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meatballs

love this dish – spaghetti and meatballs

March 6, 2025 by Becky Spoon

Spaghetti and MeatballsJump to Recipe
Spaghetti and Meatballs
Spaghetti and Meatballs

This recipe for Spaghetti and Meatballs is very easy with simple ingredients. I watched an old school chef from Italy make the meatballs that adds ricotta cheese and it is a game changer. I made a simple marinara using techniques like making a base sauce by going back to Marcella Hazen’s onion and butter sauce tomato sauce, then adding ingredients that I like in a marinara; for example fresh basil and a little red pepper flakes.

By the way, if you don’t have Marcella Hazen’s book here’s a link. https://amzn.to/43aT6z1. It is an authentic Italian book that she wrote that introduced America to Italian food. Although my exact sauce is not in her book, the onion and butter sauce is. I will have that in the recipe portion of this post.

Spaghetti and Meatballs
Spaghetti and Meatballs

What ingredients will you need for this recipe?

Meatballs in Sauce
Meatballs in Sauce

FOR THE MEATBALLS

  • Ground Pork
  • Ground Beef
  • eggs
  • pecorino Romano
  • shallots
  • parsley
  • fresh white bread
  • milk
  • ricotta cheese
  • garlic
  • garlic powder
  • salt
  • black pepper
  • red pepper flakes
  • water
  • oil

TOMATO SAUCE

  • San Marzano tomatoes from Italy
  • butter
  • onions
  • garlic
  • red pepper flakes
  • fresh basil
  • olive oil

To make the best tomato sauce for your Italian dishes, San Marzano from Italy are the best. You may find some that say San Marzano “style” but they are not the same. I’ll show you some brands.https://amzn.to/41waw83

I make the onion and butter tomato sauce first which is the Marcella Hazen recipe. I prefer to use a sweet onion for this recipe because sometimes tomatoes can be a little acidic so a little sweet helps. You can also add a pinch of sugar.

When I am preparing the sauce for the meatballs, in a separate pan I add EVOO, heat to low and add the garlic and red pepper flakes You can omit the pepper flakes but I like them. Make sure you don’t burn the garlic. I immediately add the prepared tomato sauce at that point that the garlic is fragrant and has not started to brown. Add a hearty sprig of basil leaves and allow the sauce to simmer. Another trick is that I add leftover Parmigianino Reggiano rind. Adds amazing flavor to your sauce.

What would you serve with this?

I like a good salad and garlic bread with my Spaghetti and Meatballs. It just seems like the perfect fairing. Here’s my recipe for my Caesar Salad which just makes sense to have with meatballs to me. A Classic – Beautiful Caesar Salad.

Classic Caesar Salad
Classic Caesar Salad

My favorite things I used making this recipe:

I love a bowl for a meal better than a plate. These are my favorites at home and they are perfect for any meal. https://amzn.to/3VejQcs

Rotary Grater:https://amzn.to/4bOFZoY

Need another recipe?

Try this meatball lasagna that is perfect for your leftovers. Love this! Leftover Meatballs Lasagna

Leftover Meatball Lasagna
Leftover Meatball Lasagna

More pasta recipes:

instant pot meat sauce with pasta
instant pot meat sauce with pasta

Here’s the link for this sauce: easy instant pot meat sauce with pasta…

Spaghetti and Meatballs
Spaghetti and Meatballs

Here is the recipe for this homemade spaghetti and meatballs. Enjoy!

Spaghetti and Meatballs

Spaghetti and Meatballs

These meatballs are so tender they will melt in your mouth,
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 lb ground beef (I prefer 80/20)
  • 1 lb ground pork
  • 6 oz grated Pecorino Romano
  • 1 small shallot, diced
  • 1/3 cup chopped parsley
  • 3 large eggs
  • 1 cup soft breadcrumbs (I use white sandwich bread)
  • enough milk to soften the breadcrumbs
  • 3-4 oz Ricotta Cheese
  • 2 minced garlic cloves
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp black pepper
  • a pinch of red pepper flakes
  • water and oil for the sheet pan

For the Sauce

  • 2 28 oz cans Italian San Marzano Tomatoes
  • 10 tbsp butter
  • 1 onion, halved
  • salt to taste

Instructions
 

For the Meatballs

  • Preheat the oven to 450 degrees.
    Place the ground beef and pork in a bowl. Add the cheese, shallot, parsley, eggs, grated garlic and fresh parsley. In a separate bowl combine the breadcrumbs with the milk. Toss together until the breadcrumbs have absorbed the milk. Add the breadcrumbs, the ricotta cheese, the minced garlic, the garlic powder, the salt and pepper and red pepper flakes. Gently fold the ingredients together and form the meatballs to the size you prefer.
    Place the prepared meatballs on a sheet pan. Combine 90 percent water and 10% oil in a container to hold enough water to drizzle over the meatballs leaving a thin later on the bottom of the pan. Place in the oven and cook for 20 minutes.

For the Marinara Sauce

  • In a bowl or food processor add the tomatoes and break them up with your hands for more of a pureed consistency. I used my food processor and pulsed them to make a chunky puree. Additionally, you can use the canned pureed tomatoes.
    In a pot large enough, add the tomatoes, the onions, butter and salt and cook uncovered very slow, about 45 minutes until fat forms on top stirring from time to time.

To finish the dish

  • At this point you can add the meatballs to the sauce and simmer for about 20 minutes.
    At this time you can (if you want) remove the meatballs for plating. In a separate large skillet, add just enough tomato sauce to cover your spaghetti. I add a little pasta water, maybe about a quarter cup, then add the pasta straight from the pasta cooking pot allowing excess water to drain off and then toss until completely coated. Pile the sauced pasta in a large bowl, or individual plates or bowls. And the desired number of meatballs and top with a little more sauce. Top with fresh basil if desired and a generous shaving of parmesan cheese. Bon Appetit!
Keyword affordable, Easy, Italian, marinara sauce, meatballs, parmesan reggiano, san Marzano
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Filed Under: Beef Tagged With: authentic, beef, fresh basil, marinara, meatballs, parmigiano reggiano, san marzano, Spaghetti, spaghetti and meatballs, tomatoes

Easy Spaghetti and Meatballs

November 11, 2019 by Becky Spoon

Easy Spaghetti and MeatballsJump to Recipe
Easy Spaghetti and Meatballs
Easy Spaghetti and Meatballs

I call this recipe Easy Spaghetti and Meatballs because I’m using a jar of one of my favorite marinara sauces rather than the homemade I usually make!! After realizing I didn’t have fresh basil, I had already planned on the meatballs, I was happy to find I had jars of marinara in my pantry. I didn’t want to run to the store so it worked out great! And easy! I used Rao’s Homemade Marinara Sauce. Here’s the link if your not familiar: https://www.amazon.com/Raos-Homemade-Marinara-Sauce-24-Ounce/dp/B004TQPJAM. Use your favorite sauce, you don’t have to use my choice, I just happened to have this on hand and like it.

I think Spaghetti and Meatballs is a great dish when it’s cold and the weather is bad. It’s just one of those cozy comfort foods. Make your favorite garlic bread, add a green salad with a good vinaigrette and your meal is complete. This is a meal you can make ahead, either the day before or the morning of your dinner. Additionally, he meatballs and sauce freeze well.

Easy Spaghetti and Meatballs
Easy Spaghetti and Meatballs

The meatballs are homemade and delicious! They are loaded with spices, lots of parmesan cheese along with 3 meats, ground beef, ground pork and Italian sausage. I used hot Italian Sausage but use mild if you prefer. I simmer the meatballs in the jarred sauce for about an hour to allow the flavors to come together.

Easy Spaghetti and Meatballs
Easy Spaghetti and Meatballs

Easy Spaghetti and Meatballs

After your initial recipe, these meatballs make the perfect meatball sub. I make them all the time with my leftover meatballs. Just get a good French bread, toast it on both sides with a little butter (just the insides) heat your leftover meatballs, then add mozzarella. Place them under the broiler until your cheese has melted! A delicious sub!

Another use for the leftover meatballs and marinara is a delicious Leftover Meatballs Lasagna. Here’s the recipe: https://the2spoons.com/leftover-meatballs-lasagna/.

Leftover Meatball Lasagna
Leftover Meatball Lasagna

Easy Spaghetti and Meatballs

Don’t forget to finish your dish with shaved parmesan or Parmigiano Reggiano as I did in this case. Parmigiano Reggiano is a little expensive but I think it’s well worth it. A small portion last a while. The rind left is perfect for adding to soups or pasta sauces too.

Easy Spaghetti and Meatballs
Easy Spaghetti and Meatballs

A couple of tips before you start your recipe. Always save a little pasta water when to help with your sauce. Never rinse your pasta. And, always dress your pasta with some of the sauce first, then complete your final dish.

Here’s the recipe!! Enjoy

Easy Spaghetti and Meatballs

Print Recipe
Course dinner, Lunch, Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

For the Meatballs

  • 1 lb ground beef
  • 1 lb ground pork
  • 2 links Italian Sausage or 1/2 pound ground (I used hot)
  • 1 cup Italian Bread Crumps (I used Progresso)
  • 1 1/2 tsp salt
  • 1 1/2 tsp black pepper
  • 2 tbsp fresh Italian Parsley (Use dried if you don't have fresh)
  • 1 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 5 small eggs or 3 large or extra large
  • 1 1/2 cup finely grated parmesan cheese
  • 3 tbsp olive oil for frying the meatballs

For the Final Spaghetti and Meatballs

  • 1 recipe Meatballs
  • 2 jars of your favorite marinara sauce or other sauce-
  • 1/2 jar water
  • 1 lb spaghetti
  • Parmesan or Parmigiano Reggiano for serving

Instructions
 

  • Combine all of the ingredients for the meatballs (except he olive oil) and using your hands, thourly combine. Form each meatball in a unifor 1/2 cup portion.
  • Heat the oil in a large skillet. When medium hot add the meatballs. Cook on one side, then turn to all other sides to brown each side.
  • Meanwhile, empty the jars of marinara into a large saucepan. Add 1/2 jar of water to the sauce. Heat the sauce. As the meatballs are browned, add them to the sauce. When all the meatballs have been removed and added to the sauce, I ladle some of the sauce into the skillet and deglaze the pan, then pour that into the sauce with the meatballs.
  • Simmer the meatballs in the sauce for about an hour. you could lessen the time, but I really like the meatballs to absorb the sauce.
  • Bring a large pot of water heavily salted to boil. Add the spaghetti and cook for about 20 minutes. I like my pasta fairly sauce, more than al dente but cook the spaghetti to your desired doneness.
  • When the spaghetti is done, using tongs, remove the spaghetti to a large serving bowl, reserving some of the pasta water. You can drain the pasta, do not rinse, but reserve some of the water. Ladle some of the sauce over the spaghetti adding a little of the pasta water and toss until well coated. Plate the pasta into 4 serving plates. Top with some of the meatballs, more of the sauce and the parmesan cheese. Bon Appetite.
Keyword Italian Food, meatballs, spaghetti, spaghetti and meatballs
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Filed Under: Pasta Tagged With: meatballs, pasta, Spaghetti, spaghetti and meatballs

Love this! Leftover Meatballs Lasagna

December 9, 2018 by Becky Spoon

Leftover Meatball LasagnaJump to Recipe

This Leftover Meatballs Lasagna is so easy and the perfect dish to use the leftover meatballs and sauce from your spaghetti and meatballs dinner! Remember that Spaghetti and Meatballs Recipe I posted the other day? Here’s the link for you: https://the2spoons.com/easy-spaghetti-and-meatballs/.

Easy Spaghetti and Meatballs
Easy Spaghetti and Meatballs

I use the leftover meatballs in the marinara to make this lasagna. I slice them and use them as one of the layers! I love lasagna.  You know, I go to an Italian restaurant, I can order anything.  What do I order? Lasagna. Maybe it’s the layers of oozing goodness, ricotta, mozzarella, marinara, parmesan, sausage or in this case, meatballs.! Yes, meatballs! This is a simple, delicious recipe.

Easy Spaghetti and Meatballs
Easy Spaghetti and Meatballs

Love this! Leftover Meatballs Lasagna

Leftover Meatballs Lasagna
Leftover Meatballs Lasagna

Here’s the recipe! Enjoy!

Meatball Lasagna

Print Recipe
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course dinner, Lunch, Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

Mise en Place

  • 1 recipe Basic Marinara (https://the2spoons.com/basic-marinara-sauce/) or my easy Spaghetti and Meatballs (https://the2spoons.com/easy-spaghetti-and-meatballs/)
  • 1 recipe Meatballs (https://the2spoons.com/bucatini-and-meatballs/)
  • 1 pkg oven ready lasagna sheets or fresh pasta sheets
  • 1 lb mozzarella cheese, either sliced or grated
  • 1 ricotta filling recipe (see below)
  • 1/2 cup grated parmesan cheese

Ricotta filling

  • 1 15oz whole milk ricotta
  • 3/4 cup chopped fresh parsley
  • 2 eggs
  • 1/2 tsp salt and pepper, each
  • 1/2 cup grated parmesan

Instructions
 

  • Preheat the oven to 350. Set up your mise en place, ie.; your sauce, your meatballs that have been sliced, your sliced mozzarella, your parmesan cheese, your lasagna sheets.
  • I used a 9 1/2 x 9 1/2 square pan, however; you can double the recipe and use a rectangular pan of your choice.  Cover the bottom of your pan with about 1 cup sauce and put your first layer of pasta sheets overlapping a little as shown in the picture.  
  • Cover with about 1/3 to 1/2 of the ricotta mixture (depending how many layers you are making). Add your sliced meatballs.  
  • Top with your mozzarella. 
  • Add 3/4 cup to a cup of the marinara sauce and spread evenly over the cheese.
  • Repeat the layers, layering your pasta sheets in the opposite direction ending with just a final lasagna sheet, topped with sauce and your parmesan cheese.  
  • Cover with lightly oiled foil and cook for about 45 minutes until puffed up and bubbling.  
  • At this time uncover the lasagna and cook an additional 15 minutes.  Let the lasagna rest for about 15 minutes before you cut into squares.
  • At this point I like to cut into squares and put in individual single serving dishes, top with mozzarella, put under the broiler and melt the cheese and let it get a little brown on top.  Bon Appetite! 
Keyword Italian, Italian Food, Lasagna, leftovers, meatballs, meatballs lasagna-
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Filed Under: Pasta Tagged With: italian, lasagna, meatballs, pasta

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