Baked Spaghetti with Meatballs

How to Make Baked Spaghetti with Meatballs

1. 1

   Step 1: Mix and form meatballs

   In a large bowl, combine the ground beef, breadcrumbs, egg, half of the diced onion and minced garlic, and two-thirds of the seasoning blend (reserve a little seasoning for the sauce). Gently mix until just combined, then form into 1 1/4-inch (about walnut-sized) meatballs; you should get roughly 18–20 meatballs.

   For this step

   • 1 lbGround beef (80/20) or beef/pork mix
   • 3/4 cupPlain breadcrumbs
   • 1 largeLarge egg
   • 1 small onion + 2 cloves garlicYellow onion (finely diced) and garlic (minced) - reserve half for sauce
   • 3 tsp (total)Seasoning blend: Italian seasoning, kosher salt, black pepper
   
2. 2

   Step 2: Brown meatballs

   Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total; they will finish cooking in the oven. Transfer browned meatballs to a plate and set aside.

   For this step

   • 2 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Build the sauce

   Reduce heat to medium and add the remaining diced onion and garlic to the skillet; sauté 3–4 minutes until softened. Stir in the canned crushed tomatoes and the remaining seasoning blend, scraping up any browned bits. Simmer gently 8–10 minutes to meld flavors, then nestle the browned meatballs into the sauce.

   For this step

   • 28 ozCanned crushed tomatoes
   
4. 4

   Step 4: Cook pasta and combine

   While the sauce simmers, cook the spaghetti in a large pot of boiling salted water until about 2 minutes shy of al dente, then drain. Toss the pasta with a few spoonfuls of sauce to coat and transfer the pasta into the skillet (or into a large baking dish if your skillet isn't big enough); arrange meatballs and spoon more sauce over the top.

   For this step

   • 12 ozDry spaghetti
   
5. 5

   Step 5: Top with cheese and bake

   Scatter the shredded mozzarella and grated Parmesan evenly over the assembled pasta and meatballs. Bake in a preheated 375°F (190°C) oven 15–20 minutes, until cheese is melted and bubbly and meatballs reach an internal temp of 160°F (71°C). Let rest 5 minutes before serving.

   For this step

   • 2 cupsShredded mozzarella and grated Parmesan (combined)
   

1. In a large bowl, combine the ground beef, breadcrumbs, egg, half of the diced onion and minced garlic, and two-thirds of the seasoning blend (reserve a little seasoning for the sauce). Gently mix until just combined, then form into 1 1/4-inch (about walnut-sized) meatballs; you should get roughly 18–20 meatballs.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total; they will finish cooking in the oven. Transfer browned meatballs to a plate and set aside.
3. Reduce heat to medium and add the remaining diced onion and garlic to the skillet; sauté 3–4 minutes until softened. Stir in the canned crushed tomatoes and the remaining seasoning blend, scraping up any browned bits. Simmer gently 8–10 minutes to meld flavors, then nestle the browned meatballs into the sauce.
4. While the sauce simmers, cook the spaghetti in a large pot of boiling salted water until about 2 minutes shy of al dente, then drain. Toss the pasta with a few spoonfuls of sauce to coat and transfer the pasta into the skillet (or into a large baking dish if your skillet isn't big enough); arrange meatballs and spoon more sauce over the top.
5. Scatter the shredded mozzarella and grated Parmesan evenly over the assembled pasta and meatballs. Bake in a preheated 375°F (190°C) oven 15–20 minutes, until cheese is melted and bubbly and meatballs reach an internal temp of 160°F (71°C). Let rest 5 minutes before serving.