Classic Spaghetti and Meatballs


This foolproof baked meatball recipe is a favorite in our house. My son asks for this recipe on his birthday, when he has friends over or really any time I ask him what he wants for dinner. They’re easy to prepare and baking them means you can reinvent them throughout the week.


Classic Spaghetti and Meatballs

  • Author: Roni Proter
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 1 lb ground turkey, 90% lean
  • 1 tbsp fresh chopped basil
  • 1 tbsp fresh chopped parsley
  • 1 tsp dried Italian seasoning
  • 3 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 large egg
  • 1/4 cup grated Parmesan and Pecorino blend cheese
  • 1/4 cup plain breadcrumbs
  • 1/4 cup water
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • Vegetable spray

For serving:

  • Spaghetti or pasta of choice
  • fresh rated Parmesan
  • fresh chopped basil


  1. Heat your oven to 375 degrees
  2. In a large mixing bowl, add the turkey, fresh herbs, garlic and onion and gently mix
  3. Add the dried Italian seasoning, egg, Parmesan cheese blend, breadcrumbs, water, salt and pepper and gently mix until combined
  4. Use an ice cream scooper to form the meatballs into even balls and place on a parchment lined baking sheet (If they are a little misshapen, wet your hands and roll them into balls)
  5. Spray with vegetable spray and bake for 15-20 minutes or until browned on top and cooked through. If using marinara, simemr the meatballs in the sauce on the stove for 15 minutes before serving.

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