You’re going to love just how versatile this Spaghetti and Meatballs recipe is! The meatballs start with a quick oven bake to cook partially, locking in flavor and making them easy to handle. From there, you have options: simmer them in a rich tomato sauce and serve immediately for a classic comfort meal, or combine the meatballs and sauce ingredients, freeze them, and enjoy an effortless freezer-to-slow-cooker dinner another night.

This recipe is designed to feed eight, but it can easily stretch to ten if you’re serving lighter portions. With just three of us at home, I like to split the batch—half for dinner tonight and the other half tucked away in the freezer for a stress-free meal later. It’s a time-saving trick that makes busy weeknights so much easier! This is something I am sure we can all use with the upcoming Christmas season.

My daughter is a huge fan of spaghetti and meatballs—she orders them almost every time they’re on a restaurant menu. When I first made this recipe at home, she couldn’t stop raving about it! She says it’s every bit as delicious as the best restaurant version she’s ever had, which is the ultimate compliment in my book.

Ingredients for Spaghetti and Meatballs

GROUND BEEF
ITALIAN SAUSAGE (I USE SWEET)
DRY BREADCRUMBS
BLACK PEPPER
DRY MINCED ONION
EGGS
PARMESAN CHEESE
BASIL
PARSELY
OLIVE OIL
SALT
ONION
GARLIC
CRUSHED TOMATOES
TOMATO SAUCE
SUGAR
ITALIAN SEASONING
BAKING SODA

Instructions for Spaghetti and Meatballs

for the Meatballs:

Prep your pan: Line a baking sheet with foil for easy cleanup.
Mix the meatball ingredients: In a large bowl, combine all the meatball ingredients. Mixing by hand works best—I like to use kitchen gloves for this step (just like when making meatloaf).
Shape the meatballs: Form the meatball mixture into balls of your preferred size. I use a cookie scoop for even portions, then roll them in my hands to smooth them out.
Broil to brown: Place the meatballs on the prepared baking sheet and broil until they start to brown. Remove from the oven and set aside.

Make the Sauce:

Sauté the aromatics: Heat olive oil in a large pot or large skillet over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent and the garlic is fragrant.
Add the rest: Stir in the remaining sauce ingredients and mix well.

To enjoy now:

Bring the sauce to a gentle simmer, then add the browned meatballs. Simmer uncovered on low for about 25 minutes for a medium-thick sauce. Serve over cooked spaghetti noodles and finish with freshly grated Parmesan, if desired.

To FREEZER for later:

Bag it up: Place the sauce in a gallon-sized freezer bag and the meatballs in another. Freeze the sauce bag standing upright—this makes it easy to transfer to a slow cooker later. Tip: For two freezer meals, divide the sauce and meatballs evenly between two sets of bags.
When ready to cook: Run cold water over the sauce bag to loosen it, then add the sauce and meatballs to your slow cooker.
Cook low and slow: Cook on LOW for 5–6 hours, stirring after the first hour to coat the meatballs in sauce.

Frequently Asked Questions

Can I use store-bought meatballs instead of homemade?
Yes! While homemade meatballs give the best flavor and texture, store-bought meatballs are a great time-saver. Just simmer them in the sauce to absorb flavor.

What type of pasta works best?
Traditional spaghetti is the classic choice, but linguine, fettuccine, or even gluten-free pasta works well.

Can I make this recipe ahead of time?
Yes! Both the sauce and meatballs can be made a day ahead. Store them separately in the fridge, then simmer the meatballs in the sauce mixture before serving.

How do I prevent spaghetti from sticking together?
Cook in plenty of salted water, stir occasionally, and toss with a little olive oil after draining if you’re not serving immediately.

For more recipes like this, try:

This recipe is adapted from Our Best Bites.

Spaghetti and Meatballs

Ingredients for Spaghetti and Meatballs