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

Jump to Recipe· 4.5 from 19 reviews

If you’ve ever found yourself craving that perfect, comforting bowl of spaghetti and meatballs, you’re in for a treat. This Classic Italian Spaghetti and Meatballs Recipe is my go-to whenever I want an authentic, hearty dinner that feels like a warm hug on a plate. Trust me, the juicy meatballs bathed in rich marinara sauce and twirled with perfectly cooked pasta? It’s fan-freaking-tastic. Stick around because I’ll walk you through every detail so you nail it at home.

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Why This Recipe Works

Perfect Meatball Texture: Combining lean ground beef with sweet Italian sausage keeps meatballs tender but flavorful every time.
Homemade Marinara: Cooking the sauce in the same pan after browning intensifies the flavors without extra fuss.
Simple Bread Binder: Using soaked white bread instead of breadcrumbs keeps the meatballs moist and soft inside.
Balanced Seasoning: Garlic, parmesan, and fresh basil blend perfectly to give it that classic Italian charm you’ll love.

Classic Italian Spaghetti and Meatballs, easy spaghetti with meatballs, homemade Italian meatball recipe, authentic spaghetti and meatballs, best meatball pasta dish - 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

Every ingredient in this Classic Italian Spaghetti and Meatballs Recipe plays its part in creating that unforgettable dish. I always say, quality ingredients make all the difference — especially when it comes to the sausage and fresh basil. Having the right basics set you up for success.

White bread: Removing crusts and soaking it in water helps the meatballs stay tender without drying out.
Ground beef: Choose 7%-15% fat content so meatballs are juicy but not greasy.
Italian sausage: Adds spice and depth, plus its natural fat keeps everything flavorful.
Parmesan cheese: Gives a salty, nutty kick that’s classic in Italian cooking.
Garlic: Both meatballs and sauce get that beautiful aromatic base.
Egg: Binds the meat mixture without making it dense.
Flour: For dredging — it helps develop a nice crust on the meatballs when sautéed.
Yellow onion: Slowly caramelized into the sauce, adding sweetness and body.
Crushed tomatoes: The heart of the sauce—use good quality cans for best flavor.
Bay leaves: Optional but really boost the sauce’s depth during simmering.
Fresh basil: Stirred in last to keep it bright and aromatic.
Spaghetti: Go for classic durum wheat pasta for that perfect al dente bite.

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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.

Make It Your Way

One of my favorite things about this Classic Italian Spaghetti and Meatballs Recipe is how easy it is to personalize. I often experiment with spices or swap the sausage for turkey when I want a lighter meal — and I encourage you to do the same! This recipe really lends itself to making it your own.

Variation: When I tried using ground chicken instead of beef and sausage, the texture was a bit different but still delicious, especially with extra parmesan for added flavor.
Dietary modification: For gluten-free, swap the white bread for gluten-free bread when soaking, and use gluten-free flour for dredging.
Spice it up: I like adding a pinch of red pepper flakes in the sauce for a subtle heat that wakes up the flavors.
Cheese variation: Sometimes I sprinkle Pecorino Romano instead of Parmesan for a sharper flavor punch.

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

Step 1: Soak the Bread for Tender Meatballs

Start by tearing your white bread into small pieces and soaking them in cold water for about 5 minutes. Then, mash the bread with a fork to create a soft, moist base for the meatballs. This little trick ensures your meatballs stay juicy — trust me, trying to skip this resulted in dry meatballs more than once in my kitchen!

Step 2: Mix Your Meatball Ingredients Gently

In a large bowl or your stand mixer with a paddle attachment, combine the ground beef, Italian sausage, parmesan, garlic, salt, pepper, egg, and mashed bread. Mix just until everything comes together — overmixing will make your meatballs tough. I find using my hands is often best for feeling when it’s evenly combined without going too far.

Step 3: Brown the Meatballs Carefully

Shape the mixture into meatballs about 1½ inches in diameter, then lightly dredge each one in all-purpose flour to help form a nice crust. Heat oil in a heavy skillet or Dutch oven over medium heat, then brown the meatballs in batches, turning so all sides get that gorgeous golden color. This usually takes around 6 minutes total per batch. Don’t worry if they aren’t cooked through; they’ll finish cooking in the sauce.

Step 4: Build a Flavor-Packed Sauce

In the same pan, sauté chopped onions in a little more oil until soft and golden—about 5 minutes—then add minced garlic, cooking just until fragrant, roughly 1-2 minutes. Stir in crushed tomatoes and bay leaves, then bring it to a gentle boil. This base is what gives your sauce that rich depth of flavor.

Step 5: Simmer Meatballs in Marinara

Return the browned meatballs to the sauce, partially cover the pan, and let everything simmer gently for about 30 minutes. Turn the meatballs occasionally so they cook evenly. The sauce will thicken, and the meatballs become wonderfully tender. A few minutes before finishing, stir in fresh basil and season with salt and pepper to taste — that final touch is golden.

Step 6: Cook Spaghetti to Perfection

While meatballs soak up that sauce, cook your spaghetti in plenty of salted boiling water according to the package until al dente—or just how you like it. Drain the pasta, then toss gently with your sauce and meatballs to combine. This timing means everything’s hot and ready to serve together.

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Tips from My Kitchen

Don’t Skip Soaking Bread: I learned the hard way that dry bread here means dry meatballs—soaking is key for moisture.
Brown Meatballs in Batches: Crowding the pan steams them instead of browning—patience here pays off.
Simmer Sauce Gently: Keep the heat low so the flavors meld slowly without burning the tomatoes.
Fresh Basil at the End: Adding it too early dulls the flavor—save it for the last few minutes.

How to Serve Classic Italian Spaghetti and Meatballs Recipe

Garnishes

I always finish this dish with a generous sprinkle of freshly grated Parmesan cheese and a few bright basil leaves. Sometimes, I like to add a drizzle of good-quality extra virgin olive oil or a pinch of crushed red pepper flakes to kick it up just a bit. These little touches bring the meal to life and make each plate feel special.

Side Dishes

This recipe pairs beautifully with a classic Caesar salad or a simple arugula salad tossed with lemon and olive oil. Garlic bread is an obvious and much-loved companion — I’m talking golden, buttery, garlic-rubbed slices fresh from the oven. For a heartier meal, roasted veggies like zucchini or eggplant rounded out the plate perfectly when I last served this to friends.

Creative Ways to Present

For dinner parties, I like plating the meatballs stacked atop a neat twirl of spaghetti, garnished with basil chiffonade and Parmesan shards. It feels rustic yet refined. Another fun idea is to serve the meatballs and sauce in small individual ramekins with spaghetti nests on the side—super cute and portable for casual gatherings.

Make Ahead and Storage

Storing Leftovers

I recommend cooling your spaghetti and meatballs completely before storing to avoid excess moisture. I pack leftovers in airtight containers and keep them in the fridge for up to four days. It reheats beautifully, making it a perfect make-ahead meal after busy days.

Freezing

When freezing, I slightly undercook the spaghetti to prevent it from turning mushy upon reheating. Meatballs and sauce freeze wonderfully for up to three months. I separate portions in freezer bags or containers — it makes warming up just the right amount easy and mess-free.

Reheating

To reheat, I prefer warming the meatballs and sauce on the stovetop over low heat, stirring occasionally until bubbly and heated through. Then I gently toss in the pasta. If I’m in a hurry, the microwave works fine—cover loosely and stir halfway through so the heat distributes evenly.

FAQs

Can I make the meatballs ahead of time?

Absolutely! You can prepare and shape the meatballs in advance, then refrigerate or freeze them raw. Just remember to brown and cook them in sauce when you’re ready to serve.
What’s the best way to prevent meatballs from falling apart?

The key is not to overmix the meat mixture and to include a binder like soaked bread and egg. Also, browning them gently helps seal the outside and keeps them intact during simmering.
Can I use different types of pasta?

Definitely! While spaghetti is classic, feel free to swap in linguine, fettuccine, or even rigatoni for a fun twist. Just cook according to package instructions.
Do I have to use both beef and Italian sausage?

You don’t have to. The sausage adds flavor and fat, making meatballs juicier, but you can use just beef or mix different meats like pork or chicken based on your preference.
How can I tell when the meatballs are fully cooked?

Once browned and simmered in sauce for 30 minutes, meatballs should be tender and cooked through. If unsure, you can always cut one open to check it’s no longer pink inside.

Final Thoughts

This Classic Italian Spaghetti and Meatballs Recipe holds a special place on my dinner table — it’s comfort food woven with tradition and love. Every time I make it, it reminds me of cozy family dinners and sharing stories over hearty food. I hope you try it soon and find the same joy in making (and eating!) this timeless favorite. You deserve a meal this satisfying, and with my tips, it’s easier than you think!