Who doesn't love this Italian class? Our super-easy spaghetti and meatballs recipe is a fan favorite and ideal for a big family get-together. If you have 35 minutes, you can make enough for 6 servings. But by far the best part of this recipe is how amazingly it keeps. These meatballs freeze well and also make great sub sandwiches, so you can bake a batch of them over the weekend for a quick weeknight dinner the whole family will love. Or, you can take them for lunch the next day on their own or in a sandwich. That is, if you have any left over!
Ingredients
1 lb uncooked 93% lean ground beef
¼ cup dried plain breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
1½ tsp Italian seasoning
1½ tsp Kosher salt
¾ lb uncooked whole-wheat spaghetti
24 oz store-bought marinara sauce
¼ cup basil, fresh, chopped
Instructions
Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper or line with aluminum foil sprayed with nonstick cooking spray.
In a large bowl, combine beef, breadcrumbs, cheese, egg, Italian seasoning, and salt. Roll into thirty 1 1/4-inch meatballs and place on prepared baking sheet. Bake until cooked through, shaking the pan every 5 minutes for even browning, about 10 to 15 minutes.
While meatballs are baking, cook spaghetti according to package instructions. Pour sauce into a large saucepan over medium-low heat to warm.
When ready to eat, toss meatballs with sauce and serve over spaghetti; garnish with basil.
Serving Size: 5 Meatballs and 1 cup Super–Easy Spaghetti with sauce!👨🍳
