Spaghetti and Meatballs Recipe

If you want a comforting meal fast, this Spaghetti and Meatballs Recipe is for you! Get that slow-cooked flavor with some store shortcuts.

I typically try to avoid making pasta for dinner, mainly because when I make it, I eat it ALL. Well, for some reason last week, I was feeling nostalgic for the Italian ancestors I never had and made up a quick version of a Classic Spaghetti and Meatballs Recipe. I LOVE this version oh so much! Very little prep needed, very little chopping required, a few shortcuts taken from the store. Ohmygoodgravy, the end result is a slow-cooked, rich sauce that you enjoy over bowlfuls of pasta.

Spaghetti and Meatball Recipe

I know this ingredient list looks daunting, but don’t worry! I promise this is truly a quick recipe to whip up for a delicious Italian dinner. Here’s what you’ll need to make this Spaghetti and Meatballs Recipe:

• Abruzzese Style Italian Meatballs – these come raw and can be found in the meat section at your local grocery store. If you’re up to it, I also have a killer Meatball Recipe you can try.
• Olive Oil – to saute the onions and mushrooms.
• Yellow Onions – what is spaghetti sauce if there isn’t that slight onion flavor in it?
• Baby Bella Mushrooms – this is a great addition to the spaghetti sauce! Also known as Portabello Mushrooms. BUT if you don’t like mushrooms, don’t add them in, no big deal.
• Garlic – Italian food needs garlic, my friends.
• Marinara Sauce – I used the Classico brand Tomato Basil Marinara. (2 jars!)
• Petite Diced Tomatoes – you’re gonna need one can of this stuff. It adds texture and flavor to the dish.
• Italian Seasoning – a great seasoning blend to cover almost (see below) all of your Italian flavoring needs.
• Basil and Bay Leaves – we are going to be adding a tad bit more basil and bay leaves to the sauce to really bring out those specific flavors.
• Salt and Pepper – season to taste!
• Water – this is for the sauce.
• Spaghetti – hello, it’s a spaghetti and meatballs recipe.
• Parmesan Cheese – optional but highly recommended.
• Parsely – an optional garnish.

How to Make Spaghetti and Meatballs

1. Bake meatballs according to package directions.
2. In a large pot, saute onions and mushrooms on medium heat in olive oil. After they become tender, stir in garlic and cook until fragrant, about 1 minute.
3. Pour in 2 jars of marinara sauce, water, and spices. Stir and bring to boil. Reduce heat to medium-low. Add in cooked meatballs and cover.
4. Cook spaghetti to al dente, then toss with sauce and meatballs. Serve hot!

Side Dishes Perfect for Spaghetti and Meatballs

Because you are saving so much time actually making the main dish for dinner, why not prepare some equally easy and delicious side dishes. Here are some of my favorite side dishes to have with this Spaghetti and Meatballs Recipe:

• Brussels Sprouts Caesar Salad
• Caprese Salad
• Oven Roasted Asparagus Recipe
• Cheesy Garlic Bread Pull-Apart Rolls

Leftovers

Good news! This Spaghetti and Meatballs Recipe is perfect for leftovers! Make sure to cover in an airtight container and store in the fridge for up to 4 days. To reheat, simply pop a plate into the microwave and gently nuke it (start with one minute, stir, then continue in 3o second intervals until heated through).

More Recipes to Try!

• Cheesy Chicken Spaghetti Recipe
• Swedish Meatballs
• Vegetarian Spaghetti Sauce
• Sweet and Sour Meatballs Recipe
• Skinny Baked Spaghetti

Printable recipe below! Have a great day, friends! 🙂

45 Minute Spaghetti and Meatballs Recipe

Lauren Brennan

If you want a comforting meal fast, this Spaghetti and Meatballs Recipe is for you! Get that slow-cooked flavor with some store shortcuts.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 827 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 24 Abruzzese Style Italian Meatballs {raw}*
• 3 tablespoons olive oil
• 1 medium yellow onion diced
• 1 cup baby bella mushrooms diced
• 2 cloves garlic minced
• 24 oz. marinara sauce** 2 jars
• 14.5 oz. petite diced tomatoes 1 can
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon dried basil
• 2 bay leaves
• salt & pepper to taste
• 1 1/2 cups water
• 1 lb. spaghetti
• parmesan cheese to garnish, optional
• parsley to garnish, optional

Instructions

 

• Bake meatballs according to package directions.
• In a large pot, saute onions and mushrooms on medium heat in olive oil. After they become tender, stir in garlic and cook until fragrant, about 1 minute.
• Pour in 2 jars of marinara sauce, water, and spices. Stir and bring to boil. Reduce heat to medium-low. Add in cooked meatballs and cover.
• Cook spaghetti to al dente, then toss with sauce and meatballs.

Notes

*I used two packages of this kind of meatballs. They were new to my grocery store so I gave them a whirl. SO GOOD!! Feel free to use frozen, cooked meatballs.

**I used the Classico brand Tomato Basil Marinara.

Nutrition

Calories: 827kcalCarbohydrates: 105gProtein: 33gFat: 30gSaturated Fat: 8gCholesterol: 60mgSodium: 1088mgPotassium: 1478mgFiber: 8gSugar: 16gVitamin A: 955IUVitamin C: 24.4mgCalcium: 119mgIron: 5.8mg

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