Easy Spaghetti and Meatballs Recipe

Introduction

This easy spaghetti and meatballs recipe is a classic comfort meal perfect for any night of the week. Juicy meatballs simmered in rich marinara sauce pair beautifully with tender spaghetti for a satisfying dinner everyone will love.

Ingredients

• 2 and 1/2 tsp. salt, divided
• 1/2 lb. ground beef
• 1/2 lb. Italian sausage meat
• 1 large jar (24 oz) marinara sauce
• 12 oz. spaghetti

Instructions

1. Step 1: Fill a large pot with water and add 2 teaspoons of the salt. Cover and bring to a boil over high heat.
2. Step 2: Meanwhile, in a large bowl, add the ground beef and sausage meat. Sprinkle with the remaining 1/2 teaspoon of salt. Mix with your hands until just combined, being careful not to overmix.
3. Step 3: Shape the meat mixture into 16 golf-ball-sized meatballs.
4. Step 4: Heat a large skillet over medium-high heat. Add the meatballs and cook until browned underneath, about 3 minutes. Flip and brown another side.
5. Step 5: Add the marinara sauce to the skillet and bring to a simmer, stirring often. Reduce heat to low and cook at a low simmer, stirring occasionally, until meatballs are no longer pink inside, about 4-5 minutes. Turn off heat and cover with a lid to keep warm.
6. Step 6: When the sauce begins to simmer, add the spaghetti to the boiling water. Cook according to package instructions or until desired doneness. Drain the pasta.
7. Step 7: Divide the spaghetti among four dinner plates. Remove the lid from the meatballs, stir gently, and divide the meatballs and sauce equally over the pasta.

Tips & Variations

• Use fresh herbs like basil or parsley in the meat mixture for extra flavor.
• Substitute ground turkey for a lighter version of the meatballs.
• For a spicier sauce, add red pepper flakes when simmering the marinara.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce is too thick. Cooked spaghetti can be stored separately and reheated in the microwave or on the stovetop with a little olive oil or water to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs ahead of time and keep them refrigerated for up to 24 hours before cooking. You can also freeze uncooked meatballs for up to 3 months.

What if I don’t have Italian sausage meat?

If Italian sausage meat isn’t available, you can use ground pork seasoned with fennel seeds, garlic powder, and a pinch of red pepper flakes to mimic the flavor.

Easy Spaghetti and Meatballs Recipe

Print Recipe

★★★★★

4.4 from 98 reviews

This easy spaghetti and meatballs recipe features juicy, flavorful meatballs simmered in a rich marinara sauce, paired perfectly with tender spaghetti pasta. A classic Italian-inspired dish that’s simple to prepare, making it perfect for a comforting weeknight dinner.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 2 and 1/2 tsp salt, divided
• 1/2 lb ground beef
• 1/2 lb Italian sausage meat

Sauce

• 1 large jar (24 oz) marinara sauce

Pasta

• 12 oz spaghetti

Instructions

1. Boil Water: Fill a large pot with water and add 2 teaspoons of salt. Cover and bring it to a boil over high heat.
2. Prepare Meat Mixture: In a large bowl, combine the ground beef and Italian sausage. Sprinkle with the remaining 1/2 teaspoon of salt. Mix with your hands gently until just combined, being careful not to overmix to keep meatballs tender.
3. Form Meatballs: Shape the meat mixture into 16 golf-ball-sized meatballs, ensuring they are evenly sized for uniform cooking.
4. Brown Meatballs: Heat a large skillet over medium-high heat. Add the meatballs and cook for about 3 minutes until browned on the underside. Flip them to brown another side, locking in juices and flavor.
5. Simmer in Sauce: Pour the marinara sauce over the browned meatballs and bring it up to a simmer, stirring frequently. Reduce heat to low and continue to cook at a low simmer, stirring occasionally, for 4-5 minutes or until meatballs are no longer pink inside. Turn off heat and cover the skillet with a lid to keep warm.
6. Cook Spaghetti: While the meatballs are simmering, add the spaghetti to the boiling salted water. Cook according to the package instructions until al dente or desired tenderness. Drain the pasta well.
7. Serve: Divide the cooked spaghetti evenly among four dinner plates. Remove the lid from the meatballs, stir gently, and spoon the meatballs and marinara sauce over the spaghetti. Serve immediately for a delicious meal.

Notes

• For best flavor, do not overmix the meat mixture to ensure tender meatballs.
• You can substitute ground turkey or chicken for a leaner option.
• Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
• Use a large skillet to prevent overcrowding when browning meatballs for even cooking.
• Add freshly grated Parmesan cheese and chopped fresh basil as a garnish if desired.

Keywords: spaghetti, meatballs, easy dinner, Italian recipe, pasta, marinara sauce