Spaghetti And Meatballs

Noodles and savory meatballs tossed in a full-flavored tomato based sauce dusted with grated parmesan cheese and fresh parsley.

  Spaghetti and Meatballs

When I was little I HATED spaghetti.  With a passion.  I would rather eat the noodles doused in butter and parmesan.

Now, it’s one of my all time favorite meals.

Spaghetti and Meatballs

There’s nothing more comforting than sitting down with a warm plate full of glistening noodles covered in the slightly spicy, slightly garlicy, spaghetti sauce.  The meatballs?  They’re an added bonus!  These meatballs are full of flavor and spices and they soak up the taste of the sauce to perfection.  Top it all off with some fresh Parmesan cheese and I am a happy, happy girl.

Spaghetti and Meatballs


If you’re looking for a gluten free version, I love the Barilla Gluten free spaghetti noodles.  There’s no difference between those and the taste of regular spaghetti noodles.

You could go further to making this skinnier and using ground turkey for the meatballs instead of ground beef.  I used the beef because that’s what I had on hand.

Spaghetti and Meatballs

This plate of spaghetti is bursting with color and flavors.  I could eat this and only this for days on end!  And I am! This recipe will make you a decent amount.  Enough worthy of two boxes of noodles.  Which I really don’t mind all the lovely cubes of tupperware in my fridge that are currently containing this tangy tomato pasta.  I only wish my seven year old was as excited about this as I am.  She’s a butter and Parmesan noodle eater.  Wonder where she got that from?  Hmm…

Never miss a recipe from the House of Yumm:


Spaghetti And Meatballs


  • 2 tablespoons Extra Virgin Olive Oil
  • 1 1/2 pound ground beef
  • 2 eggs
  • 1/2 cup milk
  • 3/4 cup Italian bread crumbs
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Sauce
  • 2 cans tomato sauce
  • 2 cans diced tomato
  • 1/2 large onion diced
  • 3 cloves garlic minced
  • 1 1/2 teaspoon oregano
  • 1 teaspoon basil
  • 1 tablespoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon light brown sugar
  • 2 1 pound boxes of uncooked spaghetti noodles
  • Fresh minced parsley and grated Parmesan cheese for topping


  1. Mix the ground beef, eggs, milk, bread crumbs, salt and pepper together in medium sized mixing bowl. Use hands to ensure thoroughly mixed.
  2. Using hands roll meatball mixture into small balls about 1 inch in diameter. Place into large saucepan coated with the olive oil. Add in chopped onion and minced garlic.
  3. Cook the meatballs over medium heat, turning while they cook, until browned on all sides and cook through.
  4. Drain the grease from the pan.
  5. Return the pan to the stove at a low heat. Pour in the tomato sauce and diced tomatoes. Add in the oregano, basil, garlic salt, and black pepper. Stir to combine. Add in the light brown sugar and stir.
  6. Bring sauce to a simmer. Cover and cook for 30 minutes.
  7. While the sauce is simmering cook the spaghetti noodles according to their directions. Combine the sauce and noodles together in the sauce pan, or just pour the sauce directly over the noodles. Add the Parmesan and enjoy!





  1. says

    Hi Serene,
    When I saw your link over at Marvelous Mondays, I knew I had to come take a peek. I could eat spaghetti every night and yours looks fantastic! Your photography is beautiful as well. So glad I found your beautiful blog. I’m going to have a lot of fun exploring! Have a great day.

    • says

      Thank you so much Robyn! I would totally be happy eating Spaghetti every day too!! Thanks for such wonderful compliments :) Happy Monday! I hope you have a great week!

    • says

      Thanks so much Andi!! Taming noodles is not an easy task! Especially when moving them gets red sauce everywhere! Only another food photographer would understand :)

  2. Katie says

    This looks awesome! I’m planning on making it for my husband tonight. One question…how big (ounces) are the cans of diced tomatoes and tomato sauce? Thanks!

  3. lydia says

    Hi! Gonna try this recipe tonight, and I have a question (Warning: I only recently started teaching myself how to cook, so this might sound a little dumb). After you cook the meatballs and drain the oil, do you cook the sauce WITH the meatballs or do you remove the meatballs and make the sauce by itself? Thank you so much. :)

    • says

      Hi Lydia!! First off no worries!! This is not a dumb question. I always drain the grease from the meatballs, leave the meatballs in the pan and make the sauce with the meatballs. I hope this turns out for you!! Let me know :)


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