Go Back
–+ servings
Close-up of The Best Italian Spaghetti and Meatballs topped with sauce and grated cheese in a white bowl.

The Best Italian Spaghetti and Meatballs

This recipe provides simple instructions for making classic Italian spaghetti and meatballs from scratch. It focuses on creating tender, flavorful meatballs simmered in a rich tomato sauce, perfect for a family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Dinner
Cuisine: Italian
Calories: 696
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 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 to saute, or use vegetable oil
For the Sauce
  • 1 medium yellow onion 1 cup chopped
  • 4 cloves garlic minced
  • 56 oz crushed tomatoes from 2 – 28 oz cans
  • 2 bay leaves optional
  • to taste Salt & pepper
  • 2 Tbsp basil finely minced, plus more to garnish
Other Ingredients
  • 1 lb spaghetti

Equipment

  • Large skillet or Dutch oven
  • Large mixing bowl

Method
 

  1. Combine bread pieces with 2/3 cup water and set aside for 5 minutes, then mash with a fork.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in crushed tomatoes and 2 bay leaves. Bring to a light boil.
  6. 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.
  7. Cook pasta according to package instructions in salted water until al dente. Drain, and return to the empty pot.
  8. 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.

Nutrition

Calories: 696kcalCarbohydrates: 73gProtein: 35gFat: 29g

Notes

Cook the pasta as the sauce and meatballs are halfway through simmering. The pasta should finish cooking at the right time. Spaghetti and Meatballs store well for meal planning. If you plan to freeze the meatballs and sauce with the spaghetti, undercook the spaghetti slightly so it does not become mushy when reheated. Cool spaghetti and meatballs and pack them into an airtight container. Refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight, and reheat portions in the microwave or in a large pot on the stove.

Tried this recipe?

Let us know how it was!