Best 11 Spaghetti N Meatballs Recipes

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Spaghetti and meatballs is a classic Italian-American dish that is enjoyed by people of all ages. It is a simple dish to make, yet it is packed with flavor. The meatballs are made with ground beef, pork, and veal, and are simmered in a flavorful tomato sauce. The spaghetti is cooked al dente and tossed with the meatballs and sauce. This dish is often served with grated Parmesan cheese and a side of garlic bread.

This recipe includes several variations on the classic spaghetti and meatballs dish. There is a recipe for traditional Italian meatballs, as well as a recipe for Swedish meatballs. There is also a recipe for a vegetarian version of the dish, made with lentils and mushrooms. No matter what your taste, you are sure to find a spaghetti and meatballs recipe in this article that you will enjoy.

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

SPAGHETTI 'N' MEATBALLS



Spaghetti 'n' Meatballs image

Meatballs can dress up any purchased spaghetti sauce for a fast supper with real homemade appeal-and very little effort. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 4

1 package (12 ounces) spaghetti
3-1/2 cups spaghetti sauce
1 batch of 30 meatballs, (frozen or thawed)
Grated parmesan cheese, optional

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a saucepan, combine spaghetti sauce and meatballs; cover and simmer for 15-20 minutes or until the meatballs are heated through. Serve with spaghetti; top with Parmesan cheese if desired.

Nutrition Facts : Calories 426 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 897mg sodium, Carbohydrate 64g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.

BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

SPAGHETTI & MEATBALLS



Spaghetti & Meatballs image

This spaghetti and meatball recipe is easy enough for a busy weeknight -- and it's a family favorite, too!

Provided by Jennifer Segal

Categories     Dinner

Time 50m

Yield 4 to 6 (Makes 22 to 24 small meatballs)

Number Of Ingredients 13

1 large egg
3 tablespoons finely chopped fresh basil (plus more for serving)
3 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cloves garlic, minced
¼ cup water
1½ pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal)
¾ cup dried Italian style bread crumbs (such as Progresso)
½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
Large jar (32 oz) good quality Marinara sauce (such as Rao's)
1 pound spaghetti

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
  • Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
  • In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
  • While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese.
  • Freezer-Friendly Instructions: The cooked meatballs can be frozen, in their sauce, for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop until the meatballs are hot in the center.

Nutrition Facts : Calories 731, Fat 29 g, Carbohydrate 78 g, Protein 37 g, SaturatedFat 10 g, Sugar 11 g, Fiber 6 g, Sodium 897 mg, Cholesterol 116 mg

ITALIAN SPAGHETTI 'N' MEATBALLS



Italian Spaghetti 'n' Meatballs image

Meet the Cook: Always a favorite with my children, grandchildren and friends, these delectable meatballs take little time to prepare because they don't need to be browned before being added to the sauce. I've found that the meatballs taste best if they are mixed just until all the ingredients are blended. -Ann Rath, Mankato, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

1 cup chopped onion
1 tablespoon canola oil
1 can (28 ounces) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried marjoram
1/8 teaspoon paprika
Dash pepper
2 eggs
1 garlic clove, minced
2 teaspoons dried parsley flakes
1 pound lean ground beef
1 cup grated Parmesan cheese
1/2 cup dry bread crumbs
Hot cooked spaghetti

Steps:

  • In a Dutch oven, saute onion in oil until tender. Stir in the tomatoes, tomato paste, sugar and seasonings. Bring to a boil., Meanwhile, in a large bowl, beat the eggs, garlic and parsley. Crumble beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently. , Shape into 1-1/2-in. balls. Add to the sauce; reduce heat. Cover and simmer for 30 minutes or until meat is no longer pink. Serve meatballs and sauce with spaghetti.

Nutrition Facts : Calories 510 calories, Fat 22g fat (9g saturated fat), Cholesterol 191mg cholesterol, Sodium 1552mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 5g fiber), Protein 38g protein.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

HOMEMADE SPAGHETTI AND MEATBALLS



Homemade Spaghetti and Meatballs image

I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.

Provided by Lynn1964

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 10

Number Of Ingredients 18

1 (29 ounce) can whole peeled tomatoes
19 fluid ounces tomato juice
1 (5.5 ounce) can tomato paste
1 large onion, chopped
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon ground cloves
1 ½ pounds lean ground beef
16 soda crackers, crushed
2 eggs, beaten
3 tablespoons grated Parmesan cheese
1 large clove garlic, crushed
1 tablespoon dried parsley
⅛ teaspoon dried thyme
1 (16 ounce) package spaghetti

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
  • Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
  • Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
  • Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Serve sauce and meatballs over cooked spaghetti.

Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g

STROGANOFF-STYLE SPAGHETTI 'N' MEATBALLS



Stroganoff-Style Spaghetti 'n' Meatballs image

This rich, creamy entree is ideal for chilly nights. Convenience products save time, but it still tastes like it simmered for hours. -Sharon D. Ylkanen, Marenisco, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1 tablespoon concentrated au jus sauce
1/8 teaspoon Cajun seasoning
1 cup sour cream

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus sauce and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through., Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately.

Nutrition Facts : Calories 708 calories, Fat 41g fat (19g saturated fat), Cholesterol 110mg cholesterol, Sodium 1246mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 5g fiber), Protein 23g protein.

REAL MEATBALLS AND SPAGHETTI



Real Meatballs and Spaghetti image

For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Steps:

  • Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  • Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
  • For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  • Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

SPAGHETTI & MEATBALLS



Spaghetti & meatballs image

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h

Yield Makes about 10 servings

Number Of Ingredients 16

8 good-quality pork sausages
1 kg beef mince
1 onion, finely chopped
½ a large bunch flat-leaf parsley, finely chopped
85g parmesan, grated, plus extra to serve (optional)
100g fresh breadcrumbs
2 eggs, beaten with a fork
olive oil, for roasting
spaghetti, to serve (about 100g per portion)
3 tbsp olive oil
4 garlic cloves, crushed
4 x 400g cans chopped tomatoes
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch of flat-leaf parsley, finely chopped
few basil leaves (optional)

Steps:

  • First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
  • Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
  • Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
  • Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
  • Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
  • Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
  • Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
  • Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

Nutrition Facts : Calories 870 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium

EASY SPAGHETTI AND MEATBALLS



Easy Spaghetti and Meatballs image

WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself. Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that! -David Stierheim, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

1 egg
3 tablespoons Italian-seasoned bread crumbs
2 tablespoons chopped onion
1 tablespoon grated Parmesan cheese
1/8 teaspoon pepper
1/4 pound ground beef
1/4 pound bulk Italian sausage
1 jar (14 ounces) spaghetti sauce or 1-1/2 cups homemade spaghetti sauce
Hot cooked spaghetti
Additional Parmesan cheese, optional

Steps:

  • In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.

Nutrition Facts : Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

There's little more comforting on a weeknight - or any night - than spaghetti, tossed in marinara sauce and paired with savory meatballs. This hearty recipe features three kinds of meat - ground pork shoulder, veal and beef chuck, along with minced bacon - rolled into small balls, which are then browned in a sauté pan, and baked until cooked through. Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on.

Provided by Pete Wells

Categories     dinner, weekday, pastas, main course

Time 1h

Yield Serves 6

Number Of Ingredients 15

1 loaf fresh ciabatta, crusts removed, whirred in a blender or food processor to make crumbs (about 2 cups)
1/3 cup heavy cream
1 teaspoon fresh oregano leaves, chopped
¼ teaspoon red-pepper flakes
1 teaspoon black pepper
2 teaspoons salt
½ cup minced bacon about 3 slices
½ pound ground pork shoulder
½ pound ground veal
½ pound ground beef chuck
2 tablespoons butter
2 tablespoons olive oil
1 pound spaghetti
2 cups marinara sauce
Grated Parmesan cheese, for serving

Steps:

  • Make the meatballs: In a large bowl, combine bread crumbs and cream. Let it sit for 5 minutes, then mash the mixture with a fork. Mix in the oregano, pepper flakes, black pepper, salt and bacon. Gently work in the pork, veal and beef. Be careful not to knead it into oblivion, or the meatballs will be tough little pebbles. Fry a little of the mixture in some butter and oil in a skillet and taste, adjusting seasonings. Roll into small meatballs, about an inch across. (If you have a kitchen scale, measure an ounce apiece.)
  • Heat the oven to 375 degrees. In a large sauté pan, warm the butter and olive oil over medium-high heat. Brown the meatballs, turning every couple of minutes. (Work in batches if they won't all fit in the pan.) Transfer them to a roasting pan big enough to hold them all. Pour 2 cups of cold water into the pan and transfer it to the oven to bake for 20 to 30 minutes or so, until the meatballs are cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
  • Boil the spaghetti in a large pot of salted water, and heat the marinara sauce in a pot. When the spaghetti is tender, toss it with the sauce. Season to taste. Put the cheese in a bowl and set it on the table. Make sure to ask your family if they want their meatballs on top of the spaghetti or on the side.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 862 milligrams, Sugar 8 grams, TransFat 1 gram

Tips:

  • Use fresh ingredients. The fresher the ingredients, the better the meatballs will taste. Ground beef, pork, and veal are all good choices for meatballs. You can also use a mixture of meats.
  • Season the meatballs well. Use a variety of spices and herbs to flavor the meatballs. Some good choices include garlic, onion, basil, oregano, and thyme.
  • Don't overmix the meatball mixture. Overmixing will make the meatballs tough. Just mix the ingredients until they are combined.
  • Form the meatballs into small, even-sized balls. This will help them cook evenly.
  • Brown the meatballs before simmering them in the sauce. This will help them hold their shape and prevent them from falling apart.
  • Use a good quality spaghetti sauce. You can either make your own sauce or use a store-bought sauce. If you are using a store-bought sauce, be sure to doctor it up with some fresh herbs and spices.
  • Serve the spaghetti and meatballs with a sprinkle of Parmesan cheese and a side of garlic bread.

Conclusion:

Spaghetti and meatballs is a classic Italian dish that is loved by people of all ages. It is a hearty and flavorful dish that is perfect for a family meal. With a few simple tips, you can make spaghetti and meatballs that will impress your family and friends.

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