A Mother’s Memory, A Daughter’s Recipe
Table of Contents
This spaghetti and meatballs recipe is for my daughter Lani, who’s finally ready to dive into some serious cooking while on her college vacation. She’s been making delicious, beautifully plated meals for her and her sister lately—and I couldn’t be prouder.
Last week, she called and asked if my spaghetti and meatballs recipe was on the blog. I paused and felt a pang of disappointment—I’ve been making this dish for them since they were toddlers in kindergarten, yet somehow, I’d never posted it.
One memory stands out vividly. Years ago, after work, I stopped at Whole Foods near Wall Street in Manhattan and carefully selected the best organic, free-range ingredients for this very dish. I had college classes that night and didn’t get home until nearly 10 p.m., but I still took the time to make this and pack it in their lunch kits for their lunch.
I was so proud—feeding my children the very best I could offer. But when they came home the next day, the spaghetti and meatballs were untouched. I wanted to cry. I’ve never forgotten that disheartening moment—but it didn’t stop me. I’ve continued to make them all their favorites.
Now, with this recipe, they can recreate those flavors and memories themselves. 😊
Why You’ll Love This Spaghetti and Meatballs Recipe
- Family-approved: A classic dish I’ve been making since my daughters were small.
- Simple and satisfying: Baked meatballs and a rich, flavorful sauce. Baking is a healthier, cleaner, and easier option. It uses less oil, reduces cleanup, and allows the meatballs to cook evenly without flipping. It also frees you up to prep the sauce or pasta while they bake—perfect for busy cooks or batch cooking. Plus, excess fat drips off, making them lighter without sacrificing flavor (if you opt not to use the drippings).
- Tip: For a pan-fried taste, broil the meatballs for the last 2–3 minutes to get a golden, slightly crisp finish.
- Perfect for beginner cooks: If Lani can do it, so can you!
- Make-ahead friendly: Great for meal prep and weekday lunches.
Ingredients You Will Need
For the Meatballs:
- Ground meat – The base of your meatballs, use beef or a mix with pork or turkey.
- Garlic, onion, and parsley – For aromatic flavor and freshness.
- Salt and black pepper – Basic seasoning to enhance the meat.
- Hot pepper (optional) – For a gentle kick.
- Oil – To brush the meatballs before baking.
For the Sauce:
- Olive oil – For sautéing and depth.
- Garlic and onion – The flavor foundation of the sauce.
- Pasta sauce – Choose your favorite jarred brand or homemade version.
- Dried oregano, cumin, garlic powder, onion powder – Layers of seasoning.
- Dried parsley – Adds color and subtle herby notes.
- Brown sugar – Balances acidity from the tomatoes.
- Crushed pepper – Optional heat.
- Salt and black pepper – To taste.
- Fresh basil – Stirred in at the end for aroma and brightness.
For the Spaghetti:
- Spaghetti – Cooked until al dente.
- Butter – Adds richness and helps prevent sticking.
🥦 Health and Nutrition Info
This recipe is hearty and comforting, yet it can easily be adapted for different diets:
More Veggies: Add finely chopped carrots or celery to the sauce for extra fiber, vitamins, and texture.
Dairy-Free: Skip the butter in the pasta or use a plant-based alternative.
Gluten-Free: Use certified gluten-free spaghetti and double-check that all seasonings and sauces are gluten-free.
High-Protein: With 2 lbs of ground meat and the option to use high-protein pasta, this is a satisfying, protein-rich meal—great for growing kids and active lifestyles.
Lower in Fat: Baking the meatballs reduces excess oil and saturated fat without compromising flavor.
Equipment Needed
- Baking tray
- Mini food processor (or a knife and cutting board)
- Large wide saucepan
- Pasta pot
- Strainer
Flavor Notes
This dish is rich, savory, and slightly sweet with a comforting tomato-based sauce. The herbs and spices bring warmth, and the fresh basil at the end lifts everything with its brightness. The meatballs are tender from the oven bake and juicy from the simmered sauce.
Serving Suggestions
- A side of garlic bread or a green salad rounds out the meal.
- Top with freshly grated parmesan if desired.
- Add crushed red pepper for a spicier version.
Variations
- Use turkey or plant-based ground meat for a lighter or vegetarian version.
- Add chopped spinach or grated zucchini to the meatball mix for a hidden veggie boost–or add finely chopped celery and carrots after browning the onion and garlic.
- Try different pasta shapes like penne or rigatoni.
💡 Tips for Success
- Meat Blend: Combining beef with pork or veal results in juicier, more flavorful meatballs.
- Avoid Overmixing: Gently combine meatball ingredients to keep them tender.
- Chill Before Cooking: Let meatballs rest in the fridge for 15-20 minutes to hold their shape.
- Sear for Flavor: Browning meatballs before adding to the sauce enhances their texture and taste.
- Simmer for Depth: Cooking meatballs in the sauce allows them to absorb all the delicious flavors.
- Salt Pasta Water: Enhances the overall taste of the dish.
- Don’t Rinse Pasta: Keeps the starch on the noodles, helping the sauce cling better.
- Make Ahead: Flavors develop further when made a day in advance.
🍽️ Make-Ahead and Kitchen Tips
- Bake Instead of Fry: Baking your meatballs not only lightens the dish but keeps your stovetop clean and your hands free to prep the sauce or pasta.
- Batch-Friendly: Double the meatball recipe and freeze half for a future meal—just reheat in simmering sauce.
- Meal Prep Win: This dish stores well in the fridge for up to 4 days. The flavors deepen overnight, making leftovers even more delicious.
- Time Saver: Chop garlic, onion, and herbs in a mini food processor to save prep time without sacrificing flavor.
🧊 Storage and Freezing Instructions
- Refrigerator: Store leftover spaghetti and meatballs in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened.
- Freezer: Meatballs and sauce freeze beautifully. Allow to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on low heat until warmed through.
- Tip: For best results, freeze the meatballs in the sauce but keep pasta separate. Cook fresh pasta when ready to serve for the best texture.
FAQ
Can I make the meatballs ahead of time?
Yes! Bake them, let cool, and refrigerate for up to 3 days or freeze for up to 2 months.
Can I use homemade sauce instead of jarred?
Absolutely. Use your favorite homemade marinara or tomato sauce.
How do I keep the spaghetti from sticking?
Tossing it with butter or a drizzle of olive oil after draining helps prevent clumping.
Ingredients
For the Meatballs:
- 2 lbs ground beef beef, turkey, or a mix
- 8 cloves garlic
- 8 parsley sprigs chopped
- 1 onion chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 hot pepper optional
- Oil for brushing
For the Sauce:
- 6 tbs extra virgin olive oil
- 6 cloves garlic sliced
- ½ onion chopped
- 32 oz pasta sauce
- 1 tbsp dried oregano
- ½ tsp ground cumin
- 1 tsp granulated garlic
- ½ tsp onion powder
- 1 tbsp dried parsley
- 3 tbsp brown sugar
- Crushed pepper to taste
- Salt and black pepper to taste
- 6 fresh basil leaves torn
Instructions
- Prepare the Meatballs:Place ground meat in a large bowl.In a mini food processor, finely chop garlic, onion, parsley, and hot pepper (if using).Combine the chopped mixture with the meat, salt, and black pepper. Mix until just combined.Form into 12 meatballs and place on a baking tray. Brush with oil.
- Bake at 375°F (190°C) for 30-40 minutes, until cooked through.
- Make the Sauce:Heat olive oil in a wide pan over medium heat.Sauté chopped onion until edges are browned.Add sliced garlic and cook until golden.Stir in pasta sauce, oregano, cumin, granulated garlic, onion powder, dried parsley, brown sugar, crushed pepper, salt, and black pepper.Add baked meatballs and any juices from the baking tray.Pour in enough water to cover the meatballs. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Stir in torn basil leaves. Ensure the sauce remains slightly liquid to pour over spaghetti.
- Cook the Spaghetti:Boil spaghetti according to package instructions.
- Drain and stir in butter.
- Serve: Plate spaghetti and top with meatballs and sauce.
Nutrition
Did You Love This Recipe – Leave a Rating and Comment ❤️
If you tried this Spaghetti and Meatballs recipe and loved it, please leave a 5-star rating in the recipe card above and drop a comment below. I’d love to hear how it turned out for you—or your college kids!
Check out the video for this specific recipe on my YouTube channel for more helpful tips and visuals.
Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible.
Happy cooking! 🍝❤️
Other Recipes You Will Love:
Steak and Peppers
