Easy betty crocker spaghetti and meatballs recipe

Let's be honest, sometimes you just need a plate of spaghetti and meatballs that tastes like home. Not some fussy, deconstructed version, but the real deal. The kind your grandma might have made, or at least the kind that feels deeply familiar and comforting. That's where the classic betty crocker spaghetti and meatballs recipe comes in. It's a standby for a reason – it works. Forget complicated techniques or obscure ingredients. This is about solid fundamentals and dependable results.

Getting Started: What You Need for Betty Crocker Spaghetti and Meatballs

Rounding Up the Meatball Essentials

first things first. For the meatballs in this betty crocker spaghetti and meatballs recipe, you aren't reinventing the wheel. You'll need some ground beef, obviously. Lean works, but a little fat adds flavor, so don't shy away from 80/20. You'll also need breadcrumbs – plain dried ones are fine, or use fresh bread torn up and pulsed in a food processor for a softer texture. An egg acts as the binder, holding the little guys together. Don't forget the flavor: Parmesan cheese, some dried parsley, salt, and pepper are standard players. A splash of milk or water keeps them moist, preventing those dry, sad meat hockey pucks nobody wants.

Sauce and Pasta: The Supporting Cast

Moving onto the sauce, because meatballs without sauce are just... well, seasoned meat lumps. For this classic betty crocker spaghetti and meatballs recipe, we're talking canned tomatoes. Crushed or diced work well, maybe even some tomato paste for depth. An onion and some garlic are non-negotiable aromatics – they build the foundation. Herbs like dried oregano and basil are key to that familiar Italian-ish flavor profile. A pinch of sugar can help balance the acidity of the tomatoes, though some purists skip it. And of course, you need the spaghetti. Pick a good quality one; it really does make a difference in how the sauce clings and the overall texture.

• Ground Beef (80/20 recommended)
• Dried or Fresh Breadcrumbs
• Egg
• Parmesan Cheese
• Dried Parsley
• Salt and Pepper
• Milk or Water
• Canned Crushed or Diced Tomatoes
• Tomato Paste
• Onion
• Garlic
• Dried Oregano
• Dried Basil
• Spaghetti

Basic Kitchen Gear You'll Need

You don't need a professional kitchen for this betty crocker spaghetti and meatballs recipe, just some standard stuff. A large mixing bowl for the meatball mixture is essential. You'll need a baking sheet, ideally one with a rim (a jelly roll pan works perfectly as Betty suggests) to bake the meatballs. A large pot or Dutch oven for the sauce is necessary – something big enough to simmer everything without making a mess. And naturally, a big pot for cooking the spaghetti. Basic knives, cutting boards, and measuring cups/spoons round out the list. Nothing fancy, just the tools to get the job done efficiently.

Crafting the Perfect Meatballs (Betty Crocker Style)

Mixing Your Meatball Masterpiece

Alright, let's get our hands dirty. Making the meatballs for this betty crocker spaghetti and meatballs recipe isn't rocket science, but there are a few tricks to keep them from turning into flavorless golf balls. Grab that ground beef and put it in your mixing bowl. Now, add those breadcrumbs, the egg, grated Parmesan cheese, dried parsley, salt, and pepper. Pour in that splash of milk or water. Here's the key part: mix everything together, but don't overmix. You want it just combined. Overworking the meat makes for tough meatballs, and nobody wants that. Use your hands; it’s the best way to feel when it’s just right.

Getting the Shape Right

Now comes the shaping. Betty Crocker suggests 1 1/2-inch balls, which is a good size – not so small they disappear in the sauce, not so big they're awkward to eat. Wet your hands slightly if the mixture is sticking too much. Gently roll the mixture between your palms. Aim for consistency in size so they cook evenly. Place them on that rimmed baking sheet you prepped. Don't crowd them; give them a little space to breathe. This batch should yield a decent number, plenty for the recipe serving size.

• Don't overmix the meatball ingredients.
• Wet hands slightly to prevent sticking while rolling.
• Aim for consistent 1 1/2-inch size.
• Place meatballs on a rimmed baking sheet, not too close together.

Baking for Better Meatballs

Baking the meatballs before adding them to the sauce is a crucial step in the classic betty crocker spaghetti and meatballs recipe. Why bake? It helps them hold their shape and gives them a nice exterior crust without making them greasy like frying can. Pop that baking sheet into a preheated 350°F oven. Let them bake for about 15 to 20 minutes. You're looking for them to be browned on the outside and no longer pink in the center. A quick check with a meat thermometer should show an internal temperature around 160°F. Don't worry about cooking them all the way through; they'll finish cooking in the simmering sauce.

Simmering the Sauce Just Right

Building the Flavor Base

while those meatballs are getting their bake on, it's time to start the sauce. This isn't some quick marinara; a good sauce needs a solid foundation. Grab your big pot or Dutch oven and heat up a couple tablespoons of olive oil over medium heat. Toss in your chopped onion. Sweat it out, stirring occasionally, until it's soft and translucent, maybe 5-7 minutes. Don't rush this part; you're coaxing out the sweetness. Once the onion is ready, add your minced garlic. Cook it for just a minute or two more, until you can really smell it, but be careful not to burn it – burnt garlic is bitter, and nobody wants a bitter sauce.

Adding the Tomatoes and Letting Them Mingle

Now for the main event: the tomatoes. Pour in those canned crushed or diced tomatoes. If you're using tomato paste, stir in a tablespoon or two now and let it cook for a minute with the onion and garlic before adding the crushed tomatoes; this deepens the flavor. Give everything a good stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot loosely or partially to prevent splattering, but still allow some steam to escape. Let it simmer for at least 30 minutes. This simmering time is crucial; it allows the flavors to meld and the sauce to thicken slightly. This is a key step in achieving that classic betty crocker spaghetti and meatballs recipe taste.

• Use a heavy-bottomed pot for even heating.
• Sweat onions until soft and translucent.
• Cook garlic briefly, don't burn it.
• Add tomato paste before crushed tomatoes if using.
• Simmer covered loosely for at least 30 minutes.

Finishing Touches and Depth

After its initial simmer, give the sauce another stir. This is when you add your dried herbs – oregano and basil are standard. Some folks like a bay leaf in there too. Taste it. Does it need salt? Pepper? This is your chance to adjust the seasoning. If the tomatoes were a bit acidic, a tiny pinch of sugar can work wonders without making it sweet. Let it continue to simmer gently for another 15 minutes or so, maybe even longer if you have the time. The longer it simmers, the deeper the flavor becomes. This extended Simmering the Sauce Just Right ensures all those ingredients really get to know each other, creating a richer, more complex base for your betty crocker spaghetti and meatballs recipe.

Bringing It All Together: Pasta, Meatballs, and Sauce

Meatballs Meet Their Saucy Fate

the meatballs are baked, the sauce has been simmering and smelling fantastic. Now it's time for the reunion. Carefully add the baked meatballs directly into the simmering sauce. Give them a gentle nudge to make sure they're mostly submerged. The meatballs will finish cooking in the sauce, absorbing all that lovely tomato flavor while also releasing some of their own goodness into the sauce. Let them simmer together for another 15 minutes or so. This step is crucial for marrying the flavors. Don't just dump them in and turn off the heat; they need this time to get acquainted properly. This part of the betty crocker spaghetti and meatballs recipe is where the magic really starts to happen, transforming good components into a great dish.

Pasta's Big Moment

While the meatballs and sauce are having their little party, get your pasta water boiling. Use a large pot and salt the water generously – it should taste like the sea, or at least a salty lake. Cook the spaghetti according to the package directions, but aim for al dente. That means it should be cooked through but still have a slight bite to it. Nobody likes mushy pasta. Before you drain it, scoop out about a cup of the starchy pasta water. This stuff is liquid gold for sauces. Now, drain the pasta. You have a couple of options here: either add the drained pasta directly to the pot of sauce and meatballs and toss to coat, or serve the pasta plain and spoon the sauce and meatballs over the top. Adding the pasta to the sauce and tossing ensures every strand gets coated, which is often the preferred method for this classic betty crocker spaghetti and meatballs recipe.

Tips for Combining:

• Add meatballs to simmering sauce; don't just heat them up.
• Let meatballs simmer in sauce for at least 15 minutes.
• Salt your pasta water generously.
• Cook pasta al dente.
• Reserve some pasta water before draining.
• Toss drained pasta directly in sauce for best coating.

Serving Up Your Betty Crocker Spaghetti and Meatballs

Plating Your Masterpiece

the cooking is done. The kitchen smells amazing, hopefully not like burnt garlic. Now comes the satisfying part: getting this betty crocker spaghetti and meatballs recipe onto the plate. You've got the perfectly coated al dente spaghetti, glistening with that rich sauce, and nestled among the strands are those tender, flavorful meatballs you crafted. When you serve, think about presentation, even if it's just for family. A nice swirl of pasta, a few meatballs carefully placed on top, not just dumped. Use tongs for the pasta to create a neat mound. Ladle extra sauce and meatballs over the top. It makes a difference visually, and let's face it, we eat with our eyes first.

The Finishing Touches Matter

Don't stop after the pasta hits the plate. The right garnishes elevate this classic dish. Freshly grated Parmesan cheese is non-negotiable. Skip the pre-shredded stuff in the can; it's just not the same. Get a block and a grater and go to town. A sprinkle of fresh parsley, chopped just before serving, adds a pop of color and freshness that cuts through the richness. Some people like a little red pepper flake for a hint of heat. Think about what you want to add to make your Serving Up Your Betty Crocker Spaghetti and Meatballs truly complete. It's these small details that take it from just dinner to a genuinely satisfying meal.

• Use tongs for neat pasta plating.
• Arrange meatballs on top of the pasta.
• Ladle extra sauce over everything.
• Always use freshly grated Parmesan cheese.
• Garnish with fresh chopped parsley.
• Consider a pinch of red pepper flakes for heat.

Your Go-To Spaghetti and Meatballs

So there you have it – the betty crocker spaghetti and meatballs recipe, broken down. It's not fancy, it's not revolutionary, but it consistently delivers a meal that hits the spot. There's a certain satisfaction in mastering these foundational dishes. Knowing you can pull together a hearty, flavorful dinner with straightforward ingredients and steps is a good feeling. This recipe proves you don't need to chase trends to make something truly delicious and comforting. It's reliable, it's classic, and chances are, everyone at the table will be asking for seconds.