Go Back
–+ servings
Spaghetti and Meatballs

Spaghetti and Meatballs Recipe

Author: Olivia Ross
This classic Spaghetti and Meatballs recipe delivers tender, juicy Italian meatballs simmered in a rich homemade marinara sauce, all served over perfectly cooked pasta. A comforting favorite ideal for family dinners or meal prep!
No ratings yet
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 696 kcal

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.

Nutrition

Calories: 696kcalCarbohydrates: 73gProtein: 35gFat: 29gSaturated Fat: 9gCholesterol: 101mgSodium: 1112mgFiber: 6gSugar: 11gVitamin A: 520IUVitamin C: 21.5mgCalcium: 167mgIron: 6.4mg
Keyword Spaghetti and Meatballs
Tried this recipe?Let us know how it was!