Best 3 30 Minute Spaghetti And Meatballs Recipes

Prepare to be tantalized by the delectable flavors of spaghetti and meatballs, a timeless classic dish that combines the comforting warmth of tender meatballs nestled in a rich, flavorful tomato sauce, all perfectly complemented by al dente spaghetti. This culinary masterpiece is a symphony of textures and tastes that will delight your palate and leave you craving for more. Each recipe in this article offers a unique take on this beloved dish, ensuring that there's something for every taste preference. From the classic Italian-American version to lighter, healthier variations, these recipes will guide you through the process of creating this iconic meal in just 30 minutes, making it a perfect choice for busy weeknights or quick, satisfying lunches. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave your taste buds singing.

Check out the recipes below so you can choose the best recipe for yourself!

30-MINUTE SPAGHETTI AND MEATBALLS

30-Minute Spaghetti and Meatballs image

Turn sausages into tasty meatballs without additional ingredients or mixing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 30m

Number Of Ingredients 6

Ingredients

Coarse salt and ground pepper
1 1/2 pounds sweet or spicy Italian sausage
1 teaspoon extra-virgin olive oil
1 medium yellow onion, diced small
2 cans (28 ounces each) whole peeled tomatoes
1 pound spaghetti

Steps:

Set a large pot of salted water to boil. Remove sausage meat from casings and roll into 24 balls. In a large saucepan or Dutch oven, heat oil over medium-high. Add sausage and cook until browned all over, about 5 minutes. Using a slotted spoon, transfer meatballs to a plate. Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add tomatoes, breaking them up as you go, and season with salt and pepper; bring sauce to a boil and cook 5 minutes.
Add pasta to water and cook according to package instructions. Meanwhile, add meatballs to sauce and rapidly simmer until sauce is slightly thickened, about 7 minutes. Reserve 8 meatballs and 1 1/2 cups sauce to make Spinach and Meatball Calzones at another time. Drain pasta, then toss with remaining sauce and meatballs.

Nutrition Facts : Calories 669 g, Fat 12 g, Fiber 6 g, Protein 36 g

SPAGHETTI AND MEATBALLS

Spaghetti and Meatballs image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Steps:

Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

CHINESE SPAGHETTI AND MEATBALLS

Chinese Spaghetti and Meatballs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Salt
1 pound whole-wheat spaghetti
1 pound ground pork or chicken
1 egg
2 cups puffed rice cereal
Black pepper
1 teaspoon Chinese five-spice powder, 1/3 palm full
8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
2 tablespoons plus 1/3 cup tamari dark soy, divided
4 tablespoons vegetable oil, divided
2 cups snow peas, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches ginger root, grated
4 cloves garlic, grated
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
1 tablespoon toasted sesame oil, available on Asian foods aisle of market
3 tablespoons toasted sesame seeds, available on Asian foods aisle of market

Steps:

Preheat oven to 375 degrees F.
Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.

Tips:

Use high-quality, flavorful ground beef for the meatballs. A combination of lean and fatty ground beef will give the meatballs the best texture and flavor.
Season the meatballs well with a variety of herbs and spices. This will help to give them a delicious, savory flavor.
Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
Brown the meatballs in a hot skillet before adding them to the sauce. This will help to seal in the juices and prevent them from becoming dry.
Use a good quality tomato sauce for the meatballs. A homemade sauce is always best, but a store-bought sauce can also be used.
Simmer the meatballs in the sauce for at least 30 minutes, or until they are cooked through.
Serve the meatballs over spaghetti or another type of pasta, with a sprinkling of Parmesan cheese.

Conclusion:

This 30-minute spaghetti and meatballs recipe is a quick and easy weeknight meal that the whole family will love. The meatballs are flavorful and juicy, and the sauce is rich and delicious. Serve it over your favorite pasta, and you have a meal that is sure to please everyone at the table.