Easy Spaghetti and Meatballs
Easy spaghetti and meatballs with baked pork meatballs, rich marinara sauce and Parmesan—a comforting family pasta dinner.
This easy spaghetti and meatballs recipe pairs baked pork meatballs with marinara sauce and a generous finish of Parmesan. Garlic, finely chopped onion and Montreal smoked meat seasoning give the meatballs plenty of savoury flavour. Baking keeps the preparation simple, with time to cook the spaghetti and warm the sauce while they’re in the oven. Let the meatballs simmer briefly in the marinara before serving—it helps the sauce cling to each one.
Spaghetti with Homemade Pork Meatballs
Baked pork meatballs seasoned with garlic, Parmesan and Montreal smoked meat seasoning meet spaghetti and warm marinara sauce. A straightforward family dinner with familiar ingredients and plenty of savoury flavour.
Oven Baked for Easier Cooking
Baking saves you from browning the meatballs in batches. Finely chopped onion blends into the mixture, while a gentle hand when mixing helps keep the meatballs tender. Finish them in the sauce for a few minutes before serving.
Made for Family Pasta Night
Serve this spaghetti and meatballs for a weeknight dinner or relaxed Sunday supper. Add a green salad or garlic bread. Leftover meatballs also work well tucked into toasted buns with extra marinara.
How to Make Easy Spaghetti and Meatballs
Simple Ingredients for Baked Pork Meatballs
Ground pork, Parmesan, garlic and onion give these homemade meatballs their savoury flavour. Egg and breadcrumbs help bind the mixture, while Montreal smoked meat seasoning adds a peppery finish. Chop the onion finely so it softens as the meatballs bake, and mix gently—just until everything comes together.
Gently Mix the Pork Meatballs
Combine the ground pork, egg, breadcrumbs, Parmesan, onion, garlic and Montreal smoked meat seasoning until evenly distributed. Stop once the mixture holds together—kneading it like dough can make the baked pork meatballs dense. A light touch helps keep them tender for serving with spaghetti and marinara sauce.
Shaping the Homemade Pork Meatballs
Once the pork meatball mixture is combined, scoop it into roughly 1-tablespoon portions and gently roll each one into a ball. Keeping the meatballs similar in size helps them bake evenly, while leaving a little space between them allows the heat to circulate. These homemade baked meatballs are ready for the oven at 350°F, where they’ll cook until browned, juicy and perfect for serving with spaghetti and tomato sauce.
Seasoned and Ready to Bake
Before going into the oven, the homemade pork meatballs get an extra sprinkle of Montreal smoked meat seasoning right over the top. It adds another layer of savoury, peppery flavour and gives these baked meatballs for spaghetti a little more character than the usual version. Bake them at 350°F, turning after 15 minutes, so they cook evenly and develop a lightly browned outside while staying tender inside.
Golden Baked Pork Meatballs
These homemade pork meatballs develop lightly browned edges in the oven, ready to finish in warm marinara sauce. Leave a little space between them and turn halfway through baking for more even browning. Use a thermometer to check doneness before adding them to the sauce.
Kitchen Tip for Tender Pork Meatballs
Cook a small piece of the meatball mixture in a frying pan and taste it before shaping the batch. Parmesan and Montreal smoked meat seasoning both add salt, so this helps you judge whether any extra seasoning is needed. Keep the final sprinkle light before baking.
Easy Spaghetti and Pork Meatballs
Equipment
- Large mixing bowl
- 1-tablespoon cookie scoop
- Baking sheet
- Parchment paper
- Large pot for spaghetti
- Colander
- Large saucepan
- Wooden spoon or silicone spoon
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Meat thermometer
Ingredients
Pork Meatballs
- 1 1/4 lbs pork ground
- 1 egg large
- 1/2 cup Parmesan cheese grated
- 1/2 cup breadcrumbs
- 1/2 onion finely chopped
- 5 cloves garlic minced
- 1-2 teaspoons Montreal smoked meat seasoning or to taste
- Additional Montreal smoked meat seasoning for sprinkling over the meatballs before baking
Spaghetti
- 12 oz spaghetti
- 3 cups marinara sauce
- Parmesan cheese Grated or shaved for serving
- Fresh parsley or basil optional
Instructions
Make the Ground Pork Meatballs
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or lightly grease it.
- Add the ground pork, egg, Parmesan cheese, breadcrumbs, finely chopped onion, minced garlic and Montreal smoked meat seasoning to a large mixing bowl.
- Using your hands, gently mix the ingredients until everything is evenly combined. Don’t work the pork mixture too much. A lighter hand helps keep the homemade pork meatballs tender once baked.
- Use a 1-tablespoon scoop to portion the pork mixture. Gently roll each portion into a meatball and arrange them on the prepared baking sheet with a little space between each one.
- Just before baking, lightly sprinkle additional Montreal smoked meat seasoning over the tops of the meatballs. This gives the outside an extra savoury, peppery flavour as they bake.
- Bake the ground pork meatballs at 350°F for 15 minutes.
- Remove the baking sheet from the oven and carefully turn each meatball over.
- Return the meatballs to the oven and bake for another 15 minutes, for a total cooking time of approximately 30 minutes. The meatballs should be fully cooked and reach an internal temperature of 160°F.
Cook the Spaghetti
- While the pork meatballs are baking, bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package directions until al dente. Drain well.
- Meanwhile, warm the marinara sauce in a large saucepan over medium-low heat.
- Add the fully cooked baked pork meatballs to the marinara sauce and gently toss to coat. Let them warm in the sauce for about 5 minutes. This gives the meatballs a chance to pick up some of that tomato flavour.
- Divide the spaghetti between serving bowls and spoon the marinara sauce and pork meatballs over top.
- Finish with grated Parmesan and fresh parsley or basil, if desired.
Notes
- Tender meatballs: Mix the pork mixture just until combined. Overworking it can make the meatballs dense.
- Onion texture: Chop the onion finely so it softens during baking and blends into the mixture.
- Even portions: Use a 1-tablespoon scoop and roll gently. Leave a little space between the meatballs on the baking sheet.
- Seasoning: Parmesan and Montreal smoked meat seasoning both add salt. An extra sprinkle before baking is optional.
- Baking: Turn halfway through cooking. Use the baking time as a guide and check doneness with a meat thermometer.
- Sauce and timing: Cook the spaghetti and warm the marinara while the meatballs bake. Finish the baked meatballs in the sauce for about 5 minutes before serving.