Go Back
white bowl filled with spaghetti and meatballs with a side of garlic bread
Print Recipe
5 from 1 vote

Best Spaghetti and Meatballs

This is the Best Spaghetti & Meatballs recipe that will easily become your family's favorite as it has mine. Simple shortcuts to the sauce & homemade meatballs simmered to perfection.
Keyword: homemade meatballs, meatballs, spaaghetti, spaghetti and meatballs
Author: Lisa Kerhin

Ingredients

Ingredients for Spaghetti Sauce

  • 1 tablespoon olive oil
  • 1 small onion finely chopped, divided save 2 tablespoons for meatballs
  • 1/4 cup finely diced green bell pepper
  • 2 cloves garlic, minced
  • 2 jars (26 ounces each) Your favorite spaghetti sauce (I used Classico)
  • 1 1/2 teaspoons freeze-dried oregano If using fresh, use a heaping tablespoon of oregano.  If using dried, follow the freeze-dried amounts. 
  • 1 1/2 teaspoons freeze-dried basil If using fresh, use a heaping tablespoon of basil.  If using dried, follow the freeze-dried amounts. 
  • 1/4 teaspoon black pepper

Ingredients for Meatballs

  • 1 lb 80-85% lean ground beef
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons freeze-dried oregano If using fresh, use a heaping tablespoon of oregano.  If using dried, follow the freeze-dried amounts. 
  • 1 1/2 teaspoons freeze-dried basil If using fresh, use a heaping tablespoon of basil.  If using dried, follow the freeze-dried amounts. 
  • salt, to taste
  • 1 egg beaten
  • 1/4 cup oatmeal (or panko bread crumbs) or Panko bread crumbs

Instructions

How to Make the Spaghetti Sauce

  • Start by getting the sauce simmering on the stove.  Add a tablespoon olive oil into a large saucepan (it will need to be large enough to hold the sauce and meatballs) and heat to medium-high.  Add the finely diced onion (remember to save 2 tablespoons for meatballs) and peppers to the saucepan and saute until soft. 
  • Add the garlic and let cook for 30 seconds and then pour the two jars of your favorite spaghetti sauce into the saucepan. 
  • Add in the 1 1/2 teaspoons of oregano and basil, and 1/4 teaspoon pepper.  I do not add salt, but feel free to add it to your tastes. 
  • Bring sauce to a simmer and then turn down to low and allow to cook for up to 2 hours.  

How to Make Homemade Meatballs

  • Preheat the oven to 375 degrees.  Line a rimmed baking sheet with foil and place a baking rack on top of that.  Spray the rack with non-stick spray.  Set aside.  Alternatively, you can just spray the foil and bake the meatballs on it that way. 
  • I like to use lean ground beef for most recipes, unless it's burgers or meatballs. I think those two need a bit of the fat found in ground beef.  For this recipe, I used one pound of an 85% lean ground beef.  Place ground beef in large bowl. Add in two tablespoons of the finely diced onions, 2 cloves minced garlic, 1/4 teaspoon black pepper, 1 1/2 teaspoon of freeze-dried basil and oregano. If using fresh, use a heaping tablespoon of each herb.  If using dried, follow the freeze-dried amounts.  Again, I do not add salt, if you want to, add about 1/2 to 1 teaspoon, according to your tastes. 
  • Beat one egg in a small bowl and add it into the bowl with the ground beef and seasonings.  Lastly, add about 1/4 cup uncooked oatmeal (or panko bread crumbs) to the bowl.
  • Using clean hands (I find this is easiest so that you don't overwork the meat) mix everything until just combined.  I like to make the meatballs about two inches in diameter, so from one pound of meat, I can get about 18 meatballs.  Roll the meatballs and place on prepared baking sheet. 
  • Bake in oven for 12-15 minutes - you want to undercook them slightly.  Remove from oven and place in saucepan with sauce.  Gently mix in and cover and let simmer for at least an hour.  
  • Cook your spaghetti noodles according to the package directions and drain.  Serve with the sauce and meatballs. Don't forget the Parmesan cheese and garlic bread!