THIS POST CONTAINS AFFILIATE LINKS
Please note that this post uses affiliate links for products for which we earn a small commission from the product owner at no additional cost to you. All opinions related to the product are our own and we only promote products which we believe in and trust.
ButcherBox grass-fed beef and promo code!
I used 100% grass-fed and grass-finished ground beef that was sent to me by Butcherbox. Their beef is free of antibiotics or added hormones and are a source of omega-3s, vitamins, and minerals. As a ButcherBox partner, I am thrilled to share a promo code for 2 lbs of ground beef in every box for FREE for the life of your membership! This promotion is live from September 7, 2021 to October 15, 2021.
A little about ButcherBox: They offer high quality, humanely raised meat that is delivered straight to your door on a subscription basis. You can curate your own box of beef, chicken, pork, and/or seafood and the best part is that delivery is always FREE. They are B Corp™ certified and source from farmers and fisherman who meet the highest standards for quality.
Now back to these meatballs….
How are homemade meatballs different from store-bought?
When it comes to spaghetti and meatballs, homemade is the way to go. Don’t get me wrong, there’s always a place for frozen pre-made food on busy weeknights but in the case of these meatballs I would say that making them yourself is worth the extra time and effort. It’s superior in flavor, taste, and consistency and overall quality. And of course you won’t have the extra sodium and preservatives that is often found in the store-bought kind.
What kind of meat should I use?
You can use a combination of beef and pork or sausage (1:1 ratio). You can also just use all beef and I promise it will still be delicious.
What about the marinara?
Because you’re taking the time and effort to make your own meatballs, I suggest going with a high quality store bought marinara like Rao’s homemade marinara which is available at Costco. If you opt to make your own sauce I recommend keeping it simple so the real star of the show (the meatballs) can shine.
How do you make sure all your meatballs are the same size?
I highly recommend using a cookie dough scooper (or a mini ice cream scooper) to scoop out meat mixture onto a baking tray. Then gently roll each scoop of meat mixture between the palms of both hands until you get a smooth round shape.
If you don’t have this tool you can always use a regular dinner spoon to scoop out the meat mixture. Just do your best to ensure each scoop of meat is roughly the same size.
Can I freeze the leftover meatballs?
This spaghetti and meatballs recipe yields enough to feed a crowd, so you can freeze the leftovers to enjoy another time. To ensure your meatballs do not stick together, lay them out on a baking tray. Be sure to use parchment paper or a silicon mat so the meatballs do not stick to the pan or plate. Keep the meatballs in the freezer for at least 30 minutes then you can store them in a zip loc bag or freezer-safe container.
Easy Spaghetti & Meatballs
Equipment
- Large pot or pan
- Cookie dough scooper (optional)
- Cheese grater
Ingredients
- 16 oz box spaghetti cooked according to package instructions for al dente
- 28 oz marinara sauce store bought or homemade is fine
- 2 tbsp olive oil
- 1/2 cup grated Parmigiano-Reggiano to top individual dishes
- fresh chopped parsley to garnish *optional
For the meatballs
- 1 lb ground beef
- 1 lb ground pork or ground sausage
- 2 eggs
- 3/4 cup bread crumbs
- 1/3 cup milk
- 2 tbsp minced garlic
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried parsley or 1/3 cup chopped fresh parsley
- 1 tsp Italian seasoning
- 1/2 cup grated Parmigiano-Reggiano
Instructions
- Cook pasta according to package instructions for al dente
- In a large bowl, combine ingredients for the meatballs. Use clean hands to gently mix until all the ingredients are well combined. Do not over-mix as it will yield a tough meatball. If the mixture feels too wet, add a little more breadcrumbs. If meat mixture is too dry, add a little more milk.
- Scoop out the meatball mixture then use your hands to roll each meatball into a 2 inch ball. Lay the rolled meatballs out on a baking tray.
- Heat a large pot or pan under medium heat add about 1 tbsp of olive oil. Add the meatballs to the pan and ensure the meatballs are spread out and do not touch (you may have to cook them in batches depending on the size of your pan). Cook the meatballs until browned on all sides (about 2 minutes on each side).
- Once all your meatballs are browned, add the marinara sauce to the pan and give the pan a gentle shake so that every meatball is covered in the sauce.
- Reduce the heat to low and cover the pan with a lid. Let the meatballs simmer in the sauce for about 7 minutes.
- Add noodles to individual bowls then ladle on the meatballs and marinara. Top with grated parmesan and garnish with fresh parsley before serving (*optional).
