Spaghetti and Meatballs has always been my quiet fallback dinner, the one I make when I want everyone at the table to relax before the first bite. I still remember the first time I tried to get the meatballs right and ended up with something edible but forgettable. After years of small tweaks, this version finally feels like the one I trust every single time.
This Spaghetti and Meatballs recipe is built for real life cooking. It focuses on juicy meatballs, a rich homemade sauce, and simple steps that do not feel stressful after a long day. If you want a classic meal that actually delivers comfort and confidence, you are in the right place.
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Why You’ll Love This Recipe
- Big, Juicy Meatballs That Actually Stay Tender: These are not your average dry meatballs. The mix of soaked bread, ground beef, and sweet Italian sausage keeps them moist and packed with flavor.
- One Pot, Less Mess: The sauce and meatballs come together in the same pot. That means fewer dishes and more flavor, since the sauce soaks up every bit of browned goodness from the meat.
- Beginner-Friendly But Impressive: Even if it’s your first time making meatballs from scratch, the steps are straightforward and forgiving. It looks like a Sunday dinner but feels as easy as a weeknight win.
- Perfect for Meal Prep or Leftovers: Make it once and eat happy all week. It stores and reheats beautifully, and the meatballs can even be frozen ahead of time.
- Customizable Without Compromise: Whether you swap the pasta, make it gluten-free, or tone down the garlic, the recipe holds strong and adapts to what you like.
Ingredients You'll Need
For the Meatballs:
- White Bread (3 slices, crusts removed) – Soaked in water to keep the meatballs soft and tender inside
- Cold Water (⅔ cup) – Combines with the bread to create moisture
- Lean Ground Beef (1 pound) – Aim for 7% to 15% fat for juicy but not greasy meatballs
- Sweet Italian Sausage (1 pound, casings removed) – Adds rich, savory flavor and a hint of sweetness
- Parmesan Cheese (¼ cup grated) – Adds sharp, salty depth and helps bind everything together
- Garlic (4 cloves, minced) – Essential for that classic Italian flavor
- Sea Salt (1 teaspoon) and Black Pepper (½ teaspoon) – Balances all the savory richness
- Egg (1 large) – Helps hold the meatballs together while cooking
- All-Purpose Flour (¾ cup) – Used to coat the meatballs lightly before browning for a crispy crust
- Olive Oil (3 tablespoons) – For browning the meatballs in the skillet or Dutch oven
For the Marinara Sauce:
- Yellow Onion (1 medium, finely chopped) – Adds sweetness and body to the sauce
- Garlic (4 cloves, minced) – Sautéed to give a strong, aromatic base
- Crushed Tomatoes (56 ounces from 2 cans) – Go for good-quality canned tomatoes with basil if possible
- Bay Leaves (2, optional) – Deepens the flavor during the simmer
- Fresh Basil (2 tablespoons, minced) – Brightens the sauce near the end of cooking
- Salt and Black Pepper, to taste
For the Pasta:
- Spaghetti (1 pound) – Classic choice, but you can use any pasta you love
How to Make Italian Spaghetti and Meatballs
Step 1: Make the Meatball Mixture
Start by soaking the white bread in cold water for five minutes, then mash it with a fork until smooth. In a large bowl, combine the soaked bread with ground beef, Italian sausage, parmesan, minced garlic, salt, pepper, and the egg. Mix everything together until evenly combined but do not overwork it.
Step 2: Form and Brown the Meatballs
Shape the meat mixture into balls about 1 and a half inches wide. Roll them lightly in flour, shaking off any excess. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in batches and brown each side for about 6 minutes total. They don’t need to be fully cooked yet. Set them aside when done.
Step 3: Build the Marinara Sauce
Using the same pan, sauté the chopped onion until golden and soft, about 5 minutes. Stir in the minced garlic and cook for another minute. Pour in the crushed tomatoes and add the bay leaves. Let it come to a gentle boil.
Step 4: Simmer with Meatballs
Carefully add the browned meatballs back into the sauce. Reduce the heat to a gentle simmer and cover partially. Let everything cook together for 30 minutes. The sauce will thicken and the meatballs will finish cooking, absorbing flavor the whole time. Stir in fresh basil and adjust salt and pepper near the end.
Step 5: Cook the Pasta and Combine
While the sauce simmers, boil the spaghetti in salted water until al dente. Drain it and return it to the pot. Pour the meatballs and sauce over the pasta and toss gently to coat. To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil, and serve hot.
Pro Tips from My Kitchen
✓ Use fresh bread, not breadcrumbs – Soaked fresh bread gives a soft texture that dry breadcrumbs just can’t match. It’s the difference between “good” and “whoa, what did you put in these?”
✓ Don’t overmix the meat – Once the ingredients are combined, stop. Overworking the mixture makes the meatballs dense and tough. Think gentle folds, not arm workout.
✓ Brown for flavor, not doneness – The goal when browning is to create a crust, not to cook the meatballs all the way through. They’ll finish cooking in the sauce, which keeps them moist and flavorful.
✓ Let the sauce simmer with the meatballs – This isn’t just about cooking — it’s about layering flavor. Simmering them together lets the sauce pull in the richness from the meat, and the meatballs soak up that tomato-basil magic.
✓ Cook the pasta just before serving – Don’t let the pasta sit around. Start it while the sauce is simmering so everything comes together hot and fresh.
✓ Always taste and adjust at the end – Tomatoes vary. So does sausage. A final taste test before serving lets you balance salt, sweetness, and acidity like a pro.
Frequently Asked Questions about Spaghetti and Meatballs
A 50-50 blend of lean ground beef and sweet Italian sausage is ideal. The beef brings structure, while the sausage adds fat, spice, and depth. You can go all beef, but the flavor won’t be quite as rich.
Yes, you can bake them at 400°F (about 200°C) for 20 to 22 minutes. Just place them on a foil-lined baking sheet. They won’t get quite the same crust, but it saves time and cleanup.
Yes. Use gluten-free white bread for the meatballs and your favorite gluten-free pasta. Make sure the crushed tomatoes and sausage are labeled gluten-free too.
This usually happens if there’s not enough binder (like egg or soaked bread) or if the mixture is too dry. Make sure to mix gently and use enough moisture in the base.
Definitely. You can make the meatballs and sauce up to 3 days in advance. Reheat gently on the stove, then cook the pasta fresh right before serving.
Yes, but for best results freeze the meatballs and sauce separately from the pasta. This keeps the noodles from getting mushy. Both can be frozen up to 3 months.
Spaghetti and Meatballs Recipe
Ingredients
for Meatballs
- 3 slices white bread crusts removed
- ⅔ cup cold water
- 1 pound lean ground beef 7% to 15% fat
- 1 pound sweet Italian sausage casings removed
- ¼ cup Parmesan cheese grated
- 4 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 large egg
- ¾ cup all-purpose flour
- 3 tablespoons olive oil
for Marinara Sauce
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 56 ounces crushed tomatoes 2 cans, preferably with basil
- 2 bay leaves optional
- 2 tablespoons fresh basil minced
- to taste salt and black pepper
for Pasta
- 1 pound spaghetti
Instructions
- Soak the bread in cold water for 5 minutes, then mash with a fork until smooth.
- In a large bowl, combine the soaked bread, ground beef, sausage, parmesan, garlic, salt, pepper, and egg. Mix gently until combined.
- Shape the mixture into 1½-inch meatballs. Roll in flour and shake off excess.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Brown meatballs in batches for about 6 minutes. Set aside.
- In the same pan, sauté onion until soft, about 5 minutes. Add garlic and cook 1 more minute.
- Stir in crushed tomatoes and bay leaves. Bring to a gentle boil.
- Return meatballs to sauce. Simmer partially covered for 30 minutes. Stir in basil and adjust seasoning.
- Meanwhile, boil spaghetti in salted water until al dente. Drain and return to pot.
- Pour sauce and meatballs over pasta, toss gently, garnish with parmesan and basil. Serve hot.
Notes
- Use soaked fresh bread instead of breadcrumbs for tender meatballs.
- Avoid overmixing the meat.
- Brown meatballs just for crust.
- Simmering them in the sauce builds flavor.
- Cook pasta fresh and taste the final dish before serving to adjust seasoning.
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