Spaghetti and Meatballs
This easy Spaghetti and Meatballs recipe is a family-favorite classic with tender homemade meatballs, rich tomato sauce, and perfectly cooked spaghetti.
Servings: 6
Calories: 585kcal
Ingredients
- 1 pound ground beef
- ½ cup bread crumbs
- ¼ cup milk
- ¼ cup onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup Parmesan cheese, grated
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons vegetable oil (for frying)
- 24 ounces pasta sauce
- 12 ounces spaghetti pasta, cooked
Instructions
- In a large bowl, combine 1 pound ground beef, ½ cup bread crumbs, ¼ cup milk, ¼ cup chopped onion, 2 cloves minced garlic, ¼ cup grated Parmesan, 1 large egg, 1 teaspoon salt, and ½ teaspoon ground black pepper.
- Shape into 1½-inch balls.
- In a large skillet, heat 4 tablespoons oil and sear meatballs in batches, turning until browned (5–7 minutes). Set aside.
- Add 24 ounces pasta sauce to the skillet, return meatballs, and simmer on low for 10–15 minutes.
- Cook 12 ounces spaghetti pasta as directed. Drain and serve with meatballs and sauce. Enjoy!
Notes
- Mix it up: Use a combo of ground beef and pork or try ground turkey for a leaner option.
- Make ahead: Meatballs freeze beautifully. Store raw or cooked meatballs in a freezer-safe bag for up to 3 months.
- Cheesy upgrade: Add a cube of mozzarella in the center of each meatball before cooking for a fun surprise.
- Baked version: Prefer hands-off cooking? Bake meatballs on a parchment-lined baking sheet at 400°F for 15–20 minutes.
Nutrition
Calories: 585kcal | Carbohydrates: 57g | Protein: 26g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1134mg | Potassium: 735mg | Fiber: 4g | Sugar: 7g | Vitamin A: 590IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 4mg
