Spaghetti and Meatballs

Spaghetti and Meatballs

The meatballs from this recipe are so delicious that you may want to double the meatball ingredients so you can serve more with the spaghetti! This recipe makes about 20 meatballs so each person gets 5 golf ball sized balls. Whenever we make this dish in our home, my son and husband always beg for more so it never hurts to make extra especially since spaghetti and meatballs make the best leftovers!

I’ve made this recipe before with ground turkey instead of ground beef. Although I prefer the healthier route, my husband argues meatballs are only meant to be made with “real meat”.” In his defense, the ground beef tends to hold better form than the ground turkey, but feel free to experiment with either!

Spaghetti and Meatballs

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: dinner, dinner recipes, italian, meatballs, pasta, spaghetti
Servings: 4 people


  • 1 lb ground beef
  • cup grated parmesan cheese
  • 2 tbsp heavy cream
  • 1 egg
  • 2 tbsp onion chopped
  • 2 tsp minced garlic
  • 1 tsp Italian seasoning
  • salt
  • ground black pepper
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese shredded
  • 1 lb spaghetti noodles


  • Preheat the oven to 350°F
  • In a large mixing bowl, using your hands, mix together the ground beef, parmesan, heavy cream, egg, onion, garlic, Italian seasoning, salt and pepper
  • Roll the meat into approx. 20 balls (golf ball sized)
  • In a large skillet, over medium heat, brown the meatballs on each side, but do not cook through
  • Place the meatballs in a 9×13 baking dish and smother with marinara sauce (add more sauce if needed). Sprinkle the shredded cheese on top
  • Bake in the oven at 350°F for approx. 20 min or until the meatballs are cooked through
  • Boil spaghetti noodles according to package
  • Serve over pasta and enjoy!

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