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Spaghetti and Meatballs
with Italian house salad

Active: 40 min Total: 40 min

I'd eat spaghetti and meatballs every night if I could (wouldn't you?). I've made one of my favorites super weeknight friendly with a simple sauce and cooking the meatballs right in that sauce. The result is a dish an Italian nonna would approve of! I've paired it with that Italian house salad we are all so familiar with, but jazz it up with some heirloom tomatoes. Yes, they might look ugly, but they are delicious inside.

Ingredients

Servings:
4
Metric
Italian House Salad:
  • Cucumber, medium - 1, cubed
  • Tomatoes, medium - 1, chopped
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Oil, olive - 3 Tbsp
  • Salad greens - 4 oz
Spaghetti and Meatballs:
  • Ham / prosciutto - 1/4 lb, chopped
  • Onion - 1/2, grated
  • Garlic - 3 cloves, minced
  • Ground beef - 1 1/2 lb
  • Egg - 1
  • Panko breadcrumbs - 1/4 cup
  • Parmesan cheese - 1/4 cup + more for serving, grated
  • Salt - 1 tsp
  • Black pepper - 1/4 tsp
  • Spaghetti - 3/4 lb
  • Olive oil - 2 Tbsp
  • Cooking oil - 2 Tbsp
  • Crushed tomatoes (28 oz / 794 g can) - 1 can
  • Basil - 1 sprig, leaves

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Ham / Onion / Garlic - Prep as directed. For onion, slice in half and grate against a box grater. Don't worry if you get a lot of liquids.
  2. Make meatballs - Using your hands, mix together ground beef with ham, onion, egg, breadcrumbs / panko, parmesan, salt, and pepper. Roll into 1 1/2 (3.75 cm) inch meatballs. (Can be done up to 1 day ahead)
  3. For salad: Cucumber / Tomatoes - Prep as directed

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Make

  1. Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add spaghetti. Cook until al dente, tender but not soggy. Drain and toss with 2 tbs. (30 ml) of olive oil. Set aside.
  2. Heat a skillet over medium-high heat. Add cooking oil and meatballs to heated oil. Sear for 3 minutes, and then flip them all over.
  3. Add in crushed tomatoes and garlic. Bring to a boil and then lower heat to a simmer. Cook until meatballs are done, 10 to 12 minutes.
  4. While meatballs are cooking, whisk together balsamic vinegar, mustard, and olive oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
  5. Once meatballs are done cooking, turn off heat, and add in basil leaves. Season to taste with salt, pepper, and / or a sweetener. Spoon meatballs and sauce over spaghetti and serve with more parmesan and basil leaves.
  6. Toss vinaigrette with greens, cucumbers, and tomatoes. Enjoy with your pasta!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (36)
Gluten-free (1)
Paleo (2)
No ratings yet.
Vegetarian (0)

20 reviews

I liked this way of making meatballs (on the stovetop) as it's a lot faster than cooking them in the oven. Overall this meal has a nice blend of taste and ease of prep.

By: Caitlin
Posted: Jun 22, 2019
Diet: Original
0 Helpful

Best meatballs I have ever made. Thanks

By: Lauren
Posted: Jan 15, 2019
Diet: Original
0 Helpful

Really yummy. Never made meatballs in my life. Even my 5 year old ate some and he doesn't really eat meat. Make sure you have abig enough pan though, and I made sure to made mine 1" round.

By: dinara
Posted: Aug 30, 2017
Diet: Original
0 Helpful

So good! The prosciutto really gives it good flavor. Used spaghetti made from rice and corn rather than wheat - very good.

By: Robin
Posted: Aug 16, 2016
Diet: Original
0 Helpful

Added brown sugar to cut the tartness.

By: Daria
Posted: May 19, 2016
Diet: Original
0 Helpful

We made this with spaghetti squash instead of "zoodles" and it was fantastic. This is a great substitute for pasta when a carb craving hits.

By: Victoria
Posted: Sep 23, 2015
Diet: Paleo
0 Helpful