This easy spaghetti and meatballs recipe is made in one skillet and baked to perfection! An updated classic dinner recipe for the whole family!
Why you'll love this easy spaghetti and meatballs recipe
- Easy to prepare and make! The steps to do this are very simple and straightforward. And I'll show you throughout the post how to take steps to save total time at dinner!
- a classic! This is a sure family favorite, easy dinner recipe. Who doesn't love spaghetti and meatballs?
- Give it a go or use the shortcut! The great thing about this recipe is that it can be prepared in advance. You can make it a day in advance or even weeks in advance and freeze it! I'm also offering some shortcut ideas for you to make prep time easier on busy weeknights!
Everything you need to make spaghetti and meatballs
This is a super easy dinner recipe with everyday ingredients that you probably have most of in your kitchen right now! As always be sure to scroll to the recipe card at the bottom of this post for the full ingredient list and instructions!
Ingredients for the meatballs
- Breadcrumbs. I use unseasoned panko breadcrumbs in this recipe, but you can absolutely do regular breadcrumbs if you prefer. I find that panko helps make the meatballs less dense.
- Meatloaf mix. It's a ground blend of meats that you can find in supermarkets next to ground beef. It is a combination of ground beef, ground pork and ground veal. I like to use meatloaf mix in the meatballs to add flavor. You can just use ground beef instead, or ground turkey or chicken if you want, but keep in mind that the meat can be dry meatballs because of the low fat content. You can even do a combo of lean ground beef and ground Italian sausage without the veal for another fantastic flavor combo!
- Parmesan cheese. It is an important ingredient in meatballs to impart flavor. Parmesan cheese is naturally salty and flavorful! Freshly grate your own parmesan for these meatballs. Pre-grated or crumbled cheese is coated with starch and cellulose to prevent sticking, but it doesn't melt optimally when baking meatballs!
- Wet ingredients: milk and an egg. These 2 ingredients are important binding agents in meatballs as well as adding structure and stability.
- Seasonings: Fresh parsley, minced garlic, kosher salt and black pepper. I like to use finely chopped parsley in my meatballs to add brightness and freshness. You can also use dried parsley flakes if you have them in your pantry!
Ingredients for the sauce
- Marinara sauce. The beauty of this recipe is that you can use a jar of sauce! I like Rao's or Carbone brands right now, but there are so many great options available that you shouldn't worry too much about brands!
- Beef stock or broth. It serves two purposes in this recipe. This deepens the flavor of the sauce a bit and thins it out a bit. This is important because you are boiling the spaghetti al dente and then baking in the sauce. The spaghetti will continue to absorb more liquid as it bakes so it will keep your baked dish from drying out and getting the perfect amount of sauce!
- Mozzarella. After you prepare the dish in a skillet or casserole pan, you top the spaghetti and meatballs with extra cheese. You can use freshly grated mozzarella or even thinly sliced fresh mozzarella slices!
Recipes at a Glance
Be sure to read the full recipe card at the bottom of the post for all the details!
Meatball Tips:
- Usage a Cookie scoop Divide the meatballs so they are the same size!
- Don't pack your meatballs too tightly. You want them to hold together while baking, but if you pack them too tightly, you'll end up with a very hard, dense meatball instead of a soft, tender one!
Prepare the pasta
Boil the pasta al dente according to the package directions and then drain it well. Add the pasta to the pot and toss with the sauce and broth. The heat of the pot will warm the sauce slightly. Since you are baking this dish the sauce must not be hot!
to collect
Add the coated pasta to a deep skillet or casserole dish and sprinkle with grated mozzarella. Spread the meatballs evenly between the noodles and bake!
Spaghetti and Meatball Recipe Shortcuts
- Make your meatballs a day ahead!
- Premade meatballs. If you don't want to make your own meatballs, use premade meatballs! You can use frozen meatballs, but I thaw them to use in this recipe. If you are pressed for time, this is a time saver!
- Prepare your pasta and coat it in the sauce ahead of time. You can do it a few hours in advance or even a day in advance. If you want to make this a day ahead, use an extra cup of sauce, as the noodles will absorb the pasta sitting in the refrigerator.
Pass on these spaghetti and meatballs
- Prepare the recipe according to the instructions. Use an extra cup of marinara sauce and 1/4 cup more broth with the pasta Account for pasta absorbing liquid and drying out.
- Cover or refrigerate until you're ready to cook!
- From refrigerated to bake: Cover with foil and bake at 350° for 20 minutes. Uncover and bake for an additional 10 minutes or until heated through.
- From frozen to baked: Cover with foil and bake at 350° for 40 minutes. Remove the foil and bake for an additional 10 minutes or until heated through.
How to jazz up spaghetti sauce?
Since you're starting with a jar of your favorite premade spaghetti sauce, you don't need to do anything else! But if you want to make things a little more interesting, here are some ways to enhance jarred sauce:
- spices. The sky's the limit here on what you can add! Fresh basil, crushed red pepper flakes, oregano, and garlic powder are an easy kick start to spice up the sauce!
- Caramelized Onions. This is a technique I use a lot with sauces. Dice a yellow onion and cook the onion in olive oil until golden. Add the sauce directly to the pan and cook together for about 10 minutes to enhance the flavor!
- garlic. I mean that goes without saying, right? You can also mince fresh garlic cloves and stir them right into that sauce for a big pop of garlic. Or add garlic powder with other spices like I mentioned above!
- heavy cream. What's better than a creamy tomato sauce? An easy way to do this is to heat your sauce on the stove and add a few tablespoons or up to 1/2 cup of heavy cream depending on how creamy you like it! You can add 4-ounce cream cheese directly to the sauce and cook until it's melted and smooth. The cream cheese adds a silky richness that is delicious!
What to serve with spaghetti and meatballs
- my Stuffed Garlic Bread The perfect side dish for pasta!
- Of course a green salad or Caesar salad would go well with this recipe.
- Roasted green beans are another great option to serve with spaghetti and meatballs!
storage
Store airtight in the refrigerator for up to 3 days.
More family favorite pasta recipes
description
This easy spaghetti and meatballs recipe is made in one skillet and baked to perfection! An updated classic dinner recipe for the whole family!
- 1 Pound meatloaf mix (beef, pork, veal) *See note
- 1/2 cup Seasoned Panko Breadcrumbs
- 1/2 cup Fresh grated parmesan cheese, divided
- 1/4 cup the milk
- 1 big egg
- 1/4 cup Chopped fresh parsley
- 1 Clove garlic, minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 8– ounce thin spaghetti
- 1 (24-ounce) jar of marinara sauce
- 1/2 cup Beef broth
- 1/2 cup Grated mozzarella or thinly sliced rounds of fresh mozzarella
- Optional Garnish – Chopped fresh parsley and or chopped fresh basil
- Preheat oven to 350°F. Lightly coat a rimmed baking sheet with nonstick spray, set aside.
- Combine breadcrumbs, meat, 1/4 cup Parmesan cheese, milk, eggs, chopped parsley, garlic, salt, and pepper in a large bowl. Form the mixture into 12 equal sized meatballs.
- Place the meatballs in the prepared baking dish and bake for 25 minutes.
- Boil spaghetti al dente according to package directions. Drain and return the spaghetti to the pot.
- Add marinara sauce and broth to pasta and toss to coat.
- Transfer the spaghetti to an oven-safe deep dish skillet or baking dish. Sprinkle spaghetti with mozzarella. Nestle meatballs in spaghetti. Place the skillet back in the oven and bake for 10 minutes or until the cheese melts.
- Remove skillet from oven, garnish with remaining Parmesan cheese and chopped parsley or basil if desired.
- Serve immediately.
Note
*You can use ground beef or even ground turkey or chicken in place of the meatloaf mixture. Any amount of lean meat you use can result in a dry meatball. Do not use any leaner than 93/7
Store airtight in the refrigerator for up to 3 days.
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