There’s something deeply comforting and nostalgic about spaghetti and meatballs- even though I didn’t have it or enjoy it as a kid. This version has quickly become Matt’s favorite, and honestly, I get it. It hits all the right notes while being incredibly low-effort for a weeknight.
I’ve made a few small tweaks to lighten things up a bit. First, I use a high-protein pasta, which makes this feel like a more complete meal without adding any extra steps. Second, I add in some greens—broccolini quickly broiled is my go-to here. The broccolini gets a little charred and crispy, which adds a nice contrast to everything else. Another option- add in spinach to the sauce- it quickly wilts and is a good option if you want to reduce a few minutes of cooking and one pan for cleaning.
Super Easy Meatballs & Spaghetti with Goat Cheese & Blistered Broccolini
- 1 pound lean ground beef, (90% lean)
- 1/2 cup panko (breadcrumbs), (or 1/4 cup almond meal)
- 1/4 cup milk
- 2 large eggs
- 1/2 teaspoon garlic powder, (or 1 crushed garlic clovs)
- 1/2 teaspoon onion powder
- 2 tablespoons finely grated parmsan
- 1 teaspoon diamond kosher salt
Tomato Sauce
- 2 tablespoons olive oil
- 1-2 garlic cloves, minced
- 1/2 teaspon red pepper flakes
- 1 28-oz can crushed tomatoes, (or tomato puree- if using puree, simmer for half the time)
- 1 teaspoon diamond kosher salt
- optional: 1 bag spinach
Pasta & Other
- 1 pound Barilla protein+ spaghetti pasta
- 2 oz goat cheese, crumbled
Optional: Garlic Bread (Great for the Next Day)
- 1 baguette, sliced
- olive oil
- garlic cloves, crushed
- optional: chopped chives or parsley
- optional: finely grated parmesan
- Make meatballs: Place all ingredients for meatballs in a large bowl. Mix together with a fork or with your hands. Form mixture into 1.5-2 inch meatballs and arrange on a plate. If possible, let sit in fridge for 30 minutes.
- Meanwhile, heat water for pasta. Once boiling, set a simmer.
- Make sauce: Heat olive oil over medium heat. Add garlic and pepper flakes. Saute until garlic is golden.
- Add in tomatoes and salt. Let mixture simmer for about 15-20 minutes, until a bit thicker.
- With stove on the lowest heat possible to maintain a gentle simmer, add meatballs to sauce one by one, and cover with a lid. They will have a tendency to fall apart, so do not move them. Saute over low heat in the sauce for 25 minutes, until meatballs are fully cooked.*Set timer for both 25 minutes (for meatballs) and 10 minutes (to mark time to cook pasta). At 10 minutes…1 .Cook Pasta: Add salt to boiling pasta water and then add in the pasta. Cook according to package directions (likely ~10 minutes).2. Add spinach: Add spinach directly on top of the meatballs/sauce and cover pot. The spinach should wilt and then can be stirrred/incorporated into the sauce at the end.
- Finish Pasta: Once cooked, drain pasta and set aside.
- Assemble and Finish: Once meatballs are cooked, add sauce and meatballs on top of pasta. Top with parmesan or goat cheese before serving and serve with the broccolini and/or garlic bread if using.
If making garlic bread:
- Preheat broiler. Line baking sheet with oil.
- Cut baguette lengthwise and arrange slices cut-side up on pan.
- Combine garlic with olive oil. Brush each slice with olive oil and garlic and parmesan (if using).
- Broil for 1-2 minutes, until lightly golden and toasted. Watch closely.
- Remove from onion and sprinkle with herbs.
If making broccolini:
- Place broccoli on top of a foil-lined baking sheet. Toss in 1 tablespoon olive oil and 3/4 teaspoon diamond kosher salt.
- Broil for 6-10 minutes, until vibrant green, tender, and just beginning to brown. If possible, broil on a medium setting.