Easy Parmesan Meatballs with Spaghetti
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. This helps keep the content on this site free. Please read full disclosure (Disclaimer) for more information.
I love Italian food. To me, nothing can beat a bowl of pasta with delicious sauce and some freshly grated Parmesan cheese. During our honeymoon in Italy we visited Florence where they are known for their beef. It was there that I realized that meatballs could be every bit as flavorful and complex as a beautiful bolognese sauce. I strive for that delicious flavour every time I make these Easy Parmesan Meatballs with Spaghetti.
These parmesan meatballs are a favourite in our home. They are the ultimate comfort food. After preparing my meat with a variety of spices, I mix in freshly grated Parmesan cheese before frying them in hot olive oil. After the outsides are crisp and golden, they are finished in homemade marinara sauce. This results in amazingly tender and flavourful meatballs. They are garlicky, cheesy and savoury, with an added umami flavour from the charred outside. The best part is that these incredible meatballs can be made in under 30 minutes, making this a perfect weeknight meal.
TOTAL TIME
- Preparation Time – 5 minutes
- Cooking Time – 23 minutes
- Total Time – 28 minutes
INGREDIENTS FOR EASY PARMESAN MEATBALLS WITH SPAGHETTI
All the ingredients for this dish are easy to source from any local grocer.
- 1 lb Ground beef
- 1 Large egg
- 1 cup Breadcrumbs, unseasoned
- 1/2 cup Parmesan
- 1 tsp Chilli flakes (optional)
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 4 cloves Garlic
- 1 tsp Onion powder
- 3/4 cup Water, lukewarm
- 1/4 cup and 3 tbsp Extra virgin olive oil
- 680 ml Passata
- 4 Basil leaves
WHAT IS KOSHER SALT?
Kosher salt has larger crystals than traditional iodized salt. It is mined from traditional salt mines, but is less processed than normal table salt. It has larger flakes which make it easier to distribute, and therefore less likely to over salt your dish. It also adds some brine flavour and crunch.
CAN I MAKE SMALLER MEATBALLS?
Absolutely. You can easily make these meatballs smaller or larger without altering the recipe. Because these parmesan meatballs are finished in the marinara, it’s hard to overcook them. Just make sure to cook them longer if they are larger: you don’t want to bite into an underdone meatball!
DO I HAVE TO FRY THE MEATBALLS UNTIL CRISP?
I would suggest taking the extra time to caramelize your meatballs. Frying your meatballs until browns and crisp affects both the texture and taste of this dish. By caramelizing the meatballs, you are adding an savoury umami element to the dish, as well as some crisp and texture.
INGREDIENT SUBSTITUTIONS
CAN I USE CANNED TOMATOES INSTEAD OF PASSATA?
Passata is crushed, strained, tomatoes. There are many brands and styles of passata, but I like to buy Mutti which is bottled in Italy. It is smooth and brightly flavoured with fresh tomatoes. If possible, buy passata that has no spices or herbs so that you can season your sauce to your own tastes.
Canned tomatoes can be purchased whole, diced, or crushed. The two products are mostly interchangeable in terms of taste, but the resulting texture is quite different. I like to use passata because it results in a smooth and velvety sauce that is preferred by my family. If you like a chunkier sauce, use canned tomatoes and simply squish them with your hands before adding them to your pan.
CAN I USE SEASONED BREADCRUMBS?
You can easily substitute Italian style seasoned breadcrumbs for the plain ones in this recipe, however you will then need to adjust your seasonings. I always buy plain breadcrumbs for two reasons: first, I like to be able to season food to my own liking; second, I find the notion of shelf stable cheese (which is normally in seasoned breadcrumbs) unpleasant.
EQUIPMENT FOR PARMESAN MEATBALLS WITH SPAGHETTI
Cooking With Carbs is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases, but all of the equipment listed on this site is recommended without incentive and are products I strongly believe in.
Below is a list of the main equipment/kitchen tools needed to make Parmesan Meatballs with Spaghetti.
- Braising Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for everything from frying to making sauces. I can’t recommend it enough.
If you don’t have a Braising Pan you can use a heavy bottomed pan.
- Cookie scoop (3 tbsp) – I strongly recommend a cookie scoop in order to make equally sized meatballs. I love my OXO cookie scoop so much that I own it in three sizes. I use the 3 tbsp large scoop in this recipe.
- Wooden spoon
- Cheese grater
- Large bowl
COOKING DIRECTIONS
These Parmesan Meatballs are as easy to make as they are delicious.
- Avoid over working your meat and mix gently to ensure a tender meatball.
- Resist the urge to turn your meatballs too soon and allow the meatballs to develop a beautiful crust before turning.
- Use good quality extra virgin olive oil.
MAKE AHEAD STORAGE
You can prepare the marinara sauce a day or two before then add it after your meatballs are browned.
These Parmesan Meatballs with Spaghetti will keep in the fridge for up to three days, and can be frozen for several months.
FINISHED DISH
Enjoy your Parmesan Meatballs with Spaghetti!
OTHER PASTA DISHES
Penne Alla Vodka with Pancetta
Delicious Breaded Chicken with Pasta
Shrimp and Scallop Pasta with Lemon
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Easy Parmesan Meatballs with Spaghetti
Equipment
- Heavy bottoms pan (braiser)
- Pot (for Pasta)
- Wooden spoon
- Cheese grater
Ingredients
Meatballs
- 1 lb Ground beef
- 1 large Egg
- 1 cup Breadcrumbs unseasoned
- 1/2 cup Parmesan Regianno grated
- Tsp Chili flakes optional
- 1 tsp Kosher salt
- Tsp Black pepper
- 2 cloves Garlic minced
- Tsp Onion powder
- 3/4 cup Water lukewarm
- 3 tbsp Extra virgin olive oil
Marinara Sauce
- 1/4 cup Extra virgin olive oil
- 680 ml Passata
- 1 tsp Kosher salt
- 4-5 Basil leaves
- 2 Garlic cloves
Instructions
Meatballs
- Put the ground beef, minced garlic, egg, grated Parmesean, onion powder, Kosher salt, pepper, and chili flakes (if desired) in a bowl and mix gently with your fingers.
- Add your bread crumbs to the bowl and mix gently.
- Slowly add the lukewarm water and combine with your fingers. Your mixture will be very moist, but should still hold it’s shape if rolled into meatballs.
- Pour 3 tablespoons of olive oil into a heavy bottomed pan. I like to use my Le Creuset braiser which browns the meat beautifully while still allowing for a clean release.
- Turn your stove to medium high.
- When the oil is glistening, portion out your meatballs and place them into the pan with some room between them. I like to make 3 tablespoon sized meatballs using a cookie scoop.
- Cook for about 5 minutes, until the meatball is browned and released easily from the pan, then turn them over to brown on the other side.
- Cook for another 3 minutes until they are browned and release easily.
Marinara Sauce
- Add 1/4 cup of olive oil and the rest of the minced garlic to the pan with the meatballs, then pour in the passata and the rest of the Kosher salt and mix.
- Turn the heat to medium low, cover the pan, and leave the meatballs and sauce to simmer for 15 minutes.
- Shred the basil leaves and mix them into the meatballs and marinara before serving.
This looks so delicious! Comfort food at its best.
Thank you! 🙂