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Spaghetti and Meatballs

My go to week night comfort meal. Rachael Ray's Spaghetti and Meatballs. It's quick and easy.

Spaghetti and Meatballs

Notes: I use a roasting pan with the rack for baking the meatballs. I line the pan with Reynolds Wrap for easy clean up and place the meatballs on the rack of the roasting pan.

To make it easy, I also guesstimate the amount of Worcestershire, bread crumbs and Parmesan cheese in the meatballs - who needs to measure?


  • spaghetti noodles

  • salted boiling water


  • 1 ¼ lbs ground sirloin

  • 2 Tbsp Worcestershire sauce

  • 1 large egg

  • 1/2 cup Italian breadcrumbs

  • ¼ cup grated Parmesan cheese

  • 2 cloves garlic, chopped

  • salt and papper


  • 2 Tbsp EVOO

  • 1/2 tsp crushed red pepper flakes

  • 4 cloves garlic, chopped

  • 1 small onion, finely chopped

  • 1 cup beef stock

  • 1 (28 oz) can crushed tomatoes

  • ¼ cup chopp[ed fresh parsley

  • 10 leaves fresh basil, sliced thin

  • Grated Parmesan cheese, for serving


  1. Preheat the oven to 425

  2. Prepare the roasting pan with Reynold's wrap under the rack.

Make the meatballs
  1. In a mid-sized bowl mix, (use your hand ) the beef, Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper.

  2. Roll the meat into golf ball sized meatballs and place them on your prepared roasting rack.

Make the sauce
  1. In a deep skillet over moderate heat, add the EVOO oil, crushed pepper, garlic and finely chopped onion. Sauce 5 - 7 minutes, until onion is soft.

  2. Add beef stock, crushed tomatoes, and herbs. Simmer.

  3. While the sauce simmers, baked the meatballs for 12 minutes.

  4. Add the meatball to the sauce.

  5. Add the pasta to the boiling water.

Serve the meatballs and sauce over the pasta and sprinkle with extra Parmesan cheese.

Add a salad and crusty garlic bread - and a delicious red wine - YUM!


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