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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

This post may contain affiliate links. Read my disclosure policy.

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

4.92 from 124 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

  • Natasha McKnight
    November 30, 2020

    My son is severely autistic and will not eat most things I make. He actually ate the meatballs! I love all of your recipes but, this is probably a new staple for us!

    Reply

    • Natashas Kitchen
      November 30, 2020

      Wow! I’m so inspired reading this! Thank you for that amazing review, Natasha!

      Reply

  • Y.M.
    November 16, 2020

    Spaghetti is my husband’s favorite. I made this last night and he loved it so much, claiming that he made it. Every single recipe looks so delicious that I want to cook something new!

    Reply

    • Natashas Kitchen
      November 16, 2020

      I’m so glad you (and YOU) enjoyed it! Thank you for the wonderful review!

      Reply

  • Cristy
    November 10, 2020

    Absolutely delicious! I made this recipe with Natasha’s homemade garlic bread. My husband said “this is restaurant quality” 😂. Definitely will make this again, thank you Natasha. I am slowly making my way through your recipes and have not found one that wasn’t amazing yet!

    Reply

    • Natashas Kitchen
      November 10, 2020

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

      Reply

  • Marie
    November 9, 2020

    Ok so im not a meatball person, but my husband is. I decided to try these for him and he told me they are the best meatballs he’s ever had lol and my son hugged me and thanked me sooooo again its a win!! Natasha your recipes are ALWAYS a hit in my home. THANK YOU! ❤

    Reply

    • Natashas Kitchen
      November 9, 2020

      Hi Marie, I’m so happy you’re all loving our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Janene Zollinger
    October 25, 2020

    Hi Natasha! Love love love all your recipes! Thank you for sharing! Do you have a link to the tiny wooden pinch bowl you use a lot? Thank you

    Reply

    • Natasha's Kitchen
      October 26, 2020

      Thank you, Janene.You can see the kitchen tools that I use here in my Amazon affiliate shop

      Reply

      • Janene
        October 26, 2020

        I can’t find the wooden pinch bowl listed. If you come across it, please share. Thanks!

        Reply

  • Joscelyn
    October 14, 2020

    This recipe was so delicious and actually very easy to follow! My boyfriend and his family loved it so much he even suggested to open up my own restaurant (no thanks lol!) Will be trying your creamy mashed potato recipe tomorrow! Love your blog and videos!

    Reply

    • Natasha's Kitchen
      October 15, 2020

      Wow, they loved it that much! Thank you for your excellent feedback and for sharing that with us. I’m so glad you all loved it.

      Reply

  • Sally
    October 13, 2020

    Forgot to put the parsley in the recipe. After I mixed it all up I noticed it but was kind of late and bad proof reading on Natasha’s part

    Reply

    • Natasha
      October 13, 2020

      Hi Sally, there is no parsley in this recipe although you can add it if you prefer. I added the basil in step 3 of making the sauce.

      Reply

  • Rowena Jacinto
    October 9, 2020

    Hello Natasha, I can eat chicken meat only, and is it ok to use dried basil instead of fresh? and or can I add Italian spice? aside from bay leaf? Thank you and more power.

    Reply

    • Natashas Kitchen
      October 9, 2020

      Hi Rowena, I haven’t tested this with only chicken (it may be a tad dry), but dried basil can work! I hope you love this recipe!

      Reply

  • Maria Sanders
    September 29, 2020

    I love the way you start you cooking.

    Reply

    • Natashas Kitchen
      September 29, 2020

      Thank you for that feedback & for watching our videos!

      Reply

  • Allie
    September 21, 2020

    Just wanted to say that I was not a big fan of meatballs before finding this recipe! Now I wish I could eat this every night. I use my family’s spicy breakfast sausage along with the ground beef and love it! Thank you Natasha!

    Reply

    • Natashas Kitchen
      September 21, 2020

      Sounds like you found a new favorite Allie! I’m so happy you enjoyed that!

      Reply

  • M.N
    September 20, 2020

    best spaghetti and meatballs ever! i have made this recipe like a dozen times since i found it i modified it i put 1 1 /2 Ibs of pork sausage(without casings) and 1/2 Ibs ground beef and added 2 tbsp flour to the mixture and instead of meat balls i made them fast like patties and served with garlic potatoes and homemade sauce thank you for this amazing recipe!!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      You are very welcome! I’m just happy to read your awesome comments and feedback, thank you!

      Reply

  • Trinity
    September 15, 2020

    Please help! I am a horrible cook. I tried your recipe, but my meatballs keep falling apart. What did I do wrong? Thank you!

    Reply

    • Natasha's Kitchen
      September 15, 2020

      Hi Trinity, sorry to hear that. They should stick together well. Did you omit or make any changes to the meatball recipe?

      Reply

  • Jocelyn Walker
    September 8, 2020

    Hi, this recipe has great reviews and I want to try it. Is there any way to make the meatballs/marinara sauce in a slow cooker so I can just quickly cook the spaghetti when I get home from work and have this meal mostly ‘prepped’ ahead of time?

    Reply

    • Natashas Kitchen
      September 9, 2020

      Hi Jocelyn, I have not tested this in a slow cooker to advise. I’ve seen it done before so it may be possible. If you happen to experiment I would love to know how you like this recipe!

      Reply

  • Cristina Sanchez
    August 24, 2020

    Hi Natasha, last night I made this spaguetti and meatballs, we all love it!!! The meatballs are soooo yummy!!!!! Thank you for sharing this recipe!!! Blessings for you and your beautiful family!

    Reply

    • Natashas Kitchen
      August 24, 2020

      You’re welcome! I’m so happy you enjoyed it, Cristina! It sounds like you have a new favorite!

      Reply

  • Corinne
    August 19, 2020

    Hi Natasha! At what point in the process would you freeze the meatballs if I want to spread out the process a bit? Would you freeze them right after forming into balls, or partially cook them on all sides in the Dutch oven first and then freeze?

    Reply

    • Natashas Kitchen
      August 19, 2020

      Hi Corinne, 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 the best results.

      Reply

  • Zoe
    July 30, 2020

    Hi Natasha, my mom has made spaghetti and meatballs before
    but nobody liked it so she had to eat all of it so when I made your recipe it was a HUGE hit!!!
    Thanks!!!!!!

    Reply

    • Natashas Kitchen
      July 30, 2020

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

      Reply

  • Zoe
    July 28, 2020

    Hi Natasha this recipe is just amazing and delicious, my family just loves it, thank you so much for it, thanks!

    Reply

    • Natashas Kitchen
      July 28, 2020

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

      Reply

  • Dipika
    July 26, 2020

    Hi Natasha,
    This looks delicious, I am a huge fan of your recipes and videos. My family doesn’t eat beef, would this recipe work with just chicken mince instead? If yes would I need to make any other adjustments to the recipe?

    Reply

    • Natasha's Kitchen
      July 26, 2020

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

      Reply

  • Lena
    July 18, 2020

    I really like your recipes, thanks for doing such a great job! I have a question about your website. A few seconds after I open a recipe music starts playing which makes me jump every time, it also stops whatever audio I am playing in the background while cooking. This really bugs me and it has woken my toddler up a cupple of times. I immediately turn off the sound on my phone, finding which video is playing takes forever, and all of it makes me stop using the website. Is there a way I can stop this happening? Thank you!

    Reply

    • Natasha's Kitchen
      July 22, 2020

      Hi Lena, thanks for your feedback. There should be an x button on the video that is playing on the background if it doesn’t show up just wait for a while as it should allow you to close it.

      Reply

  • Nikalette
    July 14, 2020

    This was so delicious! The meatballs were so tender and juicy. Everyone in my family loved this recipe. Next time I’m going to skip the spaghetti and make meatball subs. Thanks for this recipe!

    Reply

    • Natashas Kitchen
      July 14, 2020

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

      Reply

    • Natasha's Kitchen
      July 14, 2020

      Sounds great! So happy to know that your whole family enjoyed it. Thanks for sharing!

      Reply

  • 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

      • Shereen
        July 11, 2020

        WOW looks amazing I will try it

        Reply

        • Natashas Kitchen
          July 11, 2020

          I hope you love it Shereen!

          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

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