Easy Baked Italian Meatballs with Spaghetti Recipe

If you’re looking for a comforting, no-fail family meal that always gets raves around the dinner table, you’re in the right place. I’m excited to share my Easy Baked Italian Meatballs with Spaghetti Recipe because it’s truly a game-changer—simple, flavorful, and perfect for busy weeknights or casual gatherings. Plus, the baked method means less mess and a lighter touch without sacrificing that rich, classic taste we all love.

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Ingredients You’ll Need

All these ingredients harmonize perfectly to create meatballs that are tender, packed with herbaceous flavor, and complemented by a robust marinara sauce. A quick tip: pick the freshest basil and parsley you can find—they really make a difference in the brightness of the dish.

• Egg: Acts as the glue holding all those meat and breadcrumbs together.
• Fresh basil: Adds lovely aromatic notes—you can never have too much basil in Italian food!
• Fresh parsley: Lends a fresh, slightly peppery kick and balances richer flavors.
• Dried oregano: Classic Italian seasoning that adds depth without overpowering.
• Salt & pepper: Essential for seasoning; adjust according to your taste.
• Garlic: Minced for that savory, pungent aroma—don’t skimp on this one.
• Water: Keeps the mixture moist and helps bind ingredients evenly.
• Ground meatloaf mix (beef, pork, veal): Using this combo gives meatballs that perfect balance of flavor and tenderness.
• Dried Italian-style bread crumbs: Make sure they’re Italian seasoned crumbs for extra flavor.
• Parmigiano-Reggiano cheese: Freshly grated is key here for that nutty, salty pop.
• Marinara sauce: Choose a good-quality jar for convenience and rich tomato flavor.
• Spaghetti: The classic choice; cooked al dente is my favorite texture to aim for.

Variations

I love how flexible this Easy Baked Italian Meatballs with Spaghetti Recipe is. Once you get the hang of the basics, it’s thrilling to play around with flavors or adjust for different dietary needs.

• Variation: I sometimes swap out the meatloaf blend for just ground beef or turkey when I’m craving something leaner, and it turns out just as delicious.
• Spicy Kick: Adding a pinch of red pepper flakes into the meatball mix gives a nice subtle heat that my friends can’t get enough of.
• Gluten-Free: Use gluten-free breadcrumbs and pasta to accommodate gluten sensitivities—still tasty with zero compromise.
• Cheese Replacements: If you don’t have Parmigiano-Reggiano, Pecorino Romano works great too, though it’s a bit saltier.

How to Make Easy Baked Italian Meatballs with Spaghetti Recipe

Step 1: Mix the Flavorful Meatball Base

Start by preheating your oven to 350°F and placing a rack in the middle position—that way, your meatballs bake evenly. In a large bowl, whisk together the egg, fresh basil, parsley, oregano, salt, pepper, minced garlic, and water. Then, add your meatloaf mix, Italian-style breadcrumbs, and freshly grated Parmigiano-Reggiano cheese. I find using my hands is the easiest way to combine everything without overworking it—overmixing can make the meatballs tough. Just mix until everything is evenly incorporated.

Step 2: Form and Bake the Meatballs

Roll the mixture into golf ball-sized meatballs—you’ll end up with about 22 to 24, which is perfect for dinner and leftovers. Place them on an ungreased baking sheet. Bake for 10 minutes, then pull them out and gently flip each one using a metal spatula. They might stick a bit at first, but scraping underneath helps them release without breaking. Pop them back in the oven for another 10 minutes until they’re browned and almost cooked through. This baking step locks in juiciness without the mess of frying.

Step 3: Simmer Meatballs in Marinara

While the meatballs are baking, pour your marinara sauce into a large skillet and bring it to a gentle simmer. I always taste the sauce here; sometimes I add a pinch of sugar to cut the acidity and a bit of freshly ground black pepper for extra flavor. When the meatballs have finished baking, carefully transfer them to the sauce—leave the fat behind on the baking sheet. Cover loosely with a lid or foil and let everything simmer for about 10 minutes. This step melds the flavors beautifully and completes cooking the meatballs.

Step 4: Cook the Spaghetti and Toss It All Together

Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente—firm but cooked through. Before draining, reserve about a cup of pasta water; this little trick helps loosen the sauce if it gets too thick later. Drain the pasta and add it back to the pot (or a large bowl if your pans are small). Toss in the meatballs and marinara sauce together, gently folding it all to coat evenly. If it feels a bit dry, splash some of that reserved pasta water until you hit the perfect consistency.

How to Serve Easy Baked Italian Meatballs with Spaghetti Recipe

Garnishes

I always finish with a generous shower of fresh basil and more freshly grated Parmigiano-Reggiano cheese—it adds brightness and a lovely salty contrast that ties the dish together beautifully. If you like, a little drizzle of good quality extra virgin olive oil on top is a game changer too.

Side Dishes

My go-to sides are a simple green salad with a tangy vinaigrette or roasted vegetables like asparagus or broccoli. Garlic bread is a classic and pairs perfectly, soaking up every bit of sauce.

Creative Ways to Present

For special occasions, I love plating the meatballs atop twirls of spaghetti in wide shallow bowls, garnishing with basil petals, and serving with little ramekins of extra cheese on the side. It feels extra festive but still down-to-earth and approachable.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs submerged in marinara in airtight containers in the fridge. They usually last up to 3 days and taste even better the next day once flavors have melded.

Freezing

This recipe freezes beautifully. I portion out the meatballs with sauce into freezer-safe containers or bags and freeze for up to 3 months. Defrost overnight in the fridge before reheating—you’ll be amazed at how tender and flavorful they stay.

Reheating

To reheat, gently warm the meatballs and sauce on the stovetop over medium-low heat until hot throughout. Stir occasionally to prevent sticking. If they seem a little thick, add a splash of water or broth to loosen the sauce.

FAQs

Final Thoughts

I absolutely love how this Easy Baked Italian Meatballs with Spaghetti Recipe brings together classic flavors with a fuss-free method. It’s the kind of meal I look forward to making again and again because it’s reliably delicious, nourishing, and makes the whole kitchen smell heavenly. Whether you’re cooking for family or friends, I’m confident this recipe will become your new go-to for cozy, satisfying dinners. Give it a try—you won’t be disappointed!

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