Name: Grandpa’s Spaghetti and Meatballs Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 pound ground Italian sausage; 2 eggs; 1 cup Panko breadcrumbs; 1 cup Parmesan cheese, shredded; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon kosher salt; 8 grinds fresh black pepper; ½ cup milk; ¼ cup parsley, chopped; 2 (28 oz) cans crushed tomatoes or whole peeled San Marzano tomatoes, chopped with juice; 1 (28 oz) can water; 1 (12 oz) can tomato paste; 2 teaspoons garlic powder; 1 teaspoon onion powder; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; 8 grinds fresh black pepper; 2 Tablespoons olive oil; 1 pound spaghetti or more, depending on number of people; Parmesan cheese for serving

Jump to Recipe· 3.9 from 11 reviews

I absolutely adore sharing my Grandpa’s Spaghetti and Meatballs Recipe with friends and family because it brings such a heartwarming sense of tradition and comfort to the table. This dish is the perfect blend of juicy, flavorful meatballs and a rich, rustic tomato sauce that clings beautifully to every strand of spaghetti. Every bite reminds me of cozy family dinners where stories were told, laughter filled the room, and the simple pleasure of good food took center stage.

Why You’ll Love This Grandpa’s Spaghetti and Meatballs Recipe

What makes this recipe stand out for me is the incredible depth of flavor packed into every meatball and spoonful of sauce. The combination of ground beef with Italian sausage creates a perfect harmony of savory and slightly spiced richness that your taste buds will thank you for. The sauce, simmered slowly with San Marzano tomatoes, tomato paste, and a blend of herbs and spices, rounds out the dish with a luscious, tangy sweetness that balances everything just right.

Aside from the amazing taste, I love how approachable and straightforward this recipe is to prepare. Even if you’re not an experienced cook, the steps are clear and manageable, which makes it a fantastic dish for weeknight dinners or when you want to impress a crowd without stress. Plus, it’s incredibly versatile – whether you’re craving a classic pasta night, planning a family gathering, or whipping up a hearty meal for leftovers, Grandpa’s Spaghetti and Meatballs Recipe always delivers.

Ingredients You’ll Need

The image shows many raw meatballs formed into small round shapes, placed on a metal tray with a rough texture, positioned on the left side. On the right side, there is a large white pot filled with bright red tomato sauce that has herbs and small chunks of tomatoes visible, with some sauce splashed around the edge. The pot handle is dark blue and curved. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is simple yet essential, contributing to the hearty texture, rich flavor, and beautiful color of the final dish. From the mix of meats to the herbs in the sauce, each element plays its part in making this comfort food truly unforgettable.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Ground beef and Italian sausage: The mix ensures juicy, flavorful meatballs with a balanced, savory taste.
Eggs: They bind the meat mixture together for tender meatballs that hold their shape well.
Panko breadcrumbs: Provide a light texture without weighing down the meatballs.
Parmesan cheese: Adds a nutty richness to both the meatballs and the final dish.
Garlic and onion powders: Enhance overall depth without overpowering the palate.
Kosher salt and fresh black pepper: Bring out the flavors perfectly.
Milk: Keeps the meatballs moist and tender.
Fresh parsley: Adds a hint of brightness and freshness in the meat mix.
San Marzano tomatoes: These are ideal for the sauce because of their natural sweetness and low acidity.
Tomato paste: Thickens the sauce and intensifies its tomato flavor.
Olive oil: Provides richness and helps fragrant seasonings bloom in the sauce.
Spaghetti: The perfect pasta base to soak up all that delicious sauce and serve as a hearty base.

Directions

Step 1: Preheat your oven to 400° convection bake. This high temperature will ensure your meatballs cook evenly with a nice crust on the outside.

Step 2: In a large bowl, combine the ground beef, Italian sausage, eggs, Panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, pepper, milk, and chopped parsley. I like to use my hands here to really mix everything thoroughly without overworking the meat.

Step 3: Shape the mixture into golf ball-sized meatballs, about 16 to 20 total. Using a portion scoop helps keep the size consistent, which means even cooking.

Step 4: Arrange the meatballs on a sheet pan and bake for 15 to 20 minutes until cooked through. You can slice one open to check – it should have no pink inside.

Step 5: While the meatballs bake, prepare the sauce. In a large pot or Dutch oven, combine the crushed or whole peeled tomatoes (chopped with juices), water, tomato paste, garlic powder, onion powder, Italian seasoning, salt, pepper, and olive oil.

Step 6: Bring the sauce to a boil over medium-high heat. Then reduce the heat to low, cover, and let it simmer gently for 1 hour, stirring occasionally to prevent sticking.

Step 7: Once the meatballs are baked, carefully add them along with any drippings from the sheet pan into the simmering sauce. Let them cook together for at least 10 minutes to soak up those beautiful flavors.

Step 8: Meanwhile, cook the spaghetti in salted boiling water according to the package instructions until al dente. Drain well.

Step 9: Serve the meatballs and sauce generously over the spaghetti, and don’t forget to sprinkle plenty of freshly grated Parmesan cheese on top before digging in!

Servings and Timing

This recipe is perfect for feeding a crowd, serving approximately 6 to 10 people depending on portion sizes. Prep time clocks in around 30 minutes, mostly for mixing and shaping those irresistible meatballs. Cooking takes about an hour, considering the simmering sauce and baking the meatballs. Altogether, you’re looking at roughly 1 hour and 30 minutes from start to finish. A little patience during the simmering gives the sauce its deep, rich character, and trust me, it’s worth every minute!

How to Serve This Grandpa’s Spaghetti and Meatballs Recipe

A white plate holds a serving of long, yellow spaghetti noodles arranged in a loose nest at the base. On top of the spaghetti are three large, round meatballs coated in bright red tomato sauce with a slightly chunky texture. The sauce spreads unevenly over the meatballs and noodles, with some bits of chopped green herbs sprinkled on top. Shredded pale yellow cheese melts slightly over one meatball, adding a creamy texture. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve Grandpa’s Spaghetti and Meatballs Recipe, I always like to offer a side of crisp, garlicky breadsticks or a fresh Caesar salad to contrast the hearty, meaty sauce. These sides add a bright, crunchy balance that makes the meal feel complete. For garnishing, a sprinkling of fresh parsley or basil on top along with a hefty grating of Parmesan cheese instantly elevates the presentation.

For drinks, I find a medium-bodied red wine like Chianti or Sangiovese pairs beautifully, cutting through the richness of the meatballs and complementing the tomato sauce. If you prefer non-alcoholic beverages, a sparkling water with a squeeze of lemon or a light Italian soda keeps things refreshing and fun. This meal is perfect for family dinners, holiday gatherings, or any occasion when you want to bring loved ones together around a comforting, satisfying plate.

I like to serve this dish piping hot, right off the stove, so the sauce is luscious and the spaghetti perfectly coated. Portion-wise, generous servings of meatballs and spaghetti ensure no one leaves the table hungry, and leftovers from this recipe reheat wonderfully for next-day lunches or dinners.

Variations

One thing I love about this Grandpa’s Spaghetti and Meatballs Recipe is how easy it is to customize. If you want a leaner meatball, you can swap out half the ground beef for ground turkey or chicken without sacrificing flavor, though I always recommend keeping some sausage for moisture and seasoning. For a gluten-free version, simply use gluten-free breadcrumbs and spaghetti.

For those who follow a vegan or vegetarian lifestyle, I’ve experimented with plant-based meat crumbles mixed with breadcrumbs, ground flax eggs, and mushrooms to mimic the texture and flavor. You can also serve the sauce over your favorite pasta or even spaghetti squash for a lighter twist.

Flavor-wise, adding a touch of crushed red pepper flakes to the sauce or meatballs adds a nice kick, or fresh herbs like oregano and basil can bring a bright, aromatic freshness. If you want less time active in the kitchen, browning the meatballs in a skillet instead of baking can yield a crispy exterior and save a few minutes, but baking is hands-off and super convenient.

Storage and Reheating

Storing Leftovers

After enjoying your meal, store any leftover meatballs and sauce together in airtight containers to keep them moist and full of flavor. Glass or BPA-free plastic containers work great for this. You can safely refrigerate the leftovers for up to 4 days, making them a perfect candidate for next-day meals or quick dinners.

Freezing

This recipe freezes exceptionally well. I usually freeze the meatballs separately on a baking sheet, then transfer them to a freezer-safe bag or container before adding sauce. You can also freeze the meatballs already tucked in the sauce for a ready-to-go meal. Frozen leftovers will stay good for about 3 months. When you’re ready to enjoy them again, thaw overnight in the fridge before reheating.

Reheating

For best results, reheat the meatballs and sauce gently in a saucepan over low to medium heat, stirring occasionally until warmed through. This method keeps the meatballs tender and the sauce luscious rather than drying out. Avoid reheating in the microwave if you can, as uneven heating might toughen the meatballs. If using the microwave, cover well and reheat in short bursts, stirring in between.

FAQs

Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatballs, bake them, and even make the sauce a day ahead. Store them separately or together in the fridge, then combine and gently reheat when ready to serve. This is a fantastic way to save time on the day of your meal.

What if I don’t have convection bake in my oven?

No worries! You can use a standard oven set to 400°F as well. The meatballs might take a few extra minutes to cook, so keep an eye on them and check for doneness by slicing one open. They should be browned outside and fully cooked inside.

How can I make the sauce thicker if I want it richer?

If your sauce seems too thin, you can simmer it uncovered for the last 15 minutes to reduce and thicken it up. Alternatively, stirring in a small spoonful of tomato paste towards the end of cooking can boost thickness and deepen the tomato flavor.

Can I use other types of pasta with this recipe?

Definitely! While spaghetti is traditional and perfect for catching the sauce, feel free to use linguine, fettuccine, or even penne for a different texture experience. Just adjust cooking times according to the pasta you select.

Is it possible to bake the meatballs and then freeze them before adding to the sauce?

Yes, that works really well. Bake the meatballs, cool them completely, and freeze on a baking sheet before transferring to freezer bags. When you’re ready to eat, you can add frozen meatballs directly to simmering sauce, just extending cooking time so they heat through thoroughly.

Conclusion

I hope you feel inspired to try this cherished Grandpa’s Spaghetti and Meatballs Recipe because it truly is a heart-and-home classic that never fails to bring smiles around the dinner table. It’s one of those dishes that fills your kitchen with warmth and your belly with happiness. Trust me, once you make it, this recipe will become a go-to favorite for many cozy nights to come!