Spaghetti and Meatballs

Comfort food at its best! These moist and light meatballs will make your spaghetti dinner memorable and delicious! Note: I doubled the recipe and froze half for later!


  • 1 pound of Spaghetti (you can substitute any long shape)
  • Meatballs
  • 1 pound ground beef chuck
  • 1 cup grated zucchini
  • 1 small onion, diced
  • 2 pieces white bread, crumbled in food processor
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 t. kosher salt
  • 1/2 t. black pepper
  • Sauce
  • 1 28 ounce can Italian whole tomatoes with juice, diced (can use already diced tomatoes)
  • 1 8 ounce can tomato sauce
  • 1 4 ounce can tomato paste
  • 1 1/2 T. sugar
  • 2 t. kosher salt
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1 t. dried thyme
  • 1/2 t. Aleppo pepper (or more if you want it spicier!)
  • 1 T. olive oil
  • Fresh basil and oregano for garnish
  • Fresh Parmesan for garnish


  1. Preheat oven to 350 degrees. Line one baking sheet with foil. You may need 2 if making smaller meatballs. Spray pan with cooking spray.
  2. Combine all the meatball ingredients in a large bowl until thoroughly mixed, but do not overmix!
  3. Form 1 to 1 1/2″ meatballs and place on baking sheet. Makes between 30-45 meatballs. Bake for 20 minutes. Note: you will notice quite a bit of moisture and some fat that ooze out of the meatballs when cooking. Just pick up meatballs with a spatula and throw away foil!
  4. While meatballs are cooking, add all sauce ingredients to large pot. Simmer over medium – med/low heat for about 25 minutes. Add or adjust seasonings to taste. If you have fresh basil, chop 1/4-1/2 cup and add to sauce. Add meatballs to sauce if desired, or keep separate, depending on how you want to serve.
  5. Cook spaghetti per box instructions. Drain. Toss with 1 T. olive oil.
  6. Add spaghetti to plates and top with meatballs, sauce, fresh chopped herbs, and fresh Parmesan!
  7. Enjoy!


If you are planning to freeze, I always freeze the meatballs and sauce separately. Gives you some flexibility for later!
Also I love to use fresh herbs when available in addition to the dried herbs. It’s a matter of taste, so adjust your seasoning as you go! I probably add 1/2 cup fresh basil and 1/4 cup fresh oregano.

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