Spaghetti with Homemade Authentic Italian Meatballs

Tender, juicy, deliciously flavorful meatballs recipe which are never dry and can easily rival any of your favorite Italian restaurants. Served with marinara sauce over Spaghetti. Makes a perfect weekend dinner liked by almost everyone in the family!
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We just love to meatball recipes, and I like to make them as they are so easy to make versatile and extremely friendly for meal prep. You’ll see how easy it is to make your own meatballs, and serve them with marinara sauce over perfectly boiled Spaghetti to please everyone even a picky eater!

There’s nothing quite as satisfying as a pasta bowl cradling perfectly cooked, twirled and tangled, steaming spaghetti coated in a vibrant, garlicky, marinara sauce, all piled high and layered with homemade meatballs throughout! Talk about comfort food at its proudest!

Can You Freeze Meatballs?

Yes. If doing so cook through and freeze (preferably tossed with the marinara sauce) in an airtight container up to 2 months. Thaw overnight then reheat as directed above.

Yields: Approximately 28-30 meatballs

Spaghetti with Homemade Authentic Italian Meatballs

In this recipe you'll learn to make authentic Italian style meatballs, baked to perfection and served with marinara sauce over Spaghetti. You can also keep a batch of these meatballs for other recipes too, like make a meatball sub sandwich, or top your favorite pasta with these meatballs, or stick a toothpick in them and serve as an appetizer with dips. These meatballs are just so wonderful, they are nice and crisp on the outside, so they won't crumble and loaded with flavor.

Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Difficulty: Intermediate Servings: 30 Best Season: Suitable throughout the year

What you'll need...

What you'll need to do...

  1. Adjust both racks so that the oven is divided into thirds and pre-heat oven to 400°F.

  2. Add the beef, pork, onion, garlic, breadcrumbs, Parmesan cheese, eggs and whole milk to a large mixing bowl. Season with salt and black pepper, to taste.

  3. Add fresh chopped herbs to the bowl and combine all ingredients with clean hands until well blended. Do not      overwork.

  4. Use am ice cream or cookie scoop to divide the beef mixture into equal-sized portions on two rimmed baking sheets. Roll each portion into a compact round ball and arrange on the baking sheets without overcrowding, as shown.

  5. Place both baking sheets in the oven for 8 minutes, remove from oven and carefully turn each meatball with a spatula. Return to oven, placing each baking sheet on a different rack from where it was originally. Bake for another 8-10 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of several of the meatballs. Remove from heat and set aside.

    Note: The meatballs will reach a safe temperature of 165°F (due to the pork sausage) while they rest and are then warmed in the marina sauce.

  6. While the meatballs are baking, prepare spaghetti according to package directions. Drain and rinse to prevent sticking and set aside.

  7. Pour marinara sauce in a large skillet set over medium-low heat. Carefully add the meatballs to prevent splattering. (If necessary, pat any excess fat off the meatballs with paper towels before adding to the skillet). As the marinara sauce warms, carefully turn the meatballs to coat in the sauce.

  8. Transfer the cooked spaghetti to a large serving platter and top with the marinara sauce and meatballs. Garnish with freshly grated Parmesan cheese and a few sprigs of fresh basil immediately before serving. Enjoy! 

Keywords: Spaghetti with Homemade Meatballs

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