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Fettuccine pasta with marinara sauce, meatballs, shredded cheese, and garlic bread on a white plate.

Spaghetti and Meatballs

Bree Hester
4.25 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course dinner, pasta
Cuisine American, Italian
Servings 8 servings
Calories 499 kcal

Ingredients
  

For The Meatballs:

  • 1 small onion grated
  • 1/4 cup Italian parsley chopped
  • 1 egg
  • 3 tablespoons ketchup
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup grated Parmesan
  • 1/4 cup dried Italian breadcrumbs
  • 18 ounces lean ground beef

For The Marinara Sauce:

  • 1/2 cup olive oil
  • 2 small onions chopped
  • 2 garlic cloves minced
  • 2 celery ribs chopped
  • 2 carrots diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can crushed tomatoes (28 ounces) ideally San Marzano
  • 2 dried bay leaves

For Serving:

  • 1 pound spaghetti cooked
  • Parmesan grated

Instructions
 

To Make The Meatballs:

  • Preheat the oven to 350°F. Line your baking sheet with foil. Set a metal cooling rack on top and spray or brush it with cooking oil.
  • Using a large bowl, whisk together the onion, parsley, egg, ketchup, garlic, salt, and pepper until combined.
    Eggs, chopped herbs, tomato, seasonings in mixing bowl for baking recipe.
  • Stir in the Parmesan and breadcrumbs, then add the ground beef. Gently mix everything until it's just combined—don't overmix.
  • Use a small ice cream scoop or spoon to portion the mixture into evenly sized meatballs. Arrange them on the prepared rack and bake for about 20 minutes, or until cooked through—times will vary based on the size of your meatballs.

To Make The Marinara Sauce:

  • While the meatballs bake, start the marinara sauce. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for about 10 minutes. The onions will soften.
  • Add the celery, carrots, salt, and pepper to the pot. Cook, stirring occasionally for another 10 minutes or until the veggies are tender.
  • Stir in the crushed tomatoes and bay leaves. If you're like me and prefer a smoother sauce, use an immersion blender to reach your desired consistency.
    Savory tomato-based sauce in a white pot with fresh bay leaves and herbs, perfect for cooking or meal prep.
  • Simmer the sauce over low heat. Stir occasionally, until it thickens, about 30 minutes.
    Creamy tomato sauce simmering in a white enamel pot with black rim.
  • Add the baked meatballs to the pot and simmer uncovered with the sauce for an additional 30 minutes. Give it a gentle stir every 10 minutes.
    Savory Italian meatballs cooking in marinara sauce in a baking dish.

To Serve:

  • Serve over spaghetti and sprinkle with Parmesan.

Nutrition

Calories: 499kcalCarbohydrates: 53gProtein: 26gFat: 21gSaturated Fat: 5gSodium: 868mgFiber: 4g
Keyword beef meatballs, Classic Italian recipe, comfort food, Freezer-friendly meal, homemade meatballs, Make-ahead dinner, Marinara sauce, Pasta dinner, Slow-cooked meal, Spaghetti and meatballs
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