Mealime recipe · lives on in MealPot
Classic Spaghetti & Meatballs with Tomato Sauce
- 45 min
- 2–6 servings
- 806 kcal / serving
- ★ 4.1 on Mealime
A comforting weeknight dinner pairing al dente pasta with meatballs in a bright tomato sauce, finished with spinach for a touch of greens. The meatballs stay tender, while the sauce thickens gently and clings to the pasta.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ¾ lblean ground beef
- ½ ozParmesan cheese
- 5 ozspaghetti pasta
- 1 (8 oz) cantomato sauce
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, panko bread crumbs, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · stainless steel sauté pan · stirring spoon · tongs
Directions
- Bring a medium pot of salted water to a boil for the pasta; when it boils, add the spaghetti and cook until just tender, then drain.
- Meanwhile, combine the ground beef with bread crumbs, half the parsley, half the onion, half the garlic, and your spices; mix just until evenly blended and firm.
- Shape the meat mixture into small meatballs and set them aside.
- Heat a tablespoon of olive oil in a skillet over medium heat; brown the meatballs, turning to color all sides, about 4 to 5 minutes total. Remove them to a plate.
- Add a bit more olive oil to the skillet, then cook the remaining onion and garlic until softened, about 3 to 4 minutes.
- Stir in the diced tomatoes, tomato sauce, and seasonings; return the meatballs to the pan and simmer on medium-low until the meat is cooked through and the sauce thickens, about 6 to 8 minutes.
- Stir in the spinach until wilted, grate Parmesan over the top, then portion the pasta and top with sauce, meatballs, extra parsley, and more Parmesan as desired.
Two tips
- Tip: Prep the garlic and onion, and chop parsley ahead; store in the fridge for quick assembly.
- Tip: Keep leftovers in the fridge and reheat with a splash of water; add extra spinach to brighten the sauce when serving the next day.
Nutrition per serving
- Calories
- 806 kcal
- Protein
- 48 g
- Carbs
- 72 g
- Fat
- 36 g
- Fiber
- 8 g
- Sodium
- 205 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.