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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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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

4.95 from 650 votes
Author: Natasha of NatashasKitchen.com
Spaghetti and Meatballs in homemade marinara sauce. Learn how to make juicy Italian Meatballs - so tender and big! The Best Homemade Spaghetti Meatballs.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients 

Servings: 8 (2-3 meatballs per serving)

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:

Other Ingredients:

  • 1 lb spaghetti

Instructions

How to Make the Best Italian Meatballs:

  • Combine bread pieces with 2/3 cup water and set aside 5 min then mash with a fork.
  • 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.
  • 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:

  • 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.
  • 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).
  • 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:

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

Notes

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

Nutrition Per Serving

696kcal Calories73g Carbs35g Protein29g Fat9g Saturated Fat101mg Cholesterol1112mg Sodium1110mg Potassium6g Fiber11g Sugar520IU Vitamin A21.5mg Vitamin C167mg Calcium6.4mg Iron
Nutrition Facts
Spaghetti and Meatballs Recipe
Amount per Serving
Calories
696
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
101
mg
34
%
Sodium
 
1112
mg
48
%
Potassium
 
1110
mg
32
%
Carbohydrates
 
73
g
24
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
35
g
70
%
Vitamin A
 
520
IU
10
%
Vitamin C
 
21.5
mg
26
%
Calcium
 
167
mg
17
%
Iron
 
6.4
mg
36
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: Spaghetti and Meatballs, Spaghetti Meatballs
Skill Level: Easy/Medim
Cost to Make: $$
Calories: 696
Natasha's Kitchen Cookbook

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? 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.95 from 650 votes (417 ratings without comment)

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Comments

  • Sasha
    October 6, 2024

    My family’s go to spaghetti and meatball recipe! Natasha, you are such a time saver when it comes to finding yummy recipes. Thank you for all that you do!

    Reply

  • Ellie
    October 4, 2024

    I have made this once before but, needed more salt. I am going to make it again, but Wanted to know if I can substitute the Bread for Italian breadcrumbs. If so, How much Should I use?

    Reply

    • NatashasKitchen.com
      October 5, 2024

      Hi Ellie! I think about 1/2 cup of bread crumbs would work. You might add the liquid based on the texture of the bread. It should be moist but not wet.

      Reply

  • sila
    September 11, 2024

    This is a great recipe! The only thing is, after 30 minutes of simmering, the meatballs came out a bit mushy.

    Reply

    • Natasha's Kitchen
      September 11, 2024

      There can be a couple of factors that may have caused it. It could be because of overmixing the meat, meatballs were too large, and the type of meat used as it can also affect moisture.

      Reply

  • Roberta Fusari
    September 10, 2024

    I liked the texture of these meatballs, not too mushy or firm. I adapted the recipe this way: soaked the bread in milk, not water. Added chopped sweet onion & garlic (didn’t measure). Sprinkled mixture w/dried Italian seasoning & parsley. Used generous amount of salt & pepper.
    I also made a different sauce. It is similar but without onions & added a sprinkle of hot pepper flakes.

    Reply

  • Allyson
    September 8, 2024

    My meatballs fell apart. Plus, my usual spaghetti sauce is sooo much tastier than nothing but crushed tomatoes, bay leaves, and basil. I won’t make this recipe again.

    Reply

  • Adela Garmendia
    August 26, 2024

    Natasha hits it out of the park again! Easy and delicious meal. Thank you.

    Reply

  • Whitney villamor
    August 22, 2024

    Very awesome recipe. Easy to follow and was delicious! Natasha’s recipes are very trusted!!

    Reply

    • NatashasKitchen.com
      August 22, 2024

      Thank you so much!

      Reply

  • Bruce
    July 10, 2024

    made this last night. very average. lacked a savory factor.

    Reply

    • Natasha
      July 10, 2024

      Hi Bruce, did you change or substitute anything in the recipe? Normally its very flavorful. Also, what kind of sauce did you use?

      Reply

  • Brett
    June 29, 2024

    I made the meatballs for dinner tonight and it was easy and delicious. The meatballs stayed together very well. I love this recipe.

    Reply

    • NatashasKitchen.com
      June 29, 2024

      That’s great to hear, Brett!

      Reply

  • BD
    June 23, 2024

    azing utterly amazing and even better after a joint, absolutely ridiculous sex on the couch and ricotta cheese (not homemade this time) but yes it’s that good and simple as well for us foodies ❤️❤️❤️❤️

    Reply

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