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
Please use homemade Marinara Sauce, everyone. Love mixing the spaghetti with the sauce and meatballs in one big bowl. The pasta absorbs the sauce. This is even better the next day for breakfast – a bowl or two. Thanks.
Thank you for that suggestion, Lynn. We do have a homemade version here.
I know you have the homemade Marinara Sauce recipe, I meant for the people using store-bought.
We control the sodium.
Just made this recipe. Best meatballs I’ve ever made! Followed the recipe exactly.
The white bread makes the difference instead of using dried breadcrumbs….meatballs beautifully tender.
That’s just awesome!! Thank you for sharing your wonderful review Todd!
So I’ve made this recipe before but today I needed/wanted to try this in the instant pot. Here is what I did:
Used the saute button to brown the meatballs then I cleaned the pot from the browning bits, used the saute to make the marinara sauce. I put the meatballs back into the pot with the sauce set it on HIGH for 10 minutes, let it depressurize naturally and these meatballs were so melt-in-your-mouth good! If you dont want them so tender the use the Quick Release after done cooking.
I hope this helps those others who Love this recipe as much as their Instant Pot
Thank you Natasha!!
Our readers will find this so helpful! Thank you for that amazing review, Nikole!
Really it’s delicious and just perfect
Thanks for your great feedback, Lana!
Really it’s delicious and just perfect
Thank you so much for the great review!
I just made it and it is amazing!! The best meatballs I’ve ever had!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Yes, they are worth 5 stars. We did the meatballs with Jamie Oliver’s Classic Tomato Spaghetti sauce recipe from Ministry of Food for the sauce. Amazing.
Thanks for the great review, Andrew. So happy to know that you loved this recipe!
I want to
Make this so bad but I don’t have any sausage on hand. Can I use just 2lbs of ground beef?
Hi Tracy! We prefer sausage but beef should work. Since the fat content will be less you may need to make a few adjustments. I hope you love this recipe!
I’m making the meatballs right now..
This is the best recipe in the world!!! My boys loved it & it was so easy to make. Most definitely use the Muir Glen Fire Roasted Crushed Tomatoes. I also pureed them in the food processors since Michael & D.C. do not like chunks of tomatoes in their sauce. You must try this recipe if you love spaghetti and meatballs. It is also fun to do with your kids!!!
That’s so awesome, Darlene! Thank you for that amazing review!
These meatballs are the very best! The combination of ground beef and mild Italian sausage is a must. I have made many meatballs in my 50+ years of cooking and these top everyone of them.
I’m smiling big reading this comment, Janet! Thank you so much for sharing that with me.
If I were to make this ahead would I add the meatballs to the sauce right away and just reheat it all the day I serve it or wait till the day I serve it to add the meatballs?
Thank you
Hi Dinah, yes that would work great. The meatballs in sauce reheat well together.
I love to make your food never disappoints!
I’m so glad you’re enjoying our recipes!
My son has been asking for spaghetti and meatballs so I would like to try this recipe. Can I use only ground beef?
Hi Naz, we love the combination, but the recipe will still work with using only ground beef. I would recommend a ground beef that isn’t too lean though.
WOW looks amazing I will try it
I hope you love it Shereen!
I subscribe to Muir Glen Fire Roasted diced tomatoes, so I will use them for this Marinara sauce.
I’ve been making overly complicated recipes lately, so I was happy to find a simple Marinara sauce I can make with ingredients on hand.
I make horrible meatballs, so I bought some frozen ones and will heat them up with the sauce.
I never serve spaghetti…..I prefer Angel Hair or Linguini. But tomorrow night I’ll use your Marinara recipe, throw in the meatballs, and serve with spaghetti.
Thanks for helping me get back to basics!
You’re welcome! I’m glad you found this recipe!
Can you make the meatball and sauce day before a party?
Hi Jim, yes that would work great. The meatballs in sauce reheat well together.
Hello Natasa. As always, your recipes are 1.000% a success, no doubt. I used my own tomate sauce, simply out of this world (as someone said). Greetings from Costa Rica.
Thank you so much for sharing that with me, Valentin! I’m so glad you enjoyed it.
I don’t have a splatter screen is a lid okay or is the splatter screen necessary to allow it to reduce?
The splatter screen does allow it to reduce, correct. The cover should work also if it is mostly open
I made this today. Everything step by step so yummy even my fussy toddler had two servings. Thank you Natasha
That is the best when kids love what we moms make. That’s so great!
Just a question- for all of you that are baking the meatballs, are you still browning in the pan first? This recipe sounds delicious and I’m all for making large batches and freezing some- however time constraints may prevent me from being able to do so. Thanks
I did not brown mine after baking. But I did pour all the juices from the baking pan into the red sauce. No flavor wasted! Tasted great!
I’ve made this recipe twice now, and it was perfect both times. I followed the recipe exactly, so delicious and simple to make. Love this recipe so much!!
That’s so great! It sounds like you have a new favorite!