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Spaghetti and Meatballs

Italian-American · Dinner · Easy

Spaghetti and Meatballs

Total
1 hr 5 min
Prep
25 min
Serves
6
Calories
690
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Tender beef-and-pork meatballs simmer in tomato sauce before meeting a tangle of spaghetti and grated Parmesan.

Milk-softened breadcrumbs keep Spaghetti and Meatballs tender even after the meat simmers in sauce. Baking the meatballs first firms their surface so they hold together when transferred.

Mix the meat lightly and roll with damp hands. Dense, tightly packed balls take longer to cook and lose the soft texture that makes the sauce-soaked centers worth waiting for.

HeartySavoryComfort FoodMake AheadNut-freeHigh-protein

Method

  1. Heat the oven to 425°F (220°C). Mix the breadcrumbs and milk and let stand for . Fold in the egg, half the Parmesan, garlic, parsley, salt and black pepper.

  2. Add the ground beef and ground pork and mix gently. Shape into 24 meatballs and set on a parchment-lined sheet pan.

  3. Bake for until lightly browned. Meanwhile, heat the marinara sauce in a wide saucepan over medium-low heat.

  4. Transfer the meatballs to the sauce and simmer for until their centers reach 160°F.

  5. While the sauce simmers, boil the spaghetti in a large pot of water for until tender. Drain and toss with some sauce, then top with meatballs and the remaining Parmesan.

Forkue tips

  • A small scoop helps keep all the meatballs the same size so they finish cooking together.

Storing and reheating

Store leftover spaghetti and meatballs in the fridge for 3 days. Freeze meatballs and sauce separately from pasta for up to 2 months; reheat gently in the sauce and boil fresh spaghetti.

Kitchen gear

Sheet panTop picks on AmazonLarge potTop picks on AmazonWide saucepanTop picks on Amazon
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Nutrition per serving, estimated

690Calories
39gProtein
65gCarbs
30gFat

Photo: alanagkelly from Salt Lake City, UT, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)

Spaghetti and Meatballs: FAQ

Can I use only ground beef?

Yes. Use 85% lean beef so the meatballs retain enough fat to stay tender after baking and simmering.

Why did my meatballs become tough?

Overmixing or packing them firmly compresses the meat. Fold only until combined and shape with a light touch.

How do I store and reheat Spaghetti and Meatballs?

Store leftover spaghetti and meatballs in the fridge for 3 days. Freeze meatballs and sauce separately from pasta for up to 2 months; reheat gently in the sauce and boil fresh spaghetti.

How long does Spaghetti and Meatballs take?

About 1 hr 5 min in total: 25 min prep and 40 min cooking.

What do I need to make Spaghetti and Meatballs?

The key ingredients are ground beef, ground pork, spaghetti, breadcrumbs, milk and egg, plus pantry basics.

Any tips for Spaghetti and Meatballs?

A small scoop helps keep all the meatballs the same size so they finish cooking together.

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