Spaghetti and Ginger Meatballs Recipe

Name: Spaghetti and Ginger Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ground lean beef; 2 teaspoons freshly grated ginger; 1/4 cup grated Parmesan cheese; 2 teaspoons finely chopped garlic; 1/4 cup finely chopped Italian parsley; 1 egg, lightly beaten; Salt and freshly ground pepper to taste; 2 tablespoons olive oil; 3 cups Italian crushed tomatoes; 1/2 teaspoon dried oregano; 1/2 teaspoon dried rosemary; ⅛ teaspoon red hot pepper flakes; 4 quarts water; 1 pound spaghetti; 2 tablespoons butter

Servings: persons

1 1/2 pounds ground lean beef
2 teaspoons freshly grated ginger
1/4 cup grated Parmesan cheese
2 teaspoons finely chopped garlic
1/4 cup finely chopped Italian parsley
1 egg, lightly beaten
Salt and freshly ground pepper to taste
2 tablespoons olive oil
3 cups Italian crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
⅛ teaspoon red hot pepper flakes
4 quarts water
1 pound spaghetti
2 tablespoons butter

1
In a mixing bowl, combine the beef, ginger, cheese, 1 teaspoon of the garlic, parsley, egg, salt and pepper.
2
Blend well and shape into 20 balls of equal size.
3
Heat 1 tablespoon of the oil in a saucepan.
4
Add the remaining 1 teaspoon garlic.
5
Cook briefly and add the tomatoes, oregano, rosemary, pepper flakes, salt and pepper.
6
Bring to a boil and simmer 5 minutes.
7
Meanwhile, heat the remaining 1 tablespoon oil in a skillet large enough to hold the meatballs in one layer.
8
Add the meatballs and cook until nicely browned all over.
9
Combine the meatballs with the sauce and simmer 15 minutes.
10
Bring salted water to a boil in a large kettle.
11
Add the spaghetti and stir well until the water returns to a boil.
12
Cook according to manufacturer's instructions.
13
Do not overcook.
14
Drain and return the spaghetti to the kettle.
15
Add the butter and toss.
16
Serve immediately with the meatballs and sauce.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds ground lean beef, 2 teaspoons freshly grated ginger, 1/4 cup grated Parmesan cheese, 2 teaspoons finely chopped garlic, and more.

Yes, Spaghetti and Ginger Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti and Ginger Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions