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