Classic Spaghetti and Meatballs
Classic spaghetti and meatballs made however you like— on the stovetop, in a slow cooker, and even the instant pot!
Ingredients
- ½ cup bread crumbs (I recommend panko breadcrumbs)
- ¼ cup milk (any %)
- 1 large egg
- ¼ cup freshly chopped basil or parsley , or combination (or 1 tablespoon dried)
- 2 cloves garlic , minced
- ½ teaspoon coarse salt
- ¼ teaspoon ground pepper
- 1 lb ground beef (I use 90/10 but you can use other %)
- ½ cup finely grated Parmesan cheese (freshly grated, if possible)
- 1 jar marinara sauce
- 8 oz spaghetti (or pasta of choice)
- Additional parmesan cheese , for serving
Instructions
To prepare meatballs:
- Add breadcrumbs and milk to a large bowl and toss together. Let sit for 5 minutes. Meanwhile whisk together the egg, basil/parsley, garlic, salt and pepper in a separate bowl. ½ cup bread crumbs, ¼ cup milk, 1 large egg, ¼ cup freshly chopped basil or parsley, 2 cloves garlic, ½ teaspoon coarse salt, ¼ teaspoon ground pepper
- Add egg mixture, ground beef, and parmesan cheese to the large bowl with breadcrumbs. Use your hands to gently massage ingredients together until combined. (Do not overwork meat or meatballs will be tough.)1 lb ground beef, ½ cup finely grated Parmesan cheese
- Portion meat mixture into rounds using a scoop or spoon, then shape into balls (You should get about 20 rounded tablespoon-sized meatballs).
- (Optional) Chill in fridge or freezer to help them hold their round shape: Place meatballs on a lined sheet pan in the freezer for 30 minutes or in the fridge for 1 hour. (Also a great make-ahead option, see Notes section.)
- (Optional) Brown for more flavor: Brown meatballs on a parchment lined sheet pan in the top third of the oven under the broiler for about 10 minutes. Or brown in a skillet with a little olive oil over medium high heat, about 4-5 minutes per side. (If you are cooking meatballs right away without chilling, I recommend using the broiler, otherwise meatballs may come out flat or fall apart.)
To cook with marinara sauce:
- To cook on the stovetop: Add browned or chilled meatballs to a large pot of marinara sauce and bring to a simmer over medium heat. Cook for 10-30 minutes over medium to medium-low heat (time depends on if meatballs are browned, chilled, frozen, etc.), stirring often, until meatballs are cooked through to 165°F.
- To cook in a slow cooker: Add marinara sauce to slow cooker, followed by the browned or chilled meatballs. Cover and cook on low for 5-6 hours or on high for 3-4 hours (timing for browned meatballs will be less), until meatballs are cooked through to 165°F.
- To cook in a pressure cooker/Instant Pot): Add marinara sauce to pressure cooker followed by meatballs. Cover, seal, and cook on high pressure for 7 minutes, with a 5 minute natural release. Meatballs should be cooked through to 165°F.
To add pasta and serve:
- When the meatballs are almost done, cook spaghetti in a pot of heavily salted boiling water. Drain pasta (reserving ½ cup pasta water) and toss with meatballs and marinara sauce. If sauce is thick, add reserved water a bit at a time to loosen it up.
- Serve with more parmesan cheese. Store leftovers in an airtight container in the fridge up to 5 days.
Notes
- Substitutions for ground beef: I have also used this recipe with ground turkey. No other changes needed.
- Marinara sauce: I typically use my favorite store-bought marinara sauce to keep things easy, but you can also make your own.
- Make ahead instructions: Store shaped meatballs in the fridge for up to 5 days or in the freezer for up to 2 months. To store in the freezer: Freeze them in a single layer on a parchment lined sheet pan, then transfer them to a ziplock bag, squeeze out any excess air and return to the freezer. No need to thaw before cooking in marinara sauce.
Calories: 431kcal, Carbohydrates: 39g, Protein: 24g, Fat: 19g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 1027mg, Potassium: 724mg, Fiber: 3g, Sugar: 7g, Vitamin A: 823IU, Vitamin C: 12mg, Calcium: 165mg, Iron: 4mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
