To Die for Spaghetti and Meatballs Moms Go to Weeknight Dinner
Discover the ultimate comfort food with this "To Die For Spaghetti and Meatballs: Mom's Go-To Weeknight Dinner" recipe. Perfectly tender beef-and-pork meatballs are seasoned with fresh parsley, garlic, and Parmesan, then browned to golden perfection before simmering in a rich, flavorful tomato sauce made from crushed tomatoes, a touch of tomato paste, and aromatic herbs. Served atop al dente spaghetti and garnished with vibrant basil and extra cheese, this hearty dish is an easy weeknight staple that feels like an indulgent Italian feast. With just 20 minutes of prep time, this recipe is as practical as it is delicious—bringing a homemade, crowd-pleasing classic to your dinner table in under an hour. Perfect for busy families or anyone craving a timeless pasta favorite!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 2 tbsp Fresh parsley, chopped
- 4 cloves Garlic, minced
- 1 Egg
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 28 oz Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 1 cup Chicken broth
- 1 tsp Dried oregano
- 12 oz Spaghetti
- 2 tbsp Fresh basil, chopped
Instructions
In a large mixing bowl, combine ground beef, ground pork, Parmesan cheese, breadcrumbs, parsley, 2 cloves of minced garlic, egg, 1 teaspoon of salt, and black pepper. Mix well using your hands until evenly incorporated.
Form the mixture into 1 1/2-inch meatballs and set them aside on a plate or tray.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 3-4 minutes per side. Remove meatballs and set aside on a plate. (They will finish cooking in the sauce.)
In the same skillet, add the remaining 2 cloves of minced garlic and sauté for 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato paste, chicken broth, oregano, and the remaining 1/2 teaspoon of salt. Bring the sauce to a gentle simmer.
Carefully place the browned meatballs into the simmering sauce. Cover and let cook for 25-30 minutes, stirring occasionally to ensure the meatballs are evenly coated and fully cooked.
While the meatballs are simmering, cook the spaghetti according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Once the meatballs are fully cooked, taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh basil and extra Parmesan, if desired. Enjoy!
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
