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Spaghetti and Meatballs

Where comfort and nostalgia mingle. Tender meatballs canopied in hearty marinara. Adorned in parmesan and basil.

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spaghetti and meatballs in serving bowl

Spaghetti and meatballs — comfort for any night and any occasion. Weekly family dinners, craveable and picky-eater-proof. Your turn hosting game night, a crowd pleaser in a pinch. Leftovers for lunch, a reheated splendor. With fork-tender meatballs and rich marinara, this dish has never met a stranger.

  • 1 ½ lbs ground beef
  • ⅓ cup dry bread crumbs
  • ⅓ cup grated Parmesan cheese
  • 2 each eggs, beaten
  • 1 Tbsp chopped parsley
  • 1 ½ tsp garlic salt
  • ¼ tsp ground black pepper
  • ¼ cup vegetable oil
  • ½ cup onion, chopped
  • 1 each garlic clove, minced
  • 2 cans (14 oz) tomato purée
  • 1 cup water
  • 1 can (6 oz) tomato paste
  • 1 tsp salt
  • ½ tsp dried basil leaves
  • ½ tsp dried oregano leaves
  • 16 oz Ronzoni® Spaghetti
  • Grated Parmesan cheese (optional)
Skill LevelIntermediate
Prep Time25 Min
Cook Time25 Min


  1. In a large bowl, combine meat, breadcrumbs, cheese, eggs, parsley, garlic salt and 1/8 teaspoon pepper.
  2. Shape into 2-inch balls.
  3. In a large skillet over medium heat, heat oil; add meatballs.
  4. Cook until browned; drain.
  5. Add onion and garlic; cook 2 to 3 minutes or until tender.
  6. Add tomato pureé, water, tomato paste, salt, basil, oregano, and remaining ground black pepper; simmer 15 to 20 minutes.
  7. Meanwhile, prepare pasta according to package directions.
  8. Serve hot pasta with sauce and meatballs; sprinkle with cheese, if desired.

Pro Tip

Save 20 minutes prep time and substitute with 24 pre-cooked frozen meatballs, thawed out in the fridge.