Spaghetti Meatballs

Ingredients

• ½ kg (500 g)minced beef
• 2 jarspasta sauce
• 500 gspaghetti
• 30 ml (2 tbsp)olive oil, for cooking
• As neededwater, for cooking the spaghetti
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)Italian seasoning
• 5 ml (1 tsp)dried parsley
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)black pepper
• 2.5 ml (½ tsp)chilli flakes
• 2 jarspasta sauce
• 240 ml (1 cup)water
• 10 ml (2 tsp)minced garlic
• 5 ml (1 tsp), or more to tastesalt
• 2.5 ml (½ tsp)black pepper
• 2.5 ml (½ tsp)chilli flakes
• 5 ml (1 tsp)dried oregano
• 30 ml (2 tbsp)butter
• To tastefresh basil or fresh parsley
• To tasteParmesan cheese
• To tastefresh chopped basil or parsley
• Optional, to tastechilli flakes

Instructions

1. 1

   Shape the meatballs

   Mix the minced beef with the first set of seasonings, then shape it into balls of your preferred size.

2. 2

   Brown the meatballs

   Heat a little olive oil in a pan and cook the meatballs on both sides until golden.

3. 3

   Simmer the sauce

   Add the pasta sauce, 240 ml (1 cup) water and the remaining sauce seasonings. Cover and simmer over low heat for 20 minutes.

4. 4

   Cook the spaghetti

   While the sauce simmers, cook the spaghetti according to the packet directions.

5. 5

   Combine and serve

   After 20 minutes, stir the butter and fresh basil or parsley into the sauce. Add the cooked spaghetti and mix, then finish with freshly grated Parmesan and chopped basil or parsley to taste. Add chilli flakes if you like extra heat.

What is spaghetti and meatballs?

Spaghetti and meatballs is a well-known Italian-American combination of pasta, beef meatballs and tomato sauce. It draws on Italian meat-and-tomato traditions, while the pairing of meatballs with a generous serving of spaghetti became especially familiar in the United States.

This version browns the seasoned beef before simmering it in jarred sauce, then finishes the pasta with butter, herbs and Parmesan. That makes it a practical, comforting meal without requiring a sauce made from scratch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 49g protein, 130g carbs, 35g fat.

The spaghetti and sauce are the main sources of carbohydrate, while the beef provides most of the protein. Fat comes mainly from the beef, olive oil and butter; jarred sauce, added salt and Parmesan can contribute much of the sodium. Serve with a generous portion of vegetables or salad to balance the plate.

Seasoning the beef

Dry spices: garlic powder, onion powder, paprika, Italian seasoning, parsley, salt, pepper and chilli flakes flavour the beef throughout. Mix them in evenly before shaping so the seasoning is not concentrated in a few meatballs.

Shaping: make the balls a similar size so they cook at roughly the same rate. The recipe leaves their size to your preference, so keep them manageable to turn in the pan.

Building the sauce

Jarred sauce: the recipe lists two portions of two jars, so check the ingredient list and amounts when shopping. The sauce simmers with water, garlic, oregano and extra seasoning to bring the flavours together.

Low heat: keep the pan at a gentle simmer with the lid on for 20 minutes. A hard boil can make the sauce splatter and may cook it down too quickly.

Getting the meatballs right

Browning: turn the meatballs carefully and cook both sides until golden. This step gives their surfaces colour before they finish cooking in the sauce.

Doneness: the recipe does not specify a meatball cooking temperature or a separate doneness test. If you need to check, use a food thermometer and follow local guidance for minced beef.

Cooking the spaghetti

Packet directions: cook the spaghetti while the sauce simmers, following the timing on its packet. This helps coordinate the pasta with the end of the sauce's 20-minute simmer.

Combining: drain the spaghetti as directed on the packet, then mix it into the sauce. Stir gently so the strands are coated without breaking them up.

Finishing with herbs and cheese

Fresh herbs: basil or parsley can be stirred into the sauce and added again as a topping. Use whichever you have, or combine them for a greener, more aromatic finish.

Parmesan: grate it freshly over the finished pasta for a savoury finish. Keep the optional chilli flakes at the table if diners prefer different levels of heat.

What to serve alongside

A simple green salad or steamed vegetables make a fresh contrast to the rich sauce and pasta. Garlic bread is another familiar accompaniment if you want something to mop up the sauce.

Serve the spaghetti and meatballs hot, with Parmesan and herbs added just before eating so their flavour and texture stay distinct.

Recipe notes & tips

• Mix the beef and seasonings thoroughly before shaping the meatballs.
• Use a little oil to brown the meatballs on both sides without crowding the pan.
• Keep the sauce at a low simmer for the full 20 minutes.
• Start the spaghetti during the sauce simmer so both are ready together.
• Taste the sauce before adding extra salt, as jarred sauce and Parmesan can already be salty.
• Grate the Parmesan and chop the herbs shortly before serving.

Variations

• Use parsley: choose fresh parsley instead of basil for a milder herbal finish.
• Adjust the heat: leave out the chilli flakes or add more at the table.
• Add vegetables: serve the dish with cooked courgette or a side of greens.
• Change the pasta: use another pasta shape if you do not have spaghetti.
• Make it cheesier: add extra grated Parmesan at the table.

Common mistakes to avoid

• Uneven meatballs: shape them to a similar size so they cook at a more even pace.
• Crowded pan: cook in batches if needed so the meatballs can brown rather than steam.
• High simmer: lower the heat if the sauce bubbles vigorously or splatters.
• Overcooked pasta: follow the packet timing and check it as it approaches the stated finish.
• Too much salt: taste the sauce before adding more, then season gradually.

How to store

Refrigerate leftovers in an airtight container within two hours and use within 3 days. Reheat thoroughly in a saucepan or microwave, adding a splash of water if the sauce has thickened; store pasta and sauce separately if possible.

Frequently asked questions