Spaghetti and Meatballs Recipe

I’m super excited to share this Spaghetti and Meatballs Recipe that’s been a total game-changer in my kitchen. It’s one of those comforting dishes that feels like a warm hug from your Nonna, but without needing a master chef’s skills. You’ll find that this recipe strikes the perfect balance between tender, flavorful meatballs and a rich marinara sauce that clings beautifully to each strand of spaghetti. Trust me, once you try this, your whole family will go crazy for it.

this Recipe

Ingredients You’ll Need

I love how this combination of ingredients works together to create authentic Italian flavors with a comforting home-cooked feel. Keep an eye out for good-quality ground meat and fresh herbs—they really make a difference in the end result.

• White bread: Removing the crusts and soaking the bread is my secret to super moist meatballs that aren’t dense or rubbery.
• Ground beef: I use lean beef (7%-15% fat) to achieve the right balance of flavor and tenderness without excess grease.
• Sweet Italian sausage: Adding sausage ups the flavor with its own blend of herbs and spices—a total game-changer versus just beef.
• Parmesan cheese: Freshly grated is best here, it melts into the meatballs and adds that subtle umami boost.
• Garlic: Minced fresh garlic is where the magic starts both in the meatballs and the sauce.
• Onion: A yellow onion sautéed until golden forms the delicious base of the marinara sauce.
• Crushed tomatoes: Use quality canned crushed tomatoes; they provide a thick, naturally sweet sauce essential to this dish.
• Fresh basil: Finely minced for cooking and garnishing—you’ll be surprised how fresh basil lifts the whole sauce.
• Bay leaves: Totally optional, but using them adds a lovely aromatic depth to the sauce.
• Egg: Helps bind everything in the meatballs so they hold their shape without being tough.
• Flour: For dredging meatballs, which helps create that lovely seared crust when browned.
• Olive oil: For sautéing; I prefer light olive oil for neutral flavor but vegetable oil works too.
• Spaghetti: Classic long pasta that holds sauce beautifully.

Variations

This Spaghetti and Meatballs Recipe is super versatile—I’ve tried a few tweaks over time depending on what’s in the fridge or what my family’s craving. Feel free to make it your own!

• Swap the meat: I sometimes do half ground turkey or chicken for a lighter version, and it still comes out juicy and flavorful.
• Spice it up: Adding crushed red pepper flakes to the sauce or the meatball mix gives a nice kick if you like heat.
• Herb Substitutions: If fresh basil is hard to find, try oregano or parsley for a different but still fresh flavor profile.
• Gluten-free: Use gluten-free bread and flour alternatives when dredging the meatballs to cater to dietary needs without losing texture.

How to Make Spaghetti and Meatballs Recipe

Step 1: Preparing the Meatballs

The gentle soaking of the bread in cold water is a trick I discovered that changed my meatball game. Soak the bread until soft, then mash it with a fork to create a fluffy base that keeps the meatballs tender. Mix this with the ground beef, sweet Italian sausage, parmesan, garlic, salt, pepper, and egg. I like using my hands here (clean ones!) or a stand mixer with a paddle attachment to combine everything evenly—no overmixing though, or the meat will get tough.

Step 2: Browning the Meatballs

Form the mixture into 1 ½ inch balls—about the size of a flat ice cream scoop. Rolling them in flour before sautéing helps develop that beautiful crust. Heat your skillet or Dutch oven with oil and brown the meatballs in batches, making sure not to crowd the pan. This step is all about flavor and texture; don’t worry if they aren’t cooked through yet because they’ll finish cooking in the sauce. Pro tip: Don’t rush – browning properly takes about 6 minutes total.

Step 3: Making the Marinara Sauce

In the same pan (don’t clean it out — those browned bits are gold!), sauté the chopped onion until golden and soft. Add minced garlic next, stirring just until fragrant—not burned. Then pour in your crushed tomatoes along with bay leaves if you’re using them. Bring it to a gentle boil while stirring to keep a consistent simmer going. The sauce will deepen in flavor as it cooks down.

Step 4: Simmering Meatballs in Sauce

Gently nestle the browned meatballs back into the sauce. Cover partially and simmer on low heat for about 30 minutes, stirring and turning the meatballs every so often. This gentle simmer makes the meatballs tender and lets the sauce thicken up perfectly. Just before serving, stir in fresh basil and season the sauce with salt and pepper to your taste.

Step 5: Cooking the Spaghetti and Serving

While the sauce simmers, cook your spaghetti in salted boiling water until al dente—just firm enough to hold together under the sauce’s hug. Drain and toss the pasta back into the pot, then pour the sauce and meatballs over it and gently combine. I like to serve family-style on a big platter with extra parmesan and fresh basil sprinkled on top. It’s simple but makes mealtime feel special.

How to Serve Spaghetti and Meatballs Recipe

Garnishes

Whenever I serve this dish, I sprinkle a generous handful of freshly grated parmesan and scatter chopped fresh basil leaves on top—it adds color, aroma, and that final punch of flavor that makes every bite sing.

Side Dishes

I usually keep sides simple to let the main shine: a crisp Caesar salad, garlic bread with just the right crunch, or even steamed green beans tossed with a little lemon zest. These pairings complement the richness without overwhelming your palate.

Creative Ways to Present

For special occasions, I’ve served spaghetti and meatballs in individual mini cast iron skillets—that wow factor is unbeatable! You can also swap spaghetti for longer lasagna noodles draped over the plate, or assemble meatball subs for a twist everyone loves.

Make Ahead and Storage

Storing Leftovers

After dinner, I cool the spaghetti and meatballs completely before sealing them in airtight containers—doing this helps preserve flavors and texture. Stored in the fridge, they stay delicious for up to 4 days, perfect for quick meals during the week.

Freezing

I’ve frozen leftover meatballs and sauce separately from the pasta to avoid mushiness, then thawed everything overnight in the fridge. Alternatively, freezing the whole dish works too if you undercook the spaghetti slightly first. It’s a lifesaver on busy days.

Reheating

To reheat, I prefer warming the sauce and meatballs gently in a pot over medium-low heat, adding a splash of water if needed to loosen the sauce. Then, I toss in the cooked pasta just long enough to heat through, so it doesn’t become mushy. Microwave works fine too, but stirring often keeps it nice.

FAQs

Final Thoughts

I absolutely love how this Spaghetti and Meatballs Recipe brings people together around the table—everyone from picky kids to seasoned eaters has given it thumbs up. The texture of the meatballs, the homemade sauce, and the simple pasta make it a no-fail classic in my kitchen. Give it a try—you’ll soon find that it’s your new go-to comfort food!

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