Baked Spaghetti and Meatballs
- Baked Spaghetti and Meatballs
- Recipe
- Ingredients
- Instructions
Traditional spaghetti and meatballs is turned into the most amazing baked cheesy casserole ever! A family favorite for sure!
A friend told me the other day that he wasn’t a fan of spaghetti and meatballs because it’s such a basic meal. And it is – it can get a little boring and dull.
But when you bake your meatballs on a bed of spaghetti and homemade marinara sauce topped with a crapload of cheese, there’s nothing basic about it. AT ALL.
I mean, it may just be the best spaghetti and meatballs you will ever have. Seriously. Even the spaghetti-and-meatball-hater inhaled about 4 servings in one sitting without uttering a single word. Boom.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Instructions
1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
2. In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce.
5. Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
6. Serve immediately, garnished with parsley, if desired.
