The Best Italian Spaghetti and Meatball Marinara Recipe-Restaurant Quality
If you’ve been looking for the best spaghetti and meatballs recipe with homemade marinara sauce that tastes like your favorite Italian restaurant, then you’ve found it! That is all :).
This is a labor of love family friendly recipe! Made from scratch meatballs and marinara sauce paired with perfectly cooked spaghetti.
- Ingredients
- Instructions for Meatballs
- Substitutions
- Variations
- Top Tips
- Love Pasta? Try these favorites!
- 📖 Recipe
- FAQ
- 💬 Community
Ingredients
- Spaghetti
Marinara Sauce
- canned crushed tomatoes
- basil, fresh
- thyme, fresh
- oregano, fresh
- flat leaf parsley, fresh
- extra virgin olive oil
- onion, grated or finely chopped
- garlic, grated/minced
- broth of choice (chicken, vegetable, or beef)
- cooking oil
- salt (I do not add black pepper but you are welcome to)
Meatballs
- celery leaves, finely chopped
- small onion, grated (white or yellow)
- garlic, grated/minced
- fresh parmigiano reggiano or parmesan, grated
- flat leaf parsley, finely chopped
- egg
- ground beef, 80/20 (see substitutions in recipe card)
- olive oil
- butter (salted or unsalted)
- white bread, crust removed (see substitutions in recipe card)
- black pepper
- salt
- cooking oil
see recipe card for measurements
Instructions for Meatballs
Combine the grated onion with sliced bread until the bread has completely dissolved with the onion. Set it aside.
Chop the fresh herbs very finely and set them aside.
Mix together the beef, egg, herbs, loads of cheese, and spices.
Can marinate the mixture for about 30 minutes.
Make golf size balls with the meatball mix and pan fry them until golden brown on each side. Tip: shake the pan towards the end of the cooking process to help them roll better.
Now, make the marinara sauce in a different pan and place the cooked meatballs in the marinara sauce. Let the meatballs cook on low heat with the marinara sauce before serving with spaghetti.
Substitutions
- Beef -Can substitute with ground turkey, but additional fats will need to be added such as butter and oil
- Fresh Herbs - Can substitute with dry herbs, but it is not recommended.
Variations
- Vegetarian - Use soy grounds instead of beef/turkey
- Spicy - Add spicy homemade crushed red peppers by grinding spicy dry chillies.
- Saucy - Double the marinara sauce recipe
Top Tips
- Mix the marinara sauce with the meatballs and let them simmer on low together for tender meatballs.
- Add a little bit of ground pork to make even tastier meatballs!
- A small pinch of baking soda in the ground meat mixture help tenderize the meatballs.
Love Pasta? Try these favorites!
- Creamy Tahini Pasta
- Easy Pasta Sauce for Butternut Squash Ravioli
- Pasta with Broccoli and Garlic Parmesan Sauce
- Ragu Spaghetti Meat Sauce
📖 Recipe
The Best Spaghetti and Meatballs Recipe, Restaurant Quality
Ingredients1x2x3x
Marinara
- ▢ 28 oz canned crushed tomatoes (I use Cento brand)
- ▢ 1 tablespoon fresh chopped basil
- ▢ 1 tablespoon fresh chopped thyme
- ▢ 1 tablespoon fresh chopped oregano
- ▢ 1 tablespoon fresh chopped flat leaf parsley
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 medium onion, grated or finely chopped
- ▢ 2 cloves garlic, grated/minced
- ▢ ½-1 cup broth of choice (chicken, vegetable, or beef)
- ▢ cooking oil
- ▢ salt (I do not add black pepper but you are welcome to)
Meatballs
- ▢ 2 tablespoon celery leaves, finely chopped
- ▢ 1 small onion, grated (white or yellow)
- ▢ 2 cloves garlic, grated/minced
- ▢ ¼ cup fresh parmigiano reggiano or parmesan, grated (I like to add a little extra sometimes)
- ▢ ¼ cup fresh flat leaf parsley, finely chopped
- ▢ 1 large egg
- ▢ 1 lb ground beef, 80/20 (see substitutions below)
- ▢ ¼ cup ground pork (optional)
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon butter (salted or unsalted)
- ▢ 2 slices of sliced white bread, crust removed (see substitutions below)
- ▢ black pepper
- ▢ salt
- ▢ cooking oil
Pasta
- ▢ 12 oz dried spaghetti (or equivalent fresh pasta), packages come in 16oz usually but I recommend using only 12oz of spaghetti
Instructions
Pasta
- Boil a large pot of water to cook the pasta adding only salt to the water.
- Once the water comes to a boil, add the pasta and cook according to the packaged directions. I prefer to keep the spaghetti a bit al dente since it will be resting for a while until it gets mixed with the sauce and meatballs.
Marinara Sauce
- Heat some cooking oil in a pan on medium heat (try not to get the oil too hot). Add the garlic and herbs to the oil and cook until fragrant but not browned.
- Add the onions and continue to cook until the onions are translucent on low heat.
- Gently pour in the canned crushed tomatoes and mix well.
- Pour the broth into the pot and let it simmer for about 15 minutes on medium heat.
- In the mean time you can cook the meatballs.
Meatballs
- Start by grating the onion and place it in a small bowl.
- Take the sliced bread and combine it with the grated onion. The bread will dissolve and mix into the juices of the onion. Set this aside.
- Combine all of the other meatball ingredients in a bowl (except the cooking oil) .
- Mix in the onion+bread mixture and combine it all well.
- Make small/golf ball sized meatballs (you can make them larger if you prefer) and lay them on a plate. Set them aside and continue to make the marinara sauce if you haven’t already.
- Heat a pan on medium/high heat with some cooking oil.
- Cook the meatballs until all sides have fully browned.
- As they finish cooking place them on a plate and set them aside until all meatballs are cooked.
- Discard the oil/juices from the pan. I do not like to use these juices, but you are more than welcome to pour it into the marinara sauce with the meatballs.
- Add the meatballs, which have been placed on a plate, to the hot marinara sauce. Coat them evenly with the sauce so they are covered with marinara. This is a key step for tender meatballs.
- Let the meatball marinara simmer on low heat for about 25-30 minutes (the sauce will thicken).
- Turn off the heat.
- Mix the spaghetti with the meatball marinara.
- Top with extra virgin olive oil and mix again.
- Serve hot with additional parmesan cheese and red chili flakes.
- Enjoy!
Notes
- Turkey Meatballs- Combine 1 pound of ground turkey with 2 tablespoon butter, 1 tablespoon oil, and a pinch of baking soda. The additional fats may seem like a lot, but I have tried to substitute less in the past and it has not came out the same in texture. So please do not compromise on the fat content if you prefer soft and tender meatballs. Continue with the recipe as listed.
- Vegetarian Meatballs- Purchase vegetarian meatballs from your local grocery store and continue with the marinara sauce recipe listed. Add 1 extra cup of broth and simmer for an additional 10 minutes on low to help the fluids absorb into the meatballs.
- Pork- If you want even better tasting meatballs, then substitute ¼ of the ground beef with ground pork. The additional fat adds a great deal of flavor to the recipe.
Yes! This recipe came straight from my friend’s Italian grandmother and I am beyond thankful for her help not just for this recipe but for sending extra portions of pasta for me
What makes it the best is the fact that it is homemade, cooked with love, enjoyed by family and friends, and satisfying enough to leave everyone with a belly full of yummy food.
Basil, Oregano, and Celery Leaves are a must have!
Marzano tomatoes really do taste best. Try Cento Brand.
How this recipe came about
It’s no secret that my husband and I love a classic spaghetti and meatball dish from our favorite Italian restaurants. There is something so comforting about a thick marinara sauce with tender cooked meatballs. We realized, that every time we eat Italian food we always order spaghetti and meatballs and now it’s double the quantity because our daughters love it just as much.
I gave my friend from high school a call who has an Italian grandmother. We got into a conversation about spaghetti and meatballs while her grandmother was with her at the given moment. So, I got the rough recipe right from the source. Her secret, use fresh ingredients (including the pasta). I tried to make it just like she said with a few changes and life has never been the same! Let me just say, this dish is a 100 times better when cooked at home and my value for it has increased greatly. We hope you love it just as much as we do!
The Best Spaghetti and Meatballs Recipe, Restaurant Quality
Ingredients
Marinara
- 28 oz canned crushed tomatoes (I use Cento brand)
- 1 tablespoon fresh chopped basil
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped flat leaf parsley
- 2 tablespoon extra virgin olive oil
- 1 medium onion, grated or finely chopped
- 2 cloves garlic, grated/minced
- ½-1 cup broth of choice (chicken, vegetable, or beef)
- cooking oil
- salt (I do not add black pepper but you are welcome to)
Meatballs
- 2 tablespoon celery leaves, finely chopped
- 1 small onion, grated (white or yellow)
- 2 cloves garlic, grated/minced
- ¼ cup fresh parmigiano reggiano or parmesan, grated (I like to add a little extra sometimes)
- ¼ cup fresh flat leaf parsley, finely chopped
- 1 large egg
- 1 lb ground beef, 80/20 (see substitutions below)
- ¼ cup ground pork (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter (salted or unsalted)
- 2 slices of sliced white bread, crust removed (see substitutions below)
- black pepper
- salt
- cooking oil
Pasta
- 12 oz dried spaghetti (or equivalent fresh pasta), packages come in 16oz usually but I recommend using only 12oz of spaghetti
Instructions
Pasta
- Boil a large pot of water to cook the pasta adding only salt to the water.
- Once the water comes to a boil, add the pasta and cook according to the packaged directions. I prefer to keep the spaghetti a bit al dente since it will be resting for a while until it gets mixed with the sauce and meatballs.
Marinara Sauce
- Heat some cooking oil in a pan on medium heat (try not to get the oil too hot). Add the garlic and herbs to the oil and cook until fragrant but not browned.
- Add the onions and continue to cook until the onions are translucent on low heat.
- Gently pour in the canned crushed tomatoes and mix well.
- Pour the broth into the pot and let it simmer for about 15 minutes on medium heat.
- In the mean time you can cook the meatballs.
Meatballs
- Start by grating the onion and place it in a small bowl.
- Take the sliced bread and combine it with the grated onion. The bread will dissolve and mix into the juices of the onion. Set this aside.
- Combine all of the other meatball ingredients in a bowl (except the cooking oil) .
- Mix in the onion+bread mixture and combine it all well.
- Make small/golf ball sized meatballs (you can make them larger if you prefer) and lay them on a plate. Set them aside and continue to make the marinara sauce if you haven’t already.
- Heat a pan on medium/high heat with some cooking oil.
- Cook the meatballs until all sides have fully browned.
- As they finish cooking place them on a plate and set them aside until all meatballs are cooked.
- Discard the oil/juices from the pan. I do not like to use these juices, but you are more than welcome to pour it into the marinara sauce with the meatballs.
- Add the meatballs, which have been placed on a plate, to the hot marinara sauce. Coat them evenly with the sauce so they are covered with marinara. This is a key step for tender meatballs.
- Let the meatball marinara simmer on low heat for about 25-30 minutes (the sauce will thicken).
- Turn off the heat.
- Mix the spaghetti with the meatball marinara.
- Top with extra virgin olive oil and mix again.
- Serve hot with additional parmesan cheese and red chili flakes.
- Enjoy!
Notes
- Turkey Meatballs- Combine 1 pound of ground turkey with 2 tablespoon butter, 1 tablespoon oil, and a pinch of baking soda. The additional fats may seem like a lot, but I have tried to substitute less in the past and it has not came out the same in texture. So please do not compromise on the fat content if you prefer soft and tender meatballs. Continue with the recipe as listed.
- Vegetarian Meatballs- Purchase vegetarian meatballs from your local grocery store and continue with the marinara sauce recipe listed. Add 1 extra cup of broth and simmer for an additional 10 minutes on low to help the fluids absorb into the meatballs.
- Pork- If you want even better tasting meatballs, then substitute ¼ of the ground beef with ground pork. The additional fat adds a great deal of flavor to the recipe.
Recipe Courtesy of The Curry Mommy
How to Grill Juicy Tex Mex Chicken Breast
Tex-Mex flavored grilled chicken is easier than you think with my guide on how to grill tex mex chicken breast (woah! That rhymes). This Mexican restaurant tasting Tex Mex dish compares to Tequila Lime Chicken and is marinated with lime juice, garlic, and everyday spices making the end result family friendly and perfect for Taco Tuesday!
How to Grill Juicy Tex Mex Chicken Breast
How this recipe came about
I gain a lot of inspiration from eating out and tequila lime chicken is nothing new to any Americanized Mexican Menu. To most things, I am always trying to add my own touch and with this Tequila Lime Chicken Recipe I basically omitted the tequila (read below to see why). So, this is my version “tequila” lime chicken with margaritas on the side!
The one thing that has always come naturally to me is cooking juicy meats. Well, maybe not naturally. Perhaps through monkey see monkey do. But, this recipe is one that definitely holds hype with Curry Mommy favorite recipes. In fact, I posted this recipe about 3 years ago when I first started blogging in an intent to share it sooner than later. Some things are just worth waiting for, right?
Whether you make healthy chipotle bowls or Tex Mex dishes that include burritos, be sure to add this to your weeknight menu.
Is Tex Mex healthy?
Of course! Fresh ingredients, minimal fats, and lots of tequila! What’s not to love, right? Hands down, it always feels fresh and crisp to eat Tex Mex cuisine. The fresh tomatoes, crunchy onions, and super fresh guacamole can’t beat any other condiment in my book. Give this healthy version of grilled chicken breast a try with my tips to add to that list of delicious Tex Mex menu.
What kind of chicken to use for Tex Mex Cuisine
Boneless skinless chicken breast is the best in my opinion for tex mex cuisine. In my guide on how to grill chicken breast, I talk about how to prep and cook the chicken so it remains juicy and pairs perfectly with a flour tortilla. I mean would you have it any other way when it comes to Tex Mex cuisine?
What to eat with Tex Mex Chicken
I have been making this dish for years. In fact, I sent a few of my followers screenshots of this dish from before my blogging days. It was paired with healthy sides making it a great keto friendly meal. If you are interested in more keto meals then be sure to check them out here. As far as pairing sides with this Tex Mex Chicken, I recommend any of the following…
- Flour Tortillas
- Corn Tortillas
- Mexican Rice
- Guacamole
- Vegetarian Chili (a bit over the top)
- Greens (romaine, spinach, etc)
- Black Beans
- Corn Salsa
- Salsa
- Pico De Gallo
- Fresh Jalapenos (especially since I do not add spice to the dish)
Is Tex Mex chicken kid friendly?
My kids love this chicken! In fact, one of my daughters ate almost an entire chicken breast when I made this last. Cutting the chicken in strips where the child can hold and eat is definitely a plus. Let them explore and be! Hence, a great meal for baby led weaning (skip the salt and sugar).
Ingredients for Tex Mex chicken breast
- thin chicken breasts
- lime juice
- cilantro
- oregano
- cumin powder
- taco seasoning (a pinch)
- fresh garlic
- chicken broth (and/or tequila)
- sugar
- oil
- salt
- peppers (if you dare)
Marinating the chicken
Marinating is needed for this recipe. In fact, it is a must and I personally do not recommend doing otherwise. The lime juice and flavors of garlic will need to sit with the meat and basically “get to know each other”. No-really! There are no if, ands, or buts here. Sorry folks. Mix the ingredients together and place it back in the fridge. It’s really not that hard to make, but involves patience lol.
Tips on how to grill Tex Mex chicken breast
Here’s a tip when it comes to grilling tequila lime chicken breast, flip less! Letting the chicken cook until it is more than half way done before cooking the second side is one of the biggest tips I can give anyone. Whether you cook chicken breast on a grill or a pan, flipping less and cooking on high heat will help crust and keep the juices inside.
What type of pan is needed for juicy chicken breast?
Where is the tequila? iykyk! Follow me on Instagram 🙂
Add it, don’t add it, do you! We do not drink much and try to keep it out of our children’s reach and eye sight, but if you want to add it then go for it!! I once upon a time added it to the recipe and it tastes GREAT with it. Just be sure not to add the tequila everyone recommends to drink because… who does that? No joke, I was this close to adding the tequila I shared on my Instagram to this recipe until my DM’s were flooded with “you are crazy”. For the record, food is more important in my book these days. Ask me 10 years ago and I would have thought the same as most of you. So just so we are clear, if you want to send me tequila as a gift I will turn it into some tasty food!
What does tequila do to Tequila Lime Chicken?
It marinates beautifully with a mix of lime. To a point where the end dish has a nice char and smokey flavors. It basically optimizes the char level which we all love, no? Don’t have tequila to make Tequila Lime Chicken? Try champagne! It’s my little trick. Thank me later.
Recipe for Tex Mex Chicken Breast
📖 Recipe
Grilled Tex Mex Chicken Breast
Ingredients1x2x3x
INGREDIENTS
- ▢ 3 chicken breasts, sliced very thin (each into three flat filets)
- ▢ 1 fresh lime, juiced
- ▢ 4-6 cloves large garlic, grated/minced
- ▢ ¼ cup chicken broth (or a mix of tequila and broth)
- ▢ ½ teaspoon sugar
- ▢ 1 tablespoon cooking oil
- ▢ ¼ cup fresh cilantro, finely chopped with stems
DRY SPICES
- ▢ ⅛ teaspoon oregano
- ▢ ⅛ teaspoon taco seasoning
- ▢ ⅛ teaspoon cumin powder
- ▢ ¼ teaspoon smoked paprika (optional)
- ▢ salt
OTHER INGREDIENTS.
- ▢ chopped green chillies or red chili powder (optional, I do not add if my kids are eating)
- ▢ cooking spray
Instructions
- Mix all of the ingredients together and marinate for at least 30 minutes in the refrigerator.
- Remove the chicken from refrigerator 15-20 minutes before cooking.
- Heat a cast iron or high heat resistant pan on high heat. Let it get hot.
- Spray some oil on the pan and add the chicken so that each filet is not touching each other.
- Cook until you see the chicken turn white on the top.
- Slightly turn (not flip) the chicken about 45 degrees to get a cross grill mark on one side.
- Spray the uncooked side of the chicken.
- Cook for an addition minute before flipping.
- Flip and spray the cooked side of the chicken (seems odd, I know). This will prevent the chicken from drying out.
- Continue to cook until the internal temperature reaches 165. The entire cooking process for one chicken filet should be no more than a 12-15 minutes depending on thickness.
- Set each chicken breast filet on a cutting board and let it rest for 2-3 minutes before slicing.
- Enjoy!
