Spaghetti and Meatballs
A classic Italian dish featuring tender meatballs served over a bed of spaghetti, topped with a rich tomato sauce.
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Ingredients
Yields 4 servings
- (1 lb) ground beef
- (1/2 cups) breadcrumbs
- (1/4 cups) grated Parmesan cheese
- (1/4 cups) chopped fresh parsley
- (1) large egg
- (2 cloves) garlic, minced
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1/2 tsp) dried oregano
- (1/2 tsp) dried basil
- (1/4 tsp) red pepper flakes
- (1) jar (24 oz) marinara sauce
- (12 oz) spaghetti
- (4 cups) water
- (1 tbsp) olive oil
Instructions
- 1
In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 large egg, 2 cloves garlic (minced), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp dried basil, and 1/4 tsp red pepper flakes. Mix until well combined.
- 2
Shape the mixture into 16 meatballs, about 1.5 inches in diameter.
- 3
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the meatballs and cook for about 10 minutes, turning occasionally, until browned on all sides.
- 4
Pour in 1 jar (24 oz) marinara sauce, cover, and simmer for 20 minutes, allowing the meatballs to cook through.
- 5
While the meatballs are simmering, bring 4 cups of water to a boil in a separate pot. Add 12 oz spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- 6
Once the meatballs are cooked through, serve them over the cooked spaghetti, spooning extra marinara sauce on top.
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