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.
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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.
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 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
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.
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.
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 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.
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.
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.
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
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
Spaghetti and Meatballs in homemade marinara sauce. Learn how to make juicy Italian Meatballs - so tender and big! The Best Homemade Spaghetti Meatballs.
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:
-
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:
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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.
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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).
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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.
Recipe Notes
*Basil is nice but optional if your crushed tomatoes jar has basil as 1 of the ingredients.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
♥ 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?
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
I’m so happy to hear that! Thank you for sharing your great review! Please wish your mother in law a happy 90th Birthday!
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?
Hi Cheryl, it’s one of our favorite tools for dinners – so fancy and fun! Here is the link to the grater.
Amazing Recipe! The meatballs are so flavourful. Can you please tell me how you store the block of parmesan cheese?
Hi Tanya, It should be wrapped tightly in plastic wrap and kept in the refrigerator.
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”!
I’m so happy to hear that! Thank you for sharing your great review!
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)
Hi Julia, that’s so great! I’m so inspired reading your feedback, thank you!
Hey natasha, my boyfriend is allergic to spices. Would it still be tasty if i ommitted the garlic? Thanks.
You are welcome to although it will change the flavor profile a bit.
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!!
Thank you so much for sharing that with us, Lottie!
Best spaghetti and meatballs ever! Never thought a simple sauce could be so delicious.
I’m so happy to hear that! Thank you for sharing your great review, Lisa!
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
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.
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.
How do I make the sauce thicker when using fresh tomatoes.
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.
I always use my own canned tomatoes and I add tomato paste to thicken my sauce. Works wonderfully
Thank you for sharing that with us!
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?
Hi Karen, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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.
If I divide the recipe in half how do I half an egg
Hello, Yes, I would cut everything in half proportionally or you can use a small-sized egg.
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
That’s just awesome!! Thank you for sharing your wonderful review & I hope your family likes it as much as you did!
May I just use regular spaghetti sauce? And just simmer the meatballs for 30 minutes??
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
I love Italian food. These tips are very easy to make delicious spaghetti. keep sharing such delicious food’s recipes. Thank you.
We love Italian food also! Thank you for sharing that awesome feedback!
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!
One of our favorite comfort meals, Thank you so much for sharing that with me.
Can I use ground turkey instead of red meat?
Hi Erin, I haven’t tested that but I imagine it should work.
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.
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!
I have baked these at 350° for 15 minutes. Mine were about 1.5 in.
If I can’t find the sweet Italian sausage what can I use as an alternative?
Hi Ronelle, a plain Italian sausage would still work well.
This is absolutely delicious. It has become a family favourite. Thank you, Natasha for sharing this great recipe.
That’s just awesome!! Thank you for sharing your wonderful review, Manon!
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 (:
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
Made this tonight. So good. Meatballs were so tender. Will be making this again.
I’m so happy you enjoyed that. Thank you for sharing that with us, Rick!
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.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
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?
Hi Tania, our favorite tools are linked here I hope that helps.
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.
Hi Barbie, here is the hand-cranked cheese grater you are looking for.
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.
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!
That would be great! I’ll try that too nextime if i don’t hear from you before that.
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!
That’s so awesome! Thank you for sharing that with us!
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!
Thanks so much for sharing!
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.
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.
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.
That’s so great Danny! I’m so happy you enjoyed this recipe!
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!!
Thank you for watching on Youtube! That is awesome! I hope you love the spaghetti meatballs recipe!
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 🙂
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.
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 🙂
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 🙂
Aww that’s the best! Thank you for sharing that with me, Mony!
I really would like to try this recipe! It looks so good. Do you think this will work using Instant Pot?
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!
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!
Hi Vivian, yes that is correct! 🙂
natasha were is it from
Hi Maddie, I would love to answer that what are you asking in reference to?
Can i use panko bread crumbs or gluten free bread. Most breads have barley and i cant have that.
Hi Monica, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Seasoned panko crumbs do wonderful in meatballs, I usually add some dried herbs to the bread crumbs and mix before adding to the meat.
what pans should i use
Hi Maddie, we used this Dutch Oven here.
ok thank u
hi i love the recipes on your blog.
I’m so happy to hear that, Maddie! Thank you for sharing that with me!
LOVeD these! Tender juicy meatballs and sauce full of flavour
Will definitely make these again! Thanks
I’m so happy to hear that, Beck! Thank you for sharing that with me!
Amazing! We loved this recipe! Спасибо!
You’re welcome! I’m so happy you enjoyed it
It’s just amazing!! honestly it is really delicious!!! thanks for sharing ^_^ Really loved it!! loaded with really delicious meatballs!!
You’re welcome! I’m so happy you enjoyed it! & Thank you for sharing your wonderful review 🙂
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!
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 🙂
I am new to your blog. I tried the lamb chops a few weeks ago! I can’t wait to try this now.
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us, Mala 🙂
Hi Natasha,
Enjoy your videos.
Would love to see a good recipe for chicken cacciatore which is my favorite Chicken dish.
Thank you, Sally
That’s a great suggestion, Sally! Thank you
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.
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 🙂
Looks so yummy!!! Weird question. What is the name of the background music called for this video recipe?
here you go – https://app.soundstripe.com/songs/6890
wow! It is looking great. I want to make them. thank you for posting.
You’re so welcome! I’m happy you enjoyed that!
Can I use cornstarch instead of flour?
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.
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?
Hi Ciara, we used regular white bread, I have photos for reference in the recipe. Did you possibly have more water than needed?
It looks too good and I think its healthy too. Thanks for sharing with us.
You’re welcome! I hope you enjoy that!
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
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.
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!
You’re welcome! I’m so happy you enjoyed it
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 🙂
That is the best when kids love what we moms make. That’s so great!
Hello..love your easy to follow recipes. Why roll meatballs in flour?
Thank you Cheryl! you are welcome to skip that step. It keeps the meatballs shape well and provides a nice texture to the meatball.
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!
I’m so inspired reading your review. Thank you!
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!
Hi Galina, does she like any other sauces say alfredo, pesto, or a creamy garlic herb sauce?
Hey Natasha…..super good meatball dish….made me look like a good cook! Many thanks. Jim
I’m so glad you enjoyed it! Thank you for the wonderful review!
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 😊
That’s so great! It sounds like you have a new favorite!
Can this be cut in half if so-how-@how long can you freeze it for??
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.
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!
Awww that’s the best! Thank you so much for sharing that with me :).
This is the perfect meal for a date with a glass of wine on the side. Perfection!
I agree!! I’m so happy you enjoyed our video!
Looks good Natasha but my meatballs are better! I guess I’ll keep my mother in law’s secrets to myself!☺️👍
Well, now you just have to share!
Nothing better than this! One of my faves!!
I’m so happy to hear that! Thank you for that wonderful review!
Hi! Thank you for the recipe!
When I started frying them they started falling apart ??
Hi Ginny, they should stick together well. Did you omit or make any changes to the meatball recipe?
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.
Thank you so much for sharing that with me, Thomas!
A family favorite!
Awww that’s the best! Thank you so much for sharing that with me :).
This is perfect comfort food!
That it is! Thank you for that great review!
These meatballs are on point!!! They look so good and simple to make.
Thank you for the wonderful review!
Hey Natasha,
Looks delicious! Where do you buy whole parmesan cheese and all your organic ingredients?
Our local grocery store (Fred Meyer, Albertsons) has organic sections marked 🙂
I am always looking for new meatball recipes! These are the ultimate comfort food!
That they are! Thank you for that wonderful review!
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
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.
I think she wants to use dried bread crumbs you buy in a can like progresso or 4c I use them also
It was delicious
I’m so happy you enjoyed that!
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!!!!!
You’re so welcome! I’m so happy you enjoyed that!
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!
I’m so happy you found a new family favorite on our blog!! Thank you for sharing that great review with us!
I’ve tried so many spaghetti and meatball recipes and this was by far the BEST! Definitely a keeper!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
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!
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!
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!
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.
Thank you so much for that wonderful review, David!! I”m so glad you enjoyed that!
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!
I’m happy you enjoyed this recipe! Thank you for your feedback!
Hi, what can I substitute the egg with?
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. 🙂
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.
I’m so happy you enjoyed this recipe, Patsy! Thank you for the wonderful review!
Looks wonderful.
Thank you David! I hope you enjoy it!
Yummy!!
Thank you Shawn!
I’m excited to try this recipe! Do you have suggestions for baking these meatballs?
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! 🙂
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!
Thanks Terina!
Natasha, I’ve used this meatball recipe twice now and going to use it again tonight. So delish!
I’m so happy you are enjoying this recipe Alexis!
just made this recipe and love it.
Will make it again????
Sounds like you’ll have to make it again! Thank you for the great review, Robbie!
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
Thank you for the wonderful review!
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.
I’m so glad you enjoyed it!
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?
I love that idea! Thanks for sharing!
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?
Hi T.R. I think that would work well.
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.
What a great suggestion, I will have to try that! I’m glad the whole family enjoys the recipe, thanks for sharing!