American dinner

Homemade Spaghetti and Meatballs with Whole Wheat Pasta

Name: Homemade Spaghetti and Meatballs with Whole Wheat Pasta
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound ground beef; 6 ounces ground pork; ¾ cup panko breadcrumbs; 3 tablespoons whole milk; 2 large eggs; ½ cup freshly grated Parmesan cheese; 1 medium yellow onion, finely diced; 4 garlic cloves, minced; 3 tablespoons fresh flat-leaf parsley, chopped; 1½ teaspoons Italian seasoning; ¼ teaspoon red pepper flakes; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; 3 tablespoons extra virgin olive oil, divided; 28 ounces marinara sauce; 1 pound whole wheat spaghetti; Salt for pasta water

Easy homemade spaghetti and meatballs recipe with beef and pork blend. Tender meatballs in marinara sauce ready in 53 minutes.

Prep: 18 minCook: 35 minTotal: 53 minServes 4672 cal

Health Scores

Gut Health7/10

Anti-Inflammatory6/10

Blood Sugar Control7/10

Instructions

1
Soak the panko breadcrumbs in whole milk for 2 minutes until fully absorbed, then set aside to create a paste-like mixture.
2
Combine the soaked breadcrumb mixture, ground beef, ground pork, eggs, Parmesan cheese, diced onion, minced garlic, fresh parsley, Italian seasoning, red pepper flakes, salt, and black pepper in a large mixing bowl.
3
Gently fold the ingredients together with your hands using a light touch for about 1-2 minutes until just combined, avoiding overmixing which can make the meatballs dense and tough.
4
Roll the mixture into 16-18 meatballs about 1.5 inches in diameter, placing each on a plate as you work.
5
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
6
Add the meatballs to the hot skillet in a single layer and brown them for 3-4 minutes per side until they develop a golden-brown crust, working in batches if necessary to avoid crowding.
7
Pour the marinara sauce into the skillet with the browned meatballs, reduce heat to medium-low, and gently stir to coat evenly.
8
Simmer the meatballs in the sauce uncovered for 18-22 minutes, stirring occasionally and allowing the flavors to meld together.
9
While the meatballs simmer, bring a large pot of salted water to a rolling boil, then add the whole wheat spaghetti.
10
Cook the pasta according to package directions until al dente, typically 9-11 minutes, then reserve 1 cup of pasta water before draining.
11
Taste the meatball sauce and adjust seasoning with additional salt and pepper as needed, adding reserved pasta water 2-3 tablespoons at a time if the sauce is too thick.
12
Transfer the cooked spaghetti to a large serving bowl or individual plates, then top generously with the meatballs and sauce.
13
Garnish each serving with fresh Parmesan cheese and additional fresh parsley, then serve immediately while hot.

Variations & Substitutions

Ingredient	Substitute	Notes
All-purpose spaghetti	Whole wheat or legume-based pasta	Increases fiber content and provides sustained energy without blood sugar spikes
Panko breadcrumbs	Almond flour or crushed oats	Reduces refined carbohydrates and improves protein content while maintaining binding ability
Ground beef only	Ground beef and pork blend or ground turkey	Pork adds moisture and flavor while reducing saturated fat; turkey reduces overall fat content
Standard marinara sauce	Low-sodium marinara with added fresh basil and oregano	Reduces sodium intake while boosting fresh herb content for better inflammation markers
Whole milk in breadcrumb mixture	Greek yogurt or unsweetened almond milk	Greek yogurt adds probiotics for gut health; almond milk reduces lactose and saturated fat
Freshly grated Parmesan	Pecorino Romano or nutritional yeast blend	Pecorino provides different mineral profile; nutritional yeast adds B vitamins and reduces dairy

Nutrition Information

Per serving (serves 4)

Calories	672
Total Fat	22g
Saturated Fat	8g
Cholesterol	125mg
Sodium	980mg
Carbohydrates	64g
Fiber	10g
Sugar	7g
Protein	44g