A plate of the best spaghetti and meatballs over zoodles with a little parmesan cheese sprinkled over the top.

The Best Ever Spaghetti and Meatballs

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Roasted
  • Cuisine: Italian


This spaghetti and meatballs recipe is made with slow roasted tomatoes for an extra rich and flavourful sauce. It really is the best spaghetti and meatballs.



The Spaghetti Sauce

  • 3 lb. tomatoes, cut in half
  • 1 head of garlic, top cut off
  • 1 teaspoon each: salt and pepper
  • 1/4 cup olive oil
  • 1/2 medium onion, chopped
  • 1/3 cup basil leaves

For the meatballs:

  • ¾ lb. ground beef
  • ¾ lb. ground pork
  • 3 cloves garlic, minced
  • ½ medium onion, finely minced
  • 2 tablespoons Worcestershire sauce (gluten-free, if needed. Coco aminos for paleo)
  • 2 tablespoons tomato paste
  • 1 teaspoon each: salt and pepper

To serve:

  • Spaghetti, gluten-free spaghetti, or zoodles
  • Optional toppings: parmesan cheese or nutritional yeast, basil leaves


  1. Turn your oven on to 400 degrees. Place the tomatoes and garlic in a large baking dish, cut side facing up. Sprinkle with the salt and pepper and drizzle with the olive oil. Pop the tomatoes in the oven.
  2. After 45 minutes, remove the baking dish from the oven. Take out the garlic and add the onions, nestling them around the tomatoes. Put the dish back into the oven for 1 hour more.
  3. While the tomatoes are roasting, prepare the meatballs. Place all the meatball ingredients into a large bowl and mix well using your hands. Form into 16 meatballs and place them in a large, non-stick frying pan over medium-high heat. Cook until well browned on all sides and cooked through (about 15 minutes) then remove the pan from the heat and drain the oil.
  4. If you’re serving this over regular of gluten-free spaghetti, start heating the water and cook the pasta according to the package directions.
  5. Remove the baking dish from the oven and carefully transfer the tomatoes, onions, and all the juice to a blender. Squeeze the garlic out of the skins and add them and the basil to the blender. Blend on high until smooth then pour over over the meatballs.
  6. Serve the meatballs and sauce over spaghetti, gluten-free spaghetti, or zoodles.


Sometimes the sauce can get a little thick. To thin the sauce, add hot water a ¼ cup at a time until it is pourable.

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