Spaghetti and Meatballs

Savor the World.

Spaghetti and Meatballs

I absolutely love meatballs—who doesn’t? They’re tender, full of flavor, and this homemade version of Spaghetti and Meatballs brings together simple ingredients with that comforting touch everyone in the family (especially the kids!) loves. This delicious and classic recipe is perfect to impress at a family dinner, a cozy date night, or simply to treat yourself to something tasty, quick, and full of flavor. They're simply irresistible!

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

12 oz (340 g) of spaghetti
1 lb (450 g) ground beef
1/3 cup (35 g) breadcrumbs
1/4 cup (25 g) grated Parmesan cheese
1 large egg
2 garlic cloves, minced
2 tbsp (30 ml) chopped fresh parsley
Salt and pepper to taste
2 tbsp (30 ml) olive oil
1 jar (24 oz / 680 g) of marinara sauce
1/2 tsp (2.5 ml) dried oregano
Extra Parmesan cheese for serving

Necessary Equipment

Large pot for boiling pasta
Large skillet
Mixing bowl
Wooden spoon or clean hands
Strainer

See 5 variations of the recipe at the end.

You might also be interested in:

...

Did You Know?

Did you know that spaghetti with meatballs isn’t something you’ll actually find in Italy? It’s a very American combo—but one so tasty it’s become iconic in cartoons, movies, and even romantic dinners… yes, just like in Lady and the Tramp! 🍝

Instructions

Mix the ingredients: First things first! In a large bowl, add the ground beef, breadcrumbs, egg, minced garlic, grated Parmesan, chopped parsley, salt, and pepper to taste. Mix everything together with a wooden spoon or your clean hands until well combined—just don’t overmix!
Get the right texture: Your mixture should feel moist but not sticky. If it’s too dry, add a teaspoon of milk. If it’s too wet, sprinkle in a little more breadcrumbs.
Shape the meatballs: This part is fun! Scoop out portions of the mix and roll them into small balls, about a tablespoon each—like you’re back in kindergarten! Try to keep them all the same size so they cook evenly and look nice and uniform.
Chill before cooking: This step is often skipped, but it makes a big difference! Place the shaped meatballs on a plate or tray. If you have time, refrigerate them for 10 to 15 minutes to help them hold their shape while cooking.

Ready to cook: While the meatballs rest, start heating the olive oil in your skillet for the next step.
Into the pan!: Heat the olive oil in a large skillet over medium heat. Carefully add the meatballs one at a time and cook for 8 to 10 minutes, turning them so they brown on all sides.
Time for the sauce: Add the marinara sauce and oregano to the skillet, lower the heat, cover, and let everything simmer gently for about 20 minutes.
Cook the spaghetti: Meanwhile, bring salted water to a boil in a large pot. Cook the spaghetti according to the package directions—or here’s a tip: give it 16 minutes once the water starts boiling. Drain and set aside.
Time to serve: Done! Plate your spaghetti and top it with those juicy, flavorful meatballs and rich sauce. Sprinkle with extra Parmesan and get ready to enjoy every bite!

Ingredient Substitutions

Meat: If you don’t have ground beef, you can easily swap it with ground turkey or chicken. The flavor will change a bit, but it’s still delicious.
Breadcrumbs: Instead of regular breadcrumbs, you can use ground oats or even crushed saltine crackers.
Cheese: No Parmesan? Pecorino Romano works just as well and adds great flavor.
Egg: No egg? You can use 2 tablespoons of plain Greek yogurt as a binder.
Gluten-free version: Just make sure both your pasta and breadcrumbs are certified gluten-free.

Preparation Tips

Don’t overmix: When mixing the meatball ingredients, be gentle. Overmixing can make the meatballs tough.
Even size: Rolling the meatballs to a similar size not only helps them cook evenly—it also makes your plate look neat and beautiful.
Chill before cooking: Let the meatballs rest in the fridge for about 10 minutes before cooking to help them keep their round shape.
Don’t crowd the skillet: Cook the meatballs in batches if needed so they can brown properly without steaming.
Adjust the sauce: If the sauce gets too thick while simmering, just add a splash of water to thin it out a bit.

Nutritional Information (per serving)

Calories: 580 kcal
Protein: 28 g
Fat: 25 g
Carbohydrates: 60 g
Fiber: 4 g
Sugars: 8 g
Sodium: 820 mg

Nutritional Benefits

This recipe combines high-quality protein from the beef with complex carbohydrates from the spaghetti, giving you lasting energy. Parmesan cheese adds a boost of calcium for healthy bones, while garlic and oregano offer natural antioxidant benefits. It’s a comforting meal that doesn’t just taste great—it also nourishes and satisfies. Perfect for a cozy homemade dinner you’ll want to make again and again.

Storing & Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 4 days—no problem.
Reheat on the stove: Warm them up over low heat in a skillet with a little extra sauce or water to keep them juicy.
Reheat in the microwave: Just cover them with a microwave-safe lid or parchment paper to help retain moisture.

Recipe History & Inspiration

This Italian-American classic isn’t originally from Italy. It was born in the U.S. in the early 1900s, when Italian immigrants adapted their traditional recipes using local ingredients. Today, it’s become a symbol of comforting, homemade food. Maybe you’ve enjoyed it during a cozy family dinner or as part of a childhood memory—it’s a dish that connects generations.

Serving Suggestions

Serve your Spaghetti and Meatballs with a fresh Caesar salad and crunchy croutons.
Garlic bread with butter and parsley is always a crowd-pleaser.
Steamed veggies like broccoli or asparagus make a great healthy side.
To drink, try a glass of light red wine or a refreshing homemade lemonade with mint.
And for dessert? How about a classic tiramisu or some vanilla ice cream with chocolate chips?

Frequently Asked Questions (FAQ)

Can I make this recipe with gluten-free pasta? Absolutely! Just follow the package instructions, as some brands cook faster than others.
Can I freeze the meatballs? Definitely! You can freeze them raw or fully cooked (without the sauce) on a tray, then transfer to a freezer bag for up to 3 months.
Can I use homemade sauce instead of store-bought marinara? Totally recommended! If you have a favorite recipe, go for it—just make sure it’s thick enough to coat the meatballs.

What kind of meat works best? An 80/20 beef blend (80% lean, 20% fat) gives great flavor and tenderness, but feel free to adjust based on your preferences.
How do I keep the meatballs from falling apart? Easy—don’t skip the egg or its substitute, and don’t over-handle the mixture when forming the balls.

Recipe Variations

Baked Spaghetti and Meatballs: For a cheesy twist, combine everything in a baking dish, top with cheese, and bake until bubbly.
Vegan version: Swap the meat for lentils or finely chopped mushrooms to make delicious meat-free balls.

Spicy spaghetti: Add red pepper flakes to the sauce for a bold, spicy kick—perfect for chili lovers!
Stuffed meatballs: Add a cube of mozzarella in the center of each meatball for a melty, cheesy surprise.
With pesto: Switch out the marinara for pesto sauce for a fresh, herby Italian twist.

So, this recipe is perfect to make for your family and especially the kids. Now that you know how to cook it, I hope you give it a try soon. It’s homemade, full of flavor, and meant to be enjoyed together. Happy cooking!

Tastes of La Paz.