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); 3 Tbsp light olive oil (or vegetable oil) for sautéing; 1 medium yellow onion (about 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 fresh basil (finely minced, plus more to garnish); 1 lb spaghetti

If you’ve ever craved that comforting, classic Italian dish that reminds you of Sunday dinners at grandma’s house, then you’re going to love this Homemade Spaghetti and Meatballs Recipe. I absolutely love how this turns out—juicy, tender meatballs swimming in a rich, homemade marinara sauce, all tossed with perfectly cooked spaghetti. Trust me, once you try this, it’ll become your go-to recipe for a cozy night in or for impressing guests without breaking a sweat. Stick with me, and I’ll show you how to nail it every single time.

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Why You’ll Love This Recipe

Made from Scratch: I promise once you taste these meatballs and sauce, you’ll never want store-bought again.
Simple Ingredients: No fancy or hard-to-find items here, just good basics that work perfectly together.
Family Favorite: My family goes crazy for this, and I bet yours will too.
Perfect for Any Occasion: Whether it’s a weeknight dinner or a cozy party, this hits the spot every time.

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 spaghetti and meatballs, classic spaghetti with meatballs, homemade marinara sauce, easy Italian dinner

Ingredients You’ll Need

The ingredients in my Homemade Spaghetti and Meatballs Recipe come together in a way that creates layers of flavor — from the richness of the sausage and beef mix to the aromatic garlic and fresh basil in the sauce. I always recommend buying the best-quality ground meats you can find because they make all the difference in juicy meatballs.

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 spaghetti and meatballs, classic spaghetti with meatballs, homemade marinara sauce, easy Italian dinner

White bread: Using bread soaked in water keeps the meatballs super tender and moist.
Ground beef: Lean beef with 7%-15% fat balances flavor without being greasy.
Sweet Italian sausage: Adds a burst of seasoning and keeps the meatballs juicy.
Parmesan cheese: Provides a salty, nutty depth that lifts the meatball flavor.
Garlic: Minced garlic in both the meatballs and sauce builds savory complexity.
Sea salt & black pepper: Seasoning is key, so be generous but taste as you go.
Egg: Acts as a binder to hold the meatballs together perfectly.
All-purpose flour: For lightly dredging the meatballs before sautéing to get a nice crust.
Light olive oil: I use olive oil for that mild, fruity flavor when sautéing the meatballs and sauce base.
Yellow onion: Adds a subtle sweetness and texture to the marinara sauce.
Crushed tomatoes: The foundation of the sauce—rich, vibrant, and ready to soak up basil.
Bay leaves: Optional but I love the earthy, aromatic note they add to the sauce.
Basil: Fresh and bright, it’s a must to finish the sauce and garnish.
Spaghetti: Pick your favorite brand or fresh if you can—cooking it al dente is the goal!

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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’ve found that this recipe is so flexible—you can tweak it to suit your family or your mood. I encourage you to make it your own and experiment a bit with the flavors and ingredients.

Meat Mix: I sometimes swap out the Italian sausage for spicy chorizo or add ground turkey if I want it lighter but still flavorful.
Herb Boost: Throw in some fresh parsley or oregano for an herbier twist—my guests love when I add that little touch.
Gluten-Free: Use gluten-free bread and flour alternatives to make this recipe safe for gluten-sensitive friends.
Spicy Kick: Add red pepper flakes to the sauce or meatballs for those who like a little heat—it’s a game-changer!

How to Make Homemade Spaghetti and Meatballs Recipe

Step 1: Soak the Bread and Make the Meatball Mixture

This first step is super important for juicy meatballs. Tear or dice the white bread crusts off and soak them in cold water until soft, about 5 minutes. Squeeze out excess water gently, then combine the bread with your ground beef, sweet Italian sausage, parmesan cheese, minced garlic, salt, pepper, and egg in a big bowl. I like to use my hands here—it helps all the ingredients mix evenly without overworking the meat. Your goal is a cohesive, tender mixture that holds together but won’t feel dense.

Step 2: Form and Dredge the Meatballs

Shape the meat mixture into generous balls—about golf ball size or slightly larger so they’re hearty and satisfying. Before cooking, lightly dredge each meatball in all-purpose flour. This step helps develop a crust on the outside when you sauté them. If you skip this, the meatballs can get soggy or stick to the pan more easily. I learned this trick after a few too many cracked or falling-apart meatballs!

Step 3: Brown the Meatballs

Heat your light olive oil in a large, deep skillet over medium heat. Add the meatballs in batches—don’t overcrowd the pan, or they’ll steam instead of brown. Brown them on all sides until they get a beautiful golden crust, about 6-8 minutes total, turning gently with tongs. The goal here isn’t to cook them all the way through; we’ll finish cooking in the sauce. Patience is key—you’re building flavor right here!

Step 4: Prepare the Sauce

In the same pan, remove the meatballs and add the chopped onion and minced garlic. Sauté until fragrant and soft, about 5 minutes. Pour in the crushed tomatoes, add bay leaves if you like that extra depth, salt and pepper to taste, and finely minced basil. Stir well to combine all those flavors. Then, gently nestle the browned meatballs back into the sauce, cover, and simmer on low for about 25-30 minutes. This slow simmer lets the meatballs cook through, soak up the sauce, and become melt-in-your-mouth delicious.

Step 5: Cook the Spaghetti

While your meatballs simmer, cook the spaghetti in salted boiling water according to package directions until al dente—meaning it still has a slight bite to it. Drain and set aside, reserving a little pasta water. This helps when you toss the spaghetti with sauce later; a splash of pasta water keeps everything silky and binds the sauce perfectly.

Step 6: Serve It Up

Toss the spaghetti with some of your marinara sauce, then plate with a few big meatballs on top. Add an extra sprinkle of parmesan and fresh basil for that perfect finishing touch. Watching your family or guests dig in always puts the biggest smile on my face—it’s pure comfort food magic.

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Pro Tips for Making Homemade Spaghetti and Meatballs Recipe

Don’t Overwork the Meat: I used to pack the mixture too tight, which made dense meatballs. Gently combine for tender bites.
Brown, Don’t Burn: Keep an eye while browning so the crust forms without blackening—it’s flavor, not char!
Simmer Low and Slow: This helps meld flavors and keeps the meatballs moist, a step I never skip.
Add Pasta Water: A few tablespoons of pasta water can magically thicken and enrich your sauce when tossing with spaghetti.

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 spaghetti and meatballs, classic spaghetti with meatballs, homemade marinara sauce, easy Italian dinner

Garnishes

I’m a fan of keeping it simple yet fresh—a generous sprinkle of freshly grated parmesan and a few torn basil leaves really brighten the dish. Sometimes, I throw on a bit of cracked black pepper or a drizzle of good-quality extra virgin olive oil just before serving, for that extra pop.

Side Dishes

This meal pairs beautifully with garlic bread—crusty, buttery, and perfect for mopping up sauce. A crisp Caesar salad adds a fresh contrast that balances out the hearty flavors. On occasion, I’ll also offer roasted vegetables or a simple green salad to round it out.

Creative Ways to Present

For a casual dinner party, I like serving the meatballs family-style in a large ceramic dish right from the stove—it feels warm and inviting. When I want to wow guests, I nestle meatballs on twirled nests of spaghetti on individual plates, garnished with extra basil and parmesan, giving it a restaurant-quality vibe.

Make Ahead and Storage

Storing Leftovers

After dinner, I pack leftover meatballs and sauce in airtight containers and keep the cooked spaghetti separate in the fridge. This way, the pasta doesn’t get soggy overnight, and you can reheat everything freshly.

Freezing

I often make a double batch and freeze extra meatballs with sauce in freezer-safe containers or bags. Just thaw overnight in the fridge and reheat gently on the stove or microwave—same delicious taste, saved for a busy night when cooking isn’t an option.

Reheating

Reheating is simple: place the meatballs and sauce in a saucepan over low heat, stirring now and then, until warmed through. If it seems thick, add a splash of water or broth. Reheat spaghetti separately with a drizzle of olive oil or butter to keep it from sticking or drying out.

FAQs

Can I make the meatballs ahead of time?

Absolutely! You can shape the meatballs and refrigerate them for up to 24 hours before cooking. This helps the flavors meld even more, and it can make dinner prep quicker when you’re ready to cook.
What can I use instead of white bread?

If you don’t have white bread, plain breadcrumbs or even soaked crackers can work in a pinch. The key is to have a binder that adds moisture and tenderness to your meatballs without overpowering the flavor.
How do I keep meatballs from falling apart?

Don’t overwork the mixture when combining your ingredients. Also, using an egg and soaking bread help bind everything, and lightly dredging in flour creates a crust that holds the meatballs together during cooking.
Can I use a different pasta shape?

Definitely! While spaghetti is classic, penne, rigatoni, or even fettucine all pair beautifully with meatballs and marinara sauce. Pick your favorite or what you have on hand.
Is this recipe freezer-friendly?

Yes, both meatballs and sauce freeze well when stored properly. Freeze in airtight containers and thaw overnight before reheating to enjoy later.

Final Thoughts

Making this Homemade Spaghetti and Meatballs Recipe feels like coming home. It’s that bowl of warmth, nostalgia, and satisfaction that never disappoints. I love sharing this recipe because it brings people together around good food without fuss. Give it a try—you’ll enjoy the process as much as the delicious results (and I bet it’ll become a family favorite just like it did for mine!). Happy cooking, friend!