Name: Homemade Spaghetti and Meatballs Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 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 (or vegetable oil); 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); 1 lb spaghetti

If you’re craving a soul-comforting meal that feels like a big warm hug, then you’ve got to try this Homemade Spaghetti and Meatballs Recipe. It’s one of my all-time favorites because it combines juicy, tender meatballs with a rich, flavorful homemade marinara sauce that’s just bursting with Italian goodness. Whether it’s a cozy weeknight dinner or a crowd-pleaser at your next gathering, this recipe never disappoints and always brings people to the table with smiles.

❤️

Why You’ll Love This Recipe

Authentic Flavor: Made with a mix of ground beef and sweet Italian sausage for a perfectly balanced, savory meatball.
Homemade Sauce: Simmered crushed tomatoes with fresh garlic, onion, and basil create a rich, fresh marinara that beats jarred any day.
Family-Friendly: This recipe is a winner for kids and adults alike, guaranteed to have them asking for seconds.
Meal Prep Friendly: You can easily make the meatballs ahead and freeze them, perfect for busy nights.

A large red pot holds a mix of spaghetti and meatballs in a rich tomato sauce. The spaghetti is long and golden, twisted around and soaked in the chunky red sauce. The meatballs are round and brown, scattered evenly through the noodles, some partially covered with sauce. A wooden spoon with a smooth light wood texture is stirring the pasta, with some sauce on it. The pot’s inside edge shows a coating of the thick tomato sauce. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Homemade Spaghetti and Meatballs, Italian comfort food, homemade marinara, easy pasta recipes, classic meatball recipe

Ingredients You’ll Need

Each ingredient here plays an important role—the bread soaked in cold water keeps meatballs irresistibly tender, while parmesan adds that salty, nutty richness. Using both ground beef and Italian sausage gives a deep, complex flavor that just can’t be beat.

Flat lay of three slices of crustless white bread torn into pieces, a small pile of lean ground beef, a small pile of sweet Italian sausage meat with casings removed, a wedge of parmesan cheese with some finely grated cheese beside it, four whole garlic cloves and a few minced garlic cloves in a small white ceramic bowl, a whole large brown egg, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with light olive oil, a neatly chopped medium yellow onion, two bay leaves, a small white ceramic bowl of crushed tomatoes, a few fresh basil leaves finely minced beside more whole basil leaves, a nest of uncooked spaghetti pasta, a small white ceramic bowl of sea salt, and a small white ceramic bowl of black pepper, all arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Spaghetti and Meatballs, Italian comfort food, homemade marinara, easy pasta recipes, classic meatball recipe

White bread: Using crustless, diced bread adds moisture and tenderness inside your meatballs without making them dense.
Cold water: Helps soak the bread just right and keeps the meat mixture juicy.
Lean ground beef: Go for 7%-15% fat for flavor without too much grease.
Sweet ground Italian sausage: Casings removed, this adds a wonderful spice and sweetness paired with the beef.
Parmesan cheese: Adds a savory, umami kick inside the meatballs and sprinkled on top when serving.
Garlic: Fresh minced garlic infuses both meatballs and sauce with aromatic depth.
Sea salt & black pepper: Essential for seasoning, bringing out the full flavors.
Egg: Acts as the binding agent to hold the meatballs together.
All-purpose flour: For dredging meatballs before sautéing, creating a lovely crust.
Light olive oil: Perfect for gentle sautéing without overpowering flavor.
Yellow onion: Chopped finely, it lends sweetness and body to the sauce.
Crushed tomatoes: Use quality canned tomatoes for a bright and robust sauce base.
Bay leaves: Add subtle earthy undertones to your simmered sauce (optional but recommended!).
Basil: Fresh and finely minced, both inside the sauce and for garnish to add freshness.
Spaghetti: Choose a good-quality brand to hold the sauce beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Homemade Spaghetti and Meatballs Recipe is. Feel free to adjust things to suit your taste or dietary needs—you’ll find it surprisingly forgiving and easy to personalize.

Swap the meats: I’ve tried all beef for a leaner meatball or half beef, half pork for extra richness—both work beautifully!
Gluten-free: Substitute bread with gluten-free breadcrumbs and use gluten-free flour for dredging; it comes out just as delicious.
Spicier sauce: Add red pepper flakes or a splash of hot sauce if you like a little kick in your marinara.
Herb swaps: Sometimes I like adding fresh oregano or parsley for a slightly different flavor profile.

How to Make Homemade Spaghetti and Meatballs Recipe

Step 1: Soak the Bread & Mix the Meat

Start by tearing or dicing your crustless white bread into small pieces, then soak it in the cold water. This will keep your meatballs incredibly moist. Meanwhile, in a large mixing bowl, combine the ground beef, Italian sausage (no casings!), soaked bread, parmesan, garlic, salt, pepper, and the egg. I like to use my hands here to gently blend everything together—overmixing can make the meatballs tough, so just mix until everything is evenly combined.

Step 2: Form and Dredge the Meatballs

Shape the mixture into big, tender meatballs—about the size of a golf ball or a bit larger. Then lightly dredge each in all-purpose flour. This coating helps create a nice crust when sautéed and also helps seal in moisture. I always line them on a baking sheet to keep them neat before cooking.

Step 3: Sauté the Meatballs

Heat your light olive oil in a large skillet over medium heat. Place the meatballs carefully and cook in batches, turning occasionally so they brown all around without crowding the pan. You’re aiming for a beautiful golden crust, which locks in flavor. Don’t worry if they aren’t fully cooked through; they’ll finish cooking in the sauce.

Step 4: Make the Marinara Sauce

In the same skillet (after you remove meatballs), add a touch more oil if needed and sauté the chopped onion and minced garlic until soft and fragrant. Then add the crushed tomatoes, bay leaves, salt, pepper, and most of your finely minced basil. Simmer this sauce gently for about 30 minutes, stirring occasionally to let those flavors develop fully.

Step 5: Combine Meatballs and Sauce

Carefully nestle the browned meatballs into the sauce and continue simmering for another 15 minutes. This step is magic because the meatballs finish cooking and soak up all the herbaceous, garlicky, tomato goodness. Don’t forget to taste and adjust salt and pepper at this stage.

Step 6: Cook the Spaghetti and Serve

While your sauce is simmering, cook your spaghetti according to the package instructions until al dente. Drain and toss it right into the sauce or plate it and spoon meatballs over the pasta. Finish with extra parmesan and fresh basil, and you’re ready to dig in!

👨‍🍳

Pro Tips for Making Homemade Spaghetti and Meatballs Recipe

Gentle Mixing: I learned the hard way that overmixing your meat can make meatballs tough—mix just until combined.
Browning in Batches: Brown meatballs in batches to avoid overcrowding and steaming them, which results in a soggy crust.
Simmer Meatballs in Sauce: Let your browned meatballs simmer in the sauce to finish cooking and soak up flavors.
Season as You Go: Taste your sauce before plating to adjust seasoning—sometimes it needs just a little extra salt or basil!

How to Serve Homemade Spaghetti and Meatballs Recipe

A white bowl holds a bed of golden-yellow spaghetti noodles topped with rich red tomato sauce. On top, there are three large brown meatballs coated in the sauce, sprinkled with white grated cheese and small green herb pieces. A fresh green basil leaf adds color near the front. In the background, there are three toasted bread slices leaning against the bowl. The scene sits on a beige cloth over a white marbled surface. A silver fork rests nearby on the right side. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Spaghetti and Meatballs, Italian comfort food, homemade marinara, easy pasta recipes, classic meatball recipe

Garnishes

I swear by fresh torn basil leaves on top and a generous shower of grated parmesan cheese. If you like a little heat, a pinch of red pepper flakes adds a nice touch. A drizzle of high-quality extra virgin olive oil at the end can also elevate the dish beautifully.

Side Dishes

My family loves pairing this with a crisp Caesar salad and buttery garlic bread. Sometimes I add roasted veggies like zucchini or broccoli to balance things out. A glass of red wine wouldn’t hurt either—your call!

Creative Ways to Present

For special occasions, I like to serve the meatballs on individual plates with a twirl of spaghetti for a restaurant-style presentation. Another fun idea is to skewer meatballs as appetizer bites during parties. It always impresses guests and makes serving easier!

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. This meal tastes even better the next day after flavors meld further. Just don’t forget to cool completely before refrigerating to keep everything fresh.

Freezing

I often freeze cooked meatballs in sauce in portion-sized freezer bags. When properly sealed, they keep well for up to 3 months. This is a lifesaver for fast weeknight dinners—you can thaw overnight in the fridge or gently warm from frozen on the stove.

Reheating

Reheat leftover meatballs and sauce gently on the stovetop over low heat, stirring occasionally to prevent sticking. If reheating frozen portions, add a splash of water or broth to loosen the sauce and warm through evenly. Microwave works fine too, just cover loosely and stir halfway through heating for the best results.

FAQs

Can I use only ground beef instead of mixing with Italian sausage?

Absolutely! Using only ground beef will still give you tasty meatballs, but the mixture with Italian sausage adds extra flavor complexity and juiciness. If you prefer all beef, consider adding extra seasoning like fennel or Italian herbs to mimic that sausage flavor.
How do I prevent meatballs from falling apart?

The key is the soaked bread and egg which act as binders. Also, handle the mixture gently without overmixing and dredge the shaped meatballs in flour before cooking to help form a crust that holds them together.
Can I make the sauce ahead of time?

Yes! The marinara sauce can be made 1-2 days in advance and stored in the fridge. Reheat it gently before adding the meatballs so everything melds perfectly when served.
What type of pasta works best with this meatball recipe?

Spaghetti is classic and holds the sauce well, but you can also try linguine, fettuccine, or even pappardelle for a wider noodle. Choose one that you and your family enjoy the most!

Final Thoughts

This Homemade Spaghetti and Meatballs Recipe has been a favorite in my kitchen for years because it’s hearty, comforting, and downright delicious every single time. I love that it’s approachable enough for a weeknight but impressive enough to serve guests. Once you try it, you’ll see why my family asks for it over and over. So, grab your apron, gather your ingredients, and enjoy making this classic Italian dish that’s sure to become a staple in your home too!