Comfort food at its finest. This family-favourite spaghetti and meatballs is rich, satisfying and full of flavour. The meatballs are tender, well seasoned and easy to make, while the homemade marinara simmers into a thick, delicious sauce — perfect for an Italian dinner everyone will love.
If you enjoy spaghetti, also try the classic spaghetti bolognese recipe for an alternative beef-based pasta dinner.
The meatballs in this recipe are packed with flavour and have a great texture. I add a dash of Worcestershire sauce to boost the savory depth. They pair beautifully with a simple, slow-simmered marinara and a bowl of al dente spaghetti.
Ingredients
- Worcestershire sauce adds depth and a savory, slightly tangy boost. If you prefer, substitute with a splash of balsamic vinegar.
- Passata is added along with crushed tomatoes to build volume and thicken the marinara.
- Dark brown sugar brings a rich molasses note that balances acidity in the sauce.
- Breadcrumbs — I prefer panko for a lighter texture, but regular breadcrumbs work fine.
- Egg acts as a binder for the meatballs.
- Fatty beef mince (ground beef) makes the meatballs juicy. You can mix in pork or veal, or use half sausage mince for extra flavour.
Making the meatballs
For moist, tender meatballs use fatty mince and be gentle when mixing. The recipe includes grated onion to add both flavour and moisture. Breadcrumbs will soak up juices and help keep the meatballs tender.
Important tip: mix the meatball mixture only until just combined. Overworking the meat will make dense meatballs. Use your hands to gently combine, then form the balls quickly and avoid excessive handling.
Do I have to pan-sear the meatballs?
Searing adds colour and flavour — colour equals flavour, especially with beef. If you prefer to avoid oil splatter, you can grill/broil them in the oven instead.
Oven method: place meatballs evenly on a lined baking tray and grill/broil on high for 5–10 minutes to develop colour, similar to pan-searing.
Pan-sear tip: use a non-stick pan. Place formed meatballs in a dry pan; they’ll release fat as they cook so extra oil isn’t necessary. The meatballs don’t need to be fully cooked during searing — they’ll finish cooking while simmering in the marinara for 25–30 minutes.
Making the homemade marinara
Homemade marinara is straightforward. Gently soften the onions, add garlic until fragrant, then add the tomatoes, passata, stock and seasonings. Simmer to develop a rich flavour.
Softening the onions on low heat for 5–7 minutes is important. If you add tomatoes too early the onions won’t soften properly and will remain slightly crunchy. After adding the meatballs, simmer uncovered on low for 25–30 minutes, stirring occasionally. This reduces and thickens the sauce, concentrating the flavours.
Side dish suggestions
Because spaghetti and meatballs is rich and comforting, pair it with something light: pan-seared asparagus, green beans, or a crisp salad like red cabbage salad. A simple mixed green salad also brightens the meal.
I like the dish as-is, but freshly grated Parmesan and a few basil leaves elevate it — they add fragrance and a finished look.
More family favourite dishes
- Vegetarian bolognese with roasted pumpkin — a hearty meat-free option
- Oven-baked chicken and rice — simple, juicy chicken with flavourful rice
- Soy sauce chicken — serve with rice and greens
- Greek-style chicken and potato bake — flavourful and comforting
Thanks for checking out the recipe. If you try it, leave a comment and let me know how it turned out.
Happy cooking!
Gen
📖 Recipe
Spaghetti and meatballs
Ingredients
Meatballs
- 500 g fatty beef mince (ground beef)
- ½ cup panko breadcrumbs (or regular breadcrumbs)
- 1 egg
- ½ onion, grated
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp dried rosemary
- ½ tsp dried thyme or oregano
- 1 tsp sea salt
- ½ tsp black pepper
Marinara
- 1 can crushed tomatoes
- 1½ cups passata
- 1 cup stock (beef or chicken)
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp dried rosemary
- 1 tsp dark brown sugar
- 1 tbsp olive oil
- ½ tsp sea salt (adjust to taste)
- ½ tsp black pepper
To serve
- 400 g / 14 oz dried spaghetti
- Fresh basil leaves (optional)
- Freshly grated Parmesan (optional)
Instructions
Making the meatballs
- In a medium-large bowl combine all meatball ingredients and mix with one hand until just combined.
- Shape into balls about the size of a golf ball (makes roughly 14–15).
- Sear the meatballs in a large non-stick pan over medium-high heat until browned on all sides (about 5–6 minutes). Alternatively, grill/broil in the oven for 5–10 minutes to develop colour.
- Remove seared meatballs and set aside; they do not need to be fully cooked through.
Making the marinara
- In a heavy-based pot heat olive oil and cook the diced onion on medium-low until soft, about 6–7 minutes.
- Add garlic and cook until fragrant, roughly 30 seconds.
- Add crushed tomatoes, passata, stock, Worcestershire, rosemary, brown sugar, salt and pepper. Bring to a boil, then reduce heat.
- Gently add the meatballs to the sauce and simmer uncovered on low for 25–30 minutes, stirring every 10 minutes to prevent sticking and to allow the sauce to thicken.
To serve
- About 10 minutes before the marinara is ready, cook the spaghetti according to package instructions.
- Plate spaghetti and top with 3–4 meatballs and plenty of sauce per serving.
- Optional: sprinkle with freshly grated Parmesan and garnish with basil leaves.
Notes
Fatty mince: Using fattier beef makes juicier meatballs. You can also mix pork, veal, or sausage for different flavours.
Do not overmix: Combine until just mixed to avoid dense meatballs. Form quickly and handle minimally.
Oven method: To avoid pan splatter, grill/broil meatballs on a lined tray for 5–10 minutes to develop colour.
Taste and adjust seasoning: Stocks vary in saltiness. Taste the sauce before adding more salt and adjust to your preference.
Freezer friendly: The sauce and meatballs keep well in an airtight container in the freezer for up to 3 months.
Share your results and tag @Casuallypeckish or use #casuallypeckish when posting photos.
Nutrition
| Carbohydrates: 82.4 g
| Protein: 36 g
| Fat: 24.2 g
| Saturated Fat: 8.6 g