Spaghetti And Meatballs Recipe

Spaghetti and Meatballs in homemade marinara sauce. These are amazing “WOW”-inducing MEATBALLS – so tasty and juicy and BIG! We’re sharing all of our secrets for incredibly tender and flavorful meatballs.

Spaghetti and Meatballs Recipe

Spaghetti and Meatballs in homemade marinara sauce. Learn how to make juicy Italian Meatballs – so tender and big! The Best Homemade Spaghetti Meatballs.

Prep: 20min

Total: 65min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 696 kcal, Carbohydrate 73 g, Protein 35 g, Fat 29 g, Saturated Fat 9 g, Cholesterol 101 mg, Sodium 1112 mg, Fiber 6 g, Sugar 11 g, servingSize 1 serving

Ingredients:

• 3 slices white bread ((crusts removed), diced or torn to pieces)
• 2/3 cup cold water
• 1 lb lean ground beef ((7%-15% fat))
• 1 lb Sweet Ground Italian sausage (casings removed)
• 1/4 cup grated parmesan cheese (plus more to serve)
• 4 cloves garlic (minced)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 large egg
• 3/4 cup all-purpose flour (to dredge meatballs)
• 3 Tbsp Light olive oil to saute (or use vegetable oil)
• 1 medium yellow onion ((1 cup chopped))
• 4 cloves garlic (minced)
• 56 oz crushed tomatoes ((from 2 – 28 oz cans))
• 2 bay leaves (optional)
• Salt & pepper (to taste)
• 2 Tbsp basil (finely minced*)
• 1 lb spaghetti

Instruction:

1. Form into 1 1/2″ meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don’t worry about cooking through at this point).
2. Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste.
3. Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil and serve hot.

Spaghetti & Meatballs

This spaghetti and meatball recipe is the ultimate weeknight family dinner — quick, easy, and picky eater-approved!

Prep: 20min

Total: 50min

Yield: 4 to 6 (Makes 22 to 24 small meatballs)

Nutrition Facts: servingSize , calories 731, Fat 29 g, Carbohydrate 78 g, Protein 37 g, Saturated Fat 10 g, unSaturated Fat , Sugar 11 g, Fiber 6 g, Sodium 897 mg, Cholesterol 116 mg

Ingredients:

• 1 large egg
• 3 tablespoons finely chopped fresh basil (plus more for serving)
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon dried oregano
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• ¼ cup water
• 1½ pounds ground “meatloaf mix” (approximately equal parts ground beef, pork and veal)
• ¾ cup dried Italian style bread crumbs (such as Progresso)
• ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
• Large jar (32 oz) good quality Marinara sauce (such as Rao’s)
• 1 pound spaghetti

Instruction:

1. Preheat the oven to 350°F and set an oven rack in the middle position.
2. In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
3. Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
4. In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
5. While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese.
6. Freezer-Friendly Instructions: The cooked meatballs can be frozen, in their sauce, for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop until the meatballs are hot in the center.

Spaghetti and Meatballs

This easy spaghetti and meatballs is our best-ever recipe, and has all the classic flavors you know and love.

Prep: 20min

Total: 1h

Yield: 4

Nutrition Facts: calories 3751 Calories, Fat 144 g, Saturated Fat 48 g, Trans Fat 5 g, Cholesterol 533 mg, Sodium 4556 mg, Carbohydrate 404 g, Fiber 35 g, Sugar 54 g, Protein 177 g

Ingredients:

• 1 lb. spaghetti
• 1 lb. ground beef
• 1/3 c. bread crumbs
• 1/4 c. finely chopped parsley
• 1/4 c. freshly grated Parmesan, plus more for serving
• 1 large egg
• 2 garlic cloves, minced
• Kosher salt
• 1/2 tsp. red pepper flakes
• 2 tbsp. extra-virgin olive oil
• 1/2 c. onion, finely chopped
• 1 (28-oz.) can crushed tomatoes
• 1 bay leaf
• Freshly ground black pepper

Instruction:

1. In a large pot of salted boiling water, cook pasta until al dente. Drain.
2. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
3. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
4. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

Spaghetti and Meatballs

For a bowl of Italian comfort, make Rachael Ray’s Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Prep: 0 15min0

Total: 0 35min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1033, Fat 36g, Saturated Fat 12g, Carbohydrate 121g, Fiber 9g, Sugar 15g, Protein 56g, Cholesterol 157mg, Sodium 1392mg

Ingredients:

• 1 pound spaghetti
• Salt, for pasta water
• 1 1/4 pounds ground sirloin
• 2 teaspoons Worcestershire sauce, eyeball it
• 1 egg, beaten
• 1/2 cup Italian bread crumbs, a couple of handfuls
• 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
• 2 cloves garlic, chopped
• Salt and pepper
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock, available on soup aisle in market in small paper boxes
• 1 (28-ounce) can crushed tomatoes
• A handful chopped flat-leaf parsley
• 10 leaves fresh basil leaves, torn or thinly sliced
• Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
• Crusty bread or garlic bread, for passing at the table

Instruction:

1. Preheat oven to 425 degrees F.
2. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
3. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
4. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
5. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

The BEST Spaghetti and Meatballs Recipe | Chef Jean-Pierre

FAQ

Do you have to cook meatballs before putting in sauce?

What is the secret to meatballs?