Spaghetti and Meatball Bake

Growing up as a kid spaghetti and meatballs was served about once a week. Along with meatloaf, oh my mother’s meatloaf. Half ground beef, half bread crumbs. Anyways my mother’s spaghetti and meatballs tasted like mushy pasta with ketchup sauce along with partially frozen meatball like substances. It really wasn’t that much different than the schools’ spaghetti. Most of us kids had some form of a surprise sickness on spaghetti day.

Spaghetti and meatballs do not have to be a mushy ketchup tasting mess like my school years. In fact, spaghetti and meatballs can be an easy enjoyable meal with just a few simple changes from those 70’s recipes.

To up the taste, we make our own sauce and meatballs with a ground beef and ground pork mixture. We also will not fully cook the pasta allowing it to finish in the sauce absorbing that wonderful homemade taste.

The sauce is from the must have Italian cook book “Essentials of Classic Italian Cooking” by Marcella Hazan. If there is any cookbook that covers Italian cooking this is the book. I use her basic tomato sauce using an onion and butter and add a little bit of the flavors I enjoy.

This is a great recipe that combines great sauce and pasta baked with some handmade meatballs and covered in cheese. Enjoy, the teenagers did and then some. This may be our new number one comfort food.

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Spaghetti Sauce

Course Main Course
Cuisine Italian
Keyword Spaghetti Sauce
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 People


  • 1 can 29oz tomato sauce
  • 1 medium onion cut in half
  • 1 stick butter
  • 1 tsp red chilis
  • salt to taste
  • 3 cloves garlic minced


  1. Place all ingredients in a pot and bring to a simmer and maintain the simmer for 30 minutes


Course Main Course
Cuisine Italian
Keyword Meatballs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 People


  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup bread crumbs
  • 1/2 cup parmasean cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp red chilis
  • nutmeg pinch
  • 2 tsp salt
  • 2 eggs
  • 1 tbsp olive oil


  1. In a skillet heated to medium add the olive oil

  2. Mix the remains ingredients together by hand

  3. Roll the meat mixture into one inch balls

  4. Place the meatballs in the heated skillet and brown on each side. Cook in batches

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