Homemade Italian Spaghetti and Meatballs
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.
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.
Homemade Italian Spaghetti and Meatballs
Ingredients
Gravy:
- 1 onion diced
- 1 bell pepper diced
- 3 gloves of garlic
- 28 oz Tomato puree
- 28 oz peeled Tomato
- 28 oz crushed Tomato
- 2 cans of Italian diced tomato
- 16 oz tomato sauce
- 3 tbsp Worcestershire
- 2 tbsp Sugar
- 2 tbsp Italian Seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Optional: Boiled Eggs for a true Italian twist
Meatballs:
- 1 lb ground veal
- 1 lb ground Italian sausage
- 1 lb ground turkey or pork beef gets too greasy
- 1 small onion grated
- 1 cup breadcrumbs or wet French bread
- 2 tbsp Italian seasoning
- 1 tbsp Creole seasoning
- 1 tbsp garlic powder
- 1 tbsp garlic powder
- 1 tbsp garlic & Herb seasoning
- 1/2 tbsp sugar
- 3/4 cup Creamy Mozzarella Cheese
Instructions
- Sauté onion, bell pepper and garlic until soft. Add all tomato cans to pot. And let come to a boil. Add in Italian seasoning (don’t be stingy!), sugar, and Worcestershire sauce. Let it come to a boil and cook 1 hour.
- 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.
- 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)
- Serve with Spaghetti noodles and ENJOY!!
