Spaghetti and Meatballs Recipe (VIDEO) (2024)

Spaghetti and Meatballs in homemade marinara sauce. These are amazing “WOW”-inducing MEATBALLS – so tasty and juicy and BIG! We’re sharing all of our secrets for incredibly tender and flavorful meatballs.

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Spaghetti and Meatballs Recipe:

The secret to getting uber tendermeatballs is bread; yes, bread. And the secret to getting uber flavorful meatballs is in the combination of meats – I’m talking about lean ground beef with sweet Italian sausage.

You’ll finish these up by simmeringthem in the super yummy and easyhome-made marinara sauce. This are seriously the best spaghetti meatball recipe I’ve ever tried.

Store-bought meatballs can’t touch these (in an MC Hammer kind of way) – I have no idea why I keep referencing Mr. Hammer? I think I grew up in the 90’s, in Seattle.

Ingredients forMeatballs (makes 22-23 meatballs):

White bread is best but you can use whole wheat or other soft sliced bread
Use lean ground beef – 7% to 15% fat content
If you aren’t able to find Italian sausage meat only, use sausages and remove casings
Use freshly grated parmesan or finely shredded pre-packaged
Do not skimp on the garlic in the meatballs or the sauce

Ingredients for Marinara Sauce:

It seems like alot ofchopped yellow onion but it shrinks considerably
If you use “Crushed tomatoes with basil” you can omit the fresh basil if desired
Bay leaves are nice, but optional if you don’t have them on hand

How to Make the Best Italian Meatballs:

1. Combine diced crustless bread pieces with 2/3cup water and set aside for 5 minutes then mash together with a fork.

2. In a large mixing bowl (I use my KitchenAid mixer to do the work), add:1 lb ground beef, 1 lb sausage, 1/4 cup parmesan cheese, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and the mashed moist bread crumbs. Mix until well combined.

3. Form into 1 1/2″ meatballs (about a flat ice cream scoop’s worth of meat). Dredge/roll meatballs in flour. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in batches so you don’t crowd the pan and saute until browned on all sides (6 min total or 2 min per side). Remove meatballs to a separate dish and set aside (don’t worry about cooking through at this point).

How to Make Marinara Sauce:

1. 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 minute.

2. Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it’s actually boiling and hot and not just letting bubbles to the surface).

3. Add meatballs back into thepan with tomato sauce, partially cover and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. 5 minutes before your sauce is done, stir in chopped fresh basil and add salt and pepper to taste.

Finishing Details:

1. Cook pasta according to package instructions until aldente or softer if your family loves it that way! Truth be told, Ilove slightly overcooked pasta.Drain pasta and return to the empty pot.

2. Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with more parmesan cheese and fresh basil leaves if desired and serve hot.

More Family-Favorite Pasta Recipes:

Creamy Shrimp Pasta – so creamy with plump juicy shrimp
Chicken Fettuccini Alfredo – Mom’s classic recipe
Chicken Tetrazzini – creamy, cheesy and easy with rotisserie chicken

Watch Natasha Make Spaghetti and Meatballs:

This recipe is also great for meal prep and to-go lunches since it freezes and reheats really well.I hope this becomes a new favorite recipe for you!

Spaghetti and Meatballs Recipe

4.96 from 632 votes

Author: Natasha of NatashasKitchen.com

Spaghetti and Meatballs in homemade marinara sauce. Learn how to make juicy Italian Meatballs - so tender and big! The Best Homemade Spaghetti Meatballs.

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Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Ingredients

Servings: 8 (2-3 meatballs per serving)

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*

Other Ingredients:

1 lb spaghetti

Instructions

How to Make the Best Italian Meatballs:

Combine bread pieces with 2/3 cup water and set aside 5 min then mash with a fork.
In a large mixing bowl 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 bread crumbs. Mix until well combined.
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 Easy Marinara Sauce:

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 min until fragrant.
Stir in 2 cans of 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 with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste.

How to Make Spaghetti and Meatballs:

Cook pasta according to package instructions until aldente (or to desired doneness), drain and return to the empty pot.
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

*Basil is nice but optional if your crushed tomatoes jar has basil as 1 of the ingredients.

Nutrition Per Serving

696kcal Calories73g Carbs35g Protein29g Fat9g Saturated Fat101mg Cholesterol1112mg Sodium1110mg Potassium6g Fiber11g Sugar520IU Vitamin A21.5mg Vitamin C167mg Calcium6.4mg Iron

Full Nutrition Label
Nutrition Disclosure

Nutrition Facts

Spaghetti and Meatballs Recipe

Amount per Serving

Calories

696

% Daily Value*

Fat

Saturated Fat

Cholesterol

101

Sodium

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

FAQs

Is it better to bake meatballs at 350 or 400? ›

For 1-2 inches of beef, pork, or turkey meatballs without any pre-cooking, use these guidelines for your wall oven:

350°F wall oven:
8–14 minutes for 1-inch meatballs.
14–18 minutes for 2-inch meatballs.
400°F wall oven:
6–10 minutes for 1-inch meatballs.
10–14 minutes for 2-inch meatballs.
425°F wall oven:

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Aug 16, 2023

Learn More ›

How to make simple spaghetti better? ›

To make spaghetti sauce taste better:

Sauté onions and garlic for flavor.
Use quality tomatoes (canned or fresh).
Simmer the sauce for an extended period.
Add herbs and spices like basil and oregano.
Enhance with a splash of red wine (optional).
Season with salt and pepper to taste.

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Feb 25, 2022

How to make Italian meatballs with tomato sauce? ›

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more.

How long should you cook meatballs in the oven at 400 degrees? ›

A good rule of thumb is to bake meatballs for 20-25 minutes at 400 degrees fahrenheit. Every oven is different so the cooking time will not be the same for everyone. You will know the meatballs are ready when the internal temperature of the meatballs is 165 degrees.

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Is it better to cook meatballs in the sauce or the oven? ›

Cooking your meatballs in a sauce is a sure-fire way to keep them moist and succulent – one of the reasons why dishes like Spaghetti and Meatballs is a classic family favourite.

Learn More ›

What is the secret to good spaghetti? ›

IF YOU COOK spaghetti in a big pot of water, drain it, then toss it with sauce, you are pouring a lot of flavor down the drain, says Vendemmia chef Brian Clevenger. “The trick to good pasta is cooking it in the sauce,” he says. It was while working at Delfina in San Francisco that he really started to understand why.

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What brings out spaghetti flavor? ›

Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.

What can I put in spaghetti sauce to make it taste better? ›

How to Make Jarred Tomato Sauce Better… And If You Even Should

Start With a Good Jar.
Add Alliums.
Deglaze With Wine.
Season Smartly.
Whisk in Tomato Paste.
Boost the Acidity.
Toss in Olives or Capers.
Add Vegetables.

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Learn More Now ›

How do you make jar spaghetti sauce more flavorful? ›

Mixing meat into your jarred pasta sauce will do wonders for making it taste high-quality. Browning and adding some sausage, turkey, chicken or ground beef will increase your sauce's flavor, incorporate extra texture, infuse a heartier taste and up the protein content.

What does adding butter to tomato sauce do? ›

The addition of butter helps to loosen and emulsify the sauce, making it smooth and creamy. Butter plays another pivotal role in jarred sauce. Because of the naturally high acidity of tomato sauce, I find that most store-bought tomato sauces tend to be way too abrasive and sharp-tasting.

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What to put on pasta when you have no sauce? ›

Cheese is an excellent way to add flavor to your pasta without having to rely on sauce. Try mixing your angel hair pasta with goat cheese, and toss in sun-dried tomatoes to make an amazing meal with just a few ingredients. Garlic butter is a terrific way to season all types of noodles.

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Do you have to pre cook meatballs before putting in sauce? ›

Simmering: You don't have to brown meatballs before adding them to a sauce, particularly if you're cooking them in a slow cooker like these Slow-Cooker Italian Meatballs.

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Do you add the tomato sauce before or after you cook the ground beef? ›

Combine ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook and stir until meat is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan.

Why do my meatballs fall apart in the sauce? ›

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Read The Full Story ›

What temperature do you cook perfect meatballs? ›

For all sizes of Cooked Perfect^® Meatballs, preheat oven to 350° F. Place frozen meatballs in a single layer on a baking tray. Heat for 15 to 25 minutes or until hot.

Read On ›

Should I bake meatballs on foil or parchment paper? ›

Get a large baking sheet and line it with parchment paper or aluminum foil. For the best results, if you use aluminum foil, spread some olive oil on it so the meatballs don't stick while they cook. In a single layer, place the meatballs on the sheet pan giving them plenty of space.

Do meatballs get softer the longer you cook them? ›

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

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