Spaghetti & Meatballs
Hand-rolled beef meatballs simmered in marinara over spaghetti, for about $2.64 a serving — the weeknight classic that everyone asks for by name. The meatballs are ground beef, an egg, garlic, onion, and Italian seasoning, browned in the skillet and finished in the sauce, which means the sauce picks up everything from the pan. Twelve meatballs across four plates is generous, and the whole thing takes 45 minutes with the pasta boiling alongside. It is a good dinner for a birthday-eve, a Sunday, or any night the table needs a sure thing. Extra parmesan on top is not optional.
45 min
4
$10.54
$2.63
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Bring a large pot of salted water to a boil and cook the spaghetti until al dente; drain.
- 2Mix the ground beef with the egg, minced garlic, diced onion, and Italian seasoning; roll into 12 meatballs.
- 3Brown the meatballs in a large skillet over medium-high heat, 6–8 minutes, turning to brown all sides.
- 4Pour in the marinara sauce, reduce heat, and simmer 10 minutes until the meatballs are cooked through.
- 5Serve the meatballs and sauce over spaghetti with grated parmesan on top.
Tips & swaps
- A 50/50 beef and pork mix makes lighter meatballs if you have both.
- Bake the meatballs at 400°F for 18 minutes instead of frying if you want less splatter.
- A spoon of sugar or a knob of butter tames a sauce that tastes too sharp.
- Freeze the cooked meatballs in sauce for a future dinner that reheats in ten minutes.
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Put Spaghetti & Meatballs into your week
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