Homemade spaghetti and meatballs is the ultimate wholesome meal that is comforting, satisfying and so delicious your family will love! This classic recipe has a cultural twist with the Hungarian meatballs I grew up with.
This marinara sauce is thick and rich in flavour with fresh basil throughout and these scrumptious meatball recipe I grew up with that are a little different then the Italian meatballs. The Hungarians will add both ground beef and ground pork to their recipe, and we don’t hold back on the garlic.
This dish I created has two recipes, one is the marinara sauce and the other is the meatball recipe. By making both of these recipes you have many options to incorporate other dishes with either using the marinara sauce or the meatballs.
When making this recipe I would suggest to double it to make 8 servings so you have tons of leftovers to freeze, as the sauce and the meatballs both freeze well, and it can be so convenient to take out of the freeze when you are struggling with what to make for dinner. I always make extra for that reason and it truly makes life easier!
INGREDIENTS
- Olive oil: recommended good quality extra-virgin olive oil
- Onion and Garlic: always use fresh to get the full pungent flavours
- Tomatoes: crunched plum tomatoes will result in a rich thick sauce
- Dry herbs: oregano and basil are added at the beginning of the cooking
- Red pepper flakes: this will add some heat, but just adding a pinch will not overpower the flavours
- Fresh herbs: parsley and basil are added at the end to give a pungent floral flavours
- Seasonings Himalayan salt
- Noodles: Italian style or durum wheat spaghetti
- Parmesan or Romano cheese: for garnishing
INSTRUCTIONS
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Meatballs: Combine and mix together ground beef, ground pork, onion, garlic, egg, bread crumbs, parsley, salt and black pepper. Shape the meat balls and place on a prepared baking sheet. I like to use a ice cream scooper (about 1½ tablespoon size) and then shape them. Don’t worry if they are not perfect.
Bake for about 20 minutes, or until the meat is no longer pink in the centre, turning them over halfway through. The outer surface on the meat balls should be a little crispy.
Make ahead: meatballs can be made ahead of time and placed in the refrigerator or cook them at the same time the sauce is simmering, and once cooked, then add them to the sauce.
Sauce: Meanwhile, heat oil in a skillet, add onion and sauté for about 3-4 minutes, until transparent. Add garlic and sauté for another 1 minute. Add crushed tomatoes, basil, oregano, salt, pepper flakes, parsley and basil. Simmer the sauce for about 20-25 minutes until the sauce has thickened.
While the sauce is simmering, and meatballs are cooking, bring a large pot of water to a boil, add ½ tsp of salt then add the pasta. Cook until al dente and drain. Reserve a ¼ cup of the pasta water.
Add the cooked meatballs to the sauce with the reserve pasta water and simmer for another 5 minutes. Check the flavour, adjust the seasoning at this time if needed.
Spoon some of the sauce over the pasta, then add pasta to serving plates, add more sauce and meatballs. Garnish with sliced basil and Parmesan cheese, parsley and basil.
YOU WILL LOVE THESE RECIPES WITH…
- lasagna
- pizza
- tomato soup
- minestrone
- parmigiana
- cheesy casserole
- meatball sub
- chili
- dips and sauces
- meatball soup
- meatball casserole
I hope these imagines has you craving this Spaghetti and Meatball dish! I know there are so many spaghetti recipes out there and you can elevate the sauce by adding some red wine.
STORING & REHEATING
This recipe can be stored in the refrigerator for up to 3-4 days in an airtight container with a lid. Spaghetti sauce, pasta and meatballs are freezer friendly. They can be stored in the freezer for up to 3 months in an freezer friendly container or ziplock bag.
I like to reheat my sauce in a skillet with the meatballs. You can add the pasta to the sauce once it is warm. Continue heating it for another few minutes.
I hope your love this homemade Spaghetti sauce with Hungarian-style Meatballs recipe. If you make this recipe, be sure to leave a comment and rating. I would love to hear your feedback and I know my readers would too. Thank you in advance. 
Homemade Spaghetti Sauce with Hungarian-style Meatballs
Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Meatballs: Combine and mix together ground beef, ground pork, onion, garlic, egg, bread crumbs, parsley, salt and black pepper. Shape the meat balls and place on a prepared baking sheet. I like to use a ice cream scooper (about 1½ tablespoon size) and then shape them. Don't worry if they are not perfect. Bake for about 20 minutes, or until the meat is no longer pink in the centre, turning them over halfway through. The outer surface on the meat balls should be a little crispy.Note: meatballs can be made ahead of time and placed in the refrigerator or cook them at the same time the sauce is simmering, and once cooked, then add them to the sauce.
- Sauce: Meanwhile, heat oil in a skillet, add onion and sauté for about 3-4 minutes, until transparent. Add garlic and sauté for another 1 minute. Add crushed tomatoes, basil, oregano, salt, pepper flakes, parsley and basil. Simmer the sauce for about 20-25 minutes until the sauce has thickened.
- While the sauce is simmering, and meatballs are cooking, bring a large pot of water to a boil, add ½ tsp of salt then add the pasta. Cook until al dente and drain. Reserve a ¼ cup of the pasta water.
- Add the cooked meatballs to the sauce with the reserve pasta water and simmer for another 5 minutes. Check the flavour, adjust the seasoning at this time if needed. Spoon some of the sauce over the pasta, then add pasta to serving plates, add more sauce and meatballs. Garnish with sliced basil and Parmesan cheese, parsley and basil.