Description
Spaghetti with meatballs is a beloved classic that brings warmth and flavor to any table. This simple yet satisfying dish features tender meatballs nestled atop al dente spaghetti, all enveloped in a rich marinara sauce. Perfect for family gatherings or cozy weeknight dinners, this recipe guarantees smiles with every bite, making it a go-to favorite for all occasions.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb ground beef (80/20)
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/4 cup fresh basil (chopped)
- 1 can (28 oz) whole tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). In a bowl, combine ground beef, breadcrumbs, Parmesan, minced garlic, basil, salt, and pepper. Mix gently.
- Form meatballs about 1 inch in diameter and place them on a parchment-lined baking sheet.
- Bake meatballs for 20 minutes until golden brown.
- While baking, heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant; add canned tomatoes and season with salt and pepper. Simmer for about 15 minutes.
- Cook spaghetti according to package instructions until al dente; drain.
- Combine the cooked spaghetti with the sauce, adding reserved pasta water if needed. Serve topped with baked meatballs and extra Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 600
- Sugar: 7g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added flavor, try using ground pork or turkey instead of beef. You can also mix in vegetables like spinach or zucchini for extra nutrition. Store leftovers in an airtight container for up to three days or freeze for future meals.