If you’re craving comfort food with a homemade touch, you’re in for a real treat with this Spaghetti with Homemade Meatballs in Rich Tomato Sauce Recipe. It’s one of those meals that feels like a warm hug on a plate, packed with flavor that comes from slow-simmered tomatoes and tender, juicy meatballs. Trust me, you’ll want to keep this recipe close once you try it because it absolutely nails that classic Italian-American favorite with an authentic, hearty twist.
Why You’ll Love This Recipe
- Made from scratch: Every component – from the rich tomato sauce to the tender meatballs – is homemade, which means you control the flavor and quality.
- Comfort food classic: It’s the perfect family-friendly meal that always satisfies hungry tummies and brings everyone to the dinner table.
- Simple yet impressive: The steps are straightforward but the outcome is something you can proudly serve to guests or enjoy on a cozy night in.
- Versatile and customizable: You can tweak the recipe to suit your taste or dietary needs without sacrificing deliciousness.
Ingredients You’ll Need
Let’s talk ingredients for this Spaghetti with Homemade Meatballs in Rich Tomato Sauce Recipe. These staples work together to create layers of flavor—from the bright acidity of stewed tomatoes to the savory depth of the meatballs enhanced by Parmesan and fresh parsley. Using quality meats and fresh herbs really makes a difference here, so don’t skip the good stuff!
- Whole stewed tomatoes: The base of your sauce, tender and juicy for that rich tomato flavor.
- Tomato sauce: Adds body and smoothness—combines beautifully with the crushed stewed tomatoes.
- White onions: Slowly cooked to soften and infuse the sauce with sweetness, then discarded for a smooth texture.
- Salted butter: Gives the sauce silky richness and helps balance acidity.
- Ground beef (80/20): The fat content keeps meatballs moist and flavorful.
- Ground pork: Adds tenderness and a slight sweetness, complementing the beef perfectly.
- Large eggs: Bind meatballs so they hold together during cooking.
- Italian-style breadcrumbs: Help keep meatballs light and soft—don’t skip these!
- Fresh flat-leaf parsley: Brings freshness and herbaceous notes, both inside the meatballs and as garnish.
- Freshly grated Parmesan cheese: Adds a nutty, salty punch that elevates the meatball mix and final dish.
- Garlic cloves: Minced for that essential aroma and savory depth.
- Kosher salt: Seasoning that enhances all the flavors.
- Freshly cracked black pepper: Adds a subtle spicy warmth.
- Cooked spaghetti: Your pasta of choice to serve as the base for this comforting combo.
Variations
I love how versatile this Spaghetti with Homemade Meatballs in Rich Tomato Sauce Recipe is. Depending on your mood, pantry, or dietary needs, you can easily swap or add ingredients to make this dish your own. Cooking is all about experimenting and making a recipe work for you, after all.
- Variation: I’ve made meatballs using ground turkey instead of beef and pork for a lighter version that still holds up well in the sauce.
- Vegetarian twist: You could use plant-based ground meat alternatives and add extra veggies to the sauce for color and texture.
- Spicy kick: Adding a pinch of red pepper flakes to both the sauce and meatballs has been a personal favorite on chillier nights.
- Herb swap: If you don’t have parsley, fresh basil or oregano work beautifully in the meatball mix.
How to Make Spaghetti with Homemade Meatballs in Rich Tomato Sauce Recipe
Step 1: Simmer Your Robust Tomato Sauce
The magic starts with the sauce. Into a large pot, I combine the whole stewed tomatoes—crushing them gently with my hands to keep some chunkiness—along with the tomato sauce, halved onions, and butter. Bring everything to a boil over medium-high heat then lower to a simmer. Don’t rush this step; stirring often and cooking for around 40 minutes lets the flavors meld and the onions soften, deepening the sauce’s character. Once done, carefully fish out the onions with tongs—they’ve done their job by infusing the sauce. If you prefer a super-smooth sauce, blend it lightly here with an immersion blender. This slow cook method is what I discovered really elevates the flavor beyond canned tomato sauce alone.
Step 2: Craft Your Meatballs with Love
While your sauce simmers away, it’s meatball time! In a large bowl, mix the ground beef and pork with eggs, Italian breadcrumbs, chopped parsley, Parmesan cheese, minced garlic, kosher salt, and freshly cracked black pepper. Use your hands because that’s the best way to really mix everything evenly without overworking the meat, which can make the balls tough. Now, wet your hands with water (this helps prevent sticking) and form golf ball-sized meatballs, about 2 tablespoons each. Don’t worry if your balls aren’t perfectly round; I’ve learned that rustic shapes are just as delicious! You’ll end up with about 40 to 45 of these little beauties.
Step 3: Gently Simmer Meatballs in Sauce
Carefully nestle your meatballs into the simmering tomato sauce. Be gentle so they keep their shape. Bring the sauce back to a simmer over medium heat, then reduce to low and cover. Let everything cook for about 30 minutes until the meatballs are fully cooked and tender. This slow simmer is where the sauce and meatballs really get to know each other and create that iconic, comforting flavor we all crave. Pro tip: avoid stirring too harshly after adding meatballs, or they might break apart.
Step 4: Serve Over Spaghetti and Enjoy!
To serve, pile steaming cooked spaghetti on plates, spoon over generous amounts of your rich tomato sauce with meatballs, and finish with extra chopped parsley and a sprinkle of Parmesan cheese. I find this simple garnish brings brightness and a little texture contrast that your family and friends will appreciate. And just like that, you’ve got a restaurant-worthy dish that feels like a warm family tradition.
Pro Tips for Making Spaghetti with Homemade Meatballs in Rich Tomato Sauce Recipe
- Butter for Balance: Using salted butter in the sauce helps temper the acidity of the tomatoes and imparts a silky mouthfeel I’ve come to love.
- Wet Hands for Forming Meatballs: I learned the hard way that wet hands really prevent frustration from meatball mixture sticking everywhere—it makes shaping so much easier and tidier!
- Low and Slow Simmer: Simmer meatballs gently in the sauce—no aggressive boiling—so they stay tender and soak up all the flavor.
- Don’t Skip Resting: Let your sauce and meatballs rest a bit off the heat before serving; it helps flavors meld even further and improves the texture.
How to Serve Spaghetti with Homemade Meatballs in Rich Tomato Sauce Recipe
Garnishes
I always finish this dish with freshly chopped parsley and extra freshly grated Parmesan on top. The parsley adds a pop of color and a fresh herbal note that cuts through the richness, while the Parmesan brings a salty, umami boost. Sometimes I like a drizzle of good quality extra virgin olive oil right before serving for an extra glossy finish.
Side Dishes
This meal is hearty, so I usually keep sides light and simple—think a crisp Caesar salad or garlic bread for some crunch and buttery goodness. Roasted vegetables like asparagus or zucchini also pair beautifully and help round out the meal.
Creative Ways to Present
For special occasions, I like to serve the meatballs individually on skewers over a nest of spaghetti, sprinkled with fresh herbs and Parmesan—so easy to eat and looks like a gourmet touch! Or you can present the meatballs stacked with sauce ladled around them on large serving platters for a family-style dinner that feels festive and abundant.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs and sauce together in airtight containers in the fridge for up to 3-4 days. Keeping them combined helps the meatballs soak up more sauce flavor overnight, making reheated portions even tastier.
Freezing
This recipe freezes wonderfully! I freeze meatballs and sauce in portions, either separately or together. Just make sure to cool everything completely before freezing. When you’re ready to eat, thaw overnight in the fridge and reheat gently. This has saved me on busy nights more than once!
Reheating
To reheat, I warm the sauce and meatballs over low heat on the stove, stirring occasionally until heated through. If the sauce seems a bit thick, a splash of water or broth helps loosen it back up without diluting the flavor. Microwaving works too—just cover and heat in short increments to avoid drying out the meatballs.
FAQs
-
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatball mixture and even shape them a day ahead, then keep them refrigerated overnight before cooking. This actually helps the flavors meld and makes the meatballs firmer and easier to handle. Just cover tightly with plastic wrap and keep refrigerated.
-
What if I prefer a smooth tomato sauce?
That’s easy to achieve. After simmering and removing the onions, give the sauce a few pulses with an immersion blender until it reaches your desired consistency. This way, you get the homemade depth of flavor without any chunkiness if that’s not your preference.
-
Can I use frozen meatballs instead of fresh?
You can, though I find fresh meatballs have the best texture and flavor. If using frozen, thaw them completely before simmering in the sauce to help them cook evenly and absorb the rich tomato flavor.
-
How do I prevent meatballs from falling apart?
The key is not overmixing your meat mixture—gently combine just until ingredients are incorporated. Also, using eggs and breadcrumbs as binders helps hold them together. Lastly, gently placing them into the sauce and simmering slowly prevents them from breaking apart.
Final Thoughts
This Spaghetti with Homemade Meatballs in Rich Tomato Sauce Recipe is one that’s become a cherished go-to in my kitchen. It’s the kind of recipe I come back to when I want something that feels special but isn’t fussy—comforting, reliable, and downright delicious. I hope you enjoy making and sharing this meal as much as my family and I do. Once you’ve made it a couple of times, you’ll find your own little tweaks and secrets that make it truly yours. Happy cooking and Buon Appetito!
Print
Spaghetti with Homemade Meatballs in Rich Tomato Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This classic Spaghetti and Meatballs recipe features tender, flavorful meatballs simmered in a rich homemade tomato sauce made from stewed tomatoes, tomato sauce, and aromatic onions. Served over perfectly cooked spaghetti and topped with fresh parsley and Parmesan cheese, this hearty Italian-American dish is perfect for a comforting family meal.
Ingredients
Tomato Sauce
- 3 (28-ounce) cans whole stewed tomatoes
- 2 (28-ounce) cans tomato sauce
- 3 large white onions, halved
- 1 cup (2 sticks) salted butter
Meatballs
- 2 pounds 80/20 ground beef
- 1 pound ground pork
- 3 large eggs
- 1 cup Italian-style breadcrumbs
- ¾ cup finely chopped fresh flat-leaf parsley leaves, plus more for serving
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 6 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly cracked black pepper
To Serve
- 2 pounds cooked spaghetti
Instructions
- Prepare the Sauce: In a large pot, combine the whole stewed tomatoes with their juices, crushing the tomatoes by hand as you add them, along with the tomato sauce, halved onions, and salted butter. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cook while stirring often, until the onions are softened, about 40 minutes. Carefully remove and discard the onions using tongs.
- Make the Meatballs: While the sauce simmers, in a large bowl, combine the ground beef, ground pork, eggs, Italian-style breadcrumbs, chopped parsley, grated Parmesan, minced garlic, kosher salt, and freshly cracked black pepper. Mix everything together well. Using wet hands, form the mixture into golf ball-sized meatballs, about 2 tablespoons each. This should yield 40 to 45 meatballs.
- Cook the Meatballs in the Sauce: Gently add the meatballs into the simmering tomato sauce. Return the sauce to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot and cook for 30 minutes, or until the meatballs are thoroughly cooked through.
- Serve: Spoon the meatballs and tomato sauce over cooked spaghetti. Garnish with additional fresh parsley and grated Parmesan cheese as desired, then serve immediately for a delicious, comforting meal.
Notes
- If you prefer a smoother tomato sauce, use an immersion blender to blend the sauce after removing the onions.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 650 kcal
- Sugar: 12 g
- Sodium: 880 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 155 mg
