heat 1 tablespoon olive oil over medium-high until shimmering. Add the minced garlic and cook until fragrant, about 30 seconds.
Carefully add the crushed tomatoes and diced tomatoes (undrained) to the saucepan, then stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1 teaspoon sugar (optional). Bring the sauce to a boil over medium-high heat.
Add the browned meatballs to the sauce, reduce heat to medium, and simmer uncovered until the flavors meld and meatballs reach 155°F internally, about 10–15 minutes; season with additional salt and pepper to taste.
While the sauce simmers, bring 4 quarts of water and 1 tablespoon salt to a boil in a large pot. Add the spaghetti and cook until al dente, about 10 minutes; drain well.
Serve the drained spaghetti topped with meatballs and tomato sauce and garnish with additional grated Parmesan and minced fresh parsley if desired.