Spaghetti and Meatballs

This is such a classic recipe and a real crowd-pleaser too. I like the meatball recipe specifically because you can reuse it for other recipes that call for meatballs. The recipe itself comes from my mother.


  • 1 box of spaghetti (I like Barilla)
  • 1 jar of tomato-based pasta sauce (I like Barilla’s Marinara sauce)
  • 1 lb ground beef
  • 1 egg
  • 2-3 cloves of garlic, minced
  • 1/3 cup seasoned breadcrumbs
  • 1/3 cup milk (water works too)
  • Salt and pepper
  • Olive oil


  1. Prepare spaghetti according to box instructions. When done, drain and set aside.
  2. In a mixing bowl, add ground beef, egg, garlic, breadcrumbs, milk, salt and pepper. Mix well using your hands. If the mixture seems too watery or loose, add more breadcrumbs.
  3. Make round meatballs from the beef mixture and set aside on a plate. (I like to make mine bite size)
  4. Heat a bit of olive oil in a heavy bottomed pan.
  5. Add meatballs to the heated oil. Fry until they are completely cooked. Flip the meatballs occasionally to make sure they are browned on all sides.
  6. If there is too much oil left over in the pan when the meatballs are done, drain it.
  7. Add the pasta sauce to the meatballs in the pan. Heat thoroughly, until sauce is bubbling.
  8. Mix the cooked spaghetti with the sauce and meatballs, then serve. (Or you can serve the spaghetti and meatballs separately)

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