I enjoy this recipe because the meatballs turn out incredibly juicy and flavorful thanks to the bread and sausage mixture. The homemade marinara sauce tastes rich and fresh while still being simple to prepare. I also like that everything cooks together in one pan, allowing the flavors to blend beautifully. This recipe creates a restaurant-quality meal right at home without complicated steps.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 slices white bread, crusts removed and torn into pieces
2/3 cup cold water
1 lb lean ground beef
1 lb sweet ground Italian sausage, casings removed
1/4 cup grated parmesan cheese, plus more for serving
4 cloves garlic, minced
1 tsp sea salt
1/2 tsp black pepper
1 large egg
3/4 cup all-purpose flour for dredging
3 Tbsp light olive oil or vegetable oil
1 medium yellow onion, chopped
4 cloves garlic, minced
56 oz crushed tomatoes
2 bay leaves, optional
Salt and pepper to taste
2 Tbsp fresh basil, finely minced
1 lb spaghetti
Directions
I begin by soaking the bread pieces in cold water for about 5 minutes. Once softened, I mash them with a fork until they form a soft paste.
In a large bowl, I combine the ground beef, Italian sausage, parmesan cheese, garlic, sea salt, black pepper, egg, and mashed bread mixture. I mix everything until fully combined without overworking the meat.
I shape the mixture into meatballs about 1 1/2 inches wide. Then I roll each meatball lightly in flour and shake off any excess.
I heat the oil in a large deep skillet or Dutch oven over medium heat. Working in batches, I brown the meatballs on all sides for about 6 minutes total. Once browned, I transfer them to a plate and set them aside.
Using the same skillet, I sauté the chopped onion until soft and golden. Then I stir in the garlic and cook for another minute until fragrant.
I pour in the crushed tomatoes and add the bay leaves. I bring the sauce to a gentle boil while stirring occasionally.
I return the meatballs to the sauce, partially cover the skillet, and let everything simmer gently for about 30 minutes. I turn the meatballs occasionally while the sauce thickens and the flavors develop.
A few minutes before the sauce finishes cooking, I stir in the fresh basil and season with salt and pepper to taste.
While the sauce simmers, I cook the spaghetti in salted water until al dente. After draining, I return the pasta to the pot.
I pour the sauce and meatballs over the spaghetti and toss everything gently together. I finish with extra parmesan cheese and fresh basil before serving hot.
Servings and Timing
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Variations
I sometimes use a mix of ground pork and beef for even richer meatballs. For a spicy version, I like adding crushed red pepper flakes to the sauce. When I want a lighter option, I use turkey meatballs instead of beef and sausage. I also enjoy adding mushrooms or spinach to the marinara sauce for extra texture and flavor. Whole wheat spaghetti works great when I want a healthier twist.
storage/reheating
I store leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 4 days. The flavors become even better after resting overnight. When reheating, I warm everything slowly on the stovetop with a splash of water if the sauce becomes too thick. I can also microwave individual portions until heated through. For longer storage, I freeze the meatballs and sauce separately for up to 3 months.
FAQs
Can I make the meatballs ahead of time?
I often prepare the meatballs a day ahead and keep them refrigerated until I am ready to cook them.
Can I freeze homemade meatballs?
Yes, I freeze cooked meatballs and sauce in airtight containers for easy future meals.
What type of pasta works best with meatballs?
I usually use spaghetti, but linguine, fettuccine, or even penne also work very well.
Why do I soak the bread in water?
I use soaked bread to keep the meatballs soft, tender, and juicy instead of dense.
Can I make this recipe without sausage?
Yes, I can use only ground beef if I prefer a milder flavor, although the sausage adds extra richness.
Conclusion
I keep returning to this spaghetti and meatballs recipe because it combines tender homemade meatballs, rich tomato sauce, and perfectly cooked pasta into one comforting meal. It is simple enough for a weeknight dinner but satisfying enough for special family gatherings. Every bite feels warm, hearty, and full of classic Italian-inspired flavor.
A hearty family dinner with tender beef and sausage meatballs simmered in flavorful tomato sauce and served over spaghetti pasta.
Author:Sarah
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:8 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian
Ingredients
For the Meatballs
3 slices white bread, crusts removed and torn into 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 extra for serving
4 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1 large egg
3/4 cup all-purpose flour, for dredging
3 tablespoons light olive oil or vegetable oil
For the Marinara Sauce
1 medium yellow onion, finely chopped
4 cloves garlic, minced
56 oz crushed tomatoes (two 28-ounce cans)
2 bay leaves (optional)
Salt and black pepper, to taste
2 tablespoons fresh basil, finely minced, plus extra for garnish
For the Pasta
1 lb spaghetti
Instructions
Step 1: Prepare the Breadcrumb Mixture
Combine the bread pieces with cold water in a small bowl. Let soak for 5 minutes, then mash with a fork until smooth and soft.
Step 2: Make the Meatball Mixture
In a large mixing bowl, combine:
Ground beef
Italian sausage
Parmesan cheese
Minced garlic
Salt
Black pepper
Egg
Soaked breadcrumbs
Mix until well combined without overworking the meat.
Step 3: Form and Brown the Meatballs
Shape the mixture into 1½-inch meatballs.
Roll each meatball lightly in flour and shake off excess.
Heat oil in a large deep skillet or Dutch oven over medium heat. Working in batches, brown the meatballs on all sides for about 6 minutes total, turning every couple of minutes.
Remove browned meatballs and set aside. They do not need to be fully cooked yet.
How to Make Marinara Sauce
Step 4: Sauté the Onion and Garlic
In the same skillet, add more oil if needed.
Sauté chopped onion over medium heat until soft and golden, about 5 minutes. Add minced garlic and cook for another 1–2 minutes until fragrant.
Step 5: Simmer the Sauce
Pour in the crushed tomatoes and add bay leaves.
Bring the sauce to a gentle boil, stirring occasionally.
Return the meatballs to the skillet. Partially cover and simmer gently for 30 minutes, turning the meatballs occasionally until fully cooked and tender.
Stir in fresh basil during the last few minutes of cooking. Season with salt and pepper to taste.
How to Make Spaghetti and Meatballs
Step 6: Cook the Spaghetti
Cook spaghetti according to package directions in generously salted water until al dente.
Drain and return pasta to the pot.
Step 7: Combine and Serve
Pour the marinara sauce and meatballs over the spaghetti and toss gently to coat.
Transfer to a serving platter or bowls and garnish with extra parmesan cheese and fresh basil.
Serve hot and enjoy.
Notes
Soaked bread keeps the meatballs tender and juicy.
Browning the meatballs first adds incredible flavor to the sauce.
Use fresh basil for the best authentic Italian taste.
The sauce thickens and develops richer flavor as it simmers.
Leftovers store well and taste even better the next day.
