Few dishes scream comfort food like a plate of homemade Italian spaghetti and meatballs. This classic dish features a rich, slow-simmered tomato sauce (“gravy” if you’re talking to an Italian grandma), tender, cheesy meatballs, and perfectly cooked spaghetti.

A Quick Look At The Recipe

Recipe Name: Homemade Italian Spaghetti and Meatballs
Main Ingredients: onion, bell pepper, gloves of garlic, Tomato puree, peeled Tomato, crushed Tomato, of Italian diced tomato
Why You'll Love It: This Homemade Italian Spaghetti and Meatballs recipe features a slow-simmered tomato sauce, juicy meatballs, and an authentic Italian touch. A comforting, flavorful dish perfect for any occasion!

This recipe brings authentic Italian flavors to your kitchen, complete with an old-school trick—adding boiled eggs for an extra layer of tradition. Whether you’re making it for Sunday dinner or a cozy weeknight meal, this dish is guaranteed to impress. Grab your Dutch oven and let’s get started!

Why You’ll Love Homemade Italian Spaghetti and Meatballs

Authentic & Traditional – Slow-cooked tomato sauce with an optional Italian twist: boiled eggs!
Rich, Deep Flavors – Simmering for hours develops an incredible depth of taste.
Perfectly Juicy Meatballs – A mix of veal, Italian sausage, and turkey or pork makes them tender and flavorful.
Feeds a Crowd – This recipe makes a big batch, perfect for leftovers or family gatherings.
Make-Ahead Friendly – The sauce and meatballs get even better the next day!

What You Need to Make Homemade Italian Spaghetti and Meatballs

To make this delicious dish, you’ll need a mix of tomato products, ground meats, Italian seasoning, garlic, and a few pantry staples. The full ingredient list with measurements is in the recipe card below.

A Dutch oven is perfect for simmering the sauce, and don’t forget your spaghetti noodles for serving!

How to Make Homemade Italian Spaghetti and Meatballs

1

Make the Sauce (Gravy):

Sauté onion, bell pepper and garlic until soft. Add all tomato cans to pot. And let come to a boil. Add in Italian seasoning, sugar, and Worcestershire sauce. Let it come to a boil and cook 1 hour.

2

Make the Meatballs:

Make meatballs by mixing all ingredients together. Take half of the mixtures and Roll into golf size meatballs and bake in the oven for 25-30 minutes at 350. Cook the rest of the meat on the stove top and add into the red gravy.

3

Combine & Cook:

Add in meatballs and optional boiled eggs (true Italian tradition). Cook in the oven on 350 covered for 3-4 hours. (Check occasionally and stir)

4

Serve & Enjoy

Cook spaghetti noodles according to the package instructions.
Plate the pasta, top with generous spoonfuls of sauce and meatballs, and sprinkle with Parmesan cheese.
Serve with garlic bread or a fresh side salad.

Commonly Asked Questions

Can I make the sauce ahead of time?

Yes! The sauce actually tastes even better the next day. Store it in the fridge for up to 5 days or freeze for up to 3 months.

Why add boiled eggs to the sauce?

This is a Southern Italian tradition! The eggs absorb the rich tomato flavors, making them a delicious, unexpected addition to the dish.

What’s the best meat combination for meatballs?

Using a mix of veal, Italian sausage, and turkey (or pork) keeps them juicy without being greasy. Avoid all beef—it can make them too heavy.