Go Back
Homemade Spaghetti and Meatballs. photo

Spaghetti and Meatballs.

Classic baked meatballs served with marinara and pasta for a comforting family meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Baking dish (9x13 inch)
  • Oven
  • Spatula or spoon
  • Pot for pasta
  • cheese grater (if needed)

Ingredients
  

  • 1 pound lean ground sirloin
  • 3/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1 teaspoon dried oregano
  • pinch crushed red pepper flakes
  • kosher salt and pepper to taste
  • 2 tablespoons olive oil for meat mixture
  • 1 large egg
  • 1 jar marinara sauce
  • 1/3 cup mozzarella, shredded
  • whole wheat pasta or spaghetti squash for serving

Instructions
 

  • Preheat the oven to 450°F (232°C) and lightly grease a 9x13-inch baking dish with olive oil.
  • In a large mixing bowl, combine the ground sirloin, bread crumbs, grated Parmesan, chopped parsley, dried oregano, crushed red pepper flakes, a pinch of kosher salt and pepper, 2 tablespoons olive oil, and the egg; mix gently until just combined.
  • Coat your hands with a little olive oil and roll the mixture into 2-tablespoon meatballs (about 10–12). Arrange the meatballs in the prepared baking dish, spacing them slightly apart.
  • Bake the meatballs for 15 minutes, until they are crisp on the outside but not fully cooked through.
  • Remove the dish from the oven, spoon the marinara sauce over the meatballs, sprinkle with shredded mozzarella, then return to the oven and bake an additional 15–20 minutes until the meatballs are cooked through and the cheese is melted.
  • Meanwhile, cook the whole wheat pasta according to package directions (or prepare roasted/spaghetti squash), drain, and divide among plates.
  • Serve the meatballs and sauce over pasta or spaghetti squash.
  • Optional: To make a single large "giant" meatball, shape the mixture into an oval, bake 35–45 minutes until cooked through, and add cheese during the last 10 minutes of baking.

Notes

  • Bake times vary by oven; check meat temperature if unsure.
  • Do not overmix the meat to keep meatballs tender.
  • Use fresh parsley and cheese for best flavor.
  • Adjust crushed red pepper to taste.