Spaghetti and Meatballs

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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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.

1. Soak the cut bread in 2/3 cup water and then mash together with a fork.

2. 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.

3. 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.

1. Saute the chopped onion, stirring often until soft and golden (5 minutes). Add minced garlic and stir 1 minute until fragrant.

2. Stir in tomatoes and bay leaves, and then bring to a light boil (stir periodically to keep the sauce from splattering).
3. 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.

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.

1. 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.
2. 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.

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.

More Family-Favorite Pasta Recipes

• Homemade Lasagna
• Creamy Shrimp Pasta
• Chicken Fettuccini Alfredo
• Penne Alla Vodka
• Chicken Tetrazzini
• Chicken Florentine Pasta
• Baked Feta Pasta
• Chicken Orzo Bake