Easy Spaghetti and Meatballs Recipe
Introduction
This easy spaghetti and meatballs recipe is a comforting classic that’s perfect for weeknight dinners. Tender meatballs simmered in a rich marinara sauce pair beautifully with perfectly cooked spaghetti for a satisfying meal the whole family will love.
Ingredients
- 2 ½ tsp salt, divided
- ½ lb ground beef
- ½ lb Italian sausage meat*
- 1 large jar (24 oz) marinara sauce
- 12 oz spaghetti
Instructions
- Step 1: Fill a large pot with water and add 2 teaspoons of the salt. Cover and bring to a boil over high heat.
- Step 2: Meanwhile, in a large bowl, combine the ground beef and Italian sausage meat. Sprinkle with the remaining ½ teaspoon of salt and mix with your hands until just combined, being careful not to overmix.
- Step 3: Shape the meat mixture into 16 golf-ball sized meatballs.
- Step 4: Heat a large skillet over medium-high heat. Add the meatballs and cook until browned on one side, about 3 minutes. Flip and brown another side.
- Step 5: Pour in the marinara sauce and bring to a simmer, stirring often. Reduce heat to low and cook at a gentle simmer, stirring occasionally, until meatballs are no longer pink inside, about 4-5 minutes. Turn off the heat and cover the skillet to keep warm.
- Step 6: When you start simmering the meatballs, add the spaghetti to the boiling water. Cook according to the package instructions or until desired doneness. Drain the pasta well.
- Step 7: Divide the spaghetti among four dinner plates. Remove the lid from the skillet, stir the meatballs gently, then spoon the meatballs and sauce evenly over the pasta to serve.
Tips & Variations
- For a milder flavor, use sweet Italian sausage or remove the casing from sausage links before mixing.
- Insert a small cube of mozzarella inside each meatball before cooking for a gooey surprise.
- Make extra meatballs and freeze leftovers uncooked on a tray, then transfer to a bag for a quick future meal.
- Use gluten-free spaghetti or substitute with zucchini noodles for a low-carb option.
Storage
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Keep cooked spaghetti separate and reheat just before serving to avoid sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all ground beef instead of mixing with sausage?
Yes, using only ground beef will still work well, but the sausage adds extra flavor and juiciness to the meatballs. Feel free to adjust based on your preference.
How do I know when the meatballs are fully cooked?
Meatballs are fully cooked when they are no longer pink inside and reach an internal temperature of 160°F (71°C). Simmering them in sauce helps ensure even cooking and keeps them moist.
PrintEasy Spaghetti and Meatballs Recipe
This Easy Spaghetti and Meatballs recipe features juicy homemade meatballs simmered in flavorful marinara sauce paired perfectly with tender spaghetti. It’s a classic Italian-American dish that is simple to prepare on the stovetop and perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Meatballs
- 2 and 1/2 tsp salt, divided
- 1/2 lb ground beef
- 1/2 lb Italian sausage meat
Sauce and Pasta
- 1 large jar (24 oz) marinara sauce
- 12 oz spaghetti
Instructions
- Boil Water: Fill a large pot with water and add 2 teaspoons of salt. Cover and bring to a boil over high heat to prepare for cooking the spaghetti.
- Mix Meat: In a large bowl, combine the ground beef and Italian sausage meat. Sprinkle the remaining 1/2 teaspoon salt over the meat and mix gently with your hands until just combined to avoid tough meatballs.
- Shape Meatballs: Form the meat mixture into 16 evenly sized golf-ball sized meatballs for uniform cooking.
- Brown Meatballs: Heat a large skillet over medium-high heat. Add the meatballs and cook without stirring for about 3 minutes to brown the bottoms. Flip and brown the other side similarly.
- Simmer Meatballs in Sauce: Pour the marinara sauce over the browned meatballs in the skillet. Bring the sauce to a simmer, stirring occasionally, then reduce heat to low and continue cooking gently for 4-5 minutes until meatballs are cooked through and no longer pink inside. Turn off heat and cover skillet to keep warm.
- Cook Spaghetti: When the meatballs begin simmering, add the spaghetti to the boiling salted water. Cook according to package instructions or until al dente. Drain the pasta thoroughly.
- Plate and Serve: Divide the drained spaghetti evenly among four dinner plates. Remove the lid from the meatballs, stir the sauce, then spoon the meatballs and sauce over the pasta. Serve immediately.
Notes
- Use Italian sausage meat with casings removed for easy mixing and cooking.
- Do not overmix the meat mixture to keep the meatballs tender.
- Brown the meatballs well to develop flavor before simmering in sauce.
- Simmering in sauce finishes cooking the meatballs gently and infuses flavor.
- Salt the pasta water generously to enhance pasta flavor.
- Adjust sauce simmer time slightly if meatballs are larger or smaller.
- Leftover meatballs and sauce can be refrigerated for up to 3 days.
Keywords: spaghetti and meatballs, Italian meatballs, easy pasta recipe, marinara sauce, ground beef recipe
