Spaghetti and Meatballs

I was craving pasta so I decided to make a batch of spaghetti and meatballs. I used leftover roasted garlic and basil marinara sauce that I had in the freezer to make this meal extra simple to make. The meatballs turned out really moist and tender and were a huge hit with all of us, especially my daughter. If you don’t feel like making your own marinara, your favorite jar of sauce would work great too. This meal was fast and simple to make and perfect for the cool rainy day we were having.

Spaghetti and Meatballs:
Recipe and photos by For the Love of Cooking.net
 
  • 4 cups of Roasted Garlic and Basil Marinara Sauce
  • 1 lb lean ground beef (I used 93/7)
  • 7 button mushrooms, diced finely
  • 1/4 sweet yellow onion, diced finely
  • 1/4 cup of Italian style breadcrumbs
  • 2 tbsp Parmesan cheese, shredded
  • 1 clove of garlic, minced
  • 1 egg
  • 1 tbsp fresh basil, chopped
  • 1/2 tbsp fresh parsley, chopped
  • 1 tsp fennel seed, crushed
  • Sea salt and fresh cracked black pepper
  • 1 tsp olive oil (for cooking)
  • 8 oz whole wheat spaghetti noodles
  • Parmesan cheese
  • Fresh basil, chiffonade

Put the onions, garlic, Parmesan cheese, and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine the meat, mushroom mixture, bread crumbs, egg, parsley, basil, fennel seed, sea salt and freshly cracked pepper, to taste then mix together gently. Form into small meatballs and set aside.

Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in the roasted garlic and basil marinara. Simmer the meatballs in the marinara for 30 minutes.

Cook the spaghetti per instructions. Serve the spaghetti with the sauce and meatballs on top. Sprinkle with Parmesan cheese and fresh basil. Enjoy.


Click here for a printable version of this recipe – For the Love of Cooking.net

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8 Responses to “Spaghetti and Meatballs”

  1. 1

    Press — June 22, 2010 @ 8:50 am

    yum mm, looks great.Here is some list of restaurants in Queens NY with printable menus and reviews please visit http://www.www.eatinqueens.com

    [Reply]

  2. 2

    Amy of Sing For Your Supper — June 23, 2010 @ 10:15 pm

    I just made spaghetti and meatballs last night! I always use Ina's recipe- so good! But I think next time, I'll have to try yours- it looks delicious!!

    -Amy
    http://www.singforyoursupperblog.com

    [Reply]

  3. 3

    I love Pepper — June 26, 2010 @ 11:11 am

    Use "Fresh cracked black pepper" is very important because after 3 month cracked the essentials oils of pepper beginn to leave. But the best is to use Kampot pepper, very tasty and fragrant nothing to compare with supermarket pepper.

    [Reply]

  4. 4

    Culinary Cory — July 6, 2010 @ 1:18 am

    Such a great comfort food. Your meatballs are nearly perfect.

    [Reply]

  5. 5

    ktland — October 29, 2010 @ 7:20 pm

    I made these meatballs last week for dinner! All of the ingredients combined made this dish taste amazing! I'll be using this recipe again very soon.

    [Reply]

  6. 6

    Dania — January 10, 2012 @ 5:06 pm

    Could I also bake the meatballs in the oven?
    Looks delicious!!

    [Reply]

    • Pam replied: — January 10th, 2012 @ 5:49 pm

      Absolutely! I am sure they would turn out really delicious baked. I would bake them at 350 for 20-30 minutes, depending on size. Make sure to turn them a few times while baking for even browning. I hope this helps!

      Pam

      [Reply]

  7. 7

    Staying organised! — April 12, 2012 @ 5:03 pm

    [...] Spaghetti and meatballs (quick hint: pre-make the meatballs on the weekend and freeze them) [...]

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