Spaghetti and Meatballs

I don’t know how you do yours, but when I used to make meatballs, I made them in a frying pan. They sputtered like crazy, I had to turn them 4 or 5 times, then I would still worry about them being done on the inside. And when I was finished cooking all those meatballs (in batches, mind you), I had grease all over my kitchen. Not ideal. And honestly, my meatballs weren’t ever that great. They were usually pretty tough from over-cooking. Finally, I got wise! I watched Nigella Lawson bake her meatballs in the oven and the lightbulb went off! Thanks Nigella! For years now, I’ve been doing them this way. SOOOOO much better!

Oven-Baked Meatballs

1 pound lean ground beef
1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, chopped
1 teaspoon worcestershire sauce
1 egg

Preheat oven to 375 degrees.

In a large bowl, using your hands, mix all ingredients until combined. Roll into 1 1/2 inch balls and place on a cookie sheet. Bake for about 20 minutes, until outsides are nicely browned. Serve with spaghetti, noodles, sandwiches, pizzas, soups, and more!

Recipe source: Sing For Your Supper original

**Amy’s tip: make a bunch of these and freeze them! They freeze beautifully and it’s so easy to grab a few from the freezer on a busy weeknight! Try rolling them into different sizes (mini-size for soups and pizzas and jumbo-size for spaghetti and meatball subs)!



  1. Looks delicious! I am a sucker for spaghetti & meatballs.


    Comment by Stephanie @ PlainChicken — September 19, 2013 @ 8:07 AM

  2. MMmmmMM! I’ve been looking for a good go-to recipe for meatballs and I think I’ve found it! These look fantastic and very easy to make. Love the simplicity of the ingredients, too. Thanks so much for sharing 🙂


    Comment by Abbe — September 19, 2013 @ 3:34 PM

  3. This looks great, but what vegetarian alternatives would you recommend for the meatballs?


    amy Reply:

    Hmm, I don’t usually do stuff like that. Maybe lentils or something? Sorry I can’t help you- I’m a meat-eater through and through!


    Comment by Tess @ Tips on Healthy Living — September 19, 2013 @ 4:19 PM

  4. I think I’ve only made homemade meatballs one time, and it was a FLOP! Pretty sure it was on the stove-top, too. Next time I go at it, I’ll be sure to use this version! Sounds MUCH better! 🙂


    Comment by Nikki @Seeded at the Table — September 20, 2013 @ 12:55 PM

  5. I’ve got these in the oven now! Very easy dinner tonight!


    Comment by Cara — September 21, 2013 @ 4:48 PM

  6. I agree, meatballs in the oven are soo much better/easier. Yours look delicious!


    Comment by Laura @ The Rookie Cook — September 22, 2013 @ 10:56 PM

  7. These look great, never thought about making oven roasted meatballs. Definitely have to try these soon


    Comment by Charmaine/ All in a Soiree — September 25, 2013 @ 9:03 AM

  8. Do you freeze them after you bake them or before?


    amy Reply:

    Either way is fine. I’ve only ever frozen them after baking, though.


    Comment by Ashlee — October 1, 2013 @ 5:04 PM

  9. Thanks, Amy. Love this idea!


    Comment by Sunny — October 11, 2013 @ 8:39 AM

  10. I’ve only made meatballs in a frying pan before as well and felt the same way about that as you. This is sooooo much easier and certainly I’ll be using this recipe from now on. I followed your suggestion for making a double batch and freezing them. Perfect for this busy time of year, and saves me from ordering pizza which I can be guilty of.


    Comment by Heather R — December 13, 2013 @ 3:55 PM

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