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+ servings

Weeknight Spaghetti and Meatballs

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 4 -6 servings


  • 1 cup breadcrumbs Homemade, fine, or panko breadcrumbs all work! I'm partial to panko.
  • 1 cup milk I like 2% for these meatballs. Water is also fine.
  • 1 pound 85% lean ground beef
  • 1 large egg lightly beaten
  • ½ cup freshly grated Parmesan cheese plus extra for serving
  • 1 tablespoon finely chopped parsley
  • 1 small garlic clove grated or finely minced
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 pound Rao’s Homemade Spaghetti
  • One and one half 24-ounce jars Rao’s Homemade Marinara Sauce I like my spaghetti saucy, but you can get away with 1 jar of sauce.
  • Fresh basil leaves for serving optional


  • Pre-heat the oven to 400°F. Line a large baking sheet with aluminum foil (for easy cleanup) and spray with cooking spray.
  • In a small bowl, combine the breadcrumbs and milk. Set aside to rest while you prepare the remaining ingredients for the meatballs. (The breadcrumbs will absorb the milk as they rest.)
  • Add the beef, egg, Parmesan cheese, parsley, garlic, salt, and pepper to a medium bowl. Add the soaked breadcrumbs. Using your hands, mix gently just until all of the ingredients until just combined.
  • With lightly oiled hands, gently roll the meat mixture into 16 balls (roughly 2 inches in diameter), and place them an inch or so apart on the prepared baking sheet. Bake for 22-25 minutes or until lightly browned and cooked through.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti al dente according to the package directions.
  • Pour the marinara sauce into a medium sauté pan or Dutch oven and bring to a gentle simmer. Add the cooked meatballs to the sauce and simmer for 5 minutes.
  • Serve the meatballs and sauce over the cooked spaghetti. (You can also toss the spaghetti with the sauce and meatballs before serving if you prefer. If you do this, reserve a cup of pasta water. Add this pasta water as needed to thin the sauce when tossing with the pasta.) Top with freshly grated Parmesan and basil (if using).