Easy Spaghetti and Meatballs

Prep Time:
30 mins
Total Time:
30 mins

No pasta is more iconic than spaghetti and meatballs, and now, it's a breeze to make. After browning, the meatballs simmer right in the sauce.


  • Coarse salt and ground pepper

  • ¼ cup finely grated Parmesan, plus more for serving

  • ¼ cup chopped fresh parsley

  • 2 garlic cloves, minced

  • 1 large egg

  • 1 pound ground beef chuck

  • ¼ cup plain dried breadcrumbs

  • 1 tablespoon olive oil

  • 1 can (28 ounces) crushed tomatoes in puree

  • ¾ pound spaghetti


  1. Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.

  2. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.

  3. Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

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