Name: Easy 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, for sautéing; 1 medium yellow onion, chopped (about 1 cup); 4 cloves garlic, minced; 56 oz crushed tomatoes (two 28 oz cans); 2 bay leaves (optional); Salt and pepper, to taste; 2 Tbsp fresh basil, finely minced, plus more to garnish; 1 lb spaghetti

Jump to Recipe· 4.4 from 11 reviews

If you’re craving a home-cooked, comforting dinner that hits all the right notes, let me share my **Easy Spaghetti and Meatballs Recipe** with you. This classic dish is a winner every time—meatballs juicy and packed with flavor, a rich tomato sauce that just warms your soul, and perfectly tender spaghetti. Whether you’re cooking for family or a hungry group of friends, this recipe is straightforward, satisfying, and downright delicious. Stick around, because I’m spilling all my best tips to make sure your meatballs come out just right!

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Why This Recipe Works

Balanced Meat Blend: Combining lean ground beef with sweet Italian sausage keeps the meatballs flavorful yet tender.
Soaked Bread for Moisture: Using soaked white bread makes the meatballs tender and helps bind everything perfectly without heaviness.
Simmering Meatballs in Sauce: Cooking the meatballs gently in marinara infuses flavor while keeping them juicy.
Simple, Fresh Ingredients: Using fresh garlic, basil, and good quality canned tomatoes elevates the sauce without complicating the process.

Easy Spaghetti and Meatballs, classic spaghetti and meatballs, homemade meatballs with tomato sauce, quick Italian dinner recipes, comforting pasta dishes - A red pot filled with long yellow spaghetti noodles mixed with chunky red tomato sauce, evenly coating the noodles. There are several round brown meatballs spread through the noodles, some partially covered in sauce. A wooden spoon is lifting one meatball and some noodles, showing the texture of the sauce and meatballs clearly. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Easy Spaghetti and Meatballs Recipe lies in marrying simple, quality ingredients that pack maximum flavor when combined. Each ingredient plays an important role, so here’s a quick peek at why I choose them and tips for getting the best results when you shop.

White bread: Removing the crust and soaking it creates a soft binder that keeps meatballs juicy.
Lean ground beef: Adds a meaty base without too much fat; look for 7%-15% fat for the best balance.
Sweet ground Italian sausage: Packs in flavor with herbs and spices for a rich, classic taste.
Parmesan cheese: Adds savory umami and a touch of saltiness that rounds out the meatballs.
Garlic: Gives both the meatballs and sauce a fragrant punch—always use fresh and minced.
Sea salt & black pepper: Essential for seasoning—not too much, but enough to bring out flavors.
Egg: Helps bind the meatballs so they hold together perfectly.
All-purpose flour: Used for dredging to get a nice crust when you brown the meatballs.
Olive oil: Light olive oil for sautéing adds a subtle richness and helps brown the meatballs evenly.
Yellow onion: Builds the sauce’s flavor base—soft, sweet, and aromatic once sautéed.
Crushed tomatoes: Use good quality canned tomatoes for a naturally sweet and robust sauce.
Bay leaves: Optional, but they add a subtle depth to the sauce as it simmers.
Fresh basil: Finely minced and added last for bright, herbal freshness both in the sauce and as garnish.
Spaghetti: Classic pairing, cook until just al dente so it holds up well with sauce and meatballs.

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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.

Tweak to Your Taste

I’ve played around with this Easy Spaghetti and Meatballs Recipe a bit, and it’s so fun to make it your own. Whether you want something a bit spicier or a vegetarian twist, a few tweaks can really customize the dish exactly how you like it.

Spicy Variation: I sometimes swap a pinch of red pepper flakes into the sauce or add spicy Italian sausage for a kick that my whole family loves.
Gluten-Free option: I swap the white bread for gluten-free breadcrumbs and use gluten-free pasta without any fuss.
Herb Twists: Sometimes, I like adding fresh parsley or oregano along with basil to add layers of herbiness.
Meatball Size: You can make smaller meatballs for bite-sized appetizers or bigger ones for a heartier meal—that’s entirely up to you.

Step-by-Step: How I Make Easy Spaghetti and Meatballs Recipe

Step 1: Soak and Mash the Bread

This is the secret to tender, juicy meatballs every time. Tear or dice your crustless white bread into pieces, then soak it in cold water for about 5 minutes. Once it’s soft, mash it thoroughly with a fork until it turns into a paste-like texture—this helps hold moisture and gives the meatballs that perfect tenderness.

Step 2: Mix All the Meatball Ingredients

In a large bowl (or stand mixer if you want to save some effort), combine the ground beef, Italian sausage, grated parmesan, minced garlic, salt, pepper, egg, and your mashed bread. Mix everything until just combined—don’t overwork the mixture or the meatballs will turn tough. When I’m mixing by hand, I get a good feel for when it’s ready.

Step 3: Shape and Brown the Meatballs

Shape the mixture into meatballs about 1 1/2 inches in diameter—think about the size of a flat ice cream scoop ball. Next, dredge each in all-purpose flour and shake off the excess. Heat your skillet or Dutch oven with a couple tablespoons of olive oil, then brown the meatballs in batches so they’re not crowded. This takes around 6 minutes total, turning every couple of minutes for an even golden crust. Don’t worry if they’re not cooked through yet; that happens in the sauce.

Step 4: Build the Sauce Base

Using the same pan, add a splash more oil if needed and sauté chopped onions until soft and golden, about 5 minutes. Then stir in minced garlic and cook another minute or two until fragrant. This step layers in flavor that makes the sauce sing.

Step 5: Simmer Meatballs in Tomato Sauce

Pour in crushed tomatoes and toss in the optional bay leaves. Bring the sauce to a gentle simmer, then nestle the browned meatballs back into the pan. Partially cover and let everything cook at a low simmer for about 30 minutes, turning the meatballs occasionally so they brown evenly and soak up that saucy goodness. Just before finishing, stir in fresh basil and adjust salt and pepper to taste.

Step 6: Cook Spaghetti and Toss Together

While the meatballs simmer, boil salted water and cook spaghetti according to package directions until al dente. Drain and return the pasta to the pot, then gently stir in the meatballs and sauce. Serve family-style on a large platter topped with extra parmesan and fresh basil for a finishing touch.

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Pro Tips for Making Easy Spaghetti and Meatballs Recipe

Don’t Overmix the Meat: Mixing just until combined keeps your meatballs tender, not dense or rubbery.
Brown, Don’t Burn: Keep your pan at medium heat so meatballs brown nicely without burning; this develops flavor and texture.
Simmer Low and Slow: A gentle simmer lets flavors meld and meatballs cook through evenly without drying out.
Timing Pasta Perfectly: Cook pasta when meatballs are halfway done simmering so everything’s fresh and hot at serving time.

How to Serve Easy Spaghetti and Meatballs Recipe

Garnishes

I’m a sucker for a sprinkle of freshly grated Parmesan and a handful of torn fresh basil leaves—it brings brightness and that perfect finishing touch of flavor. Sometimes I add a pinch of red pepper flakes at the table for those who like a little heat too.

Side Dishes

This dish pairs beautifully with a crisp Caesar salad or a simple green salad tossed in lemon vinaigrette. Garlic bread or crusty Italian bread on the side is a must in my book to soak up all that luscious sauce.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins layered with spaghetti, sauce, and meatballs, topped with melted mozzarella—it’s like mini baked meatball casseroles. It adds a lovely touch for dinner parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

After the meal, I let leftovers cool completely, then pack them in airtight containers. Stored in the fridge, they stay fresh for up to four days, making for an easy next-day dinner that’s just as tasty.

Freezing

I swear by freezing extra meatballs and sauce—it saves me during busy weeks. Freeze in portions with just a bit of spaghetti (undercooked slightly) or separately. They last up to three months and thaw beautifully overnight in the fridge.

Reheating

For reheating, I gently warm leftovers in a skillet on low heat with a splash of water or extra sauce to keep things saucy and moist. Microwave works too—just stir halfway through heating to avoid dry spots.

FAQs

Can I make the meatballs ahead of time and freeze them?

Absolutely! You can shape and brown the meatballs, then freeze them in a single layer on a tray before transferring to a freezer bag. When you’re ready to eat, add them frozen directly into your simmering sauce, allowing a bit more cooking time.
How do I keep meatballs from falling apart?

Soaking the bread and mashing it well helps bind the mixture, as does the egg. Also, avoid overmixing the meat. Forming firm, consistent-sized balls and dredging in flour before browning creates a nice crust which keeps them intact during cooking.
Can I use all beef instead of mixing with Italian sausage?

You can, but the sausage adds herbs and fat that enhance flavor and moisture, making meatballs tastier and juicier. If using all beef, consider adding Italian seasoning and a bit more fat for balance.
What’s the best pasta to use with this recipe?

Traditional spaghetti works best, but feel free to experiment with other long pastas like linguine or fettuccine. Just make sure to cook it al dente so it holds up well when tossed with sauce and meatballs.
How do I thicken the sauce if it’s too watery?

Simmer uncovered for a few extra minutes to reduce the liquid and concentrate flavors. Stir occasionally to prevent sticking—this step naturally thickens the sauce without affecting taste.

Final Thoughts

This Easy Spaghetti and Meatballs Recipe is truly one of my favorite comfort meals to make, especially when I want something that feels like a warm, satisfying hug on a plate. The joy of homemade meatballs, simmered in a rich tomato sauce with fresh herbs and tossed with perfectly cooked spaghetti, is just unbeatable. I hope you try this out and find it becomes your go-to recipe too—it’s like sharing a little bit of my kitchen with yours. Enjoy every bite and happy cooking!