Name: Easy Italian 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, to sauté; 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 and pepper, to taste; 2 Tbsp basil, finely minced, plus more to garnish; 1 lb spaghetti

Jump to Recipe· 4.4 from 25 reviews

If you’re craving a meal that’s comforting, satisfying, and just downright delicious, stick with me here. I’m about to share my Easy Italian Spaghetti and Meatballs Recipe that’s become a staple in my kitchen. This recipe is the perfect blend of tender, juicy meatballs swimming in a rich homemade marinara, paired with perfectly cooked spaghetti. Honestly, it’s one of those dishes that feels like a warm hug on a plate, and I can’t wait for you to try it!

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Why This Recipe Works

Balanced Meat Blend: Using a mix of lean ground beef and sweet Italian sausage adds just the right amount of flavor and fat for juicy meatballs.
Bread Soaking: Soaking white bread in water keeps the meatballs tender and prevents them from drying out during cooking.
Simmered in Marinara: Cooking the meatballs gently in a flavorful tomato sauce makes them infused with amazing Italian flavor every bite.
Homemade Touch: Making your own sauce from scratch with fresh garlic, onion, and basil elevates this dish beyond any jarred sauce.

Italian Spaghetti and Meatballs, easy Italian spaghetti and meatballs, homemade spaghetti and meatballs, authentic Italian pasta dish, flavorful meatball recipe - 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

Each ingredient in this Easy Italian Spaghetti and Meatballs Recipe plays a crucial role in building layers of flavor. I always opt for quality meats and fresh herbs when I can because they really do make a difference—but the recipe’s forgiving enough to work with pantry staples too.

White bread: Soft bread soaked in water adds moisture, keeping meatballs tender without needing extra fat.
Lean ground beef: It gives me heartiness without too much grease—perfect for a lighter bite.
Sweet Italian sausage: The seasoning in the sausage adds that authentic Italian flavor punch.
Parmesan cheese: A touch of umami and savory saltiness that deepens the meatball taste.
Garlic: Fresh garlic in both meatballs and sauce lifts the whole dish with its warm, pungent aroma.
Egg: Acts as a binder to keep the meatballs together without turning rubbery.
All-purpose flour: Dredging the meatballs in flour before browning helps form a slight crust that locks in juices.
Yellow onion: Slowly sautéed until golden builds a sweet base in the sauce.
Crushed tomatoes: Using quality canned tomatoes makes all the difference in a rich sauce consistency.
Bay leaves & basil: Fresh herbs add aromatic layers that you’ll notice in every spoonful.
Spaghetti: Classic long pasta holds the sauce perfectly for a timeless meal.

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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

This recipe is super flexible, and I often tweak it based on what we’re in the mood for or what I have on hand. Personalizing it makes this Easy Italian Spaghetti and Meatballs Recipe feel truly yours, so don’t hesitate to experiment!

Meat Variation: Sometimes, I swap half the beef for ground pork for a bit more richness, which came out deliciously the last time I tried it.
Heat Kick: If you like a little spice, adding a pinch of red pepper flakes to the sauce always wakes things up.
Herb Swaps: Fresh oregano instead of basil can be a fun twist and adds a different herbal note without complicating things.
Gluten-Free: For gluten-free, I use gluten-free bread crumbs or crushed gluten-free crackers and gluten-free pasta—works like a charm!

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

Step 1: Soak the Bread for Juicy Meatballs

Start by soaking those torn-up slices of white bread in cold water for about 5 minutes. This is a trick I learned a while back that totally changed my meatballs. Once the bread is soft, mash it well with a fork. This soaked bread keeps the meatballs tender and moist without adding extra fat or heaviness—trust me, it’s a game-changer.

Step 2: Mix Your Meatball Ingredients

In a large bowl, combine the ground beef, sweet Italian sausage (removed from casing), parmesan cheese, minced garlic, sea salt, black pepper, egg, and that lovely mashed bread mixture. I usually mix this by hand for the best texture—just be gentle so you don’t overwork the meat. When everything is thoroughly combined, you’re ready to shape your meatballs.

Step 3: Brown the Meatballs Perfectly

Form the mixture into 1 ½-inch meatballs—it’s a nice size that’s easy to cook evenly. Dredge each in all-purpose flour, shaking off excess, before heating a large, deep skillet with olive oil. Brown the meatballs in batches, turning every couple of minutes until all sides have a nice golden crust. They don’t need to be cooked through here—just a lovely sear that locks in those juices.

Step 4: Craft a Flavorful Marinara Sauce

In the same skillet, add chopped onions and sauté until golden and soft, about 5 minutes. Toss in the minced garlic and stir for another 1-2 minutes until fragrant—your kitchen will smell amazing. Pour in the crushed tomatoes and add bay leaves if you’re using them. Bring it to a gentle boil, stirring so the sauce doesn’t stick to the pan.

Step 5: Simmer Meatballs in the Sauce

Add the browned meatballs back into the sauce, cover partially, and let everything simmer gently for 30 minutes. This slow cooking cocoons the meatballs in rich tomato goodness and ensures they’re tender and bursting with flavor. A few minutes before it’s done, stir in fresh basil, taste, and adjust salt and pepper as needed.

Step 6: Cook the Spaghetti & Toss

While the sauce simmers, cook your spaghetti in well-salted boiling water until al dente (or however you like it). Drain and return it to the pot. When the meatballs and sauce are ready, pour everything over the pasta and gently toss to combine. Serve warm with a generous sprinkle of parmesan and some fresh basil leaves on top.

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Pro Tips for Making Easy Italian Spaghetti and Meatballs Recipe

Don’t Overwork the Meat: Mixing meat too much makes the meatballs tough, so combine just until everything is evenly mixed.
Brown in Batches: Overcrowding the pan steams the meatballs rather than searing them, preventing that flavorful crust.
Simmer Gently: Avoid boiling vigorously once the meatballs are in the sauce; a gentle simmer keeps them tender.
Timing Your Pasta: Cook spaghetti as the sauce is halfway through simmering so everything finishes together.

How to Serve Easy Italian Spaghetti and Meatballs Recipe

Garnishes

I love topping the finished dish with extra freshly grated parmesan cheese and torn basil leaves. Sometimes I’ll add a drizzle of good-quality extra virgin olive oil for a little richness, and for a touch of heat, some crushed red pepper flakes sprinkled on the side.

Side Dishes

Garlic bread is a classic companion here—its crunchy, buttery vibe contrasts so well with the saucy spaghetti. A crisp green salad with a lemon vinaigrette also brightens the meal perfectly. For something heartier, roasted vegetables like zucchini or asparagus pair beautifully too.

Creative Ways to Present

For a fun family dinner or a casual get-together, serve the spaghetti and meatballs in a large rustic bowl, letting everyone help themselves. I’ve also tried baking the sauce and meatballs in a casserole dish topped with mozzarella for a cheesy twist that’s always a hit at parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, I pack leftover spaghetti and meatballs into an airtight container and refrigerate it. It keeps well for up to 4 days, and the flavors actually deepen after a day, so leftovers can be just as good as fresh!

Freezing

I love making this recipe in big batches and freezing the meatballs and sauce (sometimes separate from the pasta) for quick reheats on busy nights. Just remember to slightly undercook your spaghetti if freezing together so it doesn’t get mushy after reheating.

Reheating

To reheat, I gently warm the sauce and meatballs on the stovetop, adding a splash of water if the sauce has thickened too much. For pasta, reheating briefly in the microwave or tossing it quickly in a hot pan keeps it from drying out. Stir everything together just before serving.

FAQs

Can I use all beef instead of mixing with Italian sausage?

Absolutely! Using all ground beef will work just fine, but you might find the flavor less rich and the texture a little leaner. If you want to keep the seasoning depth, consider adding Italian herbs or a bit of fennel seed to the mix.
How do I prevent meatballs from falling apart?

Key steps are not overmixing the meat, using an egg as a binder, and lightly dredging the formed meatballs in flour before browning. Also, cooking them gently in sauce rather than fast frying helps keep their shape intact.
Can I make the sauce and meatballs ahead of time?

Yes! This recipe actually tastes even better a day after because the flavors meld beautifully. Just store everything in the fridge and reheat gently before serving.
What’s the best pasta to use for meatballs?

Classic spaghetti is traditional and works wonderfully because its long strands hold onto the sauce well. But feel free to use linguine, fettuccine, or even rigatoni depending on your preference—all are great choices.
How do I make this recipe gluten-free?

Swap the white bread with gluten-free bread for your soaked breadcrumb mixture, use gluten-free flour or cornstarch for dredging, and select gluten-free pasta. The flavors and textures remain just as satisfying!

Final Thoughts

This Easy Italian Spaghetti and Meatballs Recipe is really one of those dishes that brings everyone to the table, smiling and ready to dig in. I love making it on weekends for a cozy dinner with family or friends, knowing it fills the house with wonderful aromas and creates great memories around the meal. If you give it a try, I hope you find the same joy and satisfaction in every bite. Trust me, once you master this recipe, it’ll be your go-to comfort food too!