Spaghetti and Meatballs

Spaghetti and meatballs is a meal that kids absolutely love! As a mom of two, I know how important it is to cook from scratch whenever possible. Of course, making everything homemade all the time isn’t realistic, but I do my best to stick to homemade recipes by keeping things simple without sacrificing flavor.

This spaghetti and meatballs recipe is a perfect example of that. It comes together using my homemade marinara sauce and Italian meatballs recipes, which are easy to make and packed with flavor. It’s a family favorite and a dish I know you’ll love too!

Understanding The Ingredients:

• Meatballs: For this recipe, I used a whole batch of my homemade Italian meatballs, which makes about 32 medium-sized meatballs. If you prefer, you can use store-bought meatballs, but trust me, the homemade ones make a big difference in taste and texture. Feel free to adjust the quantity based on your needs.
• Marinara Sauce: I used one jar (750ml) of my homemade marinara sauce to bring a rich and authentic flavor to this dish. However, store-bought marinara works perfectly if you’re short on time. Just choose a good-quality sauce for the best results.
• Spaghetti: A classic choice for this dish! I used one packet of spaghetti, but you can easily substitute it with any other pasta shape you like; penne, fettuccine, or even zoodles work great.

Frequently asked questions:

• Can I use frozen meatballs?
  Yes, you can! Just make sure to thaw and heat them thoroughly before adding them to the marinara sauce.
• What other pasta can I use?
  You can swap spaghetti for penne, fettuccine, or even gluten-free pasta if you prefer.
• Can I make this ahead of time?
  Absolutely. Cook the meatballs and marinara sauce in advance, then store them separately in the fridge. Reheat and combine with freshly cooked pasta when ready to serve.
• How long does it keep?
  Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

• Start by cooking the spaghetti according to the instructions on the package. Stir occasionally to prevent it from sticking together. Cook until the pasta is al dente, which means it should be tender but still slightly firm when you bite into it. Once cooked, carefully drain the spaghetti using a colander, shaking off any excess water. Set it aside while you prepare the sauce and meatballs.

• In a saucepan, warm the marinara sauce over medium heat. Let it come to a gentle simmer.
• Carefully add the Italian meatballs to the sauce, stirring gently to coat them. Let them simmer for a few minutes so they can heat through completely.

• To serve, divide the spaghetti onto plates or into bowls. Spoon the warm marinara sauce and meatballs over the top, you can garnish with parmesan, fresh basil, or whatever you love!