There’s just something indescribably appealing about a classic, comfort food dish made from scratch. This one doesn’t take long, and will bring back all the lovely memories…

Classic Spaghetti & Meatballs

Course: Main Course
Cuisine: American, Italian
Keyword: Marinara, Meatballs, Spaghetti
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 1137kcal
Marinara, meatballs, and pasta - it's a classic!
Print Recipe


For the marinara

  • 2 30 oz cans Crushed tomatoes Cento brand recommended
  • 2 Tablespoons Olive oil
  • 1 Tablespoon Garlic Minced
  • 2 Tablespoons Dried basil
  • 1 Tablespoon Dried oregano

For the meatballs

  • 2 lb Ground beef
  • cup Panko bread crumbs
  • 2 eggs
  • 1 teaspoon salt
  • 2 teaspoons Dried oregano
  • 1 teaspoon Dried basil
  • 1 lb Spaghetti uncooked


For the marinara

  • Heat the olive oil over medium high heat in a large sauce pan.
  • Add the garlic and cook for one minute, stirring constantly to prevent scorching.
  • Add the crushed tomatoes and reduce to medium low heat. Simmer for 40 minutes, stirring occasionally.
  • Add the herbs, and simmer for 20 minutes more, stirring occasionally. Remove from heat.

For the meatballs

  • Preheat the oven to 550°
  • Mix all ingredients in a large bowl until well combined.
  • Portion the mix into 2 ounce balls, rolling between your hands to form a ball.
  • Place each ball on a baking sheet lined with parchment, until all the meatballs have been portioned.
  • Bake for 10-12 minutes or until firm.
  • Remove the meatballs from the oven and add to the marinara. Simmer in the marinara for 20 minutes.
  • Cook the pasta according to package directions.
  • Divide the pasta onto 4 plates, top with marinara and meatballs, and parmesan cheese if so desired.


Sodium: 1002mg | Calcium: 208mg | Vitamin C: 1mg | Vitamin A: 188IU | Sugar: 5g | Fiber: 7g | Potassium: 1021mg | Cholesterol: 243mg | Calories: 1137kcal | Saturated Fat: 19g | Fat: 51g | Protein: 60g | Carbohydrates: 105g | Iron: 10mg