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Get ready to dive into a plate of pure comfort with this Spaghetti and Meatballs in Quick Tomato Sauce. This dish brings together perfectly seasoned meatballs, al dente spaghetti, and a vibrant tomato sauce that can be whipped up in no time. It’s the kind of meal that makes weeknight dinners feel special and satisfying.
Why You’ll Love This Recipe
This easy spaghetti and meatballs recipe is a must-try for anyone craving a classic Italian-American dish. It’s quick, simple, and downright delicious!
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- Speedy Prep: Ready in under 30 minutes!
- Flavor Packed: Juicy meatballs and a rich tomato sauce.
- Family-Friendly: A hit with both kids and adults.
- Versatile: Customize with your favorite herbs and spices.
- Leftover Friendly: Delicious as a next-day meal.
Ingredients
- 12 oz spaghetti
- 1 lb ground beef or a mix of beef and pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 jar (24 oz) marinara sauce
- Extra Parmesan cheese for serving
- Additional parsley for garnish
How to Make Spaghetti and Meatballs
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- While the pasta cooks, prepare the meatballs. In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, oregano, salt, and pepper. Mix until just combined; do not overwork.
- Form the mixture into meatballs, about 1.5 inches in diameter, until all the mixture is used.
- In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the meatballs and cook for about 5-7 minutes, turning occasionally, until they are browned on all sides and cooked through (internal temperature should reach 160°F).
- Pour the marinara sauce over the meatballs in the skillet. Lower the heat and let it simmer for about 5 minutes to meld the flavors.
- Add the drained spaghetti to the skillet and toss gently to coat the pasta with the sauce and meatballs. Cook for an additional minute to heat through.
- Serve immediately, garnished with extra Parmesan cheese and parsley.
Tips for the Best Results
For the juiciest meatballs, avoid overmixing the meat mixture. If you prefer a bit of spice, add red pepper flakes to the meatball mix or the sauce. Make sure not to overcrowd the pan when browning the meatballs; cook in batches if necessary.
Easy Variations
- Swap out the ground beef for ground turkey or chicken for a lighter option.
- Add chopped vegetables like bell peppers or zucchini to the sauce for extra nutrition.
- Try different herbs such as basil or thyme for a flavor twist.
- Use whole wheat or gluten-free spaghetti for dietary needs.
What to Serve With It
- Garlic bread for a crunchy, buttery side.
- A fresh side salad with vinaigrette to balance the meal.
- Steamed broccoli or green beans for a healthy touch.
- Red wine or sparkling water to complement the flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat or microwave until heated through. You can add a splash of water or extra sauce to keep it moist while reheating.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 12 oz spaghetti
- 1 lb ground beef or a mix of beef and pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 jar (24 oz) marinara sauce
- Extra Parmesan cheese for serving
- Additional parsley for garnish
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Instructions:
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ground meat, breadcrumbs, Parmesan cheese, parsley, egg, garlic, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into meatballs, about 1.5 inches in diameter.
- In a skillet over medium heat, add olive oil. Brown the meatballs on all sides, about 5-7 minutes.
- Pour marinara sauce over meatballs and simmer for 5 minutes.
- Add drained spaghetti to the skillet, toss to coat, and heat through for 1 minute.
- Serve garnished with extra Parmesan cheese and parsley.
Notes: For juicier meatballs, do not overmix. Enjoy with garlic bread or a fresh salad!
