Real Meatballs and Spaghetti

Real Meatballs and Spaghetti

This recipe for spaghetti and meatballs is the perfect weeknight meal for families — fast, simple, and suitable for picky eaters! 

This is my favorite recipe for spaghetti and meatballs. Taking only 45 minutes to prepare, it's ideal for hectic weeknights and guaranteed to satisfy even the fussiest diners. The meatballs are succulent and full of taste, featuring a fork-tender consistency that makes everyone want to return for seconds. To simplify the process and reduce mess, I brown the meatballs on a sheet pan in the oven rather than pan-frying them on the stovetop. I also utilize a high-quality pre-made marinara sauce to save time, but you're welcome to use homemade tomato sauce if you have it available. 

For additional family-friendly Italian dishes (who doesn’t love Italian?), check out my fettuccine Alfredo, baked ziti, stuffed shells, and chicken parmesan. As an option instead of beef meatballs, give my favorite turkey meatballs a try. 

Ingredients Required for Preparing Spaghetti and Meatballs 

For the tastiest meatballs (or meatloaf), I suggest using equal portions of beef, veal, and pork; in most grocery stores, this mixture is called “meatloaf mix.” If your store doesn't have the blend, you can substitute with equal parts beef and pork (as ground veal is not easily found). 

For the cheese, make sure to use authentic imported Parmigiano-Reggiano from Italy; local Parmesan is inferior. You can always determine its authenticity by examining the rind, which features the name repeatedly embossed. If the cheese is pre-grated, it must be marked as “Parmigiano-Reggiano,” rather than “Parmesan.” 

Instructions in Steps 

1. Start with the meatballs: In a spacious bowl, mix the egg, basil, parsley, oregano, salt, pepper, garlic, and water; whisk thoroughly. 
2. Incorporate the meat, breadcrumbs, and Parmigiano Reggiano. meatball recipe 
3. Combine using your hands until simply blended. 
4. Form the mixture into meatballs the size of golf balls, and arrange them on a baking sheet without greasing. 
5. Bake for around 10 minutes, then take the baking sheet out of the oven and utilize a metal spatula or tongs to flip the meatballs (they might stick slightly but should come off easily when you slide the spatula underneath). 
6. Return the meatballs to the oven and bake for an additional 10 minutes, until they are well browned and nearly fully cooked. 
7. Meanwhile, heat the marinara sauce until it simmers in a large skillet. Sample it and modify the seasoning if needed (I typically include a generous dash of sugar and a bit of freshly ground black pepper). Move the browned meatballs to the marinara sauce, discarding the fat. Loosely cover with a lid or foil and simmer for around 10 minutes, until the flavors blend and the meatballs are fully cooked. Maintain warmth until prepared to combine with pasta. 
8. As the meatballs cook, heat a large pot of water with plenty of salt until it boils.
9. Incorporate the spaghetti and boil until it reaches al dente. Drain, then mix with the sauce and meatballs. 
10. Spoon the spaghetti and meatballs into bowls for serving, then garnish with fresh chopped basil and additional grated cheese. 

Fixings:

• For the meatballs:
• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground hamburger
• 1 cup new white bread morsels (4 cuts, coverings eliminated)
• 1/4 cup prepared dry bread morsels
• 2 tablespoons slashed new level leaf parsley
• 1/2 cup newly ground Parmesan cheddar
• 2 teaspoons fit salt
• 1/2 teaspoon newly ground dark pepper
• 1/4 teaspoon ground nutmeg
• An additional 1 enormous egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon great olive oil
• 1 cup slashed yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup great red wine, like Chianti
• 1 (28-ounce) can squashed tomatoes, or plum tomatoes in puree, hacked
• 1 tablespoon cleaved new level leaf parsley
• 1 1/2 teaspoons genuine salt
• 1/2 teaspoon newly ground dark pepper
• For serving:
• 1 1/2 pounds spaghetti, cooked by bundle bearings
• Newly ground Parmesan

Headings

Place the ground meats, both bread morsels, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Consolidate delicately with a fork. Utilizing your hands, daintily structure the blend into 2-inch meatballs. You will have 14 to 16 meatballs.Creamy-blueberry-broccoli-slaw-salad.

Pour equivalent measures of vegetable oil and olive oil into an enormous (12-inch) skillet to a profundity of 1/4-inch. Heat the oil. Cautiously, in bunches, place the meatballs in the oil and earthy colored them well on all sides over medium-low hotness, turning cautiously with a spatula or a fork. This should require around 10 minutes for each bunch. Try not to swarm the meatballs. Eliminate the meatballs to a plate covered with paper towels. Dispose of the oil however don't perfect the dish.Roasted-chicken-and-bow-tie-pasta-salad.

For the sauce, heat the olive oil in a similar container. Add the onion and saute over medium hotness until clear, 5 to 10 minutes. Add the garlic and cook for 1 more moment. Add the wine and cook on high hotness, scraping up every one of the earthy colored bits in the skillet, until practically all the fluid dissipates, around 3 minutes. Mix in the tomatoes, parsley, salt, and pepper.Sweetest-blueberry-muffins.

Return the meatballs to the sauce, cover, and stew on the most minimal hotness for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the ground Parmesan. Appreciate it !!!

Genuine Meatballs and Spaghetti VIDEO

Meatballs Hamburger

 

Meatballs Hamburger

This simple meatball recipe is incredibly easy to prepare and results in juicy, flavorful meatballs every time. They’re ideal for snacks, sandwiches, or as a topping for spaghetti! 

If you enjoy Italian cuisine, you’ll adore this simple meatball recipe for your dinner! It's a basic dish and can be easily prepared in only 30 minutes. You’ll also enjoy my homemade bolognese, slow cooker lasagna, and meatloaf recipe. 

Dinner Favorite Family 

These oven-cooked meatballs are consistently included in our monthly menu. Spaghetti and meatballs are among my child's favorite meals…they ask for them nearly every week. Since they rank among my top simple ground beef recipes and are extremely tasty, I have no issue with that! When there are leftovers, we often prepare meatball sliders. 

I appreciate that you can cook them in the oven…it makes them so easy to prepare and keeps the meatballs moist. After baking in the oven, simply let them simmer for a few minutes in marinara sauce as you prepare the pasta. 

At times, I will prepare my own homemade tomato sauce if I have fresh tomatoes available. We enjoy pairing it with roasted vegetables and garlic bread. Ingredients 

For these homemade meatballs, gather the basic ingredients listed below. 

Ground beef – I usually opt for 80% lean ground beef. It’s not excessively oily, yet has sufficient fat to keep the meatballs moist and flavorful. You might also consider using a mixture of half beef and half Italian sausage. 

Egg – This acts as an adhesive to keep the meat mixture intact. Beat the egg initially before mixing it with the beef. 

Breadcrumbs – These aid in soaking up the juices from the meat, ensuring that your meatballs remain juicy and tasty on the inside. 

Grated parmesan cheese – Freshly shredded parmesan will provide the finest taste. 

Onion – I prefer fresh chopped onion, but onion powder serves as an excellent alternative if you lack it. 

Garlic – Fresh chopped garlic contributes a strong taste. You can also substitute with garlic powder if you wish. 

Salt and pepper – Using kosher salt and freshly cracked black pepper is an easy way to enhance the taste. 

Parsley – While this is not necessary, I enjoy incorporating fresh chopped Italian flat leaf parsley into my homemade meatballs. It introduces a mild peppery flavor and enhances the overall taste. 

How to Make Homemade Meatballs

Mix: Put all components into a large mixing bowl and blend until unified. If necessary, add a tablespoon of milk to maintain moisture in the mixture. 

Form the meat into balls measuring 1 1/2″ after scooping it from the bowl. Next, arrange meatballs on a baking tray. 

Cook: Arrange on the prepared baking tray and cook meatballs uncovered for 17-20 minutes, or until the center is no longer pink. Turn over at the midway point. 

If you prefer, let it simmer with marinara sauce for 10 minutes and then serve it over prepared pasta. 

Cooking Tips

• Once these meatballs are baked and ready to eat, this will be the best way to enjoy meatballs when you are ready to eat. Place these meatballs in a slow cooker to make cranberry meatballs or Hawaiian meatballs for added flavor!
• Don’t over mix! Over-mixing can make the meat tough.
• Use a cookie scoop (an ice cream scoop works too) to make the meatballs equal in size. This will ensure they all cook the same.
• If your mixture is too dry when combining, add a Tablespoon of milk to keep it wet.
• Make sure to flip the meatballs halfway through so that the bottoms don’t burn!
• If you don’t have fresh garlic or onion on hand, sub with garlic and onion powder.
• Got an air fryer? Make air fryer meatballs instead.

Can You Freeze Leftover Meatballs?

Yes, you can definitely freeze the leftovers, or make a double batch for later. All you need to do is allow them to cool. Then transfer the meatballs to a clean baking sheet and freeze for 1 hour. Once they harden in the freezer, transfer to a ziptop bag or freezer container. Label and place them back in the freezer for up to 3 months.

To thaw, place the in the refrigerator overnight. I like to take them out of the freezer and add the meatballs to the slow cooker with marinara sauce. I just cook them on low for 2-3 hours for an easy dinner later on!

Frequently Asked Questions

A tip I really like for keeping meatballs moist is to mix equal parts of ground beef and ground pork. Due to the higher fat content in pork, the meatballs become incredibly tender. If you feel the mixture is too dry, you can add a tablespoon or two of milk. 

When preparing a traditional Italian meatball recipe, I prefer to use lean ground beef. Occasionally, I’ll incorporate ground pork to enhance their juiciness. I keep ground sausage for breakfast meatballs. If you prefer ground turkey, take a look at this turkey meatball recipe or explore all my simple meatball recipes. 

I enjoy incorporating breadcrumbs in this baked meatball recipe since they soak up the natural juices and assist the meatballs in maintaining their form. If you lack breadcrumbs in your kitchen, crushed crackers can be used instead. Homemade breadcrumbs can be prepared by toasting several slices of bread. Next, put in a food processor and pulse until it turns into crumbs. 

Indeed, you can create them up to 3 days ahead of time. Just let them cool down and then store in a sealed container. Heat in the oven or on the stove for a few minutes, stirring occasionally until thoroughly warmed. 

Additional Tasty Meatball Recipes 

Swedish köttbullar 

Soup with meatballs 

Teriyaki-style meatballs 

Pollo albóndigas 

Meatballs in an instant pot 

Slow cooker meatballs 

Fixings

• 1/2 cup milk
• 1/2 cup fine breadcrumbs
• 1 huge egg
• 1 teaspoon salt
• Newly ground dark pepper
• 1/2 cup ground Parmesan cheddar
• 1/4 cup finely minced Italian parsley
• 1 pound ground meat like hamburger, pork, turkey, chicken, or veal, or a blend
• 1/2 cup finely cleaved onion
• 1 clove garlic, finely minced

Directions

Consolidate the milk and breadcrumbs: Pour the milk over the breadcrumbs in a little bowl and saved while setting up the remainder of the meatball blend. The breadcrumbs will ingest the milk and become saturated.

Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in an enormous bowl until mixed. Speed in the salt and a liberal amount of dark pepper, then, at that point, race in the Parmesan and parsley.Tagliatelle-with-asparagus-crispy.

Join the egg and ground meat: Add the meat to the egg combination. Utilize your hands to completely blend the egg into the ground meat.

Add the onions and doused breadcrumbs: Add the onions, garlic, and drenched breadcrumbs to the meat. Blend them completely into the meat with your fingers. Do whatever it takes not to exhaust the meat; squeeze the meat between your fingers as opposed to plying it.

Structure the meat into meat balls: Pinch off a piece of the meat combination and delicately roll between your hands to frame 1 1/2-inch meatballs. Keep molding until all the meat is utilized.

To broil the meatballs in the stove: Magnesium-rich-foods.

Arrange the meatballs dispersed somewhat separated on a baking sheet. Cook under the grill for 20 to 25 minutes or heat at 400°F for 25 to 30 minutes. (Observe intently on the off chance that cooking meatballs made with lean meat.) The meatballs are done when cooked through and the exterior are carmelized, and when they register 165°F in the center on a moment read thermometer. Serve right away.Rempejek-with-minced-beef.

To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a stew and add however many meatballs as will fit serenely in the skillet. Cover and stew for 30 to 35 minutes. The meatballs are done when they're cooked through and register 165°F in the center on a moment read thermometer. Serve right away. Appreciate it !!!

Meatballs Hamburger. VIDEO

Cheeseburger Meatballs

 

Cheeseburger Meatballs

These cheeseburger meatballs make for an enjoyable appetizer or a quick and simple dinner option. Miniature beef meatballs filled with cheese savor like your beloved cheeseburger! 

This beef dish combines my hamburger recipe, best cheeseburger recipe, and my homemade meatball recipe! 

Cheeseburger-Filled Meatballs 

If you enjoy offering mini appetizers for both large and small gatherings, this cheeseburger meatball recipe paired with pigs in a blanket and 7 layer dip cups will become your go-to finger foods for a Super Bowl appetizer! 

Meatballs filled with cheeseburger ingredients are among my favorite recipes using ground beef. They are filled with cheese, seasoned, and then baked until golden and cheesy. Top with lettuce, a pickle, tomato, and a spoonful of simple burger sauce to please even the fussiest eaters. 

Reasons You’ll Adore These Cheeseburger Meatballs 

Delicious. It's a single bite of a cheeseburger meatball starter. Additionally, this meatball recipe can also be enjoyed as a main course! 

Suitable for families. Children enjoy both cheeseburger sliders and mozzarella stuffed meatballs, making it a success for everyone when you present them. 

Low carb: Just 4g of carbs for every two cheeseburger meatballs, even when prepared with breadcrumbs. Additionally, they are rich in protein and high in iron. 

Ingredients for the Recipe 

Ground beef: I utilized one pound of 80% lean ground beef. For a slightly zestier meatball, incorporate 1/2 lb of ground pork. 

Egg: You will require one large egg that has been whisked. It assists in 'sticking' or connecting the meatball components. 

Breadcrumbs: You can choose any brand you like; I typically opt for homemade breadcrumbs. 

Parmesan cheese: Newly grated parmesan cheese brings an extra depth of taste. 

Spices: Diced onion, crushed garlic, salt, and black pepper. 

Cheddar cheese: A block of cheddar cheese weighing 4-6 ounces, cut into twenty-four 1/2″ cubes. 

Presentation: Cherry tomatoes, sliced pickles, and lettuce. 

How to Create Cheeseburger Meatballs 

This recipe for cheeseburger meatballs is simple to prepare in just a few easy steps! They burst with cheese when you take them out of the oven and taste amazing. 

In a medium bowl, mix the meat, egg, breadcrumbs, cheese, salt, garlic, onion, black pepper, and parsley, then stir until just combined. Incorporate a tablespoon of water as necessary to maintain the mixture's moisture. Avoid excessive mixing. 

Form into balls: With a medium cookie scoop or spoon, portion your mixture into 1 1/2″ balls. Next, put a slice of cheese in the middle of each ball and encase the cheese with the meat. Once more, shape into balls to enclose the cheese inside, and then arrange on the lined baking sheet. 

Cook: Roast uncovered at 400 degrees F for 17-20 minutes, or until there is no pink remaining in the center. Rotate midway to prevent the bottoms from browning. 

Serve: Take out of the oven and let them sit for 5 minutes. Top with lettuce, tomatoes, pickles, and hamburger sauce, then serve. 

Suggestions for Creating Them 

• Avoid excessive mixing of the meat mixture. 
• Make sure to line the baking sheet with foil and spray it too, to prevent the meatballs from sticking and breaking apart. 
• For consistent browning, turn the meatballs halfway through the cooking process. 
• Letting the meatballs rest before serving helps the juices to spread evenly, ensuring they remain juicy and tender. 

Variations & Alternatives 

You might choose a different cheese instead of cheddar. Mozzarella, gruyere, Monterey Jack, or blue cheese would taste fantastic! 

If you lack fresh garlic and onions, substitute them with garlic powder or onion powder. 

To add some heat, include red pepper flakes. 

Crisp up some bacon and place a piece of a strip on top to create bacon cheeseburger meatballs. 

For a healthier alternative, consider using turkey meatballs or chicken meatballs. 

Annotations 

Sauce: Immerse in my preferred burger sauce. 

Alternatives 

You might also use mozzarella cheese or shredded cheese. 

If you lack fresh garlic and onions, you can substitute with 1/2 teaspoon of garlic powder and onion powder. 

Fixings

•     1½ lb. ground hamburger
•     1 egg
•     1 bundle (2 oz.) Lipton Onion Soup Mix
•     3 T. ketchup
•     1 T. dijon mustard
•     3 T. sweet relish
•     ½ c. bread morsels
•     2 c. destroyed cheddar
•     1 T. worcestershire sauce
•     Thousand Island dressing for plunging

Guidelines

    Preheat the broiler to 400º.Macaroni-grill-pasta-di-pollo-al-suga.

    Add every one of the fixings aside from the dressing to an enormous bowl and blend well.

    Roll into meatballs generally the size of a golf ball. You can utilize a 1½ T. scoop to make them even.

    Put the meatballs on a material lined baking sheet and heat for 15 minutes.

    Present with thousand Island dressing for plunging. Appreciate it !!!11-healthy-foods-that-are-very-high-in.

Cheeseburger Meatballs VIDEO