What Goes With Meatballs: Yummy Side Dishes 2025

Meatballs are tiny, mighty orbs of flavor that have rolled their way into cuisines around the world! These bite-sized wonders typically consist of ground meat (beef, pork, chicken, lamb, or a combination) mixed with seasonings, breadcrumbs, and sometimes eggs to keep everything nice and cohesive. 

They can be fried, baked, or simmered, and you can enjoy them in all sorts of dishes. Meatballs are good over pasta or rice, in soups and stews, on skewers for a fun appetizer, stuffed inside a sandwich (hello, meatball sub!), or drenched in sauce and served with a side of crusty bread.

This versatile ingredient can be healthy or indulgent. According to our nutritionist, meatballs are so versatile that they vary from a protein-packed dish to a luxurious and decadent meal you should only enjoy on special occasions. They work great for Keto and Paleo diets, but you can also make them vegetarian. 

To prove this versatility, I looked for meatball recipes with different sides. These are easy to prepare and a lot of fun to enjoy with friends and family, so make sure to read until the end!

All the recipes on this page are carefully crafted by our team, including our in-house nutritionist, who also calculates the nutritional information provided. While we strive for accuracy, please note that actual values may vary based on ingredient brands, portion sizes, and preparation methods.

1. Spaghetti and Meatballs with Marinara Sauce

Ingredients

• 1 lb spaghetti

• 1 lb lean ground beef (7 - 15% fat)

• 1 lb Sweet Ground Italian sausage (remove casings)

• 1 large egg

• 3 slices of diced white bread (remove the crust)

• ⅔ cup cold water

• ¼ cup grated parmesan cheese

• 4 cloves garlic (minced)

• Salt and pepper to taste

• ¾ cup all-purpose flour

• 3 tbsp light olive oil

For the marinara sauce:

• 2 cans (28 oz) crushed tomatoes 

• 1 medium yellow onion (chopped)

• 4 cloves garlic (minced)

• 2 bay leaves

• 2 tbsp basil

• Salt and pepper to taste

Method

1. Soak the bread in water for 5 minutes, then mash with a fork.

2. In a large bowl, combine ground beef, sausage, parmesan, minced garlic, salt, pepper, egg, and mashed bread. Mix everything well.

3. Shape the mixture into 1 ½ inch meatballs. Roll meatballs in flour and shake off the excess.

4. Place a large, heavy skillet or Dutch oven over medium heat and add the oil. Allow it to heat up.

5. Cook the meatballs in batches (don’t crowd the skillet), browning all sides for about 2 minutes per side.

6. Remove and set aside (they don’t need to be fully cooked).

7. Place the same skillet over medium heat (add more oil if needed) and sauté the onion until soft and golden (about 5 minutes). Add minced garlic and cook for 1 to 2 minutes until fragrant.

8. Stir in crushed tomatoes and bay leaves, and bring to a light boil. 

9. Add the meatballs to the pan, partially cover, and simmer gently for 30 minutes, stirring occasionally.

10. Add fresh basil 5 minutes before finishing, and season with salt and pepper to taste. 

11. Cook the pasta according to package instructions, drain it, and return it to the pot. 

12. Pour the sauce and meatballs over the pasta, tossing gently to combine. 

13. Transfer to a large platter, garnish with parmesan and fresh basil, and serve hot.

Overview

There’s something undeniably comforting about a big plate of spaghetti and meatballs smothered in rich, velvety marinara sauce! 

The combination of tender, juicy meatballs, perfectly cooked al dente spaghetti, and a homemade marinara sauce simmered to perfection is simply unbeatable. Each forkful is a perfect mix of textures and flavors, making it impossible to resist going back for seconds (or thirds!).

Whether you’re cooking for a cozy family dinner or impressing guests, this classic Italian-American dish never disappoints. Plus, it’s easy to make in batches and freeze leftovers for a quick, delicious meal later.

2. Mashed Potatoes with Swedish Meatballs and Gravy

Ingredients

For the meatballs:

• 2 lbs ground beef

• 1 medium onion (diced)

• 1 egg

• 1 cup breadcrumbs

• 4 cloves garlic (minced)

• ¼ cup milk

• 1 tsp salt

• ½ tsp nutmeg

• ¼ tsp Allspice

For the gravy:

• 4 tbsp butter

• ¼ cup flour

• 4 cups beef bone broth

• ¼ cup cream

• ½ tsp salt

• ¼ tsp pepper

• Fresh chopped parsley (for garnish)

For the mashed potatoes:

• 6 whole potatoes (peeled & diced)

• 2.5 cups whole milk

• ¼ cup butter

• Salt and pepper to taste

Method

1. In a large pot, place the diced potato, butter, a pinch of salt, and whole milk. Cover and simmer on low-medium heat for 15 to 20 minutes until tender.

2. In a large bowl, mix all the meatball ingredients and shape into 1-inch meatballs.

3. Place a skillet over medium heat and heat up some frying oil. Add meatballs to the hot skillet and cook for about 2 minutes per side. Remove and set aside (they won’t be fully cooked yet).

4. In the same skillet, melt 4 tbsp of butter (for the gravy). Once browned, whisk in flour to make a roux.

5. Let it bubble for 1 to 2 minutes (make sure it doesn’t burn), then slowly pour in beef bone broth, whisking constantly. Add cream, salt, and pepper, whisking to combine.

6. Add the semi-cooked meatballs to the gravy and simmer until thickened and meatballs are cooked through (about 10 minutes).

7. Mash the boiled potatoes and season to taste.

8. Spoon meatballs and gravy over mashed potatoes, garnish with fresh parsley and serve hot. Enjoy!

Overview

If there’s a meal that feels like a warm hug on a plate, it’s mashed potatoes and meatballs, especially when served with rich, creamy gravy. I made this recipe on a chilly evening, and let me tell you: my soul felt comforted!

The buttery, smooth mashed potatoes soak up every drop of the luscious, slightly tangy gravy, while the Swedish meatballs add the perfect bite of savory, spiced goodness.

Why does this combination work so well? It’s all about contrast. The fluffy, mild potatoes balance the deep, umami-packed meatballs, while the gravy ties everything together with its velvety richness. Whether you’re making this for a cozy weeknight dinner or a special occasion, you can rest assured there won’t be leftovers!

3. Turkey Meatballs and Steamed Greens

Ingredients

For the meatballs:

• 2 lbs ground turkey (93% lean)

• 2 large eggs

• 1 cup bread crumbs

• ⅔ cup onions (minced)

• 3 cloves garlic (minced)

• 2 tsp Worcestershire sauce

• ½ tsp dried basil

• ½ tsp dried oregano

• ½ cup fresh parsley (minced)

• ¼ cup olive oil (for frying)

• Salt and freshly ground black pepper to taste

For the steamed veggies:

• 1 head of broccoli (medium size)

• 1 head of cauliflower (medium size)

• 5 medium carrots

• 8 oz green beans

Method

1. In a large bowl, mix ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper until well combined. 

2. Shape into 1-inch meatballs (between 45 and 50 in total). 

3. Place a large skillet over medium-high heat and add the frying oil.

4. Fry the meatballs in batches, making sure they brown on all sides (around 5 to 7 minutes per batch). Add more oil between batches if needed. Set aside and let them cool down.

5. Meanwhile, prep the veggies by cutting them into uniform, bite-sized pieces for even cooking. 

6. Add 2 inches of water to a saucepan and place a steamer basket inside. The water should sit below the basket (remove excess if needed). 

7. Place the saucepan and steamer over high until the water boils and steam rises from the pot.

8. Spread the vegetables in the basket, cover, and reduce heat to medium.

9. Check each veggie type for doneness from time to time. Soft vegetables (like broccoli) cook in minutes, while harder root veggies (like carrots) take longer. They’re done when a knife or fork easily pierces the thickest part. 

10. Place freshly steamed veggies on a plate, next to 1 serving of meatballs, and serve hot. Bonne appetit!

Overview

If you’re looking for a nourishing and flavorful meal, you can’t go wrong with this easy, healthy dish. You’ll be blown away by how something so simple can taste so good! 

The meatballs are juicy, tender, and seasoned just right. The steamed greens, whether spinach, kale, or broccoli, add a fresh, slightly bitter contrast that beautifully balances the dish. Plus, due to the veggies, the dish is not too heavy—perfect for a wholesome lunch or an easy weeknight dinner!

I love the perfect harmony of this dish. The meatballs bring protein and heartiness, while the greens add a light, nutritious touch. For a bit more brightness, add a drizzle of lemon or a spoonful of garlic-infused olive oil.

4. Garlicky Meatballs and Spinach Risotto

Ingredients

• 1 lb ground pork

• 1 medium-sized yellow onion (finely chopped)

• 1 medium celery stalk (finely chopped)

• 3 cups packed fresh baby spinach (roughly torn)

• 1 ½ cups uncooked arborio rice

• 4 cups low-sodium chicken stock

• 2 cups water

• ¾ cup dry white wine

• ½ cup panko

• ¼ cup finely chopped fresh flat-leaf parsley

• 1 large egg (lightly beaten)

• 4 garlic cloves (finely chopped)

• 1 ½ oz Parmigiano-Reggiano cheese

• ¼ cup (2 oz) unsalted butter

• 2 tbsp extra-virgin olive oil

• Salt and pepper to taste

Method

1. Preheat the oven to broil. Line a broiler-safe baking sheet with foil.

2. In a bowl, mix pork, panko, ⅓ cup Parmigiano-Reggiano, parsley, egg, 2 tsp garlic, salt, and pepper until combined. 

3. Shape the mixture into around 20 meatballs (about 2 tbsp each) and place on the lined baking sheet (leave some space between them).

4. Place the baking sheet in the oven and broil for 6 to 9 minutes until browned and cooked through. Remove from the oven and set aside.

5. Place a saucepan over medium heat, add the stock and 2 cups of water, and let it simmer for 1 minute. Reduce heat to medium-low to keep warm.

6. Meanwhile, place a large pan over medium heat and add oil and 2 tbsp of butter. Add the onion, celery, and remaining garlic and sauté for about 5 minutes until soft.

7. Add the rice and cook for 1 to 2 minutes until translucent. Add the wine and cook, stirring, until mostly reduced (1 to 2 minutes). Next, add 1 cup of warm stock, stirring constantly until absorbed.

8. Continue adding 1 cup of stock at a time, stirring until absorbed, for about 20 minutes until the rice is al dente.

9. Remove from heat and stir in the remaining cheese and butter. Next, add spinach and stir until wilted (about 30 seconds). 

10. In bowls, add 1 serving of risotto and meatballs, drizzle with oil, and garnish with cheese, parsley, and pepper. Serve right away. Enjoy!

Overview

This luxuriously rich dinner is worth the extra effort! It may not be the best recipe for a beginner cook, but I had to include this garlic-forward risotto. The meatballs are juicy, infused with just the right amount of garlic, and seared to perfection, while the creamy, Parmesan-laced spinach risotto is velvety and full of flavor.

This is the kind of dish that feels special (ideal for a date night or a dinner party) but it’s surprisingly easy to make if you know your way around the kitchen. Serve it with a glass of white wine, and you’ve got a restaurant-worthy meal right at home!

5. Meatball Soup

Ingredients

For the soup:

• 7 cups water

• 8 cups low-sodium chicken stock

• 7 medium potatoes (cubed)

• 3 medium carrots (thinly sliced)

• 2 large sticks of celery (finely diced)

• ½ onion (finely diced)

• 3 tbsp canola oil

• 2 tbsp dill (fresh, frozen, or dry)

• Salt and pepper to taste

For the meatballs:

• 2 lbs ground pork

• 1 large egg

• ½ onion (finely diced)

• ½ tsp freshly ground black pepper

• 1 tsp all-purpose garlic herb seasoning

• 2 tsp salt

Method

• Place a large pot over high heat and add water, chicken stock, 2 teaspoons of salt, and your cubed potatoes. Bring to a boil and let it cook for 10 minutes.

• Meanwhile, slice your carrots and add them to the pot.

• In a bowl, mix ground pork with onion, herb seasoning, ground black pepper, salt, and egg. 

• Roll the mixture into meatballs and add them directly into the soup as you form them. Let them cook for at least 10 minutes. They’ll float to the top as they cook.

• Heat a non-stick skillet over medium-high heat. Add canola oil and sauté celery and onion until they turn soft and golden. Add this mixture to the soup pot.

• Stir in dill and adjust the seasoning to taste. Stop the heat and serve hot. Enjoy!

Overview

This perfectly simple soup has a fragrance that reminds me of childhood and my mother’s cooking. This used to be a staple in our kitchen, and I cook it now and then (especially during winter months) to remind myself of simpler times.

This recipe is hearty, comforting, and packed with flavor in every spoonful. The broth is rich and aromatic, and the meatballs soak up all those delicious flavors. The dish is lighter than a traditional meatball dish but still incredibly filling. 

Perfect for chilly nights or whenever you need a comforting, no-fuss meal. Trust me: once you try it, you’ll wonder why you didn’t make meatball soup sooner!

FAQ

What appetizers go well with meatballs?

Meatballs make great appetizers, especially at parties, gatherings, and events. They’re typically smaller in size and served with toothpicks or skewers for easy eating. You can pair them with bruschetta, garlic knots, stuffed mushrooms, mozzarella sticks, or caprese skewers.

Can meatballs be served as a main dish without pasta?

Absolutely! Meatballs pair well with mashed potatoes, rice, quinoa, or polenta. For a lighter option, serve them with roasted vegetables (see the Turkey Meatballs and Steamed Greens recipe), a fresh salad, or zucchini noodles.

What sauces pair well with meatballs?

Meatballs pair well with a variety of sauces, depending on the flavor profile you want. Classic marinara is a go-to, while Swedish meatballs shine in a creamy gravy (as seen in the Mashed Potatoes with Swedish Meatballs and Gravy recipe). Barbecue sauce adds a smoky-sweet touch, and teriyaki sauce gives an Asian-inspired twist.

What vegetables go well with meatballs? 

Vegetables usually pair well with meatballs. Whether steamed or roasted, veggies like broccoli, carrots, and Brussels sprouts add a savory touch. Sautéed spinach, zucchini, and bell peppers are also great choices.