Meatballs for spaghetti are a classic comfort food that never goes out of style.
This easy recipe gives you perfectly tender and flavorful meatballs that pair beautifully with a hearty tomato sauce and a plate of pasta.
Whether you’re cooking for a family dinner or prepping for meal time, these meatballs are a sure way to satisfy everyone at the table with minimal effort!
Ingredients for Meatballs (makes 22-23 meatballs):
3 slices white bread crusts removed and diced or torn to pieces
2/3 cup cold water
1 lb lean ground beef 7% fat
1 lb Sweet Ground Italian sausage
1/4 cup grated parmesan cheese plus more to serve
4 cloves garlic minced or pressed with a garlic press
1 tsp sea salt
1/2 tsp black pepper
1 large egg
3/4 cup all-purpose flour to dredge meatballs
Light olive oil to saute or use vegetable oil
Ingredients for Marinara Sauce:
1 cup chopped yellow onion 1 medium onion
4 cloves garlic minced or pressed with a garlic press
2 – 28-ounce cans crushed tomatoes *see notes
2 bay leaves
Salt & pepper to taste
2 Tbsp basil finely minced, optional
Other Ingredients:
1 lb spaghetti cooked aldente according to package instructions
Instructions:
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- Drain, reserving 1/2 cup of pasta water for later. Set aside.
Cook the chicken:
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- Cook the chicken in the skillet for 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
- Remove from the skillet and set aside to rest before slicing.
Make the creamy garlic Parmesan sauce:
- In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Slowly pour in the heavy cream and stir to combine. Bring the cream to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
- Stir in the Parmesan cheese, salt, pepper, and crushed red pepper flakes. Keep stirring until the cheese has melted and the sauce is smooth and creamy.
Combine the pasta and chicken:
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water if needed to reach your desired sauce consistency.
- Slice the cooked chicken breasts and arrange them on top of the pasta.
Serve:
- Garnish the dish with fresh parsley and an extra sprinkle of Parmesan cheese.
- Serve immediately and enjoy!
Table of Contents
Notes:
- You can add sautéed vegetables like spinach or mushrooms for extra flavor.
- Adjust the thickness of the sauce by adding more or less pasta water to your liking.
