Baked Spaghetti and Meatballs

I have always just loved spaghetti and meatballs. My Mom made some of the best sauce I ever tasted. As I became a chef and moved into food science…the Italian style of cooking became a goal to master. Did I succeed? I can only tell you that much of the base Italian formulation is part of my skill set. I am indeed very comfortable with the recipe types and style. 

Let’s make a  spaghetti and meatball dinner and then bake that dish to drive the intensity of the sauce and melted cheese into the meal.

10-12 oz of Spaghetti pasta (cooked al dente) 

4-5 cups of pasta sauce (I make a very good sauce and my recipe is posted on the ChefGosselin website)

12-14 each 1.5-inch diameter meatballs (recipe included)

1/2 cup shredded parmesan cheese

1 cup shredded mozzarella cheese

5 oz fresh mozzarella cheese

1 tsp dried oregano

1 tsp dried basil

salt and pepper to taste


Meatball Recipe

I am including my quick meatball recipe. This recipe makes a great small tender meatball (I have a different recipe for the large type meatball recipe).

1 pound ground beef (I use a 50% 80% ground beef and 50% ground pork)

1 large egg (beaten)

1/4 cup seasoned breadcrumbs

1/4 cup grated parmesan cheese

1/4 cup finely chopped onion

2 tsp garlic (minced)

3/4 tsp kosher salt

1/4 tsp black pepper

2 tbsp fresh Italian Flat leaf parsley (chopped)

1/8 cup milk

Preheat the oven to 400°F.
Line a baking sheet with foil and spray with non-stick spray. 
In a large mixing bowl, combine the meat, egg, breadcrumbs, cheese, salt, garlic, onion, black pepper, and parsley
Stir just until combined, do not over mix.
Add a tablespoon or two of milk as needed to keep a wet mixture. 
Use a medium cookie scoop or spoon to scoop the meat. (I spray my scooper with PAM)
Then form into 1 1/2″  balls and place on the pan. 
Bake uncovered for 17-20 minutes, or until no longer pink in the middle.
Turn halfway through, so the bottoms don’t brown. 

Assembling the Spaghetti and meatball pan

Grease a 9×13 inch casserole dish or baking tray. (use a little olive oil)
Preheat oven to 375°F. 
Place 2 cups of sauce in the bottom of the greased baking pan
Place 12 -14 meatballs in the pan on top of the sauce
Add the pasta on top of the meatballs.
Place the remaining sauce on top of the spaghetti.
Cover with foil and bake 35 minutes.
Remove foil, top with  cheeses (spread out evenly)
Add dried oregano and basil on top of the cheeses,
Continue to bake until cheese is melted and browned, about 10 minutes.
Serve warm with crusty bread

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