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Spaghetti and Meatballs

Tender Italian meatballs simmered in rich tomato sauce—just like Grandma used to make—served over a big bowl of al dente pasta. If there is a meal more deeply satisfying, we have yet to taste it.


white platter of spaghetti with tomato sauce and meatballs topped with cheese and fresh parsley

Just Give the People What They Want.

And what they want are Italian meatballs, served over a big bowl of al dente pasta—if there is any meal that is more comforting, more deeply satisfying, we have yet to taste it. We’ve searched high and low for the best Italian meatball recipe and, after some highly scientific research, we can say with total confidence that this is the best Italian meatball recipe on the planet.

Well, OK. The last thing we want to do, ever, is make the nonnas mad. Maybe we’ll just say that these are the best Italian meatballs that anyone that doesn’t happen to be an actual, legit, real-life Italian nonna could ever hope to make.

white platter of spaghetti with tomato sauce and meatballs topped with cheese and fresh parsley

Research Methods 101: Italian Meatball Edition

We are certain that this is the best Italian meatball recipe, because we really did do our homework. We asked anyone and everyone we knew with Italian heritage how their Grandmas and Great-Grandmas made their meatballs.

From those hunger-inducing conversations, our Italian meatball recipe was born. Of course, everyone claimed that their family’s Italian meatballs were the very best, most authentic Italian meatballs in the world. But (though we’d never tell them this) there wasn’t actually all that much difference amongst the various families’ ingredients or way of making Italian meatballs with red sauce. Everyone’s family recipe had one major thing in common: simmering the meatballs in the tomato sauce long enough for them to really soak up that buttery, tomato goodness.

So, after much trial and error, we present to you the very best Italian meatball recipe. Print it, bookmark it, memorize it, love it—your family will thank you.

ingredients for meatballs in tomato sauce
ingredients for italian meatballs in a glass bowl
ingedients for italian meatballs mixed up in a glass bowl
italian meatballs rolled out in small balls on a baking sheet

How to Make Italian Meatballs:

So much of this Italian meatball recipe comes down to the slow simmer in simple, homemade tomato sauce (see below for more on that!), but there is a little technique at play, too. Here’s what you need to know:

  1. Don’t overmix your meatballs. Italian meatballs should be moist, yielding, unbelievably tender, and you can ensure that yours turn out just the way you want them by handling your meat as little as possible. Dump everything into a bowl, and use your hands to carefully and gently mix herbs, cheese and breadcrumbs into the meat.
  2. Do use fresh herbs, fresh cheese, and fresh garlic cloves! This Italian meatball recipe—like most of Italian cuisine—is really pretty simple. It’s all about taking a few, fresh, high-quality ingredients, and treating them with care. Fresh Italian parsley, freshly grated parmigiano-reggiano, fragrant cloves of fresh garlic—this trio of flavor-enhancers will make your meatballs beyond succulent. Avoid the temptation to swap dried herbs or jarred garlic—this is the moment for fresh fresh fresh.
  3. Don’t overmix the meatballs. Oh wait—did we already say that? But seriously—light hands make for delicious meatballs.
Italian meatballs being formed.
Meatballs With Tomato Sauce 7
Meatballs With Tomato Sauce 8

Let’s Talk Tomato Sauce:

Of course, Italian meatballs have to be simmered in tomato sauce. And to make sure that our sauce is one worthy of an Italian Grandma, we’ve turned to the ultimate nonna, Marcella Hazan, for inspiration. Marcella—we’re on a first name basis, at least in our imagination—calls for only three ingredients in her classic, velvety, rich tomato sauce:

  1. Canned tomatoes. Use the best quality you can—they’re going to be a defining flavor in this dish. Over the course of the meatballs’ simmer time, their sweetness and light acidity will seep into the herby meatballs and make them deeply flavorful and incredibly moist.
  2. Butter. Butter makes this tomato sauce so silky, and just ever so slightly, ever so gloriously creamy. Italian meatballs are not a meal to try to lighten up—they’re rich, decadent and a total treat. Let your inner nonna guide you—embrace the butter!
  3. Onion. These will be sliced only in half—don’t dice, or slice them thinly. You want just a gentle infusion of that lovely, sharp, oniony scent to compliment the tomato and cut through a bit of the butters’ richness.

How to Serve Italian Meatballs:

The windows are steamed up and the whole house smells heavenly—like Italy on a Sunday afternoon. During that last 30-minute simmer, maybe some friends have started to gather, and someone opened a bottle of wine. Maybe there’s a little Dino playing in the background. Stomachs are rumbling and it’s finally time to mangia! Serve your beautiful bowls of al dente pasta and meatballs with a simply dressed green salad, and maybe a little crusty bread on the side to sop up every last droplet of red sauce.

homemade meatball cut in half on top of a bed a spaghetti with tomato sauce
close up of meatballs on spaghetti with tomato sauce

Tools Needed to Make the Best Homemade Meatballs with Tomato Sauce.

Other Italian Favorites:

It always comes back to Italy for us food lovers, doesn’t it? Here are four Italian pasta recipes that we turn to again and again:

Grazie, Nonna!

If you make this Italian meatball recipe, we want to hear about it! Post it to Instagram and tag @themodernproper and #themodernproper. Is it the best Italian meatball recipe? Is it nonna-worthy? Let us know what you think!

Spaghetti and Meatballs

  • Serves: 12
  • Prep Time:  25 min
  • Cook Time:  1 hr 10 min
  • Calories: 659


  • 3 (28 ounce) cans whole stewed tomatoes
  • 2 (28 ounce) cans tomato sauce
  • 1 cup (2 sticks) salted butter
  • 3 medium white onions, peeled, cut in half
  • 2 pounds ground beef
  • 1 pound ground mild Italian sausage
  • 5 ounces parmesan cheese, freshly grated, plus more for serving
  • 6 garlic cloves, minced
  • ¾ cup finely, chopped Italian parsley, plus more for serving
  • 2 large eggs
  • 1 cup Italian style bread crumbs
  • 1 tablespoon sea salt
  • 2 teaspoons freshly cracked black pepper
  • 2 pounds cooked spaghetti, for serving


  1. Add the whole tomatoes along with their juices, crushing them with your hands as you add them to a large pot, set over medium-high heat. Stir in the tomato sauce, butter and onions. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally for 40 minutes or until the onions are soft and butter has melted. Using tongs remove onions from the pot and discard them. See Note.

  2. Meanwhile, make the meatballs. In a large bowl, mix together the beef, sausage, parmesan, garlic, Italian parsley, eggs, bread crumbs, salt & pepper, with your hands. Mix well, then with wet hands, form meatballs (about 1½ tablespoons each), about 40-45 total. Carefully add the meatballs to the sauce.

  3. Return the sauce to a simmer over medium heat, then reduce the heat to low and cook for 30 minutes, or until the meatballs reach an internal temperature of 165°F on an instant read thermometer.

  4. Serve the meatballs and tomato sauce over the spaghetti topped with parmesan cheese and parsley.


  1. If you prefer a smooth sauce, use an immersion blender to blend the sauce before adding the meatballs.

Nutrition Info

  • Per Serving
  • Amount
  • Calories659
  • Protein33 g
  • Carbohydrates54 g
  • Total Fat35 g
  • Dietary Fiber6 g
  • Cholesterol149 mg
  • sodium1989 mg
  • Total Sugars15 g

Spaghetti and Meatballs

Questions & Reviews

Join the discussion below.

  • Erin

    What fat percentage on the beef? 80/20? Or should I use something more lean? Thank you in advance!

    Either should be fine! Hope you enjoy Erin!

  • Diane

    Not sure why 2 sticks of butter - what is the reasoning behind this ingredient?

    It helps make a rich sauce.

  • James

    In the picture at the beginning of the article it shows 2-28oz cans of whole tomatoes and recipe calls for 3.. should it be 2 and 2 or 3 and 2. I used 3 cans whole tomatoes and 2 cans sauce and it was a little watery. I added 2 cans of tomato paste to thicken up. It turned out really good..just wanted a little thicker of a sauce for meatball subs and pasta

    3 cans is correct.

  • shannon arnold

    I'd love to freeze half of these meatballs... Do I need to cook them first and if I do, can I bake them?

    Yes, we recommend cooking them first then freezing. Baking should work fine! Hope you enjoy Shannon!

  • Annie Ytterock

    At which step would you freeze half? Completely cooked? Raw meatballs?

    Hi Annie, we'd recommend freezing the meatballs after they are fully cooked. Hope you enjoy!

  • Hayley Hulley

    This recipe was unbelievably delicious!
    The sauce was rich and velvety and the meatballs were full of flavor.
    My teenage son has officially voted it as his favorite pasta and he is our family pasta connoisseur.
    Winner Winner Spaghetti and Meatballs Dinner!

    Thank you so much Hayley, we are so happy you and your family loved it! Be sure to thank your son for us as well!

  • Mary

    Honestly, THE best meatball recipe I've ever tried!


  • Meg

    Tried it and loved it! Making it for the second time tonight! So easy, family/weeknight friendly, and delicious!

    Thank you Meg! We are so happy to hear you are loving this recipe and making it again!

  • dlf

    These were very good! My son LOVED them and they held together very well in the sauce.

    Thanks or trying them! So happy you enjoyed them!