Italian Wedding Meatball Spaghetti – Savory, Cheesy & Crowd-Pleasing!
A comforting classic with golden-brown meatballs made from ground beef (or turkey), served with al dente spaghetti in a rich marinara sauce. Topped with melted mozzarella, this dish blends savory, cheesy, and zesty flavors for a family-friendly, crowd-pleasing Italian favorite.
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Cook the Spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside.
- Prepare the Meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Mix well until fully combined.
- Form Meatballs: Shape the mixture into 1-inch diameter meatballs. Place them on a parchment-lined baking sheet.
- Cook Meatballs: Preheat oven to 400°F (200°C). Bake the meatballs for 15–20 minutes, until golden brown and cooked through.
- Heat the Sauce: In a skillet, simmer marinara sauce. Add the meatballs and coat fully in sauce. Simmer for 5–7 minutes.
- Combine Pasta and Sauce: Add cooked spaghetti to the skillet with the meatballs and sauce. Gently toss to combine.
- Cheese it Up: Sprinkle mozzarella over the mixture. Cover and let melt for 2–3 minutes.
- Prepare to Serve: Serve hot, garnished with additional Parmesan or parsley if desired.
Notes
For a leaner option, substitute ground turkey for ground beef.
If the sauce becomes too thick, stir in a splash of water or olive oil.
Add grated Parmesan or zucchini to the sauce for extra flavor or vegetarian adaptation.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
If the sauce becomes too thick, stir in a splash of water or olive oil.
Add grated Parmesan or zucchini to the sauce for extra flavor or vegetarian adaptation.
Store leftovers in an airtight container in the refrigerator for 3–4 days.