Classic Spaghetti and Meatballs

(18 ratings)
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Tender meatballs in a flavorful four cheese sauce combined with spaghetti. For ultra convenience, use frozen meatballs

  • 12 ounces dry spaghetti, uncooked
  • 1 pound ground round beef (85% lean)
  • 1 egg, beaten
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup dry Italian-style bread crumbs
  • 1 can (24 oz each) Hunt's® Four Cheese Pasta Sauce
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, drained
  1. Preheat oven to 400°F. Cook spaghetti according to package directions, omitting salt.
  2. Meanwhile, combine ground beef, egg, cheese and bread crumbs in bowl. Divide meat mixture into 14 portions and roll each into a 2-inch ball. Place in shallow baking pan. Bake 10 to 15 minutes or until done (165°F).
  3. Place pasta sauce and drained tomatoes in large saucepan; simmer over medium heat 5 minutes or until hot.
  4. Add hot spaghetti and cooked meatballs to sauce. Toss to coat.
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Nutrition Information
Calories: 433 View complete nutrition information
Reviews (5)

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cHRIS June 12, 2013


ljklak January 11, 2012

this dish is easy to make in a hurry and taste great

mba December 06, 2011

i add some vegies to the sauce and store bought meatballs voila done in 15 minutes awesome taste

Erica November 04, 2011

Classic delicious recipe for meatballs. After they bake I like to simmer them in the sauce for just a little bit to give it some more flavor.

Liz November 03, 2011

I love this recipe, it's always easy and delicious. My family prefers angel hair pasta to spaghetti and I typically use the Traditional pasta sauce and just sprinkle some fresh grated parmesan on right before eating. Yum! Best served with fresh bread and a salad, and I always double the recipe for great leftovers.