Spaghetti Tacos with Meatballs and Parmesan Recipe

If you haven’t tried them yet, you’re in for a real treat with this Spaghetti Tacos with Meatballs and Parmesan Recipe! It’s one of those fun, family-friendly meals that takes two classic favorites—tacos and spaghetti—and marries them into one super satisfying dish. I absolutely love how this turns out: juicy, cheesy meatballs, twirly spaghetti coated in marinara, all tucked into warm tortillas with plenty of Parmesan on top. Trust me, once you try it, you’ll be making this for game nights, weeknight dinners, and everything in between.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to give you that classic Italian-meets-Mexican vibe. When shopping, grab good quality ground beef and fresh Parmesan—you’ll definitely taste the difference!

• Ground beef: I use 80/20 for juiciness and flavor; leaner works too but might need careful monitoring to keep meatballs moist.
• Large egg: Acts like glue to hold the meatballs nice and firm.
• Italian bread crumbs: These add texture and a touch of seasoning; plain crumbs work if that’s what you have on hand.
• Kraft grated Parmesan cheese: The powdery kind blends into meatballs perfectly, adding cheesy depth.
• Mild taco seasoning: This is the secret touch—it gives the beef a subtle Mexican twist without overpowering.
• Garlic salt: A pinch brightens up every bite.
• Freshly ground black pepper: Always better fresh to punch up the flavors.
• Thin spaghetti pasta: Breaking strands in half helps them tuck nicely into tortillas.
• Favorite marinara sauce: Use your go-to brand or homemade; it’s the saucy heart of the dish.
• Medium-size flour tortillas: Soft but sturdy ones are best to hold all that delicious filling.
• Olive or canola oil: For cooking and adding a bit of richness.
• Fresh Parmesan cheese (for topping): A little extra sprinkle makes every bite amazing.
• Fresh cilantro (finely chopped): I like adding this for a fresh, herby contrast.
• Roma tomatoes (diced): Adds a nice juicy pop and bright color.
• White onion (diced): A little crunch and bite that balances the richness.

Variations

I love that this Spaghetti Tacos with Meatballs and Parmesan Recipe is so adaptable. You can easily switch up ingredients to suit your family’s taste or dietary needs — trust me, I’ve tried a bunch of ways over the years!

• Turkey or chicken meatballs: For a leaner option, I swapped beef for ground turkey once and it was surprisingly delicious and lighter.
• Gluten-free tortillas and breadcrumbs: Gluten-free friends, don’t worry—you can still enjoy this by using GF buns and breadcrumbs.
• Spicy taco seasoning: If you like some heat, bump up to spicy taco seasoning; just balance with a bit more Parmesan to mellow it out.
• Vegan twist: Use plant-based meatballs and a marinara with no added cheese; add nutritional yeast instead of Parmesan.

How to Make Spaghetti Tacos with Meatballs and Parmesan Recipe

Step 1: Whip Up Those Juicy Meatballs

Start by preheating your oven to 350°F. In a big bowl, mix your ground beef, egg, bread crumbs, ⅓ cup of grated Parmesan, taco seasoning, garlic salt, and freshly ground black pepper. I like to use my hands here—it helps me really get everything incorporated. Once it’s all mixed, scoop the mixture and roll into small meatballs about 1 ½ inches wide. Pop them onto a baking sheet lined with parchment paper; I learned this keeps cleanup easy and prevents sticking.

Bake them for 20 minutes or until cooked through — smaller meatballs might need just 15. After baking, blot them gently with paper towels to soak up some of that extra grease. This trick keeps your tacos from turning soggy.

Step 2: Cook the Spaghetti Just Right

While the meatballs bake, bring a big pot of salted water to a boil. Break the spaghetti strands in half—it makes them easier to manage inside tortillas later (trust me on this!). Cook them al dente, about 1-2 minutes less than package instructions because they’ll finish softening when mixed with sauce.

Drain the spaghetti well and pour it back into the pot. Immediately add your favorite marinara sauce, the baked meatballs, and another ⅓ cup of grated Parmesan. Stir gently—this is important to keep your meatballs intact and not break them up while mixing.

Step 3: Warm Your Tortillas and Assemble

Heat your tortillas in a skillet with a little olive or canola oil to make them soft and pliable but still sturdy enough to hold the filling. I like to warm them one-by-one over medium heat, flipping quickly so they don’t get crispy. Then spoon generous amounts of your saucy spaghetti and meatballs into each tortilla.

Top with fresh Parmesan, diced tomatoes, onions, and a sprinkle of cilantro for a fresh finish. Don’t be shy—this dish loves bold, fresh garnishes.

How to Serve Spaghetti Tacos with Meatballs and Parmesan Recipe

Garnishes

I always garnish with extra freshly grated Parmesan — it adds that salty, nutty punch I can’t get enough of. Diced Roma tomatoes and white onion bring brightness and crunch, and a sprinkle of chopped fresh cilantro adds a lovely herby kick that contrasts the rich meatballs and sauce perfectly.

Side Dishes

To balance the meal, I like serving this with a simple green salad dressed lightly with lemon and olive oil or a crisp Caesar salad. For extra indulgence, garlic bread or cheesy breadsticks work like a charm alongside these spaghetti tacos.

Creative Ways to Present

For a fun twist during parties, I’ve served these in mini flour tortillas as bite-sized appetizers. You can also line a platter with lettuce leaves and arrange spaghetti tacos like little taco boats for a stunning presentation. Kids love building their own spaghetti tacos from a taco bar setup too!

Make Ahead and Storage

Storing Leftovers

I usually store leftover meatballs and spaghetti separately in airtight containers in the fridge for up to 3 days. Keeping them separate prevents the tortillas from getting soggy if you’re saving assembled tacos.

Freezing

Freeze baked meatballs in a single layer on a tray first, then transfer to a freezer-safe bag to prevent sticking. You can freeze cooked spaghetti with marinara too, but the texture is best maintained if pasta isn’t frozen too long. Have done this several times for quick weeknight meals, and it holds up nicely.

Reheating

Reheat the meatballs and spaghetti on low heat in a skillet or microwave with a splash of water or extra marinara to keep things saucy. Warm tortillas separately on the stove so they stay soft and avoid getting mushy when reheated with the sauce.

FAQs

Final Thoughts

This Spaghetti Tacos with Meatballs and Parmesan Recipe holds a special place in my heart—it’s that perfect mix of nostalgic comfort food and playful fun. I remember the first time I served these at a casual family dinner, and everyone went crazy for them! They’re messy, yes, but totally worth it. I hope you’ll try making them soon, gather your loved ones, and enjoy the smiles and full bellies that come with every bite.

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