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Spaghetti and Meatballs Recipe (VIDEO)

Spaghetti and Meatballs in homemade marinara sauce. These are amazing “WOW”-inducing MEATBALLS – so tasty and juicy and BIG! We’re sharing all of our secrets for incredibly tender and flavorful meatballs.

Spaghetti and Meatballs served family style garnished with basil

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We included Amazon affiliate links below for tools used in this recipe.

Spaghetti and Meatballs Recipe:

The secret to getting uber tender meatballs is bread; yes, bread. And the secret to getting uber flavorful meatballs is in the combination of meats – I’m talking about lean ground beef with sweet Italian sausage.

You’ll finish these up by simmering them in the super yummy and easy home-made marinara sauce. This are seriously the best spaghetti meatball recipe I’ve ever tried.

Store-bought meatballs can’t touch these (in an MC Hammer kind of way) – I have no idea why I keep referencing Mr. Hammer? I think I grew up in the 90’s, in Seattle.

The Best Spaghetti and Meatballs recipe in a bowl topped with parmesan and basil

Ingredients for Meatballs (makes 22-23 meatballs):

  • White bread is best but you can use whole wheat or other soft sliced bread
  • Use lean ground beef – 7% to 15% fat content
  • If you aren’t able to find Italian sausage meat only, use sausages and remove casings
  • Use freshly grated parmesan or finely shredded pre-packaged
  • Do not skimp on the garlic in the meatballs or the sauce

Ingredients to make meatballs for spaghetti

Ingredients for Marinara Sauce:

  • It seems like alot of chopped yellow onion but it shrinks considerably
  • If you use “Crushed tomatoes with basil” you can omit the fresh basil if desired
  • Bay leaves are nice, but optional if you don’t have them on hand

Ingredients for Homemade marinara sauce with crushed tomatoes, onion, garlic and basil

How to Make the Best Italian Meatballs:

1. Combine diced crustless bread pieces with 2/3 cup water and set aside for 5 minutes then mash together with a fork.

Bread and water soaking in a bowl

2. In a large mixing bowl (I use my KitchenAid mixer to do the work), add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan cheese, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and the mashed moist bread crumbs. Mix until well combined.

How to make meatballs with all meatball ingredients in a mixing bowl

3. Form into 1 1/2″ meatballs (about a flat ice cream scoop’s worth of meat). Dredge/roll meatballs in flour. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in batches so you don’t crowd the pan and saute until browned on all sides (6 min total or 2 min per side). Remove meatballs to a separate dish and set aside (don’t worry about cooking through at this point).

How to shape, dredge and saute Italian meatballs

How to Make Marinara Sauce:

1. In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves minced garlic and stir 1 minute.

Sauteed onions for marinara sauce

2. Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it’s actually boiling and hot and not just letting bubbles to the surface).

3. Add meatballs back into the pan with tomato sauce, partially cover and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. 5 minutes before your sauce is done, stir in chopped fresh basil and add salt and pepper to taste.

Adding crushed tomatoes and meatballs back to the pot and adding basil

Finishing Details:

1. Cook pasta according to package instructions until aldente or softer if your family loves it that way! Truth be told, I love slightly overcooked pasta. Drain pasta and return to the empty pot.

2. Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with more parmesan cheese and fresh basil leaves if desired and serve hot.

Spaghetti and meatballs in a dutch oven pot

More Family-Favorite Pasta Recipes:

Creamy Shrimp Pasta – so creamy with plump juicy shrimp
Chicken Fettuccini Alfredo – Mom’s classic recipe
Chicken Tetrazzini – creamy, cheesy and easy with rotisserie chicken

Spaghetti and meatballs served on a plate garnished with parmesan cheese

Watch Natasha Make Spaghetti and Meatballs:


This recipe is also great for meal prep and to-go lunches since it freezes and reheats really well. I hope this becomes a new favorite recipe for you!

Spaghetti and Meatballs Recipe

4.91 from 111 votes
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Spaghetti and Meatballs in homemade marinara sauce. Learn how to make juicy Italian Meatballs - so tender and big! The Best Homemade Spaghetti Meatballs.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medim
Cost to Make: $18-$23
Keyword: Spaghetti and Meatballs, Spaghetti Meatballs
Cuisine: Italian
Course: Main Course
Calories: 696 kcal
Servings: 8 (2-3 meatballs per serving)

Ingredients

Ingredients for Meatballs (makes 22-23 meatballs):

  • 3 slices white bread (crusts removed), diced or torn to pieces
  • 2/3 cup cold water
  • 1 lb lean ground beef (7%-15% fat)
  • 1 lb Sweet Ground Italian sausage casings removed
  • 1/4 cup grated parmesan cheese plus more to serve
  • 4 cloves garlic minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 large egg
  • 3/4 cup all-purpose flour to dredge meatballs
  • 3 Tbsp Light olive oil to saute or use vegetable oil

Ingredients for Sauce:

  • 1 medium yellow onion (1 cup chopped)
  • 4 cloves garlic minced
  • 56 oz crushed tomatoes (from 2 - 28 oz cans)
  • 2 bay leaves optional
  • Salt & pepper to taste
  • 2 Tbsp basil finely minced*

Other Ingredients:

  • 1 lb spaghetti

Instructions

How to Make the Best Italian Meatballs:

  1. Combine bread pieces with 2/3 cup water and set aside 5 min then mash with a fork.
  2. In a large mixing bowl add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and mashed bread crumbs. Mix until well combined.
  3. Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking through at this point).

How to Make Easy Marinara Sauce:

  1. In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves minced garlic and stir 1-2 min until fragrant.

  2. Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).
  3. Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste.

How to Make Spaghetti and Meatballs:

  1. Cook pasta according to package instructions until aldente (or to desired doneness), drain and return to the empty pot.

  2. Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil and serve hot.

Recipe Notes

*Basil is nice but optional if your crushed tomatoes jar has basil as 1 of the ingredients. 

Nutrition Facts
Spaghetti and Meatballs Recipe
Amount Per Serving
Calories 696 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 9g56%
Cholesterol 101mg34%
Sodium 1112mg48%
Potassium 1110mg32%
Carbohydrates 73g24%
Fiber 6g25%
Sugar 11g12%
Protein 35g70%
Vitamin A 520IU10%
Vitamin C 21.5mg26%
Calcium 167mg17%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Twirling spaghetti onto fork 

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* The Le Creuset French Ovens are made to last a lifetime. They’re lovely too.
* These glass bowls by pyrex are perfect for prepping & serving. Love them!
* These Joseph Joseph utensils sit next to the stove and they get used. ALOT!

What is your all-time favorite comfort food? 

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Wynn
    July 8, 2020

    Hi Natasha. May I ask where did you get your cheese grater? Thank you.

    Reply

  • Sasha A-S
    June 30, 2020

    Really loved this recipe. I’m from the Caribbean so we use a lot different seasonings here so in addition to the seasonings added to the minced beef I also included some Celery, onions, parsley pimentos and a little Worcestershire sauce (added pimentos, Celery, parsley, sugar and a little all purpose seasoning to the sauce as well). Meatballs were really tasty and a nice size. I didn’t have much pasta sauce so I believe it was a bit dry, also I used more pasta and tried to toss which broke some of the balls but still it came out pretty good. Will try to perfect the technique the next time I try it. Used whole wheat homemade bread for the breadcrumbs which worked great as well.

    Reply

    • Sasha A-S
      June 30, 2020

      And Shadon beni, can’t forget the shadon beni. Used in the both the meatballs and the sauce

      Reply

    • Natashas Kitchen
      June 30, 2020

      Thank you for sharing those changes with us Sasha! I’m glad you enjoyed that.

      Reply

  • William Leach
    June 25, 2020

    In my opinion the sauce needs work as it lacks a rich tomato flavor and is missing key Italian spices.

    Meatballs would be better without the addition of pork. It makes them too dense.

    Reply

    • Natasha
      June 25, 2020

      Hi William, pork usually makes the meatballs more tender versus all beef. It sounds like maybe the meat was overworked which can cause it to become dense. Overcooking will also cause the meatballs to seem more dry or dense.

      Reply

  • Kerkyra
    June 21, 2020

    Wow! So delicious! This will be my second time making, and I can’t wait. I used ritz crackers instead of bread and they turned out fantastic! Best spaghetti and meatball recipe- HANDS DOWN!

    Thank you 🙂

    Reply

    • Natasha's Kitchen
      June 22, 2020

      That is so great! Thanks for the excellent feedback, we appreciate it.

      Reply

  • Lorenzo M Hurtado
    June 21, 2020

    I can’t find the link for the Parmesan Cheese Grater. Please help.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Hi Lorenzo, here’s the Grater that you’re looking for.

      Reply

  • Rita Maone
    May 31, 2020

    Dear Natasha, I want to start off by saying I have been one of your followers for awhile now and have enjoyed watching your videos but never really made any of your recipes till today which I have just made your meatball and spaghetti recipe! I thoroughly enjoyed eating the best moist and tender meatballs ever!! Although I forgot to put in the grated cheese, they were still delicious! I can’t wait for my 5 year old granddaughter to try these! You are so easy to watch in the way you cook and a smooth sound to my ears! My next recipe of yours is to make your tiramisu! I saw your family photo and yes your husband is very handsome and so is your son! You have a beautiful family! Keep on loving what your doing! Thank you for sharing all your delicious recipes with us! May god bless you & your family!

    Reply

    • Natasha's Kitchen
      May 31, 2020

      Hello Rita, wow your comments and feedback just made me smile. Thanks for your kind words and appreciation, my husband will be happy with your compliment too! Stay safe and healthy always

      Reply

  • Carla
    May 28, 2020

    First time to use fresh bread in meatballs. Didnt have white bread but the whole-grain was also good. Great, easy, simple recipe. Thanks, Natasha.

    Reply

    • Natashas Kitchen
      May 28, 2020

      I’m so glad you enjoyed that Carla! Thank you for that great review!

      Reply

  • Peter J Smith
    May 26, 2020

    I made this once with both meats and a second time only with beef. We liked the all beef version better, less “hearty” and the sauce was delicate and tasty.

    Reply

    • Natashas Kitchen
      May 26, 2020

      I’m so glad you enjoyed that Peter!

      Reply

  • Arlin Thomas
    May 13, 2020

    Hi Natasha,
    I love your recipe. I have a question instead of basil can I use parsley? I don’t have basil on me right now.

    Reply

    • Natasha's Kitchen
      May 13, 2020

      Thank you for your good feedback Arlin. Basil is nice but optional if your crushed tomatoes jar has basil as 1 of the ingredients.

      Reply

      • Arlin Thomas
        May 14, 2020

        Hi Natasha,
        You are welcome. Thank you for your reply. I don’t think the tomato jar has basil in it. So if it doesn’t can I substitute it with parsley?

        Reply

        • Natashas Kitchen
          May 14, 2020

          If you try that I would love to know how you like it.

          Reply

  • Krissy
    May 7, 2020

    I love watching you and your recipes are so basic and easy to make. Thanks

    Reply

    • Natashas Kitchen
      May 7, 2020

      You’re welcome, Krissy! Thank you for the wonderful feedback!

      Reply

  • Michaela
    May 2, 2020

    Hi Natasha, I’m fixing them now. My meatballs stuck to my dutch oven even though I had oil in with the meatballs, how can I keep them from sticking? Did I not have enough flour on them?

    Reply

    • Natasha
      May 4, 2020

      Hi Michaela, it could be that the surface on your dutch oven was the culprit – a coated dutch oven works a little better. You might try a non-stick pan if your coating is prone to sticking.

      Reply

  • Sharikha
    April 30, 2020

    Awesome recipe!! The post had my mouth watering so I decided to try it tonight…
    I was wondering, how do you stay so slim after cooking such delicious meals?

    Reply

    • Natasha's Kitchen
      April 30, 2020

      Thank you Shikha. I go to the gym (I work out at home now) and eat everything in moderation!

      Reply

      • Sharikha
        May 16, 2020

        Thank you for replying, Natasha!
        I made it and the meatballs were a total HIT!! Delicious recipe..

        Reply

        • Natashas Kitchen
          May 16, 2020

          That’s just awesome!! Thank you for sharing your wonderful review!

          Reply

  • Andrea Williams
    April 25, 2020

    Hi Natasha, I don’t eat pork products. What is a good substitute for italian pork sausage that will give a good compliment for the beef and make that delicious meatball?

    Reply

    • Natashas Kitchen
      April 25, 2020

      Hi Andrea, if you replace the sausage with all beef, it’s best to use a beef that isn’t too lean so the meatballs don’t end up dry. Beef is not as moist as pork but I do think it would work ok as all beef meatballs.

      Reply

  • Melissa
    April 24, 2020

    Hi Natasha, Im not a fan of the chunky tomato sauce. What would you recommend to substitute? Would tomato sauce work and a bit of tomato paste to thicken it?

    Reply

  • Cheryl
    April 14, 2020

    is the extra left over sauce and meatballs freezable?

    Reply

  • Patty
    April 1, 2020

    Hi Natasha! I added the basil right in the sauce and not at the end like you suggested. Hopefully that doesn’t change the flavor too much. :/

    Reply

    • Natasha
      April 1, 2020

      HI Patty, that is still ok. I like how the basil is more pronounced in flavor if added later but it will still taste great.

      Reply

  • Amrita
    April 1, 2020

    Hi Natasha. Can I substitute beef with chicken and omit the Italian sausages? We don’t eat beef.
    Thanks.
    Amrita.

    Reply

    • Natashas Kitchen
      April 1, 2020

      Hi Amrita, I haven’t tested that with chicken but that may work. If you experiment please let me know how you like that.

      Reply

      • Amrita
        April 15, 2020

        Hi Natasha. I tested it with chicken and it came out really nice. My kids just couldn’t get enough of it. The only problem I had was the chicken was not binding well to make firm balls but if you add cornstarch/cornflour, it would help in binding. You can also add breadcrumbs. Thank you for the lovely recipes you share with us. I have tried so many of yours recipes and everyone of them came out perfect.

        Reply

        • Natasha's Kitchen
          April 16, 2020

          Thank you for sharing that with us, Amrita. I hope that you will love all the recipe that you will try!

          Reply

        • Deepti
          April 17, 2020

          Exactly what I did and tasted so good! Breadcrumbs helped the overly moist chicken mince. Thanks Natasha. Dint think I could do a yummy spaghetti dish!

          Reply

  • Mia
    March 25, 2020

    De-li-cious!
    Thank you

    Reply

    • Natashas Kitchen
      March 25, 2020

      Isn’t it the best! Thank you for that great review!

      Reply

  • Sean
    March 24, 2020

    The taste is great but I can’t get them to form balls. They fall apart easily and they resemble more like flatter meat pies. Is there something to make them more solid? Bread or less water maybe?

    Reply

    • Natashas Kitchen
      March 25, 2020

      I’m so sorry to hear that Sean. Was anything substituting in the balls making them my dry?

      Reply

  • Angi
    March 12, 2020

    Thanks for the receipt, i m going to cook this coming monday. It looks very delicous

    Reply

    • Natashas Kitchen
      March 12, 2020

      I hope you love this recipe, Angi! We look forward to your feedback.

      Reply

  • Daniel Cilemanoff
    March 11, 2020

    I cooked this for The Nigerian Society and everyone loved it. Beeeeeeg Yoshi Approves

    Reply

    • Natashas Kitchen
      March 11, 2020

      Wow! That’s so awesome! I’m so glad you enjoyed this recipe!

      Reply

  • Valerie
    March 9, 2020

    Hi Natasha!
    Will You please send me the
    Cooking/Steaming instructions
    for Snow Crablegs? I saw it
    recently & didn’t “SAVE” it, now
    I can’t find it!!!
    Thank You!

    Reply

    • Natashas Kitchen
      March 9, 2020

      Hi Valerie, you can find that recipe here. I hope that helps.

      Reply

  • Betty
    March 9, 2020

    Didn’t see the cheese grater in comments!

    Reply

  • Mally
    February 29, 2020

    Looks amazing plan on making it tonight!! Can I use wheat bread instead of white?

    Reply

    • Natasha's Kitchen
      February 29, 2020

      Yes you can use wheat bread or any other soft bread that you prefer. Hope you love it!

      Reply

  • Gail Coleman
    February 27, 2020

    Hi cutie, I was interested in the thermometer and where I can find it. Love watching and listening to you but most of all love making your recipes. Your the best😉

    Reply

    • Natasha's Kitchen
      February 27, 2020

      Hello Gail, I usually use Thermapen

      Reply

  • Salma
    February 25, 2020

    Amazing. I tried it today, and my pocky kids loved it and even asked for more.
    The meat balls were so juicy and flavorful. I used ground turkey instead of sausage and turned out so good.
    Thanks Natasha

    Reply

    • Natashas Kitchen
      February 25, 2020

      You’re welcome! I’m so glad you enjoyed that Salma!

      Reply

  • Chris
    February 23, 2020

    I made this twice. First as per recipe, really delicious. Second time I subbed hot Italian sausage and used chopped tomatoes with basil, oregano and garlic (a quick trip through the food processor to get it to crushed status).

    The hot Italian sausage infused a nice heat throughout the sauce. Super tasty. Will make again!

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Awesome thank you for sharing that with us and for the great feedback!

      Reply

      • Izabel
        March 31, 2020

        It turned out so good!

        Reply

        • Natashas Kitchen
          March 31, 2020

          I’m so glad you enjoyed that, Izabel!

          Reply

  • Lynn
    February 23, 2020

    Please use homemade Marinara Sauce, everyone. Love mixing the spaghetti with the sauce and meatballs in one big bowl. The pasta absorbs the sauce. This is even better the next day for breakfast – a bowl or two. Thanks.

    Reply

    • Natashas Kitchen
      February 24, 2020

      Thank you for that suggestion, Lynn. We do have a homemade version here.

      Reply

      • Lynn
        February 25, 2020

        I know you have the homemade Marinara Sauce recipe, I meant for the people using store-bought.
        We control the sodium.

        Reply

  • Todd
    February 20, 2020

    Just made this recipe. Best meatballs I’ve ever made! Followed the recipe exactly.
    The white bread makes the difference instead of using dried breadcrumbs….meatballs beautifully tender.

    Reply

    • Natashas Kitchen
      February 20, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Todd!

      Reply

  • Nikole
    February 20, 2020

    So I’ve made this recipe before but today I needed/wanted to try this in the instant pot. Here is what I did:
    Used the saute button to brown the meatballs then I cleaned the pot from the browning bits, used the saute to make the marinara sauce. I put the meatballs back into the pot with the sauce set it on HIGH for 10 minutes, let it depressurize naturally and these meatballs were so melt-in-your-mouth good! If you dont want them so tender the use the Quick Release after done cooking.
    I hope this helps those others who Love this recipe as much as their Instant Pot
    Thank you Natasha!!

    Reply

    • Natashas Kitchen
      February 20, 2020

      Our readers will find this so helpful! Thank you for that amazing review, Nikole!

      Reply

  • Lana Jaber
    February 20, 2020

    Really it’s delicious and just perfect

    Reply

    • Natasha's Kitchen
      February 20, 2020

      Thanks for your great feedback, Lana!

      Reply

  • Lana
    February 20, 2020

    Really it’s delicious and just perfect

    Reply

    • Natasha's Kitchen
      February 20, 2020

      Thank you so much for the great review!

      Reply

  • Sylvia Fleming
    February 19, 2020

    I just made it and it is amazing!! The best meatballs I’ve ever had!

    Reply

    • Natashas Kitchen
      February 19, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Andrew
    February 12, 2020

    Yes, they are worth 5 stars. We did the meatballs with Jamie Oliver’s Classic Tomato Spaghetti sauce recipe from Ministry of Food for the sauce. Amazing.

    Reply

    • Natasha's Kitchen
      February 12, 2020

      Thanks for the great review, Andrew. So happy to know that you loved this recipe!

      Reply

      • Tracy
        April 1, 2020

        I want to
        Make this so bad but I don’t have any sausage on hand. Can I use just 2lbs of ground beef?

        Reply

        • Natashas Kitchen
          April 1, 2020

          Hi Tracy! We prefer sausage but beef should work. Since the fat content will be less you may need to make a few adjustments. I hope you love this recipe!

          Reply

  • Darlynn Davis
    February 4, 2020

    I’m making the meatballs right now..

    Reply

  • Darlene Davis
    January 29, 2020

    This is the best recipe in the world!!! My boys loved it & it was so easy to make. Most definitely use the Muir Glen Fire Roasted Crushed Tomatoes. I also pureed them in the food processors since Michael & D.C. do not like chunks of tomatoes in their sauce. You must try this recipe if you love spaghetti and meatballs. It is also fun to do with your kids!!!

    Reply

    • Natashas Kitchen
      January 29, 2020

      That’s so awesome, Darlene! Thank you for that amazing review!

      Reply

  • Janet
    January 27, 2020

    These meatballs are the very best! The combination of ground beef and mild Italian sausage is a must. I have made many meatballs in my 50+ years of cooking and these top everyone of them.

    Reply

    • Natashas Kitchen
      January 27, 2020

      I’m smiling big reading this comment, Janet! Thank you so much for sharing that with me.

      Reply

  • Dinah
    January 23, 2020

    If I were to make this ahead would I add the meatballs to the sauce right away and just reheat it all the day I serve it or wait till the day I serve it to add the meatballs?
    Thank you

    Reply

    • Natashas Kitchen
      January 23, 2020

      Hi Dinah, yes that would work great. The meatballs in sauce reheat well together.

      Reply

  • Claudia
    January 1, 2020

    I love to make your food never disappoints!

    Reply

    • Natashas Kitchen
      January 2, 2020

      I’m so glad you’re enjoying our recipes!

      Reply

  • Naz
    December 26, 2019

    My son has been asking for spaghetti and meatballs so I would like to try this recipe. Can I use only ground beef?

    Reply

    • Natasha
      December 27, 2019

      Hi Naz, we love the combination, but the recipe will still work with using only ground beef. I would recommend a ground beef that isn’t too lean though.

      Reply

  • Joyce
    December 21, 2019

    I subscribe to Muir Glen Fire Roasted diced tomatoes, so I will use them for this Marinara sauce.

    I’ve been making overly complicated recipes lately, so I was happy to find a simple Marinara sauce I can make with ingredients on hand.

    I make horrible meatballs, so I bought some frozen ones and will heat them up with the sauce.

    I never serve spaghetti…..I prefer Angel Hair or Linguini. But tomorrow night I’ll use your Marinara recipe, throw in the meatballs, and serve with spaghetti.

    Thanks for helping me get back to basics!

    Reply

    • Natashas Kitchen
      December 21, 2019

      You’re welcome! I’m glad you found this recipe!

      Reply

  • Jim
    December 14, 2019

    Can you make the meatball and sauce day before a party?

    Reply

    • Natasha
      December 14, 2019

      Hi Jim, yes that would work great. The meatballs in sauce reheat well together.

      Reply

  • Valentín Fonseca
    December 11, 2019

    Hello Natasa. As always, your recipes are 1.000% a success, no doubt. I used my own tomate sauce, simply out of this world (as someone said). Greetings from Costa Rica.

    Reply

    • Natashas Kitchen
      December 11, 2019

      Thank you so much for sharing that with me, Valentin! I’m so glad you enjoyed it.

      Reply

  • Janine
    December 4, 2019

    I don’t have a splatter screen is a lid okay or is the splatter screen necessary to allow it to reduce?

    Reply

    • Natashas Kitchen
      December 5, 2019

      The splatter screen does allow it to reduce, correct. The cover should work also if it is mostly open

      Reply

  • Lyn
    December 3, 2019

    I made this today. Everything step by step so yummy even my fussy toddler had two servings. Thank you Natasha

    Reply

    • Natashas Kitchen
      December 3, 2019

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Macie
    November 18, 2019

    Just a question- for all of you that are baking the meatballs, are you still browning in the pan first? This recipe sounds delicious and I’m all for making large batches and freezing some- however time constraints may prevent me from being able to do so. Thanks

    Reply

    • Ksusha.A
      December 2, 2019

      I did not brown mine after baking. But I did pour all the juices from the baking pan into the red sauce. No flavor wasted! Tasted great!

      Reply

  • Sharon
    November 13, 2019

    I’ve made this recipe twice now, and it was perfect both times. I followed the recipe exactly, so delicious and simple to make. Love this recipe so much!!

    Reply

    • Natashas Kitchen
      November 13, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Ruth Mackson
    November 3, 2019

    I made last night for my party of 6/ mother-in-laws’ 90th birthday dinner. It was a dish soft enough for her to eat (dental issues) and absolutely packed with perfect
    Italian flavor! It was so darn delicious! With a good red wine, candle light, and Italian music in the background, It made for a perfect special occasion dinner better than any Restaurant! And 10 plus times cheaper! I rolled mine in flour and baked them on parchment paper @ 350 for 15 min., then turn, then another 10 minutes as suggested in one fo the reviews. The Parchment paper soaked up some of the sausage grease. I served with an Italian spring green mix salad with olives and banana peppers etc. that I found online. I plan to make this again for another Party of 6 (invite 2 other couples over) for a Holiday dinner gathering. And this time pull out my mothers China (that I never use!) It’s a keeper!

    Reply

    • Natashas Kitchen
      November 4, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Please wish your mother in law a happy 90th Birthday!

      Reply

  • Cheryl Wytovicz
    October 31, 2019

    Hi Natasha…this recipe looks amazing and I can’t wait to try it! One question…you had a wonderful cheese grater that I am interested in and I couldn’t find the link. Can you send that to me?

    Reply

  • Tanya
    October 30, 2019

    Amazing Recipe! The meatballs are so flavourful. Can you please tell me how you store the block of parmesan cheese?

    Reply

    • Natashas Kitchen
      October 31, 2019

      Hi Tanya, It should be wrapped tightly in plastic wrap and kept in the refrigerator.

      Reply

  • kcosby
    October 28, 2019

    This is an outstanding recipe and is very similar to how I make mine. Depending on the acidity of the crushed tomatoes, I use Cento and stir in 1/4 tsp of baking soda to smooth it out. For anyone that likes great spaghetti and meatballs, look no further as this will have you saying “mama mia”!

    Reply

    • Natashas Kitchen
      October 28, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

    • Marina
      February 5, 2020

      Hi Natasha! This looks amazing! One question, can sausage can be substituted by any other meat? Trying to avoid pork:)

      Reply

      • Natasha's Kitchen
        February 6, 2020

        Hi Marina. I think that should work too!

        Reply

        • Marina
          February 6, 2020

          Which meat would work best if not sausage?

          Reply

          • Natashas Kitchen
            February 6, 2020

            Hi Marina, I’m sure there is a variety you can try like a mix of pork and turkey?

  • Julia Narmatov
    October 15, 2019

    Hi Natasha! Just wanted to say thank you! I found my passion for cooking after reading and applying your recipes! Every dish is a hit! I was born in Ukraine too and even though my mom is an AMAZING cook, she’s now taking tips from me ( after I’m taking tips from you…hehe)

    Reply

    • Natashas Kitchen
      October 15, 2019

      Hi Julia, that’s so great! I’m so inspired reading your feedback, thank you!

      Reply

  • Zhavia
    October 15, 2019

    Hey natasha, my boyfriend is allergic to spices. Would it still be tasty if i ommitted the garlic? Thanks.

    Reply

    • Natashas Kitchen
      October 15, 2019

      You are welcome to although it will change the flavor profile a bit.

      Reply

  • Lottie
    September 30, 2019

    We have been enjoying this recipe for a few months, the meatballs tender with a wonderful flavor and very good sauce. The second time I made it, I doubled the meatball portion of the recipe so I’d have them on hand for a night I only had time to make the sauce or for meatball subs. They freeze very well. So I’ve made the double batches a couple of times. Over the weekend I had the bright idea of tripling the meatball portion, seemed like such a good idea. So yesterday I got started on it, had thirty meatballs ready to cook, then I had to leave unexpectedly for the afternoon, so they went in the fridge with the remaining meat mix. This morning I started cooking and shaping more meatballs. Cooked the first thirty on the stove top as usual and realized I would be cooking for three days! I wanted to try baking them, checked the comments and found at least two of you had baked them – thank you! I was able to fit 42 slightly smaller meatballs on a cookie sheet, baked at 350 for 15 minutes, turned them and baked for another 10 minutes. If we had not been snacking on them, I’d have had 204 meatballs for the freezer (the first 30 are in the sauce right now). I baked them with and without dredging them in the flour, very good either way. I think they cooked up just a bit more without flour. Both ways were still moist and tender.
    Thank you Natasha for sharing this wonderful recipe!!

    Reply

    • Natashas Kitchen
      September 30, 2019

      Thank you so much for sharing that with us, Lottie!

      Reply

    • Lucy G
      November 11, 2019

      Just WOW! I just made your recipe as written except I doubled the meatball ingredients because my hubby enjoys bowling balls in his sauce. And he LOVED it!!!! I can’t thank you enough. I’m already planning to double, triple, quadruple (and beyond!) your recipe for our parties. We usually have 4 or 5 each year and I know this will be a big hit. Thank you, thank you, thank you!!!!!!

      Reply

      • Natashas Kitchen
        November 12, 2019

        I’m so happy to hear that! Thank you for sharing your great review!

        Reply

  • Lisa
    September 28, 2019

    Best spaghetti and meatballs ever! Never thought a simple sauce could be so delicious.

    Reply

    • Natashas Kitchen
      September 28, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Lisa!

      Reply

  • Antonio Carbonell
    September 13, 2019

    I love your amazing body language and room lighting smile! Your recipes show the love you bring to the table… thank you for your nourishing energy! It’s just amazing

    Reply

    • Natashas Kitchen
      September 13, 2019

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Antonio.

      Reply

  • Volodymyr
    September 8, 2019

    Thanks a lot for the inspiration. No Italian sausage where I live, had to make do with a mixture of beef and pork and linguine, perfect otherwise.

    Reply

  • Mary Rose Beauvais
    September 6, 2019

    How do I make the sauce thicker when using fresh tomatoes.

    Reply

    • Natasha
      September 6, 2019

      Hi Mary, if using fresh tomatoes, it’s best to simmer the homemade marinara sauce for awhile and reduce it down that way before using it in the recipe.

      Reply

    • Pamela Hostetler
      October 4, 2019

      I always use my own canned tomatoes and I add tomato paste to thicken my sauce. Works wonderfully

      Reply

      • Natashas Kitchen
        October 4, 2019

        Thank you for sharing that with us!

        Reply

  • Karen
    September 6, 2019

    I recently canned tomatoes from my garden, first time doing this. Would I need to add anything to the sauce, like sugar, to make it more of a marinara taste?

    Reply

    • Natashas Kitchen
      September 6, 2019

      Hi Karen, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

      • Nyssa
        September 8, 2019

        Add 2 tBsp. dry red wine (Australian Shiraz types work well & are fairly low $) Cook @ 10-15 more minutes with lid off. Another option-all natural- is to wash/de-stone & cut in half one Italian plum. They’re also called “Italian prune plums.” Stew for @ 5-7 minutes, then remove both halves. The natural sugars will remain. No “plummy” taste.

        Reply

  • Hi
    August 29, 2019

    If I divide the recipe in half how do I half an egg

    Reply

    • Natasha
      August 29, 2019

      Hello, Yes, I would cut everything in half proportionally or you can use a small-sized egg.

      Reply

    • Regina
      February 8, 2020

      scramble it and use half the liquid

      Reply

  • Jennifer
    August 29, 2019

    Really good recipe.
    Need to translate for my family that they can cook this dish, too. Never had that soft meatballs before. Really really tasty.
    Thanks and good wishes from Germany

    Reply

    • Natashas Kitchen
      August 29, 2019

      That’s just awesome!! Thank you for sharing your wonderful review & I hope your family likes it as much as you did!

      Reply

  • Marlanea Lane
    August 26, 2019

    May I just use regular spaghetti sauce? And just simmer the meatballs for 30 minutes??

    Reply

    • Natashas Kitchen
      August 27, 2019

      Hi Marlanea, are you referring to canned spaghetti sauce not homemade? If so, I haven’t tested that for flavor but I imagine it should work

      Reply

  • Jenifer John
    August 21, 2019

    I love Italian food. These tips are very easy to make delicious spaghetti. keep sharing such delicious food’s recipes. Thank you.

    Reply

    • Natashas Kitchen
      August 21, 2019

      We love Italian food also! Thank you for sharing that awesome feedback!

      Reply

  • Tiffani Davala
    August 11, 2019

    How good is your beef stroganoff? Mine is just cream of mushroom, lipton onion soup mix and a cup of milk stirred together over sauteed beef stew meat and onions and garlic. Serveable over potatoes or egg noodles. All of your food and recipes are amazing!

    Reply

    • Natashas Kitchen
      August 12, 2019

      One of our favorite comfort meals, Thank you so much for sharing that with me.

      Reply

      • Erin McLaughlin
        October 25, 2019

        Can I use ground turkey instead of red meat?

        Reply

        • Natashas Kitchen
          October 25, 2019

          Hi Erin, I haven’t tested that but I imagine it should work.

          Reply

  • Diana
    August 8, 2019

    Delicious!

    If I wanted to make much smaller meatballs but not slave away on the stove frying them, how can I bake them? I’m thinking like 1 inch meatballs.

    Reply

    • Natashas Kitchen
      August 9, 2019

      Hi Diana, I haven’t tested these in the oven so I can’t say for sure and bake time would vary based on how large you made your meatballs. I’ll have to experiment and get back with you one I do!

      Reply

    • Ksusha.A
      September 5, 2019

      I have baked these at 350° for 15 minutes. Mine were about 1.5 in.

      Reply

  • Ronelle
    August 5, 2019

    If I can’t find the sweet Italian sausage what can I use as an alternative?

    Reply

  • Manon
    July 26, 2019

    This is absolutely delicious. It has become a family favourite. Thank you, Natasha for sharing this great recipe.

    Reply

    • Natashas Kitchen
      July 26, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Manon!

      Reply

  • Lena Yovzhiy
    July 24, 2019

    I’ve been using your recipes for about 2 months now and I absolutely love everything! So delicious and such a big variety!! Excited to try this for dinner with my husband! Thank you for putting in your work and effort (:

    Reply

    • Natashas Kitchen
      July 24, 2019

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Rick Green
    July 21, 2019

    Made this tonight. So good. Meatballs were so tender. Will be making this again.

    Reply

    • Natashas Kitchen
      July 21, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Rick!

      Reply

  • James Chauncey
    July 15, 2019

    Totally enjoy your videos and the wonderful humor that you add to them. I’m definitely not a great cook but using your recipes and following along with your videos, I Feel Like a Master Chef.
    Thank you for making cooking a pleasure.

    Reply

    • Natashas Kitchen
      July 15, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Tania Martinez
    July 15, 2019

    First of all…. i absolutely LOVE all your recipes and try to recreate what I can! Second I need that cheese grater in my life where did you get it?

    Reply

    • Natashas Kitchen
      July 15, 2019

      Hi Tania, our favorite tools are linked here I hope that helps.

      Reply

      • Barbie Merkel
        August 26, 2019

        I did not see that specific cheese grater you used in the video. That’s exactly what I am looking for and if you are using it I know its a good product. So I must get one. Thank you. Love all your recipes too.

        Reply

  • Ksusha.A
    July 11, 2019

    Do you think it would work if i baked/ broiled meatballs instead of frying them? I usually make a big portion and its just such a hassle to fry the meatballs and it seems really greasy too.
    Great recipe though. Very yummy.

    Reply

    • Natashas Kitchen
      July 11, 2019

      Hi Ksusha, I haven’t tested these in the oven so I can’t say for sure and bake time would vary based on how large you made your meatballs. I’ll have to experiment and get back with you one I do!

      Reply

      • Ksusha.A
        July 12, 2019

        That would be great! I’ll try that too nextime if i don’t hear from you before that.

        Reply

      • Ksusha.A
        September 5, 2019

        I am happy to say I have done it! I have baked these at 350° for 15 minutes(thanks to Julias comment)
        Saved myself time mess and calories. We are doing keto so I substituted a few things and still delicious! Win win win!

        Reply

        • Natashas Kitchen
          September 6, 2019

          That’s so awesome! Thank you for sharing that with us!

          Reply

    • Julia Kvitovskiy
      July 24, 2019

      I tried baking them and it worked out great in my opinion. It was a long time ago but I think it was in a 350 degree oven, for about 15 minutes, maybe more. I covered baking sheets with foil and my meatballs were smaller (about 1 inch wide) than Natasha’s. Definitely easier than frying!

      Reply

  • Sean
    June 24, 2019

    Does cooking it longer really make a difference since it’s basically just tomato sauce? Usually longer is better because of multiple ingredients but this doesn’t seem to have really have much so I was wondering. Also if I did simmer longer, would the meatballs dry out? Last, can I make the meatballs prior a few hours and if so, how do I store them? Since there is salt in the mixture I wouldn’t want them drying out. Thanks and looking forward to trying this.

    Reply

    • Natasha
      June 24, 2019

      Hi Sean, simmering longer than what the recipe states isn’t necessary in this recipe. The way the meatballs are made – they come out super tender and juicy. Once they are at room temperature, you can store them refrigerated for several days in advance and then just reheat them partially covered over low heat until heated through and simmering. The best way to keep it from drying out is to keep the air out, so store it in a tupperware that isn’t too large for the mixture. If you wanted to reheat it in the same pan a few hours later, you can store it covered in the pan.

      Reply

  • Danny
    June 20, 2019

    Fixed this recipe today and cooked the sauce all afternoon. added meat balls couple of hours before serving. Simmered on low. Wife and I enjoyed very much. This is a winner.

    Reply

    • Natashas Kitchen
      June 21, 2019

      That’s so great Danny! I’m so happy you enjoyed this recipe!

      Reply

  • Khushi Roy Chowdhury
    May 20, 2019

    I don’t know how many time I saw this recipe on youtube and drooled over it. Finally making it tonight. We are going to enjoy the finale episode of Game of Thrones and then have this amazing meatball pasta for Dinner. Can’t-Wait!!

    Reply

    • Natasha
      May 20, 2019

      Thank you for watching on Youtube! That is awesome! I hope you love the spaghetti meatballs recipe!

      Reply

  • Mony
    May 20, 2019

    Hi Natasha, thanks for sharing this.. it sounds extra delicious.. just wondering if I can replace the sausages and use a double qty of the ground beef.. since my family don’t have a preference for sausages 🙂

    Reply

    • Natashas Kitchen
      May 20, 2019

      Hi Mony, I haven’t tested that but I think that should work. If you experiment please let me know how you like that recipe.

      Reply

      • Mony
        May 21, 2019

        sure I will.. I’ve also surprised my family with a couple of ur recipes and they loved them.. thanks Natasha.. u taught me to love cooking 🙂

        Reply

        • Mony
          May 21, 2019

          sure I will.. I’ve also surprised my family with a couple of ur recipes and they loved them.. thanks Natasha.. u taught me to love cooking 🙂

          Reply

        • Natashas Kitchen
          May 21, 2019

          Aww that’s the best! Thank you for sharing that with me, Mony!

          Reply

  • Emma
    May 12, 2019

    I really would like to try this recipe! It looks so good. Do you think this will work using Instant Pot?

    Reply

    • Natashas Kitchen
      May 13, 2019

      Hi Emma, I have not tested this is an Instant Pot so I cannot advise. If you experiment, please let me know how you like this recipe!

      Reply

  • Vivian
    April 5, 2019

    Super excited to try this tonight! I’m a huge fan of your recipes.

    Is 1lb of spaghetti equivalent to 1 package of 16 oz spaghetti? Thanks in advance!

    Reply

  • maddie
    April 3, 2019

    natasha were is it from

    Reply

    • Natashas Kitchen
      April 3, 2019

      Hi Maddie, I would love to answer that what are you asking in reference to?

      Reply

  • Monica
    March 27, 2019

    Can i use panko bread crumbs or gluten free bread. Most breads have barley and i cant have that.

    Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Monica, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

    • Keith
      May 21, 2019

      Seasoned panko crumbs do wonderful in meatballs, I usually add some dried herbs to the bread crumbs and mix before adding to the meat.

      Reply

  • maddie
    March 25, 2019

    what pans should i use

    Reply

  • maddie
    March 20, 2019

    hi i love the recipes on your blog.

    Reply

    • Natashas Kitchen
      March 20, 2019

      I’m so happy to hear that, Maddie! Thank you for sharing that with me!

      Reply

  • Beck
    March 19, 2019

    LOVeD these! Tender juicy meatballs and sauce full of flavour
    Will definitely make these again! Thanks

    Reply

    • Natashas Kitchen
      March 19, 2019

      I’m so happy to hear that, Beck! Thank you for sharing that with me!

      Reply

  • Kateryna
    March 17, 2019

    Amazing! We loved this recipe! Спасибо!

    Reply

    • Natashas Kitchen
      March 17, 2019

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • Adriana Carrera Palazuelos
    March 16, 2019

    It’s just amazing!! honestly it is really delicious!!! thanks for sharing ^_^ Really loved it!! loaded with really delicious meatballs!!

    Reply

    • Natashas Kitchen
      March 16, 2019

      You’re welcome! I’m so happy you enjoyed it! & Thank you for sharing your wonderful review 🙂

      Reply

  • Ana
    March 15, 2019

    You nailed it again! I loved the easy delicious sauce! My Italian husband loved it.
    Thank you so much for your recipes and videos! I prefer to see the dish being made and you are awesome!

    Reply

    • Natashas Kitchen
      March 15, 2019

      Hi Ana! I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment 🙂

      Reply

  • Mala
    March 13, 2019

    I am new to your blog. I tried the lamb chops a few weeks ago! I can’t wait to try this now.

    Reply

    • Natashas Kitchen
      March 13, 2019

      I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us, Mala 🙂

      Reply

  • Sally
    March 13, 2019

    Hi Natasha,
    Enjoy your videos.
    Would love to see a good recipe for chicken cacciatore which is my favorite Chicken dish.
    Thank you, Sally

    Reply

    • Natashas Kitchen
      March 13, 2019

      That’s a great suggestion, Sally! Thank you

      Reply

  • Cheri Brunner
    March 2, 2019

    Hello Natasha.
    This is a first for me. I am not on social media and have never attempted to make a reply to anything! I am fairly new to Pinterest at the urging of my daughters. Please let me begin by saying you are so animated and adorable, and your family is beautiful!! I love watching your videos and following your recipe directions. I made the stuffed pork tenderloin several days ago and am making the spaghetti and meatballs tonight. Fabulous!!!
    I am mom to four and grandma to seven so far, very blessed in every way. Like you, I am also a nurse. I have spent a great amount of my life in the kitchen cooking and baking for my loved ones, friends and neighbors. I’m always ready to learn and try something new. Your fresh and simple approach to feeding those you love is inspiring! God Bless you and your family.

    Reply

    • Natashas Kitchen
      March 2, 2019

      Hi Cheri! I’m so happy you discovered my blog! Welcome! Thank you so much for sharing this with me and for your encouraging words. I am smiling big reading your comment 🙂

      Reply

  • Love
    February 25, 2019

    Looks so yummy!!! Weird question. What is the name of the background music called for this video recipe?

    Reply

  • Jassica jass
    February 15, 2019

    wow! It is looking great. I want to make them. thank you for posting.

    Reply

    • Natashas Kitchen
      February 15, 2019

      You’re so welcome! I’m happy you enjoyed that!

      Reply

  • Keziah Venables
    February 12, 2019

    Can I use cornstarch instead of flour?

    Reply

    • Natashas Kitchen
      February 12, 2019

      Hi Keziah, I haven’t tried that with cornstarch but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Ciara Orna
    February 11, 2019

    I tried making this and the bread mixed with water did not look like yours at all, it was extremely mushy. How did yours look different? Did you use special bread?

    Reply

    • Natashas Kitchen
      February 12, 2019

      Hi Ciara, we used regular white bread, I have photos for reference in the recipe. Did you possibly have more water than needed?

      Reply

  • Mahi Arora
    February 8, 2019

    It looks too good and I think its healthy too. Thanks for sharing with us.

    Reply

    • Natashas Kitchen
      February 8, 2019

      You’re welcome! I hope you enjoy that!

      Reply

      • Eileen
        February 7, 2020

        Liked the flavor the sweet pork sausage added to the meatball. However, the finished meatball was on the chewy side after cooking 30 minutes in the delicious sauce. Is there a particular brand of sausage you used? Wondering if further grinding of the pork – Before adding to the beef – is warranted either in Vitamix blender or food processor . Any suggestions?

        Reply

        • Natashas Kitchen
          February 7, 2020

          Eileen, I have a photo of the sausage in the recipe post. It is Johnsonville Italian sweet sausage. I hope that helps.

          Reply

  • Pat
    February 7, 2019

    How do i freeze as meal prep? Do i cook everything as on direction and freeze of just do the meatball and sauce and freeze? Thank you

    Reply

    • Natashas Kitchen
      February 7, 2019

      Hi Pat! I haven’t tried freezing them but I think it would work fine to freeze them. I would probably thaw in the fridge before sautéing the meatballs for best results.

      Reply

  • Ildi
    January 30, 2019

    I just had 2 portions (for lunch) and I can’t move from the couch.
    This is really yummy!
    I didn’t had Italian sausages, so I mixed beef and pork minced meat.
    I should’ve put a bit more salt but it’s ok.
    Thank you for all your recipes!

    Reply

    • Natashas Kitchen
      January 30, 2019

      You’re welcome! I’m so happy you enjoyed it

      Reply

      • Ildi
        February 1, 2019

        Yup!

        My 4 year old had it for last night dinner, he requested it for today’s kindie lunch bento and he had it again this evening for dinner. :O
        He said that the broccoli cream soup was good but “spaagheettiii” was even better :)))

        Btw
        The leftovers tasted even better 🙂

        Reply

        • Natashas Kitchen
          February 1, 2019

          That is the best when kids love what we moms make. That’s so great!

          Reply

  • Cheryl
    January 25, 2019

    Hello..love your easy to follow recipes. Why roll meatballs in flour?

    Reply

    • Natashas Kitchen
      January 26, 2019

      Thank you Cheryl! you are welcome to skip that step. It keeps the meatballs shape well and provides a nice texture to the meatball.

      Reply

  • Kali Millard
    January 25, 2019

    I love your website! I can’t wait to make this dish. Looks so yummy. I have made your chicken noodle soup recipe and it was a hit! I’m so glad that I came across one of your videos on Pinterest. I use your website to find recipes on the regular now! Thanks for being awesome!

    Reply

    • Natashas Kitchen
      January 25, 2019

      I’m so inspired reading your review. Thank you!

      Reply

  • Galina
    January 22, 2019

    Hi Natasha, my daughters is turning 10 and requested spaghetti and meatballs as her special dinner. The caveat? She doesn’t like tomato sauce. I use your blog constantly and love it. Do you have a recommendation on a good recipe for spaghetti and meatballs without tomato sauce? Much appreciated and love your blog!

    Reply

    • Natashas Kitchen
      January 23, 2019

      Hi Galina, does she like any other sauces say alfredo, pesto, or a creamy garlic herb sauce?

      Reply

  • Jim S
    January 19, 2019

    Hey Natasha…..super good meatball dish….made me look like a good cook! Many thanks. Jim

    Reply

    • Natashas Kitchen
      January 19, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Irina
    January 18, 2019

    Winner, winner, spaghetti and meatball dinner!!! I couldn’t believe how easy it was to make it and it was sooooo good! My husband said “it was restaurant quality”! This will definitely be my go to recipe for pasta and meatballs 😊

    Reply

    • Natashas Kitchen
      January 19, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • linda
    January 18, 2019

    Can this be cut in half if so-how-@how long can you freeze it for??

    Reply

    • Natashas Kitchen
      January 18, 2019

      Hi Linda, Thank you for sharing your wonderful review :). I haven’t tried freezing them but I think it would work fine to freeze them. I would probably thaw in the fridge before sautéing the meatballs for best results.

      Reply

  • Erin
    January 17, 2019

    OMG! This recipe is my new favorite! Not only was it super easy and delicious, but it made enough that we had leftovers. And the kind of leftovers that you look forward to eating!

    Reply

    • Natashas Kitchen
      January 17, 2019

      Awww that’s the best! Thank you so much for sharing that with me :).

      Reply

  • Haley
    January 15, 2019

    This is the perfect meal for a date with a glass of wine on the side. Perfection!

    Reply

    • Natashas Kitchen
      January 15, 2019

      I agree!! I’m so happy you enjoyed our video!

      Reply

  • Susan
    January 15, 2019

    Looks good Natasha but my meatballs are better! I guess I’ll keep my mother in law’s secrets to myself!☺️👍

    Reply

    • Natashas Kitchen
      January 15, 2019

      Well, now you just have to share!

      Reply

  • Amy Locurto
    January 15, 2019

    Nothing better than this! One of my faves!!

    Reply

    • Natashas Kitchen
      January 15, 2019

      I’m so happy to hear that! Thank you for that wonderful review!

      Reply

  • Ginny
    January 14, 2019

    Hi! Thank you for the recipe!
    When I started frying them they started falling apart ??

    Reply

    • Natashas Kitchen
      January 14, 2019

      Hi Ginny, they should stick together well. Did you omit or make any changes to the meatball recipe?

      Reply

  • Thomas Mercks
    January 14, 2019

    Here’s a fun trick, no matter how you make your spaghetti. In the Philippines, they will add hot dogs to their spaghetti. Cut up a few hot dogs in slices (rounds) crosswise. Then thread 6-8 strands of spaghetti through the rounds about midway, before boiling the pasta. Your kids will be amazed at how you got the pasta through the hot dogs like this. And I will say, if a little short on meat, the Filipino style spaghetti with hot dogs added can be a treat if you like hot dogs too.

    Reply

    • Natashas Kitchen
      January 14, 2019

      Thank you so much for sharing that with me, Thomas!

      Reply

  • Sommer
    January 12, 2019

    A family favorite!

    Reply

    • Natashas Kitchen
      January 12, 2019

      Awww that’s the best! Thank you so much for sharing that with me :).

      Reply

  • Sarah Skaggs
    January 11, 2019

    This is perfect comfort food!

    Reply

    • Natashas Kitchen
      January 12, 2019

      That it is! Thank you for that great review!

      Reply

  • Becky Hardin
    January 11, 2019

    These meatballs are on point!!! They look so good and simple to make.

    Reply

    • Natashas Kitchen
      January 11, 2019

      Thank you for the wonderful review!

      Reply

  • Helen
    January 11, 2019

    Hey Natasha,

    Looks delicious! Where do you buy whole parmesan cheese and all your organic ingredients?

    Reply

    • Natashas Kitchen
      January 11, 2019

      Our local grocery store (Fred Meyer, Albertsons) has organic sections marked 🙂

      Reply

  • lauren kelly
    January 11, 2019

    I am always looking for new meatball recipes! These are the ultimate comfort food!

    Reply

    • Natashas Kitchen
      January 11, 2019

      That they are! Thank you for that wonderful review!

      Reply

  • Julia Scalcione
    January 11, 2019

    I have a question: how much bread crumbs? I like the Italian flavored bread crumbs for the “bread ” component and feel the bread you showed us is too bland. so what is the 3 slices translated? 1/2 cup? 1/4 cup? thank you Natasha

    Reply

    • Natasha
      January 11, 2019

      Hi Julia, the average slice of bread is about 50 grams so 150 grams of bread. I believe it was about 1 1/2 cups diced (rough calculation since I didn’t measure it that way). If you are using something like a French bread that is very light and airy, you might need slightly thicker slices to get to the 150 grams total.

      Reply

      • Licy
        January 13, 2019

        I think she wants to use dried bread crumbs you buy in a can like progresso or 4c I use them also

        Reply

  • T
    January 8, 2019

    It was delicious

    Reply

    • Natashas Kitchen
      January 8, 2019

      I’m so happy you enjoyed that!

      Reply

  • Gloria
    January 6, 2019

    This was by far the best recipe ever!
    I have been making spaghetti for years, but obviously I was doing it wrong. The meatballs were superb
    Tasty and moist.
    I believe the secret to the success was the bay leaves.
    I did however add some green pepper
    It was a great hit! Thank you thank you thank you!!!!!

    Reply

    • Natashas Kitchen
      January 7, 2019

      You’re so welcome! I’m so happy you enjoyed that!

      Reply

  • Kimberly
    December 31, 2018

    I have a new favorite “go to” recipe!! Meatball WOW is right. I am so excited to start a new family tradition with this! My New Year resolution is to try one new recipe each week. I’ll be hanging out on your space searching for the next treasure. Thank you!

    Reply

    • Natashas Kitchen
      December 31, 2018

      I’m so happy you found a new family favorite on our blog!! Thank you for sharing that great review with us!

      Reply

  • Patricia
    December 29, 2018

    I’ve tried so many spaghetti and meatball recipes and this was by far the BEST! Definitely a keeper!

    Reply

    • Natashas Kitchen
      December 29, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • jim prince
    December 18, 2018

    Just came across your blog and read a few recipes. When I saw this one I thought” wow” this is almost identical to an old recipe I’ve used for years. The only difference is I use a cup of good Cabernet in place of water. I sold my restaurant many years ago before retiring but I’ve cooked so long I can virtually read a recipe and can tell if it’s good or not. And looking over some of your recipes I would highly recommend you. Good job!

    Reply

    • Natasha
      December 18, 2018

      Thank you so much for that vote of confidence! It really means so much coming from you – a pro! 🙂 Now I’m thinking about adding that Cabernet in the meatballs!

      Reply

    • Cheryl
      February 10, 2019

      So if we sub Cab for the water in the meatball recipe, we should up it to a cup? Or keep it at 2/3 cup? Thanks for the excellent suggestion!

      Reply

  • David Durkee
    November 19, 2018

    Just made these this evening for guests. They were very tasty, easy to prepare and the guests were very complimentary. I added a few cremini mushrooms and a couple scallions to the sauce and the result was a lovely, classic entree. Highly recommend.

    Reply

    • Natashas Kitchen
      November 19, 2018

      Thank you so much for that wonderful review, David!! I”m so glad you enjoyed that!

      Reply

  • Valentina
    October 29, 2018

    I doubled the portion and froze half of the meatballs for another time. My husband and I thought the meatballs were amazing but werent too impressed with the sauce. The flavor of tomatoes was way overpowering for us. So today, I made your Mushroom Marinara Sauce and added the frozen meatballs and it was out of this world!

    Reply

    • Natashas Kitchen
      October 29, 2018

      I’m happy you enjoyed this recipe! Thank you for your feedback!

      Reply

  • Melissa
    October 23, 2018

    Hi, what can I substitute the egg with?

    Reply

    • Natashas Kitchen
      October 24, 2018

      Hi Melissa, The egg in the meatball binds the meat, breadcrumbs, and herbs etc. The eff also give is a light and airy meatball vs a dense burger like meat. I haven’t tried it without the egg but I believe a quick google search may bring up a few other options. 🙂

      Reply

  • Patsy in Naples Florida
    September 28, 2018

    I made your meatballs & sauce tonight. The mearptballs are so lushish and moist…love them. I added tomato paste and a little white wine to the sauce, delicious too.

    Reply

    • Natashas Kitchen
      September 28, 2018

      I’m so happy you enjoyed this recipe, Patsy! Thank you for the wonderful review!

      Reply

  • David Greenidge
    September 25, 2018

    Looks wonderful.

    Reply

    • Natashas Kitchen
      September 25, 2018

      Thank you David! I hope you enjoy it!

      Reply

  • Shawn
    August 15, 2018

    Yummy!!

    Reply

    • Natashas Kitchen
      August 16, 2018

      Thank you Shawn!

      Reply

  • Alexis
    August 2, 2018

    I’m excited to try this recipe! Do you have suggestions for baking these meatballs?

    Reply

    • Natashas Kitchen
      August 2, 2018

      Hi Alexis! I haven’t tested these in the oven so I can’t say for sure and bake time would vary based on how large you made your meatballs. I’ll have to experiment and get back with you one I do! 🙂

      Reply

    • Terina R.
      August 3, 2018

      I do! I actually skip the whole part where you dredge them in flour; I mix up the meatballs, shape them and drop them onto a foil-lined baking sheet, and pop them in the oven at 400 degrees for 15 minutes. Then I add them to my sauce to let them mingle for a few hours (I cook my own sauce that simmers for most of the day). If you don’t want to add the meatballs to the sauce, just increase the cooking time until they’re done – I’ve done that with a handful of them when my son wasn’t feeling well and just wanted buttered noodles instead of tomato sauce. Hope this helps!

      Reply

      • Alexis
        November 11, 2018

        Thanks Terina!
        Natasha, I’ve used this meatball recipe twice now and going to use it again tonight. So delish!

        Reply

        • Natashas Kitchen
          November 11, 2018

          I’m so happy you are enjoying this recipe Alexis!

          Reply

  • Robbie
    July 12, 2018

    just made this recipe and love it.
    Will make it again????

    Reply

    • Natashas Kitchen
      July 12, 2018

      Sounds like you’ll have to make it again! Thank you for the great review, Robbie!

      Reply

  • Ashley
    July 12, 2018

    Im sure happy with this, I am a man who havent cook in the 30 years of my life and this recipe was so easy to follow and its the best spaghetti meatballs iv had even went to Bella Italia and it had nothing on this thank you

    Reply

    • Natashas Kitchen
      July 12, 2018

      Thank you for the wonderful review!

      Reply

  • Shari Wittman
    July 3, 2018

    I was making this for a mixed vegetarian and not group, so I couldn’t cook the meatballs in the sauce. I thought this might be really tomato-y unaltered, but it was pretty good. However, I wanted to give it a bit more, so I did add the basil, some black pepper, and celery seed. It turned out really well, and it was pretty simple.

    Reply

    • Natashas Kitchen
      July 3, 2018

      I’m so glad you enjoyed it!

      Reply

  • Stephanie
    June 14, 2018

    I’m not sure if this was asked before but with my very needy little one I tend to do meatballs in the slow cooker in the sauce and add pasta when ready to eat. Has anyone done it this way?

    Reply

  • T.R.
    April 28, 2018

    I make my own sauce that simmers all day. Do you think I could make these meatballs as written the night before and then add them back in the next day?

    Reply

    • Natasha
      natashaskitchen
      April 29, 2018

      Hi T.R. I think that would work well.

      Reply

  • Avanthika
    March 21, 2018

    Thanks for the recipe. It was quite simple. I added 3 tsp red chili sauce and some brown sugar too, we liked it bit sweet n spicy. Family loved it.

    Reply

    • Natasha's Kitchen
      March 21, 2018

      What a great suggestion, I will have to try that! I’m glad the whole family enjoys the recipe, thanks for sharing!

      Reply

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