Spaghetti and Meatballs
Classic Italian comfort food that comes together in under an hour when you use pre-made batch components. This assembly meal uses frozen meatballs and fresh marinara sauce to create a restaurant-quality dinner on a weeknight. Perfect for feeding a family with minimal active cooking time.
Equipment
- Stand Mixer
- Mixing bowl
- Whisk
- Half-Sheet Pan
- Aluminum foil
- Parchment Paper
- Oven
- Stainless Steel Pan
- Large Pot
- Colander
- Platter
Ingredients
- 1 batch Italian Meatballs thawed
- 1 jar Marinara Sauce your favorite, or homemade
- 1 lb Spaghetti dried
- Parmesan Cheese grated, for serving
Instructions
- Cook the spaghetti in salted boiling water according to package directions.
- Drain the spaghetti.
- Heat the marinara sauce in a pot over medium heat.
- Add the meatballs and simmer for 10 minutes until heated through.
- Plate the spaghetti.
- Spoon the meatballs and sauce on top.
- Finish with grated Parmesan cheese.
Notes
The meatballs can be made in large batches and frozen for up to three months in vacuum-sealed bags, making this an ideal batch cooking recipe. Portioning them golf ball-sized ensures even cooking and consistent serving sizes across multiple meals. The marinara benefits from a full 30-minute simmer to develop depth, but you can also batch this sauce and freeze it separately. When reheating frozen meatballs, let them simmer directly in the sauce for 10-15 minutes until heated through to 165°F. For a lighter version, substitute ground turkey or chicken for the beef, though you'll lose some richness. The pasta water should be heavily salted—it's your only chance to season the noodles from within.
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