Make the best Spaghetti and Meatballs in homemade marinara sauce from scratch with this incredible recipe. These are amazing “WOW” factor MEATBALLS – so tasty and juicy and BIG. I’m sharing all of my secrets for incredibly tender and flavorful meatballs with an easy-to-follow video below.
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Helpful Reader Review
“If there is 10 stars, I would’ve given it. The meatballs is soooo unbelievably good. Moist, juicy, succulent. I cannot thank you enough for this recipe. xoxo” – Julina ★★★★★
Spaghetti and Meatballs Video
Watch me make Spaghetti and Meatballs from scratch with my easy recipe and timeless technique. Even beginners can master my easy recipe.
Best Spaghetti and Meatballs Recipe
This is seriously the best spaghetti meatball recipe I’ve ever tried. Store-bought meatballs can’t touch these (cue M.C. Hammer), and they are incredibly easy to make. Pair with a Caesar Salad and Garlic Bread, and dinner is made.
First, I mix together a super-flavorful meatball using the best kitchen tool–your hands (or your KitchenAid if your muscles need a break). Then, after I brown the meat, I finish these up by simmering them in the super yummy and easy homemade marinara sauce made in the very same pot as I cooked the meatballs–that means fewer dishes.
This recipe tastes authentic and complex, but it’s completely beginner-friendly! It is also great for meal prep and to-go lunches since it freezes and reheats really well.
Ingredients for Meatballs
The secret to getting uber tender meatballs is bread; yes, bread. And the secret to getting uber flavorful meatballs is using a combination of meats: lean ground beef with sweet Italian sausage. This combo gives such depth of flavor and the perfect texture. It makes 22-23 meatballs, depending on the size.
- Bread absorbs moisture, so the meatballs are super juicy and hold together nicely. White bread is best, but you can use whole wheat or other soft sliced bread. You can also use gluten-free bread.
- Lean ground beef – 7% to 15% fat content, which makes for the best texture, perfectly moist without being greasy.
- Italian sausage adds extra flavor to the meatballs. If you can’t find ground sausage, you can buy sausages and remove the casings.
- Parmesan cheese – Use freshly grated parmesan or finely shredded
- Egg – egg binds all the ingredients together so the meatballs don’t fall apart when cooking. You can omit the egg, but the meatballs will be more delicate.
- Flour – all-purpose flour works great to create a nice browned crust on the meatballs. You can substitute 1:1 gluten-free flour.
Ingredients for Easy Marinara Sauce
After browning the meatballs, you’ll make this easy marinara sauce right in the same pot. It only takes 5 ingredients, so opt for better-quality canned tomatoes for the best flavor.
- Onion and garlic – staple Italian ingredients! It seems like a lot of chopped onion, but they shrink considerably when cooked
- Crushed tomatoes – If you use “Crushed tomatoes with basil,” you can omit the fresh basil if desired
- Bay leaves – these are optional if you don’t have them on hand, but they lend a depth of flavor
- Basil – Fresh basil adds vibrant flavor. You can substitute with 1 1/2 tsp dry basil, but add it to the sauce at the beginning of simmering.
- Pasta – We use spaghetti for that classic bite, but you can substitute your favorite pasta, like homemade pasta, linguine, or angel hair pasta. You can also use Spaghetti Squash.
How to Make Italian Spaghetti and Meatballs
My spaghetti and meatballs recipe is so simple to make in about an hour! First, we’ll make the meatballs, then the sauce, and then we’ll simmer the two together while boiling pasta. Follow along below.
- Soak the cut bread in 2/3 cup water and then mash together with a fork.
- Mix – In a large mixing bowl (while I often use my hands, feel free to use a stand mixer to do the work), add all the remaining meatball ingredients except for the flour.
- Brown the meatballs – Use your hands or an ice cream scoop to roll 1 1/2″ meatballs, and then lightly coat in flour. In a deep, large skillet or a Dutch oven, heat oil over medium heat. When hot, cook meatballs in batches until each side is browned (2 minutes per side). Set aside browned meatballs to finish cooking in the sauce.
How to Make Marinara Sauce
Use the same pan for the sauce to sop up all the great flavor from browning the meatballs.
- Saute the chopped onion, stirring often until soft and golden (5 minutes). Add minced garlic and stir 1 minute until fragrant.
- Stir in tomatoes and bay leaves, and then bring to a light boil (stir periodically to keep the sauce from splattering).
- Add all of the meatballs back into the sauce, and lower the temperature to cook at a gentle simmer for 30 minutes. Stir basil, salt, and pepper into the sauce 5 minutes before it’s done. Remove the bay leaf before serving over al dente spaghetti noodles.
Pro Tip:
While the meatballs and sauce simmer in step 3, use another pot to cook the pasta according to package directions. It should be ready just in time! See my quick directions below.
Combine with Pasta and Serve
While some Italians eat meatballs as a side dish, Americans love a heaping plate of saucy pasta and meatballs served together. Here’s how I serve spaghetti and meatballs.
- Cook the pasta in salted, boiling water until al dente or softer if your family loves it that way! Truth be told, I love slightly overcooked pasta. Drain pasta and return it to the empty pot.
- Pour the saucy meatballs over the spaghetti and toss gently until covered in sauce. Plate in a large bowl and garnish with basil and parmesan. Serve with Garlic Bread and Roasted Broccoli.
Make-Ahead and Storage
Spaghetti and Meatballs keep well in the fridge to serve later or for meal planning. Let everything come to room temperature, and then store in an airtight container.
- Make Ahead: Meatballs in sauce can be made ahead and refrigerated for 3-4 days. When ready to serve, reheat gently on the stove and toss with pasta.
- Refrigerate Leftovers: Store in the fridge for up to 4 days
- Freezing: For meal prep, it’s best to freeze the meatballs in sauce separately from the pasta for up to 3 months. You can also freeze leftover combined spaghetti and meatballs for 2-3 months.
- To Reheat: Thaw in the fridge overnight. Heat in the microwave or pan on the stove, stirring gently until heated through. Add a splash of water to re-moisten.
Traditional Spaghetti and Meatballs is the best family-style, crowd-pleasing meal to serve, and this recipe makes it easier than ever to make the whole meal from scratch in just an hour! Impress your family with this timeless Italian comfort food.
Spaghetti and Meatballs Recipe
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, plus more to garnish
Other Ingredients:
- 1 lb spaghetti
Instructions
How to Make the Best Italian Meatballs:
- Soak – Combine bread pieces with 2/3 cup water and set aside for 5 minutes, then mash with a fork.
- Mix – In a large mixing bowl or a stand mixer with paddle attachment, 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 breadcrumbs. Mix until well combined.
- Brown the meatballs – 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 Marinara Sauce:
- Saute onion – 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 minutes until fragrant.
- Stir in 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 and cook at a gentle simmer for 30 minutes, turning the meatballs occasionally. Meatballs will be tender, and the sauce will be thickened. A few minutes before the sauce is done, stir in chopped fresh basil and season with salt and pepper to taste. While meatballs simmer, make the pasta.
How to Make Spaghetti and Meatballs:
- Cook pasta according to package instructions in salted water until al dente (or to desired doneness), drain, and return to the empty pot.
- Toss together – 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
Nutrition Per Serving
Filed Under
More Family-Favorite Pasta Recipes
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- Penne Alla Vodka
- Chicken Tetrazzini
- Chicken Florentine Pasta
- Baked Feta Pasta
- Chicken Orzo Bake
We made this last night for Sunday dinner – best meatball recipe so far we have had. Thank you for sharing!
Thank you for the fantastic feedback, Joyce! Glad you loved this recipe.
I made a double batch of this tonight for Christmas Eve dinner tomorrow night. Of course, had to hubby ad I had to sample and it came out super yummy. Definitely will make again. Followed recipe as written. Used crushed tomatoes with basil and herbs and added can of tomato sauce to thin. I will definitely be making again. Thank you Natasha! I love your recipes and videos!!
Thank you for that wonderful compliment, Kelly! I’m so glad you’re enjoying my recipes!
My meatballs kept falling apart when cooking them. What did I do wrong?
Hi Lisa, I haven’t had that experience to advise. I’m curious if anything was altered in the recipe? The egg helps hold it all together, be sure that step wasn’t missed.
Hi Natasha,
I like to cook, and sometimes it’s touch and go with different recipes, but I have to say every one that I tried of yours came out great, and these meatballs are the best I made from a recipe. I have though added diced tomatoes and tomato juice to this one to make the sauce not so thick. Love your recipes, keep up the great work!
Aww, that’s the best! Thank you so much for sharing that with me, Stephen. I’m all smiles
These look delicious! BUT, recently, my MIL, who lived with us for 12 yrs, passed away here at home. Thus, I now just cook for the two of us, and having a hard time adjusting recipes so I don’t have 4 nights of leftovers. I have resorted to buying pre-made frozen meatballs (NOT the best) so, I’m wondering if I make all these meatballs, can I freeze them? Freeze raw or cooked? I can easily half the sauce and pasta, but even when I use 8 oz of pasta, I still end up with major leftovers! (I don’t mind…spaghetti is SO GOOD for breakfast! Lol)
Please help!
Hi Karen, you can do both, this recipe can be frozen both ways.
Fantastic. I had a go to crockpot sauce I’d used for years, but was looking for something more. This was it! Soooo much better. The only changes (absolutely not necessary) I made was to sauté some mushrooms ahead of time to add in, and a few sprigs of thyme. Just glorious.
Hi Joe, happy to hear that you found your new favorite! Thank you for the review.
OUTSTANDING!!! Both me and my wife agree that theses are by far the best meatballs we’ve ever had. I followed the recipe exactly and everything was fabulous. Next time, I’m going to sub Hot Italian Sausage for the Sweet. We like spice in my household. Great easy recipe, thank you so much.
Aaaw that is amazing feedback. Thank you for sharing that with us and I hope you’ll both love all the recipes that you will try!
Love this recipe! It is now my go-to for spaghetti and meatballs. It is definitely a crowd pleaser. Making it tonight and cannot wait!
Great to hear! Enjoy and hope you’ll love all the recipes that you will try, Cori.
My family and I really enjoyed this recipe. I modified it a bit bc I’m lazy, haha. I used chicken italian sausage bc I dont love pork. I baked my meatballs on parchment lined sheets (I tripled the meatball recipe & froze 1\3 of them for later use) at 425 for 20 mins. I doubled the sauce to use with the remaining 2/3 meatballs. So happy I did! I have a wonderful dinner waiting for me tonight! I will definitely make this again!
That sounds so yummy, so glad your family enjoyed the recipe.
This was the best recipe ever. For those that said the meatballs had no taste or were too dry. I’m sorry but they don’t know what they are talking about. I followed the meatball recipe to the T & it was absolutely amazing the BEST MEATBALLS I ever made. I didn’t have crushed tomatoes so I used tomato sauce and had to add a little sugar & more spices. I am so happy that I found your meatball recipe and my hubby couldn’t stop telling me how great dinner was. Thank you Natasha.
That makes me so happy to hear how much your family enjoyed the meatball recipe.
I did not like it .. the meat balls turned out very pretty but had no taste with just salt & pepper. The sauce was not very seasoned as well with just salt and pepper . I even added garlic powder to it at the end but it didn’t help much with the flavors.
Hi Christina, we are big on flavor and this normally has rich flavor between the garlic, parmesan, and ground Italian sausage. The list of ingredients is pretty short and sweet here so if you omitted anything, it would deifnitely affect the recipe, but between the sausage, salt and parmesan, there should be plenty of flavor in the dish.
Tasted fantastic and was so easy!
That’s just awesome! Thank you for sharing your wonderful review, Marlize!
Is there a way to substitute the sausage meat/sausage with something if I don’t have those on hand?
Hi Muns, a substitute may work, keep in mind if it’s not sausage, you would likely need some more seasoning as Italian sausage is more flavorful than ground chicken. Our readers have mentioned trying ground beef, ground chicken. Etc.
Recipes are very helpful and good even great. May God continue to bless you with this gift !!
Thank you, Abigail.
Natasha, A couple of questions for you. Do you think it is alright if you don’t sear the meatballs and just put them directly in the sauce? I know that you have not personally tried this, but, I just wanted to know what your thinking is on that. Also, you mentioned in one of your previous responses that the person may have used bread that was too soft and for that, it was not able to absorb all of the water. What type of bread do you recommend, please? Thank you so much again!!
Hi Bonnie, searing adds flavor and also caramelizes the outside so they don’t get mushy or break up in the sauce. I just used plain sliced white bread.
This was amazing but I used milk instead of water
Thank you for the recipe
You’re welcome! I’m so happy you enjoyed it, Theresa!
Hi Natasha,
I love following the recipes you have. The meatballs were so soft. I followed the steps to the T but my meatballs went loose when I incorporated them to the sauce. Perhaps I didn’t roll them too tightly? Otherwise it was delicious something my son enjoyed.
Hi Meg, it’s hard to say without being there, but that may be the culprit! I’m so glad you enjoyed the recipe otherwise!
I made for lunch today. We enjoyed it! Thank you!
You’re welcome, Natalya. I’m happy to know that you enjoyed it!
What size scoop do you use for your meatballs? They look like the perfect size! I tried free-hand rolling them and it didn’t go well!
Hi Norma, please see this note in the recipe: “Form into 1 1/2″ meatballs (about a flat ice cream scoop’s worth of meat).” Click on the scoop link to see the one we used. I hope this helps.
Excellent! For a family of 2, this made a lot of food. No problem though. The large meatballs were delicious and moist. I did use milk instead of water for the moistened bread. I baked them, as was suggested by another. I adjusted the wonderful scale Natasha provided for a serving of 6. We like leftovers. I was able to freeze 2-6 pack of meatballs for a later date. The sauce was great. I did add some chili flakes. I made Natasha’s garlic cheese bread… oh wow. Thank you Natasha, you’re rocking my cooking world!
I’m so glad you enjoyed it, Cherie! Thank you for the wonderful review!