Stovetop Spaghetti and Meatballs
Have I got a recipe that’s perfect for a family dinner – Stovetop Spaghetti and Meatballs. Trust me, this one’s a winner, especially with the little ones. So, picture this: juicy beef and pork meatballs, bursting with flavors, nestled on a bed of tender spaghetti, all coated in a rich and garlicky marinara sauce. It’s a dish that brings comfort and joy to the table. It might also bring a slurpy mess, but in our household the slurping is kind of a competition.
Now, I know how it can be with kids – they have their preferences, and it’s not always easy finding something that pleases everyone. You are not going wrong with spaghetti and meatballs. Those flavorful meatballs? They’re a hit with the young ones, and the spaghetti? Well, who can resist it? I know I can’t.
Speaking of the little ones, get them into the kitchen to help you here. My oldest already knows how to make the meatballs. She knows what goes in them, and she knows about what size they should be. Littler ones can help measure stuff out. This is a recipe they will love, so make them a part of it.
The Stovetop You Say?
Oh, yeah. About that stovetop. Yeah, we’re cooking the meatballs in a pan. We aren’t fussing around with the oven. I’ve made meatballs this way forever and a day, and I really do think they are just as good as anything else. Plus, it’s ready in just about 35 minutes, making it a perfect go-to for those busy evenings. And let’s not forget the amazing aroma that’ll fill your kitchen as it cooks – it’s like a warm, inviting hug!
So, gather around, get the kids into the kitchens, and let’s whip up a delicious meal that’ll have everyone asking for seconds. Trust me, this Stovetop Spaghetti and Meatballs will be a family favorite in no time!
Stovetop Spaghetti and Meatballs
Equipment
- 1 large pot with lid
- 1 large pan with lid
Ingredients
- 3/4 lb. spaghetti pasta
- 1 lb. ground beef
- 1 lb. ground pork
- 3/4 cup breadcrumbs or homemade breadcrumbs
- 1 large egg beaten
- 3/4 cup Parmesan cheese grated fine
- 1 tbsp parsley dried
- 1 tbsp oregano dried
- 3 cloves garlic minced
- red pepper flakes to taste
- 1 tsp Kosher salt
- black pepper ground, to taste
- 1 tbsp olive oil extra virgin
- 1 14 oz can of tomato sauce or 2 cups of marinara sauce
Instructions
- Get a large pot of very well-salted water over high heat to get it to a boil, lid on. While this is coming to a boil, let's work on making the meatballs.
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, Parmesan cheese, dried parsley, oregano, garlic, and red pepper flakes. Use your hands to mix the ingredients together until well combined. Season generously with salt and ground pepper and mix again.
- Shape the meat mixture into desired-sized meatballs (roughly the size of a golf ball).
- Over medium heat, add 1 tablespoon of extra virgin olive oil to a deep sauté pan or wide saucepan with a lid. Then add the tomato sauce (if using a can, season it with salt, minced garlic, dried parsley, and oregano).
- Place the meatballs in the pan and cover with the lid. Every 3 to 4 minutes, remove the lid and use tongs to flip the meatballs to ensure even cooking. If the sauce is getting too thick, turn the heat down to medium-low.
- While cooking the meatballs, the water should be boiling. Add the spaghetti and stir occasionally to prevent clumping. Cook according to package instructions.
- Once all sides of the meatballs are browned, remove them to a separate plate and turn the heat to low. Drain the pasta and using tongs, transfer it directly into the pan of sauce. Use the tongs to scrape any bits off the bottom of the pan and turn the pasta until well coated.
- Plate up the pasta and then distribute the meatballs on top. Season with a bit of salt, ground pepper, and grated Parmesan cheese to taste.