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spaghetti meatballs
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Easy Spaghetti and Meatballs with Ricotta Cheese

Easy spaghetti and meatballs with ricotta cheese, rich tomato sauce, juicy homemade meatballs, and pasta for the ultimate comfort dinner.
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2 people
Cost $6

Ingredients

For the meatballs

  • 1 lb Regular ground beef
  • 3/4 cup Stale bread, finely chopped May use bread crumbs instead
  • 3 medium Mushrooms, finely diced
  • 3/4 cup Milk
  • 2 tbsp Parsley, chopped
  • 1/2 tbsp Garlic powder
  • 1 tsp Salt
  • 1 tsp Black pepper

For the sauce

  • 1/2 jumbo carrot, finely diced
  • 1/2 medium Onion, diced
  • 2 cloves Garlic, diced
  • 2 medium Mushrooms, chopped
  • 1 tbsp Tomato paste
  • 1 3/4 cups Crushed tomatoes
  • 1 cup Water
  • Salt to taste
  • Black pepper to taste

Pasta & Finishing

  • 1/2 lb Spaghetti
  • 4 tbsp Ricotta cheese
  • Parmesan cheese, for garnish
  • Chopped parsley, for garnish
  • Truffle oil, for garnish

Instructions

  • Make the meatball mixture:
    In a large bowl, combine the finely chopped stale bread, milk, parsley, garlic powder, salt, black pepper, diced mushrooms, and ground beef.Using gloves or clean hands, mix everything together until fully combined. Do not overmix or the meatballs can become dense.Form into small meatballs of your preferred size and set aside.
  • Prep the vegetables:
    Finely dice the carrot, onion, garlic, and mushrooms for the sauce. Keeping everything small helps the vegetables melt into the sauce and creates a smoother texture.
  • Cook the spaghetti:
    Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain and set aside.
  • Brown the meatballs:
    Heat a drizzle of oil in a large pan over medium heat. Add the meatballs and brown for about 3–4 minutes per side until nicely seared. They do not need to be fully cooked yet since they will finish simmering in the sauce. Remove and set aside.
  • Build the sauce:
    Using the same pan, add the diced onion, carrot, garlic, and mushrooms. Cook for about 3–4 minutes until softened and fragrant. Push everything slightly to the side and add the tomato paste directly into the center of the pan. Fry for about 30 seconds to deepen the flavor and remove the raw tomato taste. Pour in the crushed tomatoes and water, then stir everything together.
  • Simmer the meatballs:
    Return the meatballs to the sauce. Lower the heat and let everything simmer gently for about 10 minutes until the meatballs are fully cooked and the sauce slightly thickens. Taste and adjust with salt and black pepper if needed.
  • Toss the pasta:
    Add the cooked spaghetti directly into the sauce. Toss well so every strand is coated in the rich tomato sauce.
  • Assemble and serve:
    Add the spaghetti to a serving bowl first. Spoon over extra tomato sauce, then spread a layer of ricotta cheese over the pasta. Top with the meatballs and finish with parmesan cheese, chopped parsley, and a drizzle of truffle oil if using.
    Serve hot and enjoy!
    spaghetti meatballs