Spaghetti and Meatballs

Why You Will Love This Recipe

This recipe features moist and flavorful homemade beef meatballs paired with my favorite marinara sauce.

We are not making the sauce from scratch, but using my favorite store-bought brand, Rao’s. This makes it a great option for a busy weeknight.

If Rao’s is not your favorite store-bought brand, just use your own. This spaghetti and meatball recipe is similar to Filipino spaghetti.

But here, I’m skipping the banana ketchup that makes up the bulk of the tomato sauce and the sweetness. Instead I’ll use a bit of sugar to sweeten up the sauce slightly.

Deliciously Tender Meatballs

This recipe makes about 28 golf ball-sized meatballs, which is great for a family who loves extra meat. The secret to achieving unbelievably tender meatballs is to add bread.

I like to use the rough ends of a bread loaf that is usually rejected by the kids. I soften these rough ends of the bread with milk then add it to my meatball mixture.

The meatballs get rolled out then pan fry with olive oil for that perfect crusty brown exterior before simmering in a sweetened marinara sauce.

For the meatballs, you will need the following

Sliced bread: I’m using white bread but you can use any soft bread.

Milk or water: To soften the bread, I like to use milk. Use water for a dairy-free option.

Ground beef: Opt for lean ground beef for a healthier option, or use ground turkey or chicken as a substitute.

Garlic powder: You can also use fresh garlic if you wish.

Onion powder: You can also use fresh yellow/white onion or shallot if you wish.

Italian seasoning: A convenient blend that typically consists of dried basil, oregano, rosemary, dried thyme and marjoram. There might be variations between different brands.

Ground black pepper

Parmesan cheese: Use freshly grated parmesan or finely shredded pre-packaged cheese.

Egg: The binding agent that will hold the meatballs together.

All-purpose flour: We will lightly flour the assembled meatballs to absorb the excess moisture and to provide it a nice crust when pan-fried.

Olive oil: To fry the meatballs.

For the sauce, you will need the following:

Rao’s marinara sauce: This is my favorite marinara sauce.

Sugar: I like my sauce on the sweet side, so I’ll be adding a little sugar. If you don’t like it sweet, simply omit.

Dried spaghetti noodles

Salted butter: Toss this in the warm noodles for that rich buttery aroma and flavor.

Fresh basil: Thinly sliced for an optional garnish.

How to Make it

Step 1: Make the Meatballs Combine bread slices with milk.

Once softened, mash with a fork into small pieces. In a large mixing bowl, add ground beef, seasonings, parmesan cheese, mashed bread, and egg. Mix until well combined.

Shape the mixture into golf ball-sized meatballs (about 28 in total). Dredge the meatballs in flour.

Heat a wide skillet with olive oil. Add the meatballs and brown them on all sides.

Remove the meatballs and drain off excess oil. Set the skillet aside for now while you make the noodles.

Step 2: Cook the Noodles Cook the pasta according to the package instructions until al dente or to your desired doneness.

Reserve some pasta water for the sauce. Step 3: Make the Sauce

Back to the skillet, add your favorite tomato or marinara sauce. To the jar, add the reserved pasta water and swirl it around to get all the sauce from the jar.

Add back the meatballs and season sauce with sugar. Step 4: Serve Plate spaghetti.

Ladle the sauce and meatballs over the spaghetti. Garnish with more parmesan cheese and fresh basil if desired.

FAQs

Can I freeze leftovers?

Yes. This sweet spaghetti and meatballs recipe freezes well. I like to place individual portions with noodles, sauce and meatballs together.

Store the leftovers in an airtight container or vacuumed sealed food bags in the freezer for up to 3 months. To reheat, heat on the stovetop or microwave until warmed through.