Easy Spaghetti and Pork Meatballs
Easy spaghetti and meatballs with tender baked pork meatballs, garlic, Parmesan and Montreal smoked meat seasoning. Served with warm marinara sauce for a comforting family pasta dinner.
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.
For the best spaghetti and pork meatballs, lightly sprinkle the shaped ground pork meatballs with Montreal smoked meat seasoning just before baking. That extra seasoning on the outside adds more savoury flavour and gives the baked pork meatballs a nicely seasoned finish before they are added to the marinara sauce.
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.
Nutrition
Serving: 1servingCalories: 689kcalCarbohydrates: 69gProtein: 36gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.004gCholesterol: 121mgSodium: 1017mgPotassium: 984mgFiber: 5gSugar: 8gVitamin A: 771IUVitamin C: 13mgCalcium: 202mgIron: 4mg
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