Dairy Farmers of Ontario brings us this recipe for Cheesy Spaghetti and Meatballs, a classic made even richer with plenty of melted cheese. Tender, flavour-packed meatballs simmer in a hearty tomato sauce before being served over perfectly cooked pasta. Finished with mozzarella and Parmesan, it’s a cozy, crowd-pleasing dish that never goes out of style.
Cheesy Spaghetti and Meatballs
Ingredients:
Pasta
- 350 g dry spaghetti
For Beef Meatballs
- 300 g ground beef (about 1⅓ cups)
- ¾ cup bread crumbs (60 g)
- 2 tbsp tomato paste (30 mL)
- 2 cloves garlic, finely minced (6 g)
- ¼ cup fresh parsley, finely chopped (10 g)
- ½ cup finely grated local Parmesan cheese (120 mL)
- 1 large egg
- 1 tsp flaky sea salt (5 g)
- ½ tsp black pepper (1 g)
For Tomato Sauce
- 1½ tbsp local butter, melted (20 mL)
- 1½ cups onion, very finely diced (200 g)
- ½ cup celery, very finely diced (60 g)
- 1 cup carrot, very finely diced (120 g)
- 2 cups passata (500 mL)
For Cheese
- 1 cup grated or finely chopped local mozzarella cheese (100 g)
- ½ – ¾ cup finely grated local Parmesan cheese, for serving (40 – 60 g)
Directions:
- Prepare the Meatballs: Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. In a large bowl, combine the ground beef, bread crumbs, tomato paste, garlic, parsley, Parmesan, egg, salt, and pepper. Mix gently until just combined. Roll into golf-ball-sized meatballs (about 20–24) and place evenly spaced on the tray.
- Bake the Meatballs: Bake for 18–22 minutes, turning once halfway through, until lightly browned and cooked through. Remove and set aside.
- Make the Sauce: In a large pan, melt the butter over medium heat. Add the onion, celery, and carrot. Cook, stirring occasionally, for 8–10 minutes until very soft. Stir in the passata and bring to a gentle simmer.
- Combine: Add the baked meatballs to the sauce and simmer gently for 10–15 minutes so the flavours meld.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Drain well.
- Serve: Divide the spaghetti between plates. Top with meatballs and sauce. Sprinkle with mozzarella and extra Parmesan. Serve hot.
