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Spaghetti with Meatballs (Easy Recipe)

15 Minutes + 30 minutes Cooking


4 servings

This Spaghetti with Meatballs recipe is an easy homemade recipe full of juicy and tender meatballs with amazing marinara sauce. This recipe is one of those easy dinner recipe that whole family loves.

Are you a big meatballs lover? Try also mine One Pan Meatballs Gnocchi Bake or Beef Meatballs in Tomato Sauce.



Adjust Servings
500 grams ground chicken meat
1 white onion
2 garlic cloves
100 grams chopped sun dried tomatoes
70 grams panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoon italian seasoning
To Finish
250 grams uncooked spaghetti
75 grams grated parmesan cheese
700 ml marinara sauce
fresh basil
salt and pepper to taste
Nutritional Information
721 Calories
19 g Fat
45 g Protein
90 g Carbs
22 g Sugars


Baking the Meatballs
Begin by preheating your oven to 200°C. In a mixing bowl, combine the ground chicken, finely chopped onion, minced garlic, chopped sun-dried tomatoes, panko breadcrumbs, salt, black pepper, and Italian seasoning. Mix everything well until combined.
Using your hands, form the mixture into medium-sized meatballs and place them on a lined baking tray. Once your oven reaches the desired temperature, slide in the tray and bake the meatballs for about 20 minutes, or until they're golden brown and cooked through.
Mark as complete
Cook the Spaghetti
While the meatballs are baking, bring a large pot of salted water to a boil. Add the uncooked spaghetti and cook according to the package instructions, or until al dente. Drain the water and set the spaghetti aside.
In a large skillet or pot, heat the marinara sauce over medium heat. Once it begins to simmer, season it with salt, pepper, and freshly chopped basil, stirring occasionally. Let the sauce imbue the herbs' aroma for a few minutes.
Mark as complete
Finishing Touches
Add the cooked spaghetti to the marinara sauce. Gently toss the pasta until it's well-coated with the sauce. Place the baked meatballs atop the spaghetti, ensuring they're nestled in. Sprinkle generously with grated Parmesan cheese. Plate your spaghetti and meatballs, garnishing with additional chopped basil if desired. Serve immediately.
Mark as complete
Ground turkey or beef can be substituted for chicken for a different flavor profile.
Consider adding finely chopped spinach or grated zucchini to the meatball mixture for added nutrients.
If you're out of Italian seasoning, a mix of dried basil, rosemary, and thyme can be a delightful substitute.
Always allow your spaghetti and meatballs to come to room temperature before sealing them in a storage container. The dish can be stored in an airtight container in the fridge for up to 3 days.
If you plan to freeze the leftovers, it's best to separate the meatballs and sauce from the spaghetti. This will ensure the pasta doesn’t become too soft when reheating. Freeze for up to 3 months.
Reheat in a microwave, stirring occasionally, or on the stove over medium heat, adding a splash of water or sauce if it appears too thick.

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