Spaghetti And Meatballs Recipe
A comforting plate of Spaghetti and Meatballs Recipe brings timeless Italian-American charm to your dinner table. Juicy, flavorful meatballs simmered in a rich homemade marinara make this dish unforgettable.
Tender strands of pasta catch the savory sauce, while every bite of meatball melts with bold herbs, cheese, and garlic. This classic recipe is pure comfort in a bowl.
Star Ingredients in This Spaghetti and Meatballs Recipe
- Ground beef – A hearty base that creates the rich, meaty bite essential for classic meatballs.
- Italian sausage – Brings bold seasoning and moisture, elevating the flavor beyond basic ground meat.
- White bread + water – Softened to form the ultimate binder, giving the meatballs their juicy, tender texture.
- Parmesan cheese – Adds nutty depth and umami to both the meatballs and final garnish.
- Garlic – Used generously in both meatballs and sauce, providing warm, aromatic depth.
- Crushed tomatoes – The heart of the marinara, offering body and tang for a slow-simmered, velvety finish.
- Yellow onion – Slowly sautéed to build the foundational sweetness in the sauce.
- Fresh basil – Stirred in at the end, it adds vibrant herbaceous notes that brighten every bite.
- Spaghetti – The classic pasta partner, firm enough to cradle sauce and meatballs beautifully.
Let’s Make It! Cooking Steps for Spaghetti and Meatballs
Start by soaking torn white bread in water until softened, then mash into a paste. Combine it with beef, sausage, parmesan, garlic, salt, pepper, and an egg to form the meatball mix.
Shape into 1.5-inch balls, dredge in flour, then brown them in hot oil until golden on all sides. Don’t worry if they’re not cooked through — they’ll finish in the sauce.
In the same pan, sauté onion and garlic until golden and fragrant. Stir in crushed tomatoes and bay leaves, then nestle in the meatballs. Let them simmer gently for 30 minutes, turning occasionally. Finish with fresh basil.
Boil spaghetti until al dente, drain, and toss with the rich sauce and tender meatballs. Plate family-style with a dusting of parmesan and a sprinkle of fresh basil.
Secrets to Juicy Meatballs and Flavor-Packed Sauce
Use a mix of beef and Italian sausage for depth and tenderness — the sausage adds fat and seasoning that elevates the entire dish. Soaking bread in water may seem simple, but it’s crucial for moisture and texture.
Don’t overcrowd the pan while browning meatballs; giving them space ensures a crispy, golden crust. Letting them finish cooking in the marinara infuses the sauce with their savory juices.
Fresh basil stirred in at the end keeps its flavor lively and aromatic. For added richness, a splash of reserved pasta water can help the sauce cling even better to your noodles.
Keeping It Fresh: Storing Spaghetti and Meatballs
To store leftovers, allow everything to cool fully, then separate pasta and sauce with meatballs into airtight containers. Refrigerate for up to 4 days.
For freezing, place meatballs in sauce in a freezer-safe container and freeze for up to 3 months. Cook fresh pasta when reheating for best texture. Reheat gently on the stove or microwave, adding a splash of water to loosen the sauce.
Spaghetti And Meatballs Recipe
Ingredients
For the Meatballs
- 1 lb sweet ground Italian sausage casings removed
- 3 Tbsp light olive oil or vegetable oil for sautéing
- 2/3 cup cold water
- 3/4 cup all-purpose flour for dredging
- 1/4 cup grated parmesan cheese plus extra for serving
- 1 tsp sea salt
- 3 slices white bread crusts removed and torn
- 1 large egg
- 1 lb lean ground beef 7%-15% fat
- 1/2 tsp ground black pepper
- 4 cloves garlic finely minced
For the Marinara Sauce:
- 2 bay leaves optional
- 4 cloves garlic minced
- 1 medium yellow onion finely chopped (approximately 1 cup)
- 56 oz crushed tomatoes from two 28 oz cans
- Salt and pepper to taste
- 2 Tbsp finely minced basil*
Other Ingredients:
- 1 lb spaghetti
Instructions
- Soak the bread pieces in cold water for 5 minutes, then mash into a paste with a fork.
- In a large bowl, mix the mashed bread with ground beef, sausage, parmesan cheese, garlic, salt, pepper, and the egg until uniformly combined.
- Shape the mixture into 1½-inch balls using a scoop or hands. Lightly coat each meatball in flour, tapping off any excess.
- Heat oil in a heavy skillet or Dutch oven over medium heat. Working in batches, brown the meatballs on all sides, about 6 minutes per batch. Remove and set aside; they need not be cooked through yet.
- In the same skillet, add more oil if necessary, and sauté chopped onion over medium heat until soft and golden, around 5 minutes. Add garlic and cook for 1–2 minutes until aromatic.
- Pour in crushed tomatoes and add bay leaves. Bring to a gentle boil, stirring to ensure it simmers uniformly.
- Return the browned meatballs to the sauce, partially covering the pot with a lid or splatter screen. Simmer gently for 30 minutes, occasionally turning the meatballs. Five minutes before finishing, stir in basil and adjust seasoning with salt and pepper.
- Meanwhile, cook the spaghetti in salted water per package instructions until al dente. Drain and return to the pot.
- Combine the cooked pasta with the meatballs and sauce, tossing gently to coat. Serve on a large platter, garnished with parmesan and fresh basil.
