Easy Baked Meatballs with Spaghetti Recipe

If you’re craving a cozy, comforting dinner that comes together with a breeze, you have to try this Easy Baked Meatballs with Spaghetti Recipe. I absolutely love how this turns out every time — juicy, flavorful meatballs baked to perfection and simmered gently in a rich marinara, paired with perfectly al dente spaghetti. When I first tried this, I was blown away by how simple it was yet so restaurant-quality at home. Trust me, once you make these, you’ll wonder why you ever reached for takeout!

this Recipe

Ingredients You’ll Need

The magic behind this Easy Baked Meatballs with Spaghetti Recipe lies in combining fresh herbs with a great meat blend and quality Parmesan. Each ingredient plays a role in creating that perfect, tender meatball that bakes and simmers without drying out. When shopping, look for fresh basil and parsley, and grab the best marinara sauce you can find—trust me, it makes a difference!

• Large egg: Acts as a binder to keep those meatballs from falling apart, so don’t skip it.
• Fresh basil: Adds a bright, peppery note that lifts the whole dish.
• Fresh parsley: Brings a subtle earthiness and freshness.
• Dried oregano: The classic Italian herb that rounds out the flavor.
• Salt and black pepper: Essential seasoning to enhance all the flavors.
• Garlic: Fresh minced garlic gives that irresistible savory punch.
• Water: Keeps the meat mixture moist and tender.
• Ground meatloaf mix (beef, pork, veal): A blend that ensures juicy, tender meatballs with lots of depth.
• Dried Italian-style bread crumbs: Helps bind and gives structure without toughness.
• Parmigiano-Reggiano cheese: Adds nutty richness and umami.
• Marinara sauce: Using a quality jarred sauce like Rao’s saves time and guarantees authentic flavor.
• Spaghetti: The perfect pasta base to soak up all that saucy goodness.

Variations

I love how flexible this Easy Baked Meatballs with Spaghetti Recipe is — you can easily switch things up to suit your family’s tastes or dietary needs. Don’t be afraid to experiment a little; after all, cooking is all about making a dish your own and having fun!

• Turkey or Chicken Meatballs: When I’m after a lighter version, swapping ground meatloaf mix for ground turkey works wonderfully—just add a little extra seasoning to boost flavor.
• Gluten-Free: Use gluten-free breadcrumbs and gluten-free pasta to keep everyone happy without sacrificing taste.
• Spicy Kick: I sometimes add a pinch of red pepper flakes in the meat mixture or sprinkle with chili flakes before serving for a little heat.
• Cheese Lovers: Stuff the meatballs with mozzarella for gooey pockets that make everyone swoon.

How to Make Easy Baked Meatballs with Spaghetti Recipe

Step 1: Mix Your Meatball Magic

Start by preheating your oven to 350°F and positioning the rack in the middle—this helps everything cook evenly. Now, in a large bowl, whisk together the egg, fresh basil, parsley, oregano, salt, pepper, minced garlic, and water. This blend of aromatic herbs and seasonings is my secret to creating tender, flavorful meatballs that sing with every bite. Next, add in your ground meat, breadcrumbs, and Parmesan cheese. Use your hands (trust me, it’s the best tool for the job) and gently mix everything until just combined. Remember, don’t overwork the meat—that’s the trick to juicy, tender meatballs.

Step 2: Shape and Bake the Meatballs

Roll the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Here’s a tip from my kitchen: try to keep them roughly the same size so they bake evenly. Pop them into the oven for about 10 minutes, then carefully remove the tray and turn each meatball with a metal spatula. You’ll notice they stick a bit—that’s totally normal; scraping under them gently helps release them. Back into the oven they go for another 10 minutes until browned and nearly cooked through.

Step 3: Simmer in Sauce

While your meatballs finish baking, warm your marinara sauce in a large skillet over medium heat. I like to taste and tweak it here—usually adding a pinch of sugar and a little freshly ground black pepper to balance acidity and boost flavor. Transfer your browned meatballs to the sauce, leaving behind any grease on the baking sheet (trust me, too much fat makes the sauce greasy). Cover loosely and let everything simmer for about 10 minutes. This simmering step lets the flavors marry and ensures your meatballs cook through perfectly.

Step 4: Cook and Toss Spaghetti

Get a large pot of well-salted water boiling and cook your spaghetti until al dente—just a minute or two less than the package suggests if you want a bit of bite. Before draining, scoop out and reserve about a cup of pasta water; you’ll see why in a moment. Drain the pasta and toss it straight into the skillet or your pasta pot with the sauce and meatballs. If the sauce feels thick or dry, splash in some of that reserved pasta water. It’s a pro tip I discovered that helps marry everything into a silky, clinging sauce your spaghetti will love.

How to Serve Easy Baked Meatballs with Spaghetti Recipe

Garnishes

I always top the finished dish with a sprinkle of freshly grated Parmigiano-Reggiano and a few torn basil leaves—just enough to add freshness and that nutty, salty punch. Sometimes, I also throw a dash of crushed red pepper flakes on the side for anyone who loves a little heat. These little touches make your plate look restaurant-ready and boost flavor profiles beautifully.

Side Dishes

Easy sides that pair incredibly well here are a simple green salad with lemon vinaigrette or garlic bread that’s perfect for mopping up every last bit of sauce. Roasted or steamed seasonal vegetables, like asparagus or broccoli, are great for adding color and balance to the meal. My family’s favorites always revolve around something crisp and fresh to contrast the rich meatballs and sauce.

Creative Ways to Present

For special occasions, I like to serve these meatballs in individual mini cocottes or ramekins with spaghetti twirled beautifully around the edges—makes dinner feel fancy but is totally doable. Another fun idea is layering the meatballs over a bed of zucchini noodles for a lighter touch while still getting the satisfying meatball sauce flavor. Your guests will be impressed by the presentation and the taste!

Make Ahead and Storage

Storing Leftovers

After enjoying as much as you can, keep leftovers in an airtight container in the fridge. I’ve found this dish stays delicious for up to 3 days. Meatballs remain moist, and the sauce tastes even better the next day once the flavors have melded more. Just reheat gently on the stove over low heat to avoid drying out the meat.

Freezing

One of my favorite things about this Easy Baked Meatballs with Spaghetti Recipe is how well it freezes. I usually freeze cooked meatballs in the marinara sauce in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and gently reheat on the stove. It’s a lifesaver for hectic weeks when you want a homemade meal without extra effort.

Reheating

Reheat leftovers gently in a covered skillet over low heat, stirring occasionally to warm through evenly. Adding a splash of water or broth can help loosen the sauce if it’s a bit thick from refrigeration. I’ve learned reheating low and slow preserves the meatballs’ tender texture and keeps the sauce vibrant.

FAQs

Final Thoughts

This Easy Baked Meatballs with Spaghetti Recipe is one I’m genuinely excited to share because it’s proven to be a crowd-pleaser in my home time and again. Whether you’re feeding family or friends, it hits that perfect comfort food spot without hours in the kitchen. I hope you enjoy making it as much as I do — and the best part? You get to savor that homemade taste with minimal hassle. Pull out your apron, grab those fresh herbs, and get ready for one of the most satisfying dinners you’ll make all week!

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