The best meatballs which everyone will love! These meatballs are full of fresh flavours with a mix of beef and pork, ricotta and lots of fresh herbs. They go perfectly with pasta for an easy and delicious Spaghetti and Meatballs!
Spaghetti and Meatballs
Minced beef (or ground beef) happens to be a popular ingredient at this point in time. When the pandemic was first announced, it appears that toilet paper and minced beef flew off the supermarket shelves as people everywhere prepared to hunker down at home.
You are watching: How To Serve Spaghetti And Meatballs
And I suppose it makes sense that minced beef is such a popular ingredient; it is both economical and very practical. From this one ingredient, you can make so many meals, including the ever-popular Spaghetti and Meatballs.
Juicy, Tender Meatballs
My daughter’s favourite dish “ever” is pasta with tomato sauce (Marinara sauce). And I’m thankful because, if time is tight and all I have in the pantry is a few cans of tomatoes, I can make a quick tomato sauce for dinner and still be considered “the best mum ever”.
But to take things up a notch, I sometimes like to make meatballs to cook in the tomato sauce. They take a bit of extra effort to make, but I’ve been making these meatballs for so many years now that I file it with my easy recipes.
If time is tight, I make the meatballs on the larger side, a bit bigger than a golf ball, but then I let the sauce simmer for an extra 5-10 minutes so that they cook through properly.
Most meatball recipes lend themselves easily to customisation. I recommend using my meatball recipe below mostly as a guide – add or substitute some of the ingredients to your own liking.
- Use different types of meat: I often use a mix of minced beef and pork, or minced beef and veal. This is mostly because beef, on its own, can be a bit lean, and adding pork or veal helps to add a bit of fat to the mixture, which in turn helps to give more flavour to the meatballs.
- Or use all beef: But you can definitely also just use 100% beef, if you prefer.
- Fresh herbs: I like to add LOTS of finely chopped fresh herbs which not only make the meatballs look nicer when you cut through them, but I think the herbs also cut through the rich, meatiness of the meatballs. I like to use either parsley, chives or oregano, or a mix.
- Dried herbs: If you don’t have fresh herbs to hand, dried herbs also work well here in both the meatballs and sauce. I recommend using dried oregano and/or a dried Italian seasoning.
- Onions are optional: Sometimes I add grated or diced onion to my meatballs, sometimes I leave them out. Much depends on what ingredients I have to hand, and also how much time I have to prepare dinner!
- Use panko breadcrumbs: I always have panko breadcrumbs in my pantry, and they work great here. Alternatively, you could substitute with regular breadcrumbs or semolina.
How to Serve Spaghetti and Meatballs
I like to serve Spaghetti and Meatballs family-style at the table. Which is to say, everything bubbling hot in a large pan or skillet, and portioned at the table.
I always mix the cooked pasta through the sauce before serving. This ensures that every strand of pasta is coated with the sauce, as well as flavoured with the sauce.
For this reason, it’s important to cook the pasta to “al dente”, so that it can cook an extra minute or two in the sauce.
Also, you are not limited to spaghetti here. Other pasta noodles also work well in this dish, such as fettucine or parpadelle. But my children particularly love risoni (orzo) or even bow-tie pasta here. Whatever you have in the pantry!
More Italian Recipes
For more Italian recipes, you might also like:
Easy Marinara Sauce
This recipe was first published on 15 April 2020. It has been updated with more comprehensive recipe notes.