Soak the cut bread in 2/3 cup water and then mash together with a fork.
Before and after photos of bread cubes soaked in water and then mashed
Mix – In a large mixing bowl (while I often use my hands, feel free to use a stand mixer to do the work), add all the remaining meatball ingredients except for the flour.
Meatball ingredients mixed in a Kitchenaid mixer bowl
Brown the meatballs – Use your hands or an ice cream scoop to roll 1 1/2″ meatballs, and then lightly coat in flour. In a deep, large skillet or a Dutch oven, heat oil over medium heat. When hot, cook meatballs in batches until each side is browned (2 minutes per side). Set aside browned meatballs to finish cooking in the sauce.
Step-by-step photos on how to roll and brown meatballs in flour and a dutch oven
How to Make Marinara Sauce
Use the same pan for the sauce to sop up all the great flavor from browning the meatballs.
Saute the chopped onion, stirring often until soft and golden (5 minutes). Add minced garlic and stir 1 minute until fragrant.
Stir in tomatoes and bay leaves, and then bring to a light boil (stir periodically to keep the sauce from splattering).
Add all of the meatballs back into the sauce, and lower the temperature to cook at a gentle simmer for 30 minutes. Stir basil, salt, and pepper into the sauce 5 minutes before it’s done. Remove the bay leaf before serving over al dente spaghetti noodles.
Step by step collage how to make marinara sauce
Pro Tip:
While the meatballs and sauce simmer in step 3, use another pot to cook the pasta according to package directions. It should be ready just in time! See my quick directions below.
Combine with Pasta and Serve
While some Italians eat meatballs as a side dish, Americans love a heaping plate of saucy pasta and meatballs served together. Here’s how I serve spaghetti and meatballs.
Cook the pasta in salted, boiling water until al dente or softer if your family loves it that way! Truth be told, I love slightly overcooked pasta. Drain pasta and return it to the empty pot.
Pour the saucy meatballs over the spaghetti and toss gently until covered in sauce. Plate in a large bowl and garnish with basil and parmesan. Serve with Garlic Bread and Roasted Broccoli.
Spaghetti and Meatballs tossed together with sauce in a red dutch oven pot.
Make-Ahead and Storage
Spaghetti and Meatballs keep well in the fridge to serve later or for meal planning. Let everything come to room temperature, and then store in an airtight container.
Make Ahead: Meatballs in sauce can be made ahead and refrigerated for 3-4 days. When ready to serve, reheat gently on the stove and toss with pasta.
Refrigerate Leftovers: Store in the fridge for up to 4 days
Freezing: For meal prep, it’s best to freeze the meatballs in sauce separately from the pasta for up to 3 months. You can also freeze leftover combined spaghetti and meatballs for 2-3 months.
To Reheat: Thaw in the fridge overnight. Heat in the microwave or pan on the stove, stirring gently until heated through. Add a splash of water to re-moisten.
Spaghetti and meatballs served on a white plate garnished with parmesan cheese and served with a fork
Traditional Spaghetti and Meatballs is the best family-style, crowd-pleasing meal to serve, and this recipe makes it easier than ever to make the whole meal from scratch in just an hour! Impress your family with this timeless Italian comfort food.
