Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Easy Spaghetti and Meatballs 3.6 (538) 28 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 14, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 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. Ingredients 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 Directions 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. 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. Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan. Rate it Print