Healthy Spaghetti and Meatballs for Kids

If you ask me, spaghetti and meatballs is the ultimate kid-approved dinner.

This classic Italian-American comfort meal brings smiles to the table every single time. Tender meatballs and perfectly cooked pasta come together with a rich tomato sauce that’s just right for little eaters.

I make mine with a mix of ground beef and pork, seasoned simply with garlic and herbs – nothing too fancy that might make kids turn up their noses. The sauce is smooth and mild, perfect for even the pickiest eaters.

It’s a reliable family dinner that always ends with clean plates, making it my go-to recipe for busy weeknights.

What Kind of Ground Beef Should I Use?

For meatballs that kids will love, the 85/15 ground beef blend specified in this recipe is really your sweet spot. This ratio means the meat has enough fat to keep the meatballs juicy and flavorful, but not so much that they’ll end up greasy. While you could use a leaner blend like 90/10, your meatballs might turn out a bit drier and tougher. If you’re at the store and can’t find 85/15, you can also use 80/20 ground beef – just be sure to drain off any excess fat after cooking. The most important thing is to avoid extra-lean ground beef, as it won’t give you those tender, juicy meatballs that kids (and adults!) love.

Options for Substitutions

This kid-friendly recipe can be adapted in several ways to suit your pantry and preferences:

• Ground beef: You can swap the ground beef with ground turkey, chicken, or even a mix of beef and pork for juicier meatballs. If using turkey or chicken, add an extra tablespoon of oil to the mixture since these meats are leaner.
• Breadcrumbs: Out of breadcrumbs? Crush some crackers, use panko, or even blend some rolled oats. Just make sure they’re finely ground to help bind the meatballs.
• Spaghetti: Any long pasta works here – try linguine, fettuccine, or even whole wheat spaghetti. The cooking time might vary slightly, so check the package instructions.
• Fresh herbs: If you don’t have fresh basil or parsley, use dried herbs instead. The rule of thumb is: use 1 teaspoon of dried herbs for every tablespoon of fresh.
• Crushed tomatoes: You can use whole canned tomatoes (just break them up with your spoon while cooking) or even diced tomatoes if that’s what you have.
• Parmesan cheese: While Parmesan is ideal, you can use Romano or Grana Padano cheese. For the meatballs to hold together well, avoid using soft cheeses as substitutes.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatballs is overworking the meat mixture, which can result in tough, dense meatballs – instead, mix the ingredients just until combined and shape them gently with slightly wet hands. When it comes to cooking the pasta, avoid adding oil to the water (it prevents sauce from sticking later), but make sure to use plenty of salt in your pasta water – it should taste like the sea. Another common error is breaking the spaghetti to fit in the pot – instead, let the ends soften for about 30 seconds and then push them down into the water, ensuring perfectly long strands that kids love to twirl. For the best texture, don’t rinse the pasta after cooking (this removes the starch that helps sauce stick), and always reserve a cup of pasta water before draining – this starchy liquid is perfect for thinning out the sauce if needed.

What to Serve With Spaghetti and Meatballs?

When serving spaghetti and meatballs, garlic bread is always a crowd-pleaser – kids especially love using it to soak up the extra sauce! A simple green salad with Italian dressing keeps things light and adds some fresh crunch to balance out the hearty pasta. If you want to add more veggies to the meal, try some roasted broccoli or carrots on the side – you can make them fun by calling them “little trees” or “orange coins” to get the kids excited about eating them. For a complete Italian-style dinner, put out a bowl of grated parmesan cheese so everyone can sprinkle their own on top.

Storage Instructions

Keep Fresh: Let your spaghetti and meatballs cool down completely, then pop them in an airtight container. They’ll stay good in the fridge for up to 4 days. I like to store the pasta and sauce separately when possible – this keeps the pasta from getting too soft.

Freeze: This is a great meal to freeze! The meatballs and sauce freeze really well for up to 3 months. I suggest making fresh pasta when you’re ready to serve, but if you want to freeze everything together, that works too. Just know the pasta might be a bit softer when thawed.

Reheat: To warm up your spaghetti and meatballs, add a splash of water or extra sauce and heat it in the microwave, stirring halfway through. For the stovetop method, warm it up over medium-low heat, stirring occasionally. The sauce might need a little extra liquid to come back to the right consistency.

Preparation Time	20-30 minutes
Cooking Time	60-75 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 200-220 g
• Fat: 150-170 g
• Carbohydrates: 300-340 g

Ingredients

• 2 lb spaghetti (32 oz)
• 2 lb lean ground beef (85% lean, 15% fat)
• 1/4 cup breadcrumbs
• 1/4 cup parmesan cheese
• 2 eggs
• 4 cloves garlic (minced)
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• 1 tsp dried oregano
• 1/4 cup chopped onion (optional)
• 1 tsp black pepper
• 2 tsp salt
• 1 medium yellow onion (1 cup chopped)
• 4 cloves garlic (minced)
• 23 oz crushed tomatoes
• 24 oz pasta sauce
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp basil (finely minced)
• 3 tbsp oil (for cooking)
• Oil (for drizzling on spaghetti)

Step 1: Prepare the Meat Mixture

In a large mixing bowl, thoroughly combine 2 pounds of lean ground beef (85% lean, 15% fat) with 1/4 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 eggs, 4 minced garlic cloves, 2 tablespoons chopped parsley, 2 tablespoons chopped basil, 1 teaspoon dried oregano, 1/4 cup chopped onion (optional), 1 teaspoon black pepper, and 2 teaspoons salt.

Mix until all the ingredients are well incorporated.

Step 2: Cook the Spaghetti

Bring a pot of water to a boil and add 1 tablespoon of salt.

Once boiling, add 2 pounds of spaghetti and cook until al dente or slightly softer if that is your preference.

After cooking, strain the spaghetti and drizzle with oil to prevent sticking.

Set aside for later use.

Step 3: Form and Brown the Meatballs

Drizzle oil on a cutting board and shape the meat mixture into 1-inch meatballs, aiming for around 30 meatballs in total.

In a large pot, heat 3 tablespoons of oil over medium heat.

Add the meatballs in batches to ensure they have enough space to cook evenly.

Brown the meatballs on all sides, approximately 6 minutes total (about 2 minutes per side).

Remove the browned meatballs from the pot and set aside.

Step 4: Make the Sauce

Using the same pot, add 2 tablespoons of oil and then 1 cup of chopped onions.

Stir and cook the onions for about 5 minutes until they become translucent.

Add 4 minced garlic cloves and cook for an additional minute.

Stir in 23 ounces of crushed tomatoes and 24 ounces of pasta sauce.

Add 1 bay leaf, cover the pot, and let the sauce cook for about 10 minutes, stirring occasionally to prevent burning.

Step 5: Simmer the Meatballs in the Sauce

After 10 minutes of cooking the sauce, gently add the browned meatballs back into the pot.

Stir to combine, cover, and let simmer for 30 minutes, ensuring you stir periodically.

Season the sauce with 2 teaspoons of salt, 1 teaspoon of black pepper, and additional chopped fresh basil.

Allow to cook for another 5 minutes to integrate the flavors.

Step 6: Combine and Serve

Add the cooked spaghetti to the sauce and gently toss to combine using two wooden spoons, ensuring all strands are coated.

Garnish with extra Parmesan cheese on top and cover the pot briefly to let the cheese melt.

Serve the spaghetti and meatballs hot.

Optionally, pair with garlic bread on the side for a complete meal.