Name: Easy Spaghetti and Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/2 lb. ground beef; 1/2 lb. Italian sausage meat; 2 and 1/2 tsp. salt, divided; 1 large jar (24 oz) marinara sauce; 12 oz. spaghetti

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Introduction

This easy spaghetti and meatballs recipe brings classic Italian comfort food to your table with minimal effort. Juicy meatballs simmered in rich marinara sauce paired with perfectly cooked spaghetti make for a satisfying meal any night of the week.

A white plate holds a serving of spaghetti noodles at the bottom, pale yellow and slightly twisted in texture. On top of the noodles, there are three large brown meatballs covered in a thick layer of chunky red tomato sauce. The sauce has some visible bits of herbs and small pieces of Parmesan cheese sprinkled on top. The plate is set on a white marbled surface, and there is a hint of a blue bowl with more food blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/2 teaspoons salt, divided
1/2 pound ground beef
1/2 pound Italian sausage meat
1 large jar (24 oz) marinara sauce
12 ounces spaghetti

Instructions

Step 1: Fill a large pot with water and add 2 teaspoons of the salt. Cover and bring to a boil over high heat.
Step 2: In a large bowl, combine the ground beef and Italian sausage meat. Sprinkle with the remaining 1/2 teaspoon of salt and mix gently with your hands until just combined, being careful not to overmix.
Step 3: Shape the meat mixture into 16 golf-ball-sized meatballs.
Step 4: Heat a large skillet over medium-high heat. Add the meatballs and cook until browned on the bottom, about 3 minutes. Flip and brown another side.
Step 5: Pour the marinara sauce into the skillet with the meatballs. Bring to a simmer, stirring often. Reduce heat to low and cook at a gentle simmer, stirring occasionally, until the meatballs are no longer pink inside, about 4-5 minutes. Turn off the heat and cover the skillet with a lid to keep warm.
Step 6: When you start simmering the meatballs, add the spaghetti to the boiling salted water. Cook according to the package instructions or until your preferred doneness. Drain the pasta well.
Step 7: Divide the spaghetti among four plates. Remove the lid from the meatballs, stir the sauce, then spoon the meatballs and sauce evenly over the pasta. Serve immediately.

Tips & Variations

For a leaner option, use all ground turkey or chicken instead of beef and sausage.
Add fresh herbs like basil or parsley to the meat mixture for extra flavor.
Use your favorite marinara or make a homemade sauce for a personalized touch.
For extra cheesy meatballs, try mixing in some grated Parmesan into the meat mixture.

Storage

Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Cooked spaghetti can be refrigerated separately for up to 2 days; reheat briefly in boiling water or the microwave before serving.

How to Serve

A white plate filled with a bed of yellow spaghetti noodles topped with three large brown meatballs covered in thick, red marinara sauce with visible tomato pieces and a sprinkling of light brown grated cheese on top; the plate is placed on a white marbled surface, with a dark blue bowl containing more meatballs and sauce blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can shape the meatballs a day in advance and keep them covered in the refrigerator. For longer storage, freeze them uncooked and thaw before cooking.

What if I don’t have Italian sausage meat?

You can substitute with additional ground beef mixed with a teaspoon of Italian seasoning or fennel seeds to mimic the sausage flavor.