A Classic Bowl of Spaghetti and Meatballs that’s Simple, Hearty and Always Hits the Spot

Nothing hits the comfort-food spot quite like a big bowl of Easy Spaghetti & Meatballs. Tender, juicy meatballs simmered in a rich tomato sugo, twirled through perfectly cooked spaghetti… this is the kind of dinner that gets everyone to the table fast. It’s simple, cosy, nostalgic – and always a crowd-pleaser.

Overhead view of spaghetti coated in tomato sauce with meatballs, grated parmesan and fresh basil on a white plate.

Easy spaghetti and meatballs is one of those dinners that never goes out of style. It’s comforting, filling, and always a crowd-pleaser, with twirly pasta, juicy meatballs and a rich tomato sauce that brings it all together. Simple, familiar and seriously satisfying.

This easy spaghetti and meatballs recipe is my go-to for busy nights when I want a proper home-cooked meal without spending hours in the kitchen. The meatballs are tender and full of flavour, the sauce comes together quickly using everyday ingredients, and the whole dish feels far more indulgent than the effort involved.

It’s the kind of meal I’ve made on repeat over the years – easy to tweak, hard to mess up, and loved by kids and adults alike. Serve it with garlic bread and a generous sprinkle of parmesan and you’ve got an easy dinner that always delivers.

If you’re looking for a simple spaghetti and meatballs recipe that’s family-friendly, budget-friendly and perfect for weeknights, this one belongs on your dinner rotation

Why You’ll Love This Recipe

Big comfort-food flavour with minimal effort
Freezer-friendly and meal-prep perfect
A guaranteed crowd favourite
Easy enough for weeknights
Special enough to serve guests
Juicy meatballs + rich sauce = the ultimate cosy combo

Why This Spaghetti & Meatballs Recipe Works

This dish is all about simple ingredients treated well. These meatballs are soft, tender and full of flavour thanks to a few key techniques – soaking the breadcrumbs, seasoning generously, and simmering everything low and slow in a glossy tomato sauce.

The Secret to Tender, Flavour-Packed Meatballs

If you want meatballs that stay tender and full of flavour, it all starts with soaking your breadcrumbs in a splash of milk – it’s the trick that keeps them soft and juicy instead of dense. Browning them off until they get that gorgeous golden crust adds even more depth, so don’t skip that step. Letting the sugo bubble away low and slow ties everything together and gives you that rich, homestyle flavour we all love. And of course, don’t be shy with the seasoning, well-seasoned meatballs are what make this whole dish truly shine.

What to Serve With Spaghetti & Meatballs

Spaghetti and meatballs can easily hold their own, but adding a few little extras makes the whole meal feel a bit special. I love serving it with crusty garlic bread—or if I’m really going for it, my Brown Butter Garlic Bread with Sea Salt + Herbs because it’s outrageously good. A simple green salad on the side works beautifully too, especially something like my Easy Rocket & Parmesan Salad to balance all those rich, cosy flavours. And honestly, can you ever have too much parmesan? Pile it on. Finish with a drizzle of good olive oil, a few fresh basil leaves, and if the night calls for it, a glass of red wine.

Storage

Fridge:
Store leftovers in an airtight container for 3–4 days. Add a splash of water when reheating to loosen the sauce.

Freezer:
Freeze meatballs + sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.

This easy spaghetti and meatballs is one of those reliable recipes you’ll come back to again and again. It’s simple, comforting and made with everyday ingredients, but still delivers big, classic Italian-style flavour. Whether you’re cooking for the family or just craving a cosy bowl of pasta, this is the kind of meal that always hits the spot. Scroll down for the full recipe and get dinner sorted 🍝

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Equipment

Dutch oven or heavy based saucepan

Ingredients

Sugo Sauce

1 ½ tablespoons olive oil
1 small brown onion, finely chopped
1 large clove garlic, finely chopped
¼ cup red wine
700ml jar tomato passata sauce (I used Mutti brand)
1 fresh bay leaf
2 sprigs fresh thyme

Meatballs

1 cup fresh breadcrumbs (See Note 2)
⅓ cup milk
500g packet beef and pork mince (sometimes called 'Bolognese Mince')
1 egg, lightly beaten
2 cloves garlic, grated
¼ cup finely grated parmesan cheese
2 tablespoons finely chopped parsley
2 teaspoons finely chopped oregano (or 1 teaspoon dried)

Pasta

500g dried spaghetti of choice

To Serve

Freshly grated parmesan cheese
Fresh basil leaves
Extra virgin olive oil (optional)

Instructions

SUGO SAUCE

Heat olive oil in a Dutch oven or heavy based saucepan over medium heat until hot. Add onion and saute for 5 minutes or until softened. Add garlic and continue cooking for 5 minutes. Pour over red wine and cook for 3-5 minutes or until the wine has reduced by one-third.
Add the passata, bay leaf and thyme. Bring gently to the boil then season well with salt and pepper. Remove from the heat and set aside.

MEATBALLS

Place breadcrumbs into a large bowl. Add milk and stir to combine. Set aside for a few minutes or until the milk has been absorbed.
Add all the remaining meatballs ingredients to the breadcrumb mixture and season well with salt and pepper. Using your hands, mix well. Roll mixture into small golf ball size balls and set aside.
Heat a little oil in a non-stick frying pan over medium-high heat. Add half the meatballs and cook, turning occasionally, for 4-5 minutes or until lightly golden all over. Set aside and repeat with remaining meatballs.
Transfer all the meatballs, along with any juices, to the sugo sauce. Gently stir to combine then return the pan to a medium heat. Bring to a simmer, then cover partially with a lid, reduce heat to the low and cook, stirring occasionally, for 1 hour or until the meatballs are very tender. Taste and season if required.

TO SERVE

Meanwhile, bring a large saucepan of salted water to the boil. Add spaghetti and cook, according to packet directions or until al dente. Drain and divide amongst serving bowls or plates.
Spoon meatballs over the spaghetti. Top with lots of parmesan cheese and garnish with basil leaves and olive oil if desired. Enjoy!

Notes

COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
BREADCRUMBS
White bread gives the best texture when making fresh breadcrumbs, but any bread will do. If you’re short on time, swap in panko crumbs instead — just use ½ cup panko and keep the milk amount the same. The meatballs won’t be quite as tender, but they’ll still work beautifully and it’s a great time-saver.

Hello! I'm Kate.