Spaghetti and Meatballs

Juicy, tender meatballs simmered with marinara and then tossed with spaghetti noodles. These homemade spaghetti and meatballs taste like they came straight from an Italian restaurant!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings:

Ingredients

1 pound 80% lean ground beef (or sub with half ground pork)
1 large egg (beaten)
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped onion
2 teaspoons minced garlic
3/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
30 ounces marinara sauce (I prefer Rao's or Victoria's)
1/2 pound spaghetti noodles (more if desired)

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 non-stick spray.
Combine the meat, egg, breadcrumbs, cheese, salt, garlic, onion and black pepper in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.
Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2" balls and place on the pan.
Bake uncovered for 17-20 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don't brown.
Add 1 Tablespoon salt to a large pot of water and cook noodles according to package directions.
Simmer meatballs with marinara sauce for 10 minutes and then mix noodles into the pot. Serve while hot.

Notes

How to fry meatballs

You can also cook in a pan with 2 Tablespoons oil over medium-high heat for 7-10 minutes, or until cooked through.

Substitutes

You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic 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

Author: Jamielyn Nye