Oven-Roasted Spaghetti and Meaballs

Circle B Kitchen

This is such a great, easy recipe and we make it often. I've added an update at the end of the post with my most recent changes. Enjoy!

For the Sauce

1 28-oz can crushed tomatoes (preferably San Marzano)

1 small to medium onion, chopped

2 cloves of garlic, chopped

2 tsp sugar

2 tsp kosher salt

½ tsp crushed red pepper (optional, or to taste)

2 teaspoons of dried Italian seasoning

Extra virgin olive oil for drizzling

1 lb. spaghetti

Parmesan cheese for mixing and serving

Fresh basil for serving

For the Meatballs

1 ½ lbs ground meat (I used ground turkey and Italian sausage)

½ cup fresh breadcrumbs

1/3 cup grated parmesan cheese

½ cup finely chopped onion

1 egg, slightly beaten

¼ cup chopped fresh parsley

1 ½ tsp kosher salt

½ tsp fresh ground black pepper

Preheat the oven to 425.

Place the sauce ingredients in an 11 x 13 roasting or baking pan and mix to combine all the ingredients.

Combine the meatball ingredients and form into ball about the size of a golf ball and place on top of the sauce ingredients. Drizzle with a few tablespoons of the olive oil and a sprinkling of grated parmesan or pecorino romano cheese.

Place in a preheated oven and bake for about 40-45 minutes, turning the meatballs about halfway through.

While the sauce and meatballs are cooking, cook the spaghetti in lots of boiling, salted water until al dente (about 9 minutes). Drain the pasta, reserving a cup of the cooking water. Do not rinse the pasta.

Remove the roasting pan from the oven and remove the meatballs from the pan, but keep warm. Stir the pasta into the sauce, adding some of the reserved pasta water to the sauce as needed if it's too thick.

Serve with the meatballs, grated parmesan and fresh basil


on 2016-06-06 01:43 by Patrice Berry

We've made this fabulous spaghetti so many times over the years, and I thought I'd post a couple of changes that I've made. Firstly, this is so easy, just mixing the sauce ingredients right in the pan, but even so, I find that the onion doesn't get cooked enough for our tastes. So before adding the ingredients to the baking pan, I saute the onion and garlic and then mix it all together, adding the meatballs before roasting.

I also substitute 1/2 lb Italian sausage for part of the ground meat. So good.

One more thing... don't be stingy with the olive oil. I give it all a hearty drizzle before baking and then a little more before serving, along with lots of grated pecorino romano or parmesan cheese.