Homemade spaghetti and meatballs features tender baked meatballs made with ground beef, breadcrumbs, and eggs, simmered in marinara sauce and served over seasoned spaghetti. This classic Italian-American dish delivers restaurant-quality results with straightforward technique and pantry ingredients.
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In a small bowl, combine breadcrumbs, milk, 2 tablespoons of Italian seasoning, and the all-purpose seasoning blend. Mix until a paste forms and let it sit for a few minutes to absorb the liquid.
In a large mixing bowl, add the ground beef, eggs, and the breadcrumb mixture.
Gently mix with your hands until all ingredients are just combined. Be careful not to overmix.
Form the mixture into meatballs, about 2 inches in diameter.
Place the meatballs in a large, oven-safe skillet and brown them on the stovetop over medium-high heat, turning to sear all sides.
Transfer the skillet to a preheated 375°F oven and bake for 10 minutes to cook through.
While the meatballs are baking, bring a large pot of salted water to a boil and cook the spaghetti according to package directions.
Carefully remove the skillet from the oven. Use paper towels to soak up and remove any excess grease from the pan.
Pour the marinara sauce over the meatballs in the skillet. Stir gently to coat and let it simmer over low heat while you prepare the pasta.
Drain the cooked spaghetti and return it to the pot. Add the butter and the remaining 1 tablespoon of Italian seasoning.
Toss the spaghetti until the butter is melted and the pasta is evenly seasoned.
To serve, place a portion of the seasoned spaghetti on a plate and top with several meatballs and a generous amount of sauce.
Refrigerate cooked meatballs and sauce in an airtight container for up to 4 days; reheat gently on stovetop over low heat. Freeze for up to 3 months.
Yes. Form and refrigerate meatballs up to 24 hours before baking, or freeze unbaked for up to 3 months. Bake from frozen, adding 5–10 minutes to cook time.
Bake until internal temperature reaches 160°F on a meat thermometer, about 20–25 minutes depending on size.
Roll them to about 1.5 inches in diameter for even cooking and a better ratio of meatball to sauce.
Yes. Penne, rigatoni, or fettuccine work equally well; adjust cooking time per package directions.
No. Baking alone is sufficient for this recipe and reduces stovetop work, though pan-searing first adds extra browning if desired.
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