Introduction
Oh, spaghetti and meatballs! Just saying those words brings back a flood of cozy memories, doesn’t it? Maybe it’s the comforting smell that fills your kitchen, or the pure joy on your family’s faces as they dig into a big bowl. Whatever it is, this classic dish is pure comfort food. And guess what? It’s way easier to make than you might think! You can have this delicious, heartwarming meal on the table in no time, perfect for those busy weeknights or when you just want to treat yourself to something truly special.
Why You’ll Love This Recipe
- Fast: Get a delicious home-cooked meal on the table without spending hours in the kitchen.
- Easy: Simple steps mean even beginner cooks can nail this recipe.
- Giftable: Make a big batch and freeze some meatballs or sauce for easy future meals or to share with a friend.
- Crowd-pleasing: This is a universally loved dish that’s guaranteed to be a hit with everyone, from toddlers to grandparents.
Ingredients
Alright, let’s gather our goodies. These are pretty straightforward, and you probably have most of them already!
- 1 pound spaghetti: The perfect vehicle for all that delicious sauce!
- 1 pound 85-90% lean ground beef: This gives you a good balance of flavor and juiciness without being too greasy.
- 1 large egg: This acts as our binder to keep those meatballs perfectly formed.
- ¼ cup breadcrumbs: Panko or regular breadcrumbs work great here for texture.
- ¼ cup grated Parmesan cheese: For that salty, umami punch that makes everything better.
- 3 garlic cloves, grated: Fresh garlic is a must for amazing flavor! Grating it makes sure it disperses beautifully.
- 2 tablespoons chopped parsley, plus more for garnish: Fresh parsley adds a bright, lovely finish.
- 2 teaspoons Italian seasoning: This little blend of herbs is a shortcut to classic Italian flavor.
- ½ teaspoon salt: Essential for bringing out all the flavors.
- ½ teaspoon black pepper: Just a touch of spice!
- 1 tablespoon olive oil: For getting our meatballs nicely browned.
- 1 (25-ounce) jar marinara sauce: A good quality jarred sauce is a weeknight savior, but feel free to use your homemade sauce if you have it!
How to Make It
Ready to get cooking? Let’s do this!
- Meatball Magic: Grab a large bowl. Toss in your ground beef, egg, breadcrumbs, Parmesan cheese, grated garlic, chopped parsley, Italian seasoning, salt, and pepper. Now, here’s a little secret from my kitchen: mix it gently with your hands until everything is just combined. Don’t go crazy overmixing, or your meatballs might get tough. We want tender, flavorful little bites!
- Roll ‘Em Up: Take about a tablespoon or two of the meat mixture and roll it between your palms to form meatballs. Aim for about 1 to 1.5 inches in diameter. They don’t have to be perfect spheres – a little rustic charm is lovely!
- Get Sizzling: Heat your olive oil in a large skillet or pot over medium-high heat. This is where the magic starts to happen!
- Brown the Beauties: Carefully add your meatballs to the hot skillet in a single layer. You want them to get a nice, golden-brown crust on all sides. This step adds a ton of flavor! If your skillet isn’t big enough, don’t overcrowd it – just do it in batches.
- Sauce It Up: Once your meatballs are nicely browned, pour that jar of marinara sauce right into the skillet with them. Give it a gentle stir. Bring the sauce to a simmer, then reduce the heat to low, pop a lid on the skillet, and let it cook for at least 15-20 minutes. This is when the meatballs get perfectly cooked through and soak up all that yummy marinara flavor.
- Pasta Time! While the meatballs are doing their thing in the sauce, cook your spaghetti according to the package directions. Get a big pot of salted boiling water going, and cook the spaghetti until it’s al dente (that means it still has a little bite to it). Drain it well.
- Serve It Up: Time to plate! Twirl that spaghetti high into bowls, spoon over the saucy meatballs, and sprinkle with a little extra chopped parsley if you’re feeling fancy. Pure comfort on a plate!
Substitutions & Additions
You know I love a good tweak! Here are some ideas to make this recipe your own:
- Meat Mix: Want to try something different? You can use half ground beef and half ground pork or even ground turkey for a lighter option.
- Breadcrumb Boost: For extra flavor, try using Italian-style breadcrumbs or even finely crushed crackers.
- Spice It Up: Love a little heat? Add a pinch of red pepper flakes to the meatball mixture or to the sauce.
- Veggie Power: Finely chopped onion or bell pepper can be added to the meatball mix for extra veggies. You could also stir in some extra herbs like oregano or basil into the sauce.
- Cheese Please: Feel free to mix a little ricotta cheese into the meatball mixture for extra moisture and richness.
Tips for Success
A few little pointers to ensure your spaghetti and meatballs are absolutely perfect:
- Don’t Overmix: Seriously, I can’t stress this enough! Gentle mixing is key for tender meatballs.
- Hot Skillet: Make sure your skillet is properly heated before adding the meatballs. This ensures a good sear and prevents sticking.
- Sauce Simmer: Letting the meatballs simmer in the sauce for at least 15-20 minutes allows them to cook through and meld with the flavors of the sauce.
- Prep Ahead: You can totally make the meatballs ahead of time! Roll them, place them on a baking sheet, and refrigerate them for up to 24 hours before browning and simmering. You can also freeze uncooked or cooked meatballs for later use.
How to Store It
Leftovers are the best! If you have any of this deliciousness left:
- Refrigeration: Store any leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Cooked meatballs and sauce freeze really well! Store them in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
FAQs
Got questions? I’ve got answers!
Can I bake the meatballs instead of browning them in a skillet?
Absolutely! Preheat your oven to 400°F (200°C). Place your rolled meatballs on a baking sheet lined with parchment paper and bake for about 15-20 minutes, or until browned and cooked through. Then, you can add them directly to the simmering marinara sauce.
What kind of breadcrumbs should I use?
Both regular breadcrumbs and Panko breadcrumbs work well. Panko will give you a slightly crispier texture to the meatballs.
Can I make this ahead of time?
Yes! You can make the meatballs and store them in the refrigerator for up to a day before cooking. The sauce and meatballs can also be cooked and then stored in the refrigerator. Reheat gently on the stove or in the microwave.
Can I use different types of pasta?
Of course! While spaghetti is classic, feel free to use linguine, fettuccine, penne, or any pasta shape you love. Just cook it according to package directions.
Easy Spaghetti and Meatballs
A classic, comforting spaghetti and meatballs dish that's easy to make and perfect for weeknights or special occasions.
Equipment
- Large bowl
- Large skillet or pot
- Pot For cooking pasta
- Baking Sheet Optional, for baking meatballs
Ingredients
Meatballs
- 1 pound ground beef 85-90% lean
- 1 large egg
- 0.25 cup breadcrumbs Panko or regular
- 0.25 cup grated Parmesan cheese
- 3 cloves garlic grated
- 2 tablespoons chopped parsley plus more for garnish
- 2 teaspoons Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil for browning meatballs
Sauce and Pasta
- 1 25-ounce jar marinara sauce
- 1 pound spaghetti
Instructions
- Combine ground beef, egg, breadcrumbs, Parmesan cheese, grated garlic, chopped parsley, Italian seasoning, salt, and pepper in a large bowl. Mix gently with hands until just combined.
- Roll the meat mixture into meatballs, about 1 to 1.5 inches in diameter.
- Heat olive oil in a large skillet or pot over medium-high heat.
- Carefully add meatballs to the hot skillet in a single layer and brown on all sides. Do this in batches if necessary to avoid overcrowding.
- Pour marinara sauce into the skillet with the browned meatballs. Stir gently, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes.
- While meatballs are simmering, cook spaghetti according to package directions in salted boiling water until al dente. Drain well.
- Serve spaghetti topped with saucy meatballs and a sprinkle of extra parsley if desired.
Notes
You can bake the meatballs at 400°F (200°C) for 15-20 minutes instead of browning them in a skillet. Panko breadcrumbs give a crispier texture. Meatballs can be made ahead and refrigerated for up to 24 hours or frozen. You can use other pasta shapes. Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months.