Baked Spaghetti & Meatballs Recipe

I take immense satisfaction in preparing my Spaghetti And Meatballs, blending ground beef with minced garlic and finely chopped onions before mixing in Parmesan cheese and breadcrumbs. The bright marinara sauce and melted mozzarella finish this dish, leaving me pleasantly impressed with its satisfying medley of flavors and hearty texture.

I’ve been experimenting in the kitchen lately and this baked spaghetti & meatballs dish really caught my eye. I started by boiling 1 lb dried spaghetti noodles while prepping my meatballs with 1 lb ground beef, a large egg, and 1/2 cup Italian-style breadcrumbs.

I used 2 tbsp olive oil to brown the meatballs and soften a small chopped onion before mixing in 2 minced garlic cloves, a dash of salt and some black pepper. The magic really happens when I combine these flavors with 4 cups of marinara sauce and top everything with shredded mozzarella cheese.

It kinda reminds me of those old cast iron recipes I used to see in soul food cookbooks and even a few Resep Pasta classics. The mix of Italian spices like dried oregano, basil, and a sprinkle of grated Parmesan cheese lend it a real kick.

It’s a simple, hearty dish that always comes out delicious and hits the spot when the family is hungry.

Why I Like this Recipe

1. I love this recipe because it fills me up and makes me feel super comforted when I eat it, like a big warm hug from the inside out.
2. I really enjoy how easy it is to make even when I’m in a hurry, and it always turns out tasty and satisfying.
3. I appreciate the rich flavors of the meatballs, marinara, and melted mozzarella, which all come together in a way that feels both indulgent and homey.
4. I also like that its budget friendly, so I know I can whip it up any night without worrying about spending too much money.

Ingredients

• Spaghetti noodles: starchy carbs that gives energy but are low in fiber.
• Ground beef: packs protein and iron, though sometimes a bit fatty.
• Marinara sauce: a tangy tomato base rich in vitamins and natural antioxidants.
• Olive oil: full of healthy fats that boosts flavor and helps with browning food.
• Mozzarella cheese: melty and creamy, adding calcium and extra protein to your dish.
• Garlic and onion: a flavor duo that ups your dish with natural antioxidants.
• Italian-style breadcrumbs: offer a crunchy texture that binds meatballs and adds a savory note.
• Parmesan cheese: salty, nutty and enhances the overall umami taste of the recipe.

Ingredient Quantities

• 1 lb dried spaghetti noodles
• 2 tbsp olive oil (for browning the meatballs and sautéing the onion)
• 1 lb ground beef
• 1/2 cup Italian-style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 1 small onion, chopped fine
• 1 tsp salt (divided, plus extra to taste)
• 1/2 tsp black pepper (divided)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 4 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh basil (optional)

How to Make this

1. Preheat your oven to 375°F and meanwhile cook the spaghetti in salted water until its al dente, then drain and set aside.

2. In a bowl, mix the ground beef with Italian-style breadcrumbs, grated Parmesan, egg, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper along with the dried oregano and dried basil until just combined.

3. Shape the beef mix into meatballs about the size of a golf ball.

4. Heat 1 tbsp olive oil in a skillet over medium heat and brown the meatballs in batches, turning them so they get a nice golden color on all sides.

5. Remove the meatballs and in the same skillet add the remaining 1 tbsp olive oil and chopped onion; sauté until they soften and become a bit translucent.

6. In a large baking dish, spread the cooked spaghetti evenly at the bottom.

7. Layer the browned meatballs over the spaghetti then add the sautéed onions.

8. Pour the 4 cups of marinara sauce all over and make sure everything is well covered.

9. Sprinkle 1 cup of shredded mozzarella cheese on top and season with a little extra salt and pepper to taste.

10. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and just starts to brown; if you like, finish with a scatter of chopped fresh basil before serving.

Equipment Needed

1. Oven – Preheat it to 375°F to bake the dish later
2. Large pot – For boiling the spaghetti in salted water until al dente
3. Strainer or colander – To drain the spaghetti once it’s cooked
4. Mixing bowl – A big bowl to mix together the ground beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, oregano, and basil
5. Skillet – To brown the meatballs in batches and to sauté the chopped onion
6. Baking dish – A large dish to layer the cooked spaghetti, browned meatballs, onions, marinara sauce and mozzarella cheese
7. Knife – For chopping the garlic and onion
8. Cutting board – To work on chopping the vegetables and herbs
9. Measuring cups and spoons – To measure out ingredients like breadcrumbs, Parmesan, marinara sauce, and spices
10. Tongs or spatula – To turn the meatballs in the skillet while browning them

This list covers all the basic equipment needed to make the recipe as described.

FAQ

Baked Spaghetti & Meatballs Recipe Substitutions and Variations

• If you dont have olive oil, you can use vegetable or canola oil in the same amount – its a good substitute for browning the meatballs and sautéing the onions.
• If dried spaghetti isn’t available, try using linguine or fettuccine noodles. They work just fine with the sauce and meatballs.
• Instead of Italian-style breadcrumbs, you can use regular plain breadcrumbs with a pinch of oregano and basil to replicate that Italian twist.
• If you need a substitute for Parmesan cheese, Pecorino Romano is a great choice since it has that sharp, salty flavor.
• And if you want to try a leaner option than ground beef, ground turkey or chicken can work really well your meatballs.

Pro Tips

1. Make sure you really brown the meatballs in small batches. It gives them a better flavor and texture, plus it prevents them from steaming in the pan.
2. Don’t overwork the meat mixture when you’re mixing in the breadcrumbs, egg and spices. If you mix too much, the meatballs might turn out tough.
3. When you’re cooking your spaghetti, be generous with the salt. It really makes a difference in enhancing the pasta’s flavor.
4. If you have time let the meatballs rest on the tray for a few minutes after browning before you put them in the baking dish. This helps keep them nice and juicy in the final dish.