Homemade Spaghetti and Meatballs
Homemade spaghetti and meatballs are a classic Italian dish made with juicy, tender meatballs tossed with marinara sauce and pasta. Easy to make and a family favorite!
Ingredients
- 1 pound 80% lean ground beef (or sub half with half ground pork)
- 1 large egg , beaten
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- 1 Tablespoon + 3/4 teaspoon Kosher salt , divided
- ¼ teaspoon ground black pepper
- 1-2 Tablespoons water , if needed
- ½ pound spaghetti noodles , plus more if desired
- 30 ounces marinara sauce (I prefer Rao's or Victoria's)
For serving (optional): Fresh chopped basil, Grated parmesan cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick cooking spray.
- In a large bowl, mix together one pound meat, 1 egg, 1/4 cup onion, 2 teaspoons garlic, 1/4 cup breadcrumbs,1/4 cup cheese, 3/4 teaspoon salt, and pepper using your hands or a wooden spoon until just combined, being careful not to overmix. Add water, as needed, to keep the mixture moist.
- Roll into balls. Using a medium cookie scoop or spoon, scoop the meat onto the baking sheet. Roll into 1 1/2-inch balls.
- Bake uncovered 17 to 20 minutes, or until no longer pink in the middle. Flip the meatballs halfway through the cooking time, so the bottoms don't brown.
- In a large saucepan over medium heat, bring sauce to a light boil. Reduce heat to low and add meatballs. Simmer 10 minutes.
- In a large pot filled with water, add remaining 1 Tablespoon salt. Bring to a boil over medium-high heat and cook noodles according to package directions.
- Combine. Transfer drained noodles to the sauce and stir until coated. Top with basil or parmesan, if desired, to serve.
Notes
Fry meatballs: You can also cook in a pan with 2 Tablespoons olive oil over medium-high heat for 7 to 10 minutes, or until cooked through.
Substitutes: You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic cloves and onions.
If I have pork on hand, I like to use 1/2 pound ground beef and 1/2 pound ground pork. It creates juicier meatballs.
Nutrition
Serving: 4meatballs, Calories: 388kcal, Carbohydrates: 41g, Protein: 24g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 1797mg, Potassium: 771mg, Fiber: 4g, Sugar: 7g, Vitamin A: 695IU, Vitamin C: 11mg, Calcium: 93mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
