Go Back
homemade 45 Minute Spaghetti and Meatballs Recipe photo
Print Recipe Save it for later

45 Minute Spaghetti and Meatballs Recipe

A quick, comforting spaghetti and meatballs dinner made with sauteed onions and mushrooms simmered in marinara.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 24 Abruzzese-style Italian meatballs about 2 packages / cooked
  • 3 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 cup baby bella mushrooms diced
  • 2 cloves garlic minced
  • 24 oz marinara sauce 2 jars
  • 14.5 oz petite diced tomatoes 1 can
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • salt to taste
  • black pepper to taste
  • 1 1/2 cups water
  • 1 lb spaghetti
  • parmesan cheese to garnish, optional
  • parsley to garnish, optional

Instructions

  • Bake the meatballs according to package directions until heated through; set aside.
  • Heat olive oil in a large pot or deep skillet over medium heat.
  • Add the diced onion and mushrooms and saute until tender, about 5 minutes.
  • Add the minced garlic and cook until fragrant, about 1 minute.
  • Stir in the marinara sauce, diced tomatoes, water, Italian seasoning, dried basil, bay leaves, and salt and pepper to taste; bring to a boil.
  • Reduce heat to medium-low, add the cooked meatballs to the sauce, cover, and simmer to meld flavors while you cook the pasta, about 10–15 minutes.
  • Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente; drain.
  • Toss the drained spaghetti with the sauce and meatballs, serve with grated Parmesan and chopped parsley if desired.

Equipment

  • Large Pot
  • Skillet
  • pot (for pasta)
  • Colander
  • Measuring Cups and Spoons

Notes

  • I used two packages of Abruzzese-style meatballs; frozen cooked meatballs work well.
  • I used Classico Tomato Basil Marinara for the sauce.
  • Adjust salt and pepper to taste.
  • Simmer covered to keep meatballs warm and flavors melded.