4.5 from 90 votes
Spaghetti and Meatballs
Spaghetti and Meatballs combines ground beef and Italian sausage with herbs, garlic, and Parmesan to form rich meatballs. They are browned in olive oil and then baked to cook through, producing tender, well-seasoned meatballs. Served alongside spaghetti cooked to al dente and finished in marinara sauce, this dish offers a classic Italian-American pasta experience with balanced savory flavors and a satisfying texture mix between the pasta and meatballs.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
8
Calories:
635 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 pound ground beef lean
- 1 pound Italian sausage ground
- 1 cup Italian seasoned bread crumbs
- 1/2 cup Parmesan Cheese finely grated
- 2 cloves garlic minced
- 1 tablespoon basil finely chopped, fresh
- 1 tablespoon parsley finely chopped, fresh
- 1 teaspoon oregano dried
- 2 egg beaten, large
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- marinara sauce for serving
- 1 pound spaghetti
- Parmesan Cheese for garnish, if desired, fresh
- basil for garnish, if desired, fresh
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, add beef, sausage, bread crumbs, cheese, garlic, herbs, eggs, salt, and pepper. Stir together until combined. Roll meat mixture into 2-inch sized meatballs.
- In a large, heavy pot heat olive oil over medium-high heat. When the oil shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate that has been lined with paper towels, as each batch is finished.
- Place meatballs on a large baking sheet and bake for 10 minutes or until meatballs are cooked all the way through. Remove from oven.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- While the spaghetti is cooking, put meatballs in a large pot and cover with your favorite marinara sauce. Heat over medium-low heat.
- When the spaghetti is done cooking, drain and place in a large serving bowl. Top with meatballs and marinara sauce. Garnish with Parmesan cheese and chopped fresh basil, if desired. Serve immediately.
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Notes
- You can substitute with your choice of marinara sauce: slow cooker, easy homemade, or store-bought sauce all work well.
- Baking the meatballs after browning ensures full cooking while maintaining juiciness.
- Garnish with fresh basil and Parmesan cheese if desired for added flavor and visual appeal.
Nutrition Information
Calories
635kcal
(32%)
Carbohydrates
53g
(18%)
Protein
33g
(66%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Cholesterol
124mg
(41%)
Sodium
927mg
(39%)
Potassium
531mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
140IU
(3%)
Vitamin C
1.6mg
(2%)
Calcium
137mg
(14%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 635
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 53g | 18% |
| Protein | 33g | 66% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 927mg | 39% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 137mg | 14% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.