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Large pan filled with cooked spaghetti and meatballs, ready to be served.
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Spaghetti Meatball Recipe

Tender and juicy, these Spaghetti Meatballs are seasoned with fresh herbs and Parmesan, delivering rich, comforting flavors in every bite!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Diet: Low Salt
Skill Level: Intermediate
Servings: 8 Servings
Author: Rena

Ingredients

  • 1 small sweet onion finely diced
  • 4 cloves garlic minced
  • 2 large eggs whisked
  • 2 pounds lean ground beef
  • 1/2 cup milk of choice
  • 1/3 cup breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Kosher Salt or to taste
  • 1/2 teaspoon ground Pepper or to taste
  • 2 tablespoons fresh parsley finely chopped
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup flour to dredge the meatballs
  • 2 tablespoons olive oil
  • 56 ounces marinara sauce 2- 28 ounce jars
  • 1 tablespoon balsamic vinegar
  • 1 pound whole wheat spaghetti

Optional Garnish

  • Grated Parmesan
  • Chopped parsley

Instructions

  • Heat 1 tbsp of the 2 tablespoons olive oil in a deep skillet and saute the 1 small sweet onion (diced) and 4 cloves garlic (minced) for about 3-4 minutes. Set aside.
    Finely diced onions and minced garlic sautéing in a skillet with olive oil, stirred with a wooden spoon until soft and golden.
  • In a small bowl, combine the 1/2 cup milk of choice, 1/3 cup breadcrumbs, and seasonings (1 teaspoon Italian seasoning, 1/2 teaspoon dried thyme, 1 teaspoon Kosher Salt, and 1/2 teaspoon ground Pepper). Allow it to sit for 5 minutes until thickened.
    Pouring milk into a bowl of breadcrumbs and seasonings to create the meatball binder.
  • In a large bowl, add the 2 pounds lean ground beef, 2 large eggs, then add the sauteed onion and garlic, 2 tablespoons fresh parsley, 1/3 cup grated Parmesan cheese, and 2 teaspoons Worcestershire sauce. Also, add the milk-breadcrumb mixture, and stir well to combine.
    Ingredients for the meatballs in a bowl: ground beef, parsley, breadcrumbs, and grated cheese.
  • Form into 1-tablespoon meatballs. Coat them by rolling each one in the 1/3 cup flour. Heat the remaining oil in the same deep skillet and cook the meatballs until golden on all sides.
    Meatballs browning in a skillet over medium heat, developing a golden crust.
  • Add the 56 ounces marinara sauce and 1 tablespoon balsamic vinegar, then cook over very low heat for 12-15 minutes. Meanwhile, bring a large pot of salted water to the boil. Cook the 1 pound whole wheat spaghetti according to package directions.
    Top-down view of spaghetti meatballs in a large pot with melted parmesan and herbs.
  • Drain the spaghetti, then stir the meatballs into the sauce once it's done. Garnish with Chopped parsley or Grated Parmesan and enjoy!

Notes

  • Breadcrumb mixture needs time to soak for better binding.
  • Avoid overmixing the meat to keep the meatballs tender.
  • Use a cookie scoop for uniform meatballs.
  • Brown meatballs before simmering in sauce.
  • Keep sauce at a gentle simmer to maintain juiciness.
  • Don’t forget to salt pasta water to enhance flavor.
  • Ground turkey or chicken can replace beef.
  • Plant-based milk works as a dairy-free substitute.
  • Panko breadcrumbs give a lighter texture.

Nutrition

Calories: 522kcal | Carbohydrates: 65g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 1450mg | Potassium: 1243mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1085IU | Vitamin C: 18mg | Calcium: 149mg | Iron: 8mg