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 into 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 (for dredging); 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 hearty, comforting meal that feels like a warm hug from the inside, you’ve got to try this Homemade Spaghetti and Meatballs Recipe. I absolutely love this because it combines juicy, tender meatballs with a rich, flavorful marinara sauce that you make from scratch. When I first tried making it, I was surprised at how easy it is and how those simple ingredients come together into something incredibly satisfying. So, if you want a go-to recipe that never disappoints and makes your kitchen smell amazing, read on — you’re going to love this!

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Why You’ll Love This Recipe

Authentic Flavor: The blend of lean beef and sweet Italian sausage gives the meatballs incredible depth and juiciness.
Made From Scratch: You craft the sauce and meatballs yourself, so you control the seasoning and freshness.
Family Favorite: My crew goes crazy for this dish, and it always comes back to this recipe for special dinners.
Easy to Follow: Step-by-step instructions that walk you through without any guesswork or fuss.

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 pasta with meatballs, easy spaghetti and meatballs, classic Italian spaghetti dish, homemade marinara and meatballs

Ingredients You’ll Need

The ingredients in this Homemade Spaghetti and Meatballs Recipe might look simple, but each one plays a key role in getting the flavors just right. Pick the freshest garlic you can find and good quality ground meats — and don’t forget the bread that helps your meatballs stay tender! It’s all about balance and freshness here.

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 pasta with meatballs, easy spaghetti and meatballs, classic Italian spaghetti dish, homemade marinara and meatballs

White bread: I use crustless slices torn into pieces to soak up moisture – it keeps the meatballs so tender.
Cold water: Adds just the right amount of hydration to your soaked bread.
Lean ground beef: Choose 7%-15% fat for flavor without too much grease.
Sweet Italian sausage: Adds that classic Italian spice and richness — make sure to remove casings.
Grated parmesan cheese: Gives an umami boost and slight nuttiness to the meatball mix.
Garlic: Minced fresh garlic is a must for both meatballs and sauce for that authentic punch.
Sea salt & black pepper: Essential for seasoning to taste.
Large egg: Acts as a binder so your meatballs hold together perfectly.
All-purpose flour: For dredging the meatballs before frying to get a nice crust.
Light olive oil: I prefer this for sautéing because it adds subtle flavor without overpowering.
Yellow onion: Chopped finely to melt sweetly into the sauce.
Crushed tomatoes: Use good quality canned — it’s the heart of the sauce.
Bay leaves: Optional, but they add a lovely depth and complexity.
Basil: Fresh and finely minced for both sauce and garnish for a bright herbal note.
Spaghetti: Classic long pasta to catch every bit of meatball and sauce goodness.

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 like to keep this Homemade Spaghetti and Meatballs Recipe pretty classic because it hits all the right notes, but I also encourage you to make it your own. Feel free to tweak the herbs, switch up the meat, or even adjust textures depending on your mood or diet!

Meat Choices: Sometimes I swap the beef for ground turkey for a leaner option — just watch the cooking time since turkey dries faster.
Herb Boost: Adding fresh oregano or parsley to the meatball mix gives a nice twist that my family appreciates.
Spicy Kick: If you like heat, a pinch of red pepper flakes in the sauce does wonders to wake things up.
Gluten-Free: You can substitute gluten-free bread and flour easily to accommodate dietary needs without sacrificing flavor.

How to Make Homemade Spaghetti and Meatballs Recipe

Step 1: Soak the Bread for Tender Meatballs

Start by soaking your crustless white bread pieces in 2/3 cup of cold water. This might seem odd but trust me — this little trick keeps your meatballs incredibly moist and tender. Let it sit while you prep the rest of your ingredients.

Step 2: Mix and Season the Meatball Mixture

In a large bowl, combine the soaked bread (squeeze out excess water first), lean ground beef, Italian sausage (casings removed), grated Parmesan, minced garlic, sea salt, black pepper, and one large egg. I like to use my hands for mixing because you get a better feel for when everything is evenly combined. Just don’t overwork it — too much mixing can toughen the meatballs.

Step 3: Shape and Dredge the Meatballs

Shape the mixture into golf-ball sized meatballs — I usually get about 20-24. Then lightly coat each meatball in all-purpose flour. This simple dredging step creates a nice crust when sautéing and helps the meatballs hold together in the sauce.

Step 4: Brown the Meatballs

Heat 3 tablespoons of light olive oil in a large skillet over medium heat. Add the meatballs in batches so they aren’t crowded. Brown and lightly crisp the outsides for about 4-5 minutes per batch, turning often. They don’t need to be cooked all the way through here — just nicely browned to lock in juices.

Step 5: Prepare the Marinara Sauce

In a large pot, sauté 1 cup chopped yellow onion and minced garlic until soft and fragrant, about 5-7 minutes. Add crushed tomatoes, bay leaves if using, salt and pepper to taste, and finely minced basil. Bring to a simmer and let it cook gently for 20-25 minutes to marry the flavors.

Step 6: Simmer Meatballs in Sauce

Carefully transfer the browned meatballs into the simmering marinara. Let everything cook together for an extra 20 minutes, turning the meatballs gently once. This final step infuses the meatballs with sauce flavor while finishing their cooking.

Step 7: Cook Spaghetti and Serve

While the meatballs simmer, cook your spaghetti according to package instructions until al dente. Drain and plate alongside or beneath the meatballs and sauce. Sprinkle extra grated Parmesan and fresh basil on top — that’s it, dinner’s served!

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Pro Tips for Making Homemade Spaghetti and Meatballs Recipe

Don’t Skip Soaking the Bread: I discovered this trick early on and it dramatically improves meatball texture—no dry or crumbly meatballs here!
Use Mixed Meats: Combining beef and sweet sausage adds complexity you’ll notice in every bite.
Be Gentle Mixing: Overworking the meat can make tough meatballs—I learned this the hard way.
Dry the Meatballs Well Before Frying: Pat them lightly with a paper towel before flouring to prevent soggy crusts.

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 pasta with meatballs, easy spaghetti and meatballs, classic Italian spaghetti dish, homemade marinara and meatballs

Garnishes

I always finish this dish with a generous sprinkle of freshly grated Parmesan cheese and a handful of finely chopped fresh basil — it brightens everything up. Sometimes, I add a little extra cracked black pepper or even a drizzle of good-quality olive oil for a subtle richness.

Side Dishes

My family goes crazy when I serve this with warm garlic bread for sopping up the sauce, plus a crisp Caesar salad on the side for some fresh crunch. Roasted vegetables like broccoli or asparagus also pair beautifully when you want a veggie boost.

Creative Ways to Present

For special dinners, I like to pile the meatballs on top of a nest of spaghetti twirled high on each plate and then drizzle extra sauce artistically around. Another fun idea is to turn this into meatball subs with crusty rolls and melted provolone for an indulgent twist that always impresses guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing meatballs and sauce together in an airtight container in the fridge. They keep well for up to 3 days and taste even better the next day as the flavors deepen overnight.

Freezing

I often freeze extra meatballs after cooking by placing them on a baking sheet to freeze individually, then transferring to a freezer bag. This way you can pull out just how many you want for a quick meal later—super convenient and still delicious.

Reheating

When reheating, I usually warm the meatballs gently in a saucepan with extra marinara sauce to keep them moist. Microwave works too but keep an eye so they don’t dry out. Warm your spaghetti separately or toss it briefly with a splash of olive oil after reheating to prevent sticking.

FAQs

Can I make the meatballs ahead of time?

Absolutely! You can shape and brown the meatballs a day ahead and store them in the fridge. When ready to serve, simmer them in the sauce to finish cooking and soak up flavor. This makes weeknight dinners a breeze.
What’s the best way to prevent meatballs from falling apart?

Use an egg as a binder and soak the bread in water before mixing; this adds moisture and structure. Also, don’t overmix the meat to keep it tender. Dredging in flour and browning in oil helps create a sturdy outer crust as well.
Can I use different types of pasta?

Definitely! While spaghetti is traditional, feel free to use linguine, fettuccine, or even penne. Just choose a shape that holds sauce well, so every bite is saucy and delightful.
How do I make the sauce less acidic?

Adding a pinch of sugar or a small splash of cream will mellow out the acidity of canned tomatoes. Also, cooking the sauce gently for longer helps develop sweetness and roundness in flavor.

Final Thoughts

This Homemade Spaghetti and Meatballs Recipe has become my family’s go-to comfort meal and I’m confident it will be yours too. It’s straightforward, full of flavor, and has that special homemade touch that can’t be beaten. So whether it’s a casual weeknight or you want to impress guests with something heartfelt and delicious, give this recipe a try—your kitchen will smell fantastic, and your taste buds will thank you!