Looking for a hearty, home-cooked meal that fills your kitchen with the comforting aroma of slow-simmered tomatoes and garlic? This classic Italian meatball spaghetti recipe delivers a deeply flavorful, slow-cooked tomato sauce with juicy, tender homemade meatballs. It’s a traditional dish made from scratch, bringing rustic Italian flavors to your dining table with ease.

This recipe transforms pantry staples like canned tomatoes and pasta into a satisfying feast. The key is patience—allowing the sauce to simmer gently enhances the depth of flavor, and the meatballs absorb the richness of the sauce during the final stage of cooking. Whether you’re planning a cozy family dinner or hosting an Italian-themed night, this dish is a guaranteed crowd-pleaser.

Why This Recipe Works

• Slow Simmering: Allowing the tomato sauce to cook over low heat for over two hours intensifies the natural sweetness of tomatoes while blending all the aromatic ingredients into a smooth, balanced sauce.
• Homemade Meatballs: Made from lean ground beef, breadcrumbs, Parmesan, and herbs, these tender meatballs hold their shape and add savory richness.
• Simple Pantry Ingredients: You don’t need exotic ingredients—just classic Italian staples and some time.
• Make-Ahead Friendly: The sauce can be prepared a day in advance and gently reheated with meatballs added before serving.

Key Ingredients & Flavor Highlights

For the Meatballs

• Lean Ground Beef (1 lb): The base of the meatballs; opt for 85%-90% lean for the perfect balance of moisture and flavor.
• Fresh Breadcrumbs (1 cup): Helps bind the mixture while keeping it tender and juicy. Fresh breadcrumbs absorb moisture better than store-bought.
• Grated Parmesan (1 tbsp): Adds a salty, nutty depth and authentic Italian taste.
• Dried Parsley (1 tbsp): Brings a gentle herbal note and classic flavor.
• Garlic Powder (⅛ tsp): Lends subtle allium warmth without overpowering the other spices.
• Black Pepper (¼ tsp): Adds a hint of heat.
• Egg (1, beaten): Essential for binding the mixture together.

For the Tomato Sauce

• Chopped Onion (¾ cup): Sautéed until translucent, onions form the flavor base for the sauce.
• Fresh Garlic (5 cloves, minced): Garlic is a foundational flavor in Italian cuisine, providing a sharp yet sweet kick.
• Olive Oil (¼ cup): Used for sautéing, it adds richness and depth to the sauce.
• Whole Peeled Tomatoes (2 cans, 28 oz each): Simmering these tomatoes slowly helps them break down into a velvety sauce.
• Tomato Paste (6 oz): Thickens the sauce and deepens the tomato flavor.
• Salt (2 tsp) & Sugar (1 tsp): Balances acidity and enhances natural sweetness.
• Bay Leaf (1): Adds a subtle earthy aroma.
• Dried Basil (¾ tsp) & Black Pepper (½ tsp): Classic Italian herbs and spices complete the sauce profile.

Cooking Instructions and Expert Tips

Step 1: Prepare the Meatballs

In a large mixing bowl, combine ground beef, breadcrumbs, parsley, grated Parmesan, garlic powder, black pepper, and a beaten egg. Use your hands to mix the ingredients gently but thoroughly. Form the mixture into 12 evenly sized meatballs. Place them on a tray, cover with plastic wrap, and refrigerate until you’re ready to add them to the sauce.

Pro Tip: Chill the meatballs for at least 15 minutes to help them firm up, which prevents them from falling apart in the sauce.

Step 2: Build the Sauce Base

Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute, stirring constantly to prevent burning.

Flavor Boost: To enhance the umami, you can deglaze the pan with a splash of red wine before adding the tomatoes.

Step 3: Simmer the Tomatoes

Stir in the whole peeled tomatoes with their juices, salt, sugar, and bay leaf. Use a spoon or potato masher to break the tomatoes into smaller chunks. Reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes.

Why Slow Simmering Matters: This long, slow cook allows the flavors to blend, intensifies the tomato’s natural sweetness, and eliminates the tinny taste often associated with canned tomatoes.

Step 4: Add Final Flavor Touches & Simmer Meatballs

After 90 minutes, stir in the tomato paste, dried basil, and black pepper. Gently place the meatballs into the simmering sauce, making sure they’re partially submerged. Cover and simmer for another 30 minutes, turning the meatballs once halfway through.

Optional Add-In: A pinch of red pepper flakes or a splash of balsamic vinegar can add a spicy or tangy kick to the sauce.

Serving Suggestions

Serve the meatballs and sauce over your favorite pasta—spaghetti is traditional, but linguine, bucatini, or even zucchini noodles for a low-carb option also work beautifully. Garnish with freshly chopped basil or parsley and a generous sprinkle of grated Parmesan.

Complete the Meal:

• Pair with garlic bread or a crusty baguette.
• Add a green side salad with balsamic vinaigrette.
• Pour a glass of Italian red wine, such as Chianti or Barbera.

Make-Ahead and Storage

• Make-Ahead: You can prepare the sauce a day in advance. Let it cool completely, refrigerate in an airtight container, and reheat gently before adding meatballs.
• Freezing Instructions: This recipe freezes beautifully. Freeze meatballs and sauce together in a freezer-safe container for up to 3 months.
• Leftovers: Store in the fridge for up to 4 days. Reheat on the stove over low heat for best flavor retention.

Variations & Customizations

• Add Italian Sausage: Brown sliced Italian sausage along with the onions for a heartier sauce.
• Use Fresh Herbs: Substitute dried basil and parsley with fresh herbs (triple the quantity).
• Vegetarian Option: Replace meatballs with eggplant meatballs or lentil balls and keep the sauce the same.
• Gluten-Free Version: Use gluten-free breadcrumbs and serve over gluten-free pasta or spaghetti squash.