Perfect Spaghetti and Meatballs

This homemade spaghetti and meatballs recipe is a keeper. The meatballs are tender and flavorful, and the quick sauce tastes like it’s been simmering for hours.

Garlic and Italian herbs make them extra delicious, and the blend of ingredients gives them the perfect texture every time. My family loves this dish so much, and I’m excited for you to try it too.

For this easy version, you’ll bake the meatballs in the oven, then finish them in our simple from-scratch spaghetti sauce. If you prefer larger meatballs, try our Italian meatballs recipe, which makes four big, juicy meatballs per pound of meat.

Key Ingredients

• Ground beef and Ground Pork: Use ground beef with at least 15% fat (85/15). The beef keeps the meatballs juicy, while the pork adds flavor and tenderness.
• Saltine Crackers and Milk: The secret to tender, juicy meatballs is a mixture of crushed saltine crackers and milk (called a panade). We use the same trick in our favorite meatloaf and Italian meatballs.
• Onion and Garlic: These add both moisture and flavor to the meatball mixture.
• Fennel Seeds and Parsley: Fennel seeds add an authentic Italian flavor to the meatballs, so don’t skip them. Fresh parsley adds a bit of color and fresh flavor.
• Parmesan: I use Parmigiano-Reggiano for its rich, nutty flavor. Pecorino Romano, like I use for cacio e pepe, is also lovely.
• Homemade Sauce: Our spaghetti sauce comes together in the same time it takes to bake the meatballs (about 15 minutes). It’s light and flavorful, made with shallot, garlic, Italian seasoning, white wine, canned tomatoes, and fresh basil, and is also very similar to our popular pasta sauce recipe.
• Pasta: It’s obvious, I know, but good-quality spaghetti makes a big difference. Boil it in salted water until tender, about 10 minutes. To take it up a notch, try making homemade pasta!

Find the full recipe with measurements below.

How to Make the Best Spaghetti and Meatballs

Tip 1: Start with a panade for tender meatballs. Crush saltine crackers and mix them with milk, then set aside while you prepare the other ingredients. This simple step (called a panade) adds moisture and makes the meatballs extra tender.

Tip 2: Make the meatball mixture. Soften onion, garlic, and fennel seeds in olive oil until fragrant. Then, combine them with ground beef, ground pork, parsley, cheese, salt, and pepper. Use your hands to mix. It’s the best way to mix everything evenly. I do the same when making our meatloaf recipe.

Tip 3: Don’t worry if the mixture looks wet. After mixing in the saltine and milk mixture, it might seem too loose, but give it a minute. The milk absorbs beautifully, and the texture evens out, making the meatballs moist and tender. Watch our video to see exactly how our mixture looked when filming.

Tip 4: Bake your meatballs. This recipe makes 16 medium-sized meatballs, perfect for four servings. You will bake them until lightly browned, then finish cooking them in the sauce.

Tip 5: Make a quick homemade sauce. While the meatballs bake, make a quick spaghetti sauce with shallots, garlic, white wine, chicken stock, crushed tomatoes, Italian seasoning, and fresh basil. It comes together in about 15 minutes, which is also just enough time to cook your pasta. When the meatballs are browned, add them to the simmering homemade sauce.

Tip 6: Toss the spaghetti right into the sauce. When the meatballs are cooked through, toss your pasta right in. Tossing everything together lets the pasta absorb all that flavor. It’s the same trick we use in our spaghetti with meat sauce.

Serving Suggestions

I love a classic Caesar salad or Caprese salad on the side. For more ideas, toss a big bowl of your favorite salad greens with one of our homemade salad dressings.

If you’d rather skip the salad, try simple sautéed spinach or sautéed kale for some cooked greens. And I wouldn’t be doing my job if I didn’t encourage you to serve a side of garlic bread or homemade focaccia, which are perfect for soaking up the sauce.