This tasty Spaghetti and Meatballs recipe brings homemade tender and juicy browned meatballs together with a flavor packed simple six-ingredient marinara that is so much better than jarred sauce. Enjoy this classic pasta dish with a simple garden salad, Italian chopped salad, and garlic cheese bread.
HOW TO MAKE SPAGHETTI AND MEATBALLS
Start by gently combining the Italian sausage, ground beef, breadcrumbs, onion, garlic, salt, freshly ground black peppers, eggs, oregano, chopped parsley, and grated Parmesan Cheese.
Roll the meatballs into golf-sized balls and place them on a baking sheet. Freeze for about 30 minutes.
Bake the meatballs for about 25 minutes or until cooked through.
While the meatballs are baking, bring a large pot of lightly salted water to boil over medium-high heat. Cook the spaghetti according to package instructions and drain well.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook until soft. Reduce the heat to low and add the garlic, red pepper flakes, and black pepper. Add the crushed tomatoes and simmer. Add the meatballs to the marinara sauce. Garnish with chopped fresh basil leaves or fresh parsley.
How to make spaghetti and meatballs
HELPFUL RECIPE TIPS
Mix the meat mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry.
If using panko breadcrumbs, add 1/2 teaspoon of Italian seasoning to the meatball mixture.
Use a 1 1/2 tablespoon cookie scoop or ice cream scoop for uniform-size meatballs. Lightly moisten your hands with cold water for easy meatball rolling.
Pop the meatballs in the freezer for about 30 minutes to aid in keeping the meatballs round while they are baking.
Use your favorite jarred marinara or tomato sauce to speed up the recipe on busy weeknights.
If desired, cook and brown the meatballs in a large skillet.
Don’t overcook the spaghetti. For most recipes, cooking pasta slightly al dente is better for taste, digestion, and texture.
STORAGE AND REHEAT
Store spaghetti and meatballs in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat. If at all possible, wait to add the parmesan cheese after reheating. It can make for sticky pans to clean up.
To freeze, first cool completely. Then transfer it to a freezer-safe container. Freeze for up to three months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop over low heat
