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
I tried this recipe last night and the meatballs turned out delicious and tender. This is going to be my favorite way to prepare spaghetti and meatballs. Thank you
That’s so great! It sounds like you have a new favorite!
I’m preparing this for dinner tonight. It looks and tastes delicious!!!
It was really good
This is seriously the best meatballs ever! My go to recipe!
Can you make the meatballs ahead of time and keep them refrigerated
Hi John! Yes, they reheat great!
Would you suggest making them all the way through step 3 of the meatball section and refrigerating immediately? Or if I am planning to cook/reheat a couple hours later, can I just leave them out and then place in sauce when ready to cook/serve? Thanks so much in advance?
Hi Kelsey! For food safety reasons, the meatballs should not be partially cooked and then refrigerated. You can roll the meatballs and dredge them in flour and refrigerate them in a single layer until you’re ready to fry them. They finish cooking through in the sauce during the 30 min simmer.
If you fry the meatballs until they are fully cooked, it would be fine to reheat and add them to the sauce when ready to serve. But I don’t recommend skipping simmering them in the sauce, it creates a tender texture and they are more flavorful.
Natasha, will the meatballs and sauce be frozen for a couple of weeks before using?
Hi Carol! Yes, the meatballs and sauce freeze well.
I make Spaghetti and Meatballs often and try out different recipes. Everyone was saying this was their favorite recipe so far!! SO delicious and the meatballs hold up exceptionally well. I do add some more herbs/seasonings to the marinara just out of personal preference. Will be having leftovers today!
Hi Abby! That’s great to hear. So glad they were a hit.
Meatballs: Made these last night with sweet italian sausage, ground chuck, and bread crumbs, followed the the rest of the recipe exactly. They were amazing! I cant wait to use the exact ingerdients next time to see if they get even better. Pretty sure the will be spectacular!
Sauce: I followed the recipe I thought exactly, but I only used one can of crushed tomatoes, oops! Make sure to use really good italian crushed tomatoes, unseasoned, sooo good). Added a few pinches of sugar (my preference) slow simmered and it was absolutley delicious! Thick and perfect for meatball bombers!
Thank you Natasha!
You are so very welcome, Jennifer. I’m so glad you loved them.
These meatballs are SO good! And we loved that the marinara/spaghetti sauce is so simple. It really shows that Natasha’s recipes highlight the actual ingredients without needing to overly season things. Natasha is the go-to for us when we need a recipe!!
A must have this time of year, I’m so glad you loved it, Kira!
Delicious and tender meatballs which held together beautifully. I ran out of Italian seasoning so added fresh herbs from the garden. The sauce was wonderful. We use your recipes regularly. Thank you.
My family’s go to spaghetti and meatball recipe! Natasha, you are such a time saver when it comes to finding yummy recipes. Thank you for all that you do!
I have made this once before but, needed more salt. I am going to make it again, but Wanted to know if I can substitute the Bread for Italian breadcrumbs. If so, How much Should I use?
Hi Ellie! I think about 1/2 cup of bread crumbs would work. You might add the liquid based on the texture of the bread. It should be moist but not wet.
Can I use panko instead of bread? Would I add water to the panko too?
I think it’s a great alternative and you can use the same amount of volume.
This is a great recipe! The only thing is, after 30 minutes of simmering, the meatballs came out a bit mushy.
There can be a couple of factors that may have caused it. It could be because of overmixing the meat, meatballs were too large, and the type of meat used as it can also affect moisture.
I liked the texture of these meatballs, not too mushy or firm. I adapted the recipe this way: soaked the bread in milk, not water. Added chopped sweet onion & garlic (didn’t measure). Sprinkled mixture w/dried Italian seasoning & parsley. Used generous amount of salt & pepper.
I also made a different sauce. It is similar but without onions & added a sprinkle of hot pepper flakes.
My meatballs fell apart. Plus, my usual spaghetti sauce is sooo much tastier than nothing but crushed tomatoes, bay leaves, and basil. I won’t make this recipe again.
Natasha hits it out of the park again! Easy and delicious meal. Thank you.
Very awesome recipe. Easy to follow and was delicious! Natasha’s recipes are very trusted!!
Thank you so much!
made this last night. very average. lacked a savory factor.
Hi Bruce, did you change or substitute anything in the recipe? Normally its very flavorful. Also, what kind of sauce did you use?
I made the meatballs for dinner tonight and it was easy and delicious. The meatballs stayed together very well. I love this recipe.
That’s great to hear, Brett!
azing utterly amazing and even better after a joint, absolutely ridiculous sex on the couch and ricotta cheese (not homemade this time) but yes it’s that good and simple as well for us foodies ❤️❤️❤️❤️