There is just something about a big bowl of steaming spaghetti loaded with juicy meatballs that screams comfort, right? I mean, if there was ever a recipe that totally embodies Sunday Supper at home, this is it. Forget fancy, forget fussy—when I talk about making The Best Italian Spaghetti and Meatballs, I’m talking about simple, rich flavor that tastes like it took all day, even though it doesn’t!
For me, finding meals like this was a huge part of learning how to live cleaner without restriction. I spent years thinking clean eating meant giving up all the satisfying, traditional foods I loved. But honestly, when you make your sauce and your meatballs from scratch, using good quality ingredients, you control exactly what goes in. That’s why this recipe became a definite staple in my house. It proves you really can have satisfying comfort food that totally supports your wellness habits.
Why You’ll Love The Best Italian Spaghetti and Meatballs (Quick Dinner Ideas)
Seriously, even though this feels like a weekend project, it comes together fast enough for a weeknight!
- It’s the ultimate quick dinner idea—ready in about an hour total!
- The homemade meatballs just melt in your mouth.
- It’s pure, unadulterated comfort food that everyone loves.
- You know exactly what’s in the sauce because you made it!
Essential Equipment for The Best Italian Spaghetti and Meatballs
You don’t need a kitchen full of gadgets for this Italian Classic, thank goodness! You just need two main heavy hitters. Trust me, using the right pan makes the browning step so much easier.
- You absolutely need a large skillet or, even better, a big Dutch oven if you have one.
- A large mixing bowl for getting your hands right into those meatball ingredients!
Ingredient Clarity for The Best Italian Spaghetti and Meatballs
Okay, gather everything up before you start mixing, because once you get going, you’ll want everything staged and ready. I learned the hard way that hunting for the breadcrumbs while your meat is getting warm is a recipe for tough meatballs! Having the right items ready helps me keep my cooking process clean and intentional. I always check my pantry for my favorite ground beef recipes before I start shopping for a classic like this.
We need to break this down into three groups so nothing gets missed:
For The Homemade Meatballs
This is where the flavor magic starts, so pay attention to the fat content here. You are taking 3 slices of white bread, crusts removed, diced or torn to pieces, and mixing it with 2/3 cup cold water, then setting it aside for 5 minutes mash it with a fork. For the meat, we’re using 1 lb lean ground beef (aim for 7%-15% fat) mixed with 1 lb Sweet Ground Italian sausage (casings removed). Then, add in 1/4 cup grated parmesan cheese (save some extra for serving!), 4 minced cloves of garlic, 1 tsp sea salt, 1/2 tsp black pepper, and 1 large egg. Finally, you’ll need about 3/4 cup all-purpose flour just to dredge the meatballs before browning.
For The Rich Tomato Sauce
This sauce is super simple but deeply flavorful, I promise. You’ll sauté 1 medium yellow onion (about 1 cup chopped) until golden. Then add 4 cloves of minced garlic and stir until fragrant. The heart of the sauce is 56 oz of crushed tomatoes, which should come from two 28 oz cans. Toss in 2 bay leaves, which are totally optional, but I love the depth they add. We’ll season this later!
Other Ingredients Needed
Don’t forget the star of the show! Make sure you have 1 lb of spaghetti ready to go. We’ll also need 3 Tbsp light olive oil (or vegetable oil) purely for sautéing the meatballs and onions.
Step-by-Step Instructions to Make The Best Italian Spaghetti and Meatballs
This is where we put the prep work to good use! Remember what I said about keeping things intentional? Following these simple steps ensures incredibly tender meatballs that don’t fall apart in the sauce. Don’t rush the browning step; it builds so much flavor! This process is key to making any dinner recipe feel special.
Preparing The Meatball Mixture
First things first: Take those 3 slices of bread and soak them in the 2/3 cup of water for about 5 minutes. Then, just mash them up really well with a fork until they make a nice paste. Now, grab your big mixing bowl. Everything goes in! Dump in the ground beef, the sausage meat (casings off!), that parmesan, the 4 minced garlic cloves, salt, pepper, and that single egg. Add your mashed bread mixture too. Now, mix it all together until it’s just combined. Seriously, don’t overwork it—that’s how you get tough meatballs! Once mixed, gently form them into 1 1/2-inch balls—I use a small ice cream scoop to keep them uniform. Then, dredge or roll each meatball in the 3/4 cup of flour, making sure you dust off any excess flour before they hit the pan.
Browning The Homemade Meatballs
Heat up your deep, heavy skillet or Dutch oven over medium heat with about 3 tablespoons of oil. Wait until it’s shimmering a bit but not smoking. You can’t crowd the pan, so work in two batches, okay? Place the meatballs in without touching and sauté them until they are nicely browned on all sides—that usually takes about 6 minutes total, or maybe 2 minutes per side if you’re careful. As soon as they get that beautiful color, lift them out immediately and set them aside on a plate.
Building The Sauce and Simmering The Best Italian Spaghetti and Meatballs
Using the same pan (don’t clean it, we want those brown bits!), add a little more oil if the pan looks dry, and toss in your chopped onion. Cook that down until it’s soft and golden, which takes about 5 minutes. That’s when you stir in the 4 cloves of minced garlic and cook until you can really smell it, maybe 1 to 2 minutes. Next, pour in the 56 ounces of crushed tomatoes and those 2 bay leaves. Bring that mixture up to a light boil. Once it’s bubbling gently, tuck all those browned meatballs right back into the sauce. Partially cover the pan and let this simmer low and slow for a full 30 minutes, turning the meatballs gently every now and then so they cook evenly. A few minutes before that 30 minutes is up, stir in that fresh basil and adjust the salt and pepper to taste. If you have time, start that pasta while the meatballs are simmering!
Cooking Pasta and Final Assembly
Get a big pot of salted water boiling and cook your 1 lb of spaghetti according to the package directions until it’s perfectly al dente—not hard, not mushy. Drain it off and put the pasta right back into the empty pot. Now, take your delicious meatballs and sauce and pour it right over the top of the spaghetti. Toss everything together very gently until that pasta is coated in that amazing sauce. Serve it up family-style in a big bowl, topping it with extra parmesan cheese and a sprinkle of fresh basil. It’s just heavenly!
Expert Tips for Perfect Homemade Meatballs
Even though this recipe is straightforward, a few little tricks I picked up over the years make a huge difference in how tender these meatballs turn out. Remember, we’re aiming for satisfying, clean eating, not tough tennis balls!
The biggest rule for tenderness is handling the meat mixture gently. When you combine the beef, sausage, bread mixture, and seasonings, mix only until you see everything just incorporated. If you stir or squeeze it too much, you develop the proteins, and that’s what makes them tough and rubbery. I try to use my hands as little as possible when mixing before rolling them out.
Also, don’t skip that flour dredge! Dredging the meatballs lightly in flour creates a thin little barrier that helps them hold their shape when they hit the hot oil. This means less breaking apart during browning and keeping all those juicy flavors locked inside before they go into the sauce.
For the sauce development, try to let it simmer for the full 30 minutes, if you can swing it. That slow cooking time lets the slight acidity of the tomatoes mellow out and fully absorb the herbaceous notes from the garlic and basil. If you are rushing, consider trying this recipe alongside your simple balanced suppers routine, but give the sauce time to bloom!
And one last thing—if you want a thicker sauce without adding tons of weird thickeners, just remove the lid entirely for the last 10 minutes of simmering. Let that excess moisture evaporate naturally. You’ll end up with a sauce that clings perfectly to every strand of spaghetti.
Storage and Reheating Instructions for The Best Italian Spaghetti and Meatballs
One of the best parts about making a huge batch of this Italian Classic is knowing you’ve got amazing leftovers! This recipe stores really well, which is perfect for clean, pre-planned dinner recipes throughout the week.
If you’re refrigerating it, you can keep the cooked spaghetti and meatballs sealed up in an airtight container for up to 4 days. It tastes just as good the next day, honestly. You can reheat portions easily right in the microwave, or dump the whole lot into a large pot on the stove over low heat, stirring carefully until everything is piping hot again.
But if you’re planning ahead, freezing this is a dream! The meatballs and sauce freeze beautifully for up to 3 months. Now, here’s the important trick—if you know you’re freezing it, slightly undercook the spaghetti by about two minutes when you boil it. Why? Because when frozen pasta thaws and reheats, it keeps cooking, and we definitely don’t want gummy, mushy noodles! Just drain the slightly firm pasta, cool everything down completely, and pack it all into airtight containers before heading to the freezer.
Serving Suggestions for This Italian Classic
When you have a huge, rich plate of spaghetti and meatballs, you need sides that are light and bright to cut through that gorgeous tomato sauce. It’s all about balance, right? I try to keep the sides super simple so they don’t steal the show from our homemade meatballs, but they definitely round out the meal perfectly for a true Italian classic experience.
First up: Bread. You simply must have something fantastic for soaking up every last drop of that sauce! I always serve this with thick slices of rustic, crusty Italian bread—sometimes warmed up slightly with a little sprinkle of dried oregano. If you have a good sourdough, that works wonderfully too. Just make sure it’s sturdy enough to handle the dipping!
Second, you absolutely need a fresh, crisp salad. We’re talking about cutting through the richness of the meat and cheese. Forget heavy dressings here; simple is best. Toss together mixed greens, thinly sliced cucumber, and maybe a handful of cherry tomatoes. Dress it lightly with good quality olive oil, a splash of lemon juice, a pinch of salt, and maybe a little red wine vinegar if you like that tang. It’s so fresh and cleanses the palate beautifully between bites of that amazing meat sauce.
If you want one more vegetable option that feels authentically Italian, try lightly sautéed or roasted broccoli rabe (rapini). A little bit of garlic and chili flakes cooked in olive oil is all you need. It brings a slight bitterness that pairs surprisingly well with the sweetness of the tomato and the savory meat. It always makes me feel like I’m eating a truly well-rounded, intentional meal!
Frequently Asked Questions About The Best Italian Spaghetti and Meatballs
When you’re making a recipe this classic, questions always pop up, especially when you’re trying to keep your habits clean while still enjoying great flavor. Here are some things I hear all the time about achieving the ultimate bowl of Italian Comfort Food.
Can I skip browning the meatballs before simmering them in the sauce?
Oh, I totally get the desire to save time, especially if you’re aiming for a quick dinner. But please, please don’t skip the browning step! When you brown those homemade meatballs, you create a deep crust through the lovely Maillard reaction. That darkened flavor is what gives the entire tomato sauce its rich depth. If you skip it, your sauce ends up tasting a little thin. Trust me, those extra 6 minutes of sautéing are worth it for a proper Sunday Supper experience.
Can I use different kinds of meat in the meatballs?
You certainly can swap things around! The 50/50 mix of beef and sausage we use works so well because the sausage has natural fennel and fat, which keeps things juicy. If you want to make them a bit lighter, perhaps closer to calorie-smart recipes without losing too much flavor, you can use ground turkey or chicken for the sausage part, but I strongly suggest using beef that is no leaner than 85/15. Too lean, and your meatballs will dry out fast, even with the breadcrumbs in there.
My sauce isn’t as rich as I’d like. How can I make it richer without adding heavy cream?
That’s a common issue when you’re relying only on canned tomatoes! To get that truly deep, restaurant-quality richness without adding dairy, use tomato paste! After you sauté the onions and garlic, push them to one side of the pan. Add just one tablespoon of tomato paste to the empty side, and cook it directly on the hot metal for about a minute until it turns a rusty brick color. This step—called caramelizing the paste—removes the raw tomato bitterness and concentrates that savory, deep flavor right into your sauce before you add the crushed tomatoes back in.
Do I need to use both fresh basil and dried basil?
For this recipe, I use them for two different jobs! Dried herbs—if you were using them—would go in earlier with the tomatoes for slow infusion. But since we use fresh basil for this Italian Classic, we add it right at the very end, just a few minutes before turning off the heat. Fresh basil loses its bright, slightly peppery aroma if cooked too long. Adding it late ensures that vibrant, fresh finish to your Comfort Food when you serve it hot.
Nutrition Snapshot for The Best Italian Spaghetti and Meatballs
Because my focus here at Melt It Clean is always on using real, whole ingredients and making intentional choices in the kitchen, I want to be totally transparent about the numbers.
When you’re cooking this recipe at home, the final breakdown of calories, protein, and fat is going to change slightly depending on the exact fat content of the ground beef you pick up, the brand of sausage you use, or even how much parmesan cheese you sprinkle on top at the end!
So, consider this information a very helpful general guideline, but please know that true nutrition will always vary based on your specific choices. For the most accurate tracking for your own journey, I always recommend plugging your exact ingredient brands into your preferred tracking app. You can read more about why transparency in estimation is so important over on my official disclaimer page.
Share Your Experience Making The Best Italian Spaghetti and Meatballs
Well, there you have it! We’ve made the ultimate classic—The Best Italian Spaghetti and Meatballs—from scratch. I truly hope this recipe brings that warm, satisfying feeling of a truly great family meal to your table. There is nothing better than making something nourishing and delicious that everyone gathers around for.
I always get so excited when readers try out my core recipes! Please, if you made this, come back right here and leave a star rating for this recipe. Trust me, knowing how it turned out for you helps other home cooks decide to try it next time they are planning their family-friendly meals.
Did your meatballs come out perfectly tender? Did you try adding a little extra fennel to the sausage mix? I want to hear all your little tweaks and triumphs! Don’t forget to snap a photo of your big, beautiful platter of pasta and sauce and tag me on social media. Seeing your delicious dinners is seriously the best part of my day!
By HI, I’M EMILIA, THE FOUNDER OF MELTITCLEAN.COM – YOUR DIGITAL SPACE FOR NATURAL WEIGHT LOSS, REAL WELLNESS HABITS, AND CLEAN-LIVING INSPIRATION THAT ACTUALLY FITS YOUR LIFE.
For years, I struggled with the ups and downs of dieting. I tried everything — juice cleanses, low-carb crazes, fitness challenges — but I always ended up back where I started: tired, bloated, and frustrated. I didn’t just want to “lose weight” — I wanted energy, mental clarity, glowing skin, and confidence without sacrificing my joy or sanity.
After years of experimenting, learning, and unlearning, I discovered a simple truth: your body is already powerful — it just needs support, not restriction. That’s when I created Melt It Clean — a site dedicated to real transformation through clean, intentional, and nourishing daily habits that anyone can follow. You can learn more about my journey over here: Read My Full Story.
My goal was simple: build a place where people could feel informed, supported, and empowered without being overwhelmed by wellness fads. That’s why making simple, satisfying classics like this spaghetti and meatballs recipe still fits right in—it’s nourishing without being restrictive!
The Best Italian Spaghetti and Meatballs
Ingredients
Equipment
Method
- Combine bread pieces with 2/3 cup water and set aside for 5 minutes, then mash with a fork.
- In a large mixing bowl or a stand mixer with paddle attachment, add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg, and mashed breadcrumbs. Mix until well combined.
- Form into 1 1/2″ meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside.
- In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion, stirring often until soft and golden (5 min). Add 4 cloves minced garlic and stir 1-2 minutes until fragrant.
- Stir in crushed tomatoes and 2 bay leaves. Bring to a light boil.
- Add meatballs back into the pan with tomato sauce, partially cover and cook at a gentle simmer for 30 minutes, turning the meatballs occasionally. A few minutes before the sauce is done, stir in chopped fresh basil and season with salt and pepper to taste. While meatballs simmer, make the pasta.
- Cook pasta according to package instructions in salted water until al dente. Drain, and return to the empty pot.
- Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil, and serve hot.
