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 (for dredging meatballs); 3 tbsp light olive oil (or vegetable oil); 1 medium yellow onion (about 1 cup chopped); 4 cloves garlic (minced); 56 oz crushed tomatoes (from 2 x 28 oz cans); 2 bay leaves (optional); Salt & pepper (to taste); 2 tbsp fresh basil (finely minced, plus more for garnish); 1 lb spaghetti

If you’re craving a cozy, hearty dinner that feels like a warm hug, then this Homemade Spaghetti and Meatballs Recipe is going to be your new go-to. I absolutely love this recipe because it brings together juicy, tender meatballs and a rich, flavorful marinara sauce that simmers to perfection—all made from scratch. Whether you’re feeding a crowd or just want a comforting meal any night of the week, I promise you’ll find this recipe totally worth the little extra effort. Let me walk you through every detail so you can replicate this classic taste right in your own kitchen!

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Why You’ll Love This Recipe

From-Scratch Goodness: Every element, from meatballs to sauce, is homemade for unbeatable flavor.
Juicy, Tender Meatballs: Using a mix of beef and Italian sausage keeps meatballs moist and full of flavor.
Simple Yet Impressive: Despite the fancy taste, this recipe is straightforward, even for weeknights.
Perfect Crowd-Pleaser: I’ve served this to family and friends, and everyone asks for the recipe!

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 spaghetti and meatballs, hearty Italian dinner

Ingredients You’ll Need

Let’s break down the ingredients so you’re prepared—each one plays a key role in getting the perfect balance of flavors and texture. Plus, I’ll share a few tips to get the best out of your shopping trip.

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 spaghetti and meatballs, hearty Italian dinner

White bread slices: I use crustless bread soaked in cold water to keep meatballs incredibly tender—don’t skip this step!
Lean ground beef: Choose 7%–15% fat for juicy but not greasy meatballs.
Sweet Italian sausage: Make sure to remove casings; it adds aromatic flavors and extra moisture.
Parmesan cheese: Freshly grated gives the best nutty kick, and a little extra on top never hurts.
Garlic cloves: Minced fresh for that punch of authentic Italian aroma.
Sea salt and black pepper: To taste, but don’t be shy with seasoning here.
Large egg: Acts as a binder so meatballs hold their shape without drying out.
All-purpose flour: Used for dredging to get a nice crust on your meatballs when sautéing.
Light olive oil: For sautéing onions, garlic, and meatballs—adds a subtle, fruity flavor without overpowering.
Yellow onion: Chopped finely for sweet, mellow base flavor in sauce.
Crushed tomatoes: Opt for good-quality canned for a thick, rich marinara.
Bay leaves: (Optional) A little secret to deepen the tomato sauce flavor.
Fresh basil: Finely minced for fresh herb aroma, and keep some aside for garnish.
Spaghetti: Classic long pasta that pairs perfectly with meatballs and sauce.

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

This recipe is a great canvas for your culinary creativity. Over time, I tweaked the ingredients and methods to suit both my taste and what’s in my pantry, and you can too! Don’t hesitate to personalize it based on what you love or need.

Meat Mix: I sometimes swap the sweet Italian sausage for spicy Italian if I want a little heat—it’s amazing!
Vegetarian Option: Use lentils or plant-based ground “meat” with the same seasonings for a meatless take.
Gluten-Free: Substitute the bread with gluten-free bread and use gluten-free flour for dredging.
Herbs: Rosemary or oregano in the meatballs or sauce add a nice twist if you want to experiment.

How to Make Homemade Spaghetti and Meatballs Recipe

Step 1: Prepare the Bread Soak and Meatball Mixture

First things first, remove the crusts from your bread and soak the pieces in cold water for about 5 minutes. This step keeps your meatballs from getting dry and crumbly. After soaking, squeeze out excess water gently and add to a large bowl with ground beef, Italian sausage, minced garlic, grated parmesan, sea salt, black pepper, and a beaten egg. Mix everything very gently with your hands—overmixing makes tough meatballs, and no one wants that!

Step 2: Shape and Dredge the Meatballs

Form the meat mixture into golf ball-sized meatballs—big and hearty is the goal! Then, lightly coat each one in all-purpose flour before cooking. This little flour dusting helps create a beautiful crust when you sauté them, locking in the juices inside.

Step 3: Sauté Meatballs Until Golden

Heat olive oil in a large skillet over medium heat. Add your meatballs in batches, making sure not to overcrowd the pan. Let them brown on all sides—this should take about 8 to 10 minutes. They don’t have to cook through completely here since they’ll finish poaching in the sauce, but you want that golden crust. Once browned, transfer them to a plate and set aside.

Step 4: Build the Sauce Base

In the same skillet, add chopped onion and minced garlic. Sauté until the onion becomes translucent and sweet-smelling—about 5 minutes. Be sure to scrape the bottom of the pan; all those little browned bits from the meatballs add incredible flavor to your marinara.

Step 5: Simmer the Marinara Sauce with Meatballs

Pour in the crushed tomatoes and stir in minced basil (and bay leaves, if you’re using them). Season with additional salt and pepper to your liking. Gently nestle your browned meatballs into the sauce—this is where all the magic happens. Cover and let it simmer on low heat for about 30 minutes, stirring occasionally. Your kitchen will start smelling like an Italian trattoria, trust me!

Step 6: Cook the Spaghetti

While the sauce simmers, cook your spaghetti in a large pot of well-salted boiling water until al dente according to package instructions. I always reserve a cup of pasta water before draining—it’s a handy trick to loosen up your sauce if it gets too thick later on.

Step 7: Serve It Up!

Plate a generous heap of spaghetti, spoon over those tender meatballs and rich marinara, and finish with a sprinkle of freshly grated parmesan and extra basil. You might want to have a big napkin handy because this is one saucy, delicious mess you won’t mind making!

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Pro Tips for Making Homemade Spaghetti and Meatballs Recipe

Don’t Overmix the Meat: Handling the mixture gently keeps meatballs tender and juicy, so mix just until combined.
Brown Meatballs in Batches: Crowding the pan causes steaming, not browning—keep space for that golden crust.
Low and Slow Simmer: Letting meatballs finish cooking gently in the sauce infuses them with incredible tomato flavor.
Use Fresh Herbs: Fresh basil brightens the sauce far more than dried, adding amazing aroma and color.

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 spaghetti and meatballs, hearty Italian dinner

Garnishes

I love topping my finished dish with freshly grated parmesan and a sprinkle of chopped fresh basil—it just makes the dish pop visually and flavor-wise. Sometimes I add a pinch of red pepper flakes on the side if I’m feeling a little adventurous or serving friends who like a kick.

Side Dishes

Garlic bread is a classic, and I always have a Caesar salad on the side to balance the richness with something crisp and refreshing. Roasted vegetables like zucchini or a simple sautéed spinach also make great low-effort accompaniments.

Creative Ways to Present

For special occasions, I sometimes serve the meatballs stacked on skewers over the spaghetti for a fun party presentation. Or arrange the meatballs in a circular pattern over the pasta and drizzle with extra virgin olive oil and a few basil leaves for a festive touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The meatballs soak up even more flavor overnight, so don’t be surprised if they taste even better the next day!

Freezing

If I’m making a double batch, I freeze extra meatballs separately (fully cooked) in freezer bags. When I want a quick meal, I thaw and reheat them in sauce. This keeps the texture and flavor intact without the hassle of starting from scratch.

Reheating

To reheat leftovers, I gently warm the sauce and meatballs in a skillet over low heat, adding a splash of water or reserved pasta water as needed to loosen the sauce. Microwave works in a pinch, but stovetop preserves the best texture.

FAQs

Can I use just ground beef or just sausage in this Homemade Spaghetti and Meatballs Recipe?

Yes! While I love the combination of beef and sweet Italian sausage for flavor and juiciness, you can absolutely use all ground beef or all sausage. Keep in mind that sausage adds fat and seasoning, so if you use only beef, you might want to add extra herbs and a bit of fat like olive oil or finely chopped bacon.
Why soak the bread in water for the meatballs?

The bread soaked in cold water (sometimes called a panade) helps the meatballs stay tender and juicy by trapping moisture. It also helps bind ingredients together without making the texture dense—a trick professional chefs use that really makes a difference!
Can I make the marinara sauce in advance?

Absolutely! Making the marinara sauce a day ahead actually intensifies the flavors. Store it in a sealed container in the fridge and reheat gently before adding meatballs or serving.
How do I keep meatballs from falling apart?

Make sure not to overmix the meatball mixture and to use an egg as a binder. Dredging meatballs lightly in flour before cooking also provides a sealant that helps keep them intact.
What pasta should I use with this recipe?

Classic spaghetti is the perfect match here to soak up the sauce and balance the hearty meatballs, but you can use any pasta you like—fettuccine, rigatoni, or even penne all work nicely.

Final Thoughts

Making this Homemade Spaghetti and Meatballs Recipe has become one of my favorite kitchen rituals. I love that it feels special but is totally doable on a busy day. Plus, there’s something so satisfying about pulling together each component from scratch and then seeing the smiles at the dinner table. I really hope you try it out and enjoy the same cozy, delicious experience I keep coming back to. Pour yourself a glass of wine, put on your favorite tunes, and prepare to fall in love with homemade Italian comfort food all over again!