- Spaghetti and Meatballs Recipe
- Spaghetti and Meatballs Saturday!
- Kids Love Making Homemade Meatballs
- How to Make Meatballs for Spaghetti
- If you this Spaghetti and Meatballs recipe, you might :
- Our Favorite Recipes from 2016
- Easy Spaghetti And Meatballs
- How to make the Best Meatballs
- Spaghetti Sauce
Spaghetti and Meatballs Recipe
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Spaghetti and Meatballs- learn to make meatballs for spaghetti, and even get the kids involved with this easy homemade meatball recipe! Served over a bed of spaghetti with hearty marinara sauce, this pasta favorite is guaranteed to please the entire family!
Spaghetti and Meatballs Saturday!
This post is sponsored by Bounty.
The boys have been begging to make homemade meatballs, so last weekend we declared it Spaghetti and Meatball Saturday and made homemade meatballs for the first time with the boys. They had a blast helping us in the kitchen and of course they loved eating the finished product. It was a fun messy first!
I was in charge of making the sauce and spaghetti and Josh was in charge of the meatballs. I made my easy Slow Cooker Marinara Sauce to go with the spaghetti and meatballs. I put the sauce in the slow cooker and let it simmer away.
Kids Love Making Homemade Meatballs
While the sauce was simmering, Josh made the meatball mix and let the boys help roll them into balls. Caleb said making meatballs was even better than playing with play dough, ha!
Maxwell wasn’t afraid to get his hands dirty. He loved helping!
How to Make Meatballs for Spaghetti
Josh’s meatballs are made with ground beef, Italian sausage, garlic, bread crumbs, Parmesan cheese, parsley, oregano, basil, salt, and pepper. Since he was making the meatballs for the boys, he left out the crushed red pepper, but you could easily spice the meatballs up if you things on the spicy side.
- Cook the meatballs in olive oil and then let them rest on a plate that has been lined with Bounty paper towels. This helps drain some of the oil off of the meatballs. Bounty is 2x more absorbent vs. the leading ordinary brand, and easily helps soak up the oil from the meatballs.
- Next put the meatballs on a large baking sheet and bakes them for about 10 minutes, so they cook all the way through.
- When the meatballs come the oven, they go for a swim in my hearty marinara sauce.
- Serve the meatballs and sauce over a big bed of spaghetti, and poof you have spaghetti and meatballs! And don’t forget the Parmesan cheese and garlic bread.
The boys always yell for more cheese please!
The boys were SO excited to eat their special spaghetti and meatballs meal. They were great little sous chefs.
I knew they would make a mess, so I made little bibs Bounty paper towels. I wanted to enjoy the moment and not the mess:) I always keep a roll of Bounty paper towels on our counter because I want to keep our new white kitchen clean.
The boys slurped up their spaghetti and dominated the meatballs.
I think they have a new favorite meal!
That smile says it all! Spaghetti and Meatballs were a hit with our boys. I know we will be making them again and again.
Of course, we will keep the Bounty paper towels close by so we can clean up all of our messy moments in the kitchen. Messy is all part of the fun!
Make Spaghetti and Meatballs for dinner! It is a fun meal from start to finish and a great meal to involve the kiddos!
If you this Spaghetti and Meatballs recipe, you might :
- 1 pound lean ground beef
- 1 pound ground Italian sausage
- 1 cup seasoned Italian bread crumbs
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon dried oregano
- 2 large eggs beaten
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- Marinara sauce for serving
- 1 pound spaghetti
- Parmesan cheese and fresh basil for garnish, if desired
- Preheat oven to 400 degrees F.
- In a large bowl, add beef, sausage, bread crumbs, cheese, garlic, herbs, eggs, salt, and pepper. Stir together until combined. Roll meat mixture into 2-inch sized meatballs.
- In a large, heavy pot heat olive oil over medium-high heat. When the oil shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate that has been lined with Bounty paper towels, as each batch is finished.
- Place meatballs on a large baking sheet and bake for 10 minutes or until meatballs are cooked all the way through. Remove from oven.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- While the spaghetti is cooking, put meatballs in a large pot and cover with your favorite marinara sauce. Heat over medium-low heat.
- When the spaghetti is done cooking, drain and place in a large serving bowl. Top with meatballs and marinara sauce. Garnish with Parmesan cheese and chopped fresh basil, if desired. Serve immediately.
- Note-we to use our slow cooker marinara sauce for this recipe, but you can use jarred sauce if you wish.
Calories 635 Calories from Fat 270* Percent Daily Values are a 2000 calorie diet.
Baked Basil Dinner family meal Italian Marinara Sauce meat meatballs oregano parsley Pasta Recipe Sausage spaghetti
Our Favorite Recipes from 2016
Easy Spaghetti And Meatballs
Spaghetti and Meatballs. The PERFECT meatball, tender, juicy and loaded with flavor simmered in a rich marinara sauce. This is the one and only spaghetti sauce recipe you will need! Always a huge hit with the family and every guest!
This spaghetti and meatball recipe is so quick and easy to toss together! The meatballs and sauce are made in the same pan which means fewer dishes and an epically flavorful sauce. Plus I’m sharing all of my tips to ensure a tender, juicy meatball that won’t break apart when you cook it!
How to make the Best Meatballs
- Use Italian seasoned bread crumbs. This adds a wonderful flavor to the meatballs and the fine texture of the bread crumbs is perfect for soaking up the juice from the meat and the eggs making these meatballs juicy and tender.
- Sear the meatballs in the pan, getting a good sear on the meatballs helps them to get wonderful flavor, hold their shape, plus we get to use all those delicious brown bits leftover in the pan when we make our sauce.
- Mix the meatballs up with your hand. Using a spoon won’t get the job done and we don’t want to overmix with a mixer and wind up with tough meatballs.
- For ALL the tips and tricks on meatballs you’ll want to check out my Classic Meatball Recipe post.
Once the meatballs are seared on all sides, remove them from the pan and set them aside. Using the same pan continue with making the sauce.
- Saute the onion, once they are tender and translucent, add in the garlic and cook for an additional 30 seconds.
- Stir in some tomato paste. This will add a thickness to the sauce.
- Add in the tomato sauce, crushed tomatoes, oregano, basil, ground black pepper and salt.
- Stir all together.
- Add the meatballs back in.
- Let the sauce simmer and finish cooking the meatballs for at least 30 minutes. This helps the flavors to develop and soak into the meatballs also. While the sauce simmers, prepare the spaghetti noodles.
Then the last step is adding the noodles! You can either add the noodles to the sauce and stir together, let it sit at a low heat for a few minutes. I feel this infuses more flavor to the noodles. Or you can serve the noodles with the sauce spooned on top. Either way, this will be a huge hit for the entire family!
- 1 tbsp extra virgin olive oil
- 2 lbs ground beef, 80% preferred
- 2 large eggs
- 1 cup Italian bread crumbs
- 2 tsp salt
- ½ tsp ground black pepper
- ¼ cup parmesan, grated
- ¼ cup onion, minced
- 3 cloves garlic, minced
- ½ cup milk
- ½ cup onion, diced
- 3 cloves garlic , minced
- 2 (14 ounce cans) tomato sauce
- 2 (14 ounce cans) crushed tomatoes
- 1 tbsp tomato paste
- 1½ tsp dried oregano
- 1½ tsp dried basil
- ½ tsp ground black pepper
- 1 tsp salt, more to taste
- 1 tbsp light brown sugar
- 1 lb spaghetti noodles
- Mix the ground beef, eggs, bread crumbs, salt, pepper, grated parmesan, minced onion and minced garlic together in medium sized mixing bowl. Slowly pour in the milk and mix using hands to ensure thoroughly mixed. Mixture will be wet.
- Heat oil in a large pan or dutch oven over medium heat.
Using hands roll meatball mixture into small balls about 1 inch in diameter. Place in the pan coated with oil.
- Heat oil in a large pan or dutch oven over medium heat.
- Using hands roll meatball mixture into small balls about 1 inch in diameter. Place in the pan coated with oil.
- Cook the meatballs over medium heat, turning while they cook, until browned on all sides. Cook in batches if needed to avoid over-crowding.
- Once all meatballs are seared remove from the skillet and set aside.
(do not worry if the meatballs are cooked through, they will finish cooking in the sauce)Drain the grease from the pan, but leave all the blackened bits.
- Return the pan to the stove at a low heat. Add the onion and cook until softened. Add the garlic and cook for an additional 30 seconds.Stir in the tomato paste.
- Pour in the tomato sauce and crushed tomatoes. Add in the oregano, basil, salt, and black pepper. Stir to combine. Add in the light brown sugar and stir.
- Return the meatballs to the pot. Gently mix into the sauce.
- Bring sauce to a simmer. Cover and cook for 30 minutes.
- While the sauce is simmering cook the spaghetti noodles according to their directions. Combine the sauce and noodles together in the sauce pan, or just pour the sauce directly over the noodles.
Recipe will make about 20 large meatballs.
Serving: 1g, Calories: 505kcal, Carbohydrates: 71g, Protein: 37g, Fat: 14g, Cholesterol: 86mg, Fiber: 8g
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