Homemade Spaghetti and Meatballs

Spaghetti and meatballs after tossing together in skillet.

4.56 from 9 reviews

Homemade Spaghetti and Meatballs

Try my easy Spaghetti and Meatballs recipe made with juicy ground beef meatballs and store-bought marinara to keep it simple. It's a hearty family favorite!

Prep Time15

Cook Time25

Total Time40

Course: Entree

Cuisine: Italian

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

1 pound spaghetti
1 pound 85-90% lean ground beef
1 large egg
¼ cup breadcrumbs
¼ cup grated Parmesan cheese
3 garlic cloves grated
2 tablespoons chopped parsley plus more for garnish
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 (25-ounce) jar marinara sauce

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain and return the pasta to the pot, covered.
In a large bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, garlic, Italian seasoning, parsley, salt and pepper. Use your hands to combine the ingredients together until they’re moist and well blended. Form into 16 meatballs.
Heat olive oil in a large deep skillet over medium heat, add the olive oil and then place the meatballs on the skillet. Cook the meatballs until browned on all sides, 5-7 minutes total. They do not need to be fully cooked at this point though.
Add the marinara to the skillet and gently toss to combine with the meatballs. Lower the heat to low, cover the skillet and simmer the meatballs in the sauce until the sauce is thickened, 15-20 minutes.
Serve the cooked spaghetti noodles with the meatballs and sauce.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. You can also freeze the meatballs in an airtight container up to 3 months.

Nutrition

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