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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- Creamy Shrimp Pasta
- Chicken Fettuccini Alfredo
- Penne Alla Vodka
- Chicken Tetrazzini
- Chicken Florentine Pasta
- Baked Feta Pasta
- Chicken Orzo Bake
Looks great! Can I substitute ground turkey and turkey sausage?
Hi Beth! Yes, that should be fine. Just keep in mind that if your Turkey is lean, the meatballs will be more dry.
Great recipe when you’re short on time and need to “get those darn meatballs” done! 🙂
Yes indeed! Thanks for this great review!
I’ve been using this recipe for the past couple of years. It’s easy and it turns out delicious, the whole family loves it when pops cooks “his” spaghetti dinner. I add mushrooms and black olives to the sauce and 1 16 ounce can of diced tomatoes. Plenty of leftovers that just get better over a day or 2. Thanks of the recipe. Pops
Hi Robert! Thank you for sharing. I’m glad to hear its being enjoyed!
I had to do quite a bit of doctoring with this recipe.
First, when I combined the ingredients needed for the meatballs, I was left with a sloppy wet mixture. Thankfully, I had breadcrumbs in my cabinet that I was able to use so they held together and I could make the meatballs. I do love the combination of ground beef and ground sweet sausage, but without those breadcrumbs the meatballs would have fallen apart.
Second, the crushed tomatoes on their own with nothing but onions and garlic was way too tangy. I needed to add the fresh basil, the onion and garlic, Italian seasoning, salt, and sugar to the sauce for it to taste good. The sugar and salt saved this sauce.
Hi Joanna, different brands have varying amounts of salt so it’s always a great idea to add seasoning to taste at the end. Also, make sure to simmer the meatballs in sauce for the full time as indicated for the flavors to develop and will result in a very flavorful sauce
Mine was also a sloppy mixture and when the meatballs fell apart in the oil, I just decided to rather make bolognaise, so I mashed them up. I don’t know where I went wrong.
What to make this tomorrow for a birthday. Can I use Panko bread crumbs instead of the bread? If yes, how much should I use?
Hi Amber, while I haven’t tried panko in this recipe, about 1/2 cup of bread crumbs or so would work to substitute the 3 slices of bread. You might add the liquid based on the texture of the bread. It should be moist but not wet.
I used Panko, about 1 cup. True, you want moist not wet soggy meatball when rolled.
Nice simple recipe that creates nice simple food.
This is my go to spaghetti and meatballs recipe now, it is delicious.
Hi Billy, great to hear that you enjoyed this recipe. Thanks for sharing!
It was impossible to saute the meatballs, they pretty much fell apart as soon as I’d start turning them so I ended up cooking a pile of mush instead of meatballs 🙁
Hi Natalia! That shouldn’t happen unless the ratio of the ingredients was off. I would look over the recipe again and watch my process to see if anything was measured incorrectly or where your process looked differently.
I made this last night and it was delicious! I did make a few alterations though. First I added oregano and italian seasoning. Second, I cut the tomato sauce in half, which gave the sauce a lot more flavor. Overall very good recipe meatballs were amazing. Thanks
Hi Hayley! I’m glad you enjoyed the recipe. Thanks for sharing your experimentation with it.
Hi Natasha- I was planning on making these and bringing them hot to a family reunion. Do you think these could be made in a crockpot and if so would I put it on hi or low and for how long? Thank you!
Hi Shannon! I have not tested that to advise. But you should be able to keep it warm in a crock pot.
Hi Natasha, I was curious why you didn’t include oregano in the sauce. When I think sphagetti, I think oregano. Can I add some and if so how much? Gonna make this tonight thanks!
Hi Hayley, we didn’t feel the need to add oregano but one of our readers shared this comment “Added a half teaspoon of oregano this is my first time making home made sauce…absolutely delicious.” I hope that helps.
Maybe the best meatballs I’ve ever had – certainly the best I’ve ever made. The Italian sausage is the key!
Aaaw, thank you so much for this wonderful review!
How much salt and pepper do you usually add to the sauce? This looks so delicious!
Hi Cindy, I add it to taste, usually a sprinkle. I hope you love this recipe.
Can you freeze the uncooked meatballs and then proceed cooking them and adding them to the sauce?
You can prepare the meat and form the meatballs the next day before cooking them. You can also prepare them ahead and store them on parchment paper, covered in plastic, and refrigerate them until ready to use the next day. They also freeze very well
Came out amazing and this was my first time making anything. Very beginner friendly too. Big thumbs up.
That’s great, AJ! Thank you for the feedback. I’m glad you loved the recipe.
I made this recipe last night and it truly was delicious – we all loved it. This was the first of your recipes I’ve tried and I’m looking forward to discovering more great tasting food. This is definitely on my ‘make again’ list. Yum!
Great to hear that, Linda. I hope you’ll love all the recipes that you will try!
Can I make these meatballs and use them to make Italian meatballs sub sandwiches?This recipe sounds amazing!
Hi Teresa! These meatballs would absolutely work in a meatball sub. Enjoy!
Looking forward to making these! Can I store fully cooked meatballs in fridge and reheat the next day? Will storing in fridge for a day ruin their texture?
Hi Mary! Yes, you can. They reheat great.
Hi,
I’m making for supper & only have mild Italian sausage not sweet Italian. Is that ok, woukd it alter the flavor?
Hi Donna, it’s best with sweet Italian, but it will still work with mild. I hope you love this recipe.
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
Wow, thank you! It means a lot to us.
The sauce sucks but the meatballs are really good. The sauce at the VERY least needs a spoonful of sugar to cut the tartness but otherwise it was just really bland. However the meatballs are amazing. I will make these meatballs again but with my own homeade sauce.
Thank you so much for sharing that with me, Korrin!