Spaghetti with Classic Marinara and Beef Meatballs
Tender baked grass-fed beef meatballs tossed with al dente spaghetti and aromatic organic marinara sauce for a protein-rich Italian classic.
These homemade meatballs come together quickly by rolling lean grass-fed beef with rustic Italian herbs and baking them to tender perfection. Tossed with al dente durum semolina pasta and slow-simmered organic marinara, this comforting bowl delivers pure classic Italian flavor. It makes a nourishing, high-protein weeknight dinner that the whole family will love.
Ingredients
Every ingredient is a real Clearshelf product, scored- 971 1/2 lb grass-fed ground beef
- 941 egg, lightly beaten
- 971 tbsp organic Italian seasoning
- 911 tsp organic garlic powder
- 1 tsp fine salt
- 1/2 tsp ground black pepper
- 951 tbsp extra-virgin olive oil
- 8812 oz organic spaghetti
- 8324 oz organic marinara sauce
- 4 cups water, for boiling pasta
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- 2
In a large bowl, combine the grass-fed ground beef, beaten egg, organic Italian seasoning, organic garlic powder, 0.5 teaspoon of fine salt, and the ground black pepper. Gently mix with your hands until just incorporated without overworking.
- 3
Shape the meat mixture into 16 evenly sized round meatballs, roughly 1.5 inches across, and arrange them spaced apart on the lined baking sheet. Lightly brush the tops with extra-virgin olive oil.
- 4
Bake the meatballs in the preheated oven for 13 minutes, until lightly browned on the outside and cooked through to an internal temperature of 160°F (71°C).
- 5
While the meatballs bake, bring the water to a rolling boil in a large pot over high heat and season with the remaining 0.5 teaspoon of fine salt. Add the organic spaghetti and cook for 8 minutes, stirring occasionally, until firm to the bite (al dente).
- 6
Warm the organic marinara sauce in a wide skillet over medium-low heat for 4 minutes until gently simmering.
- 7
Transfer the baked meatballs directly into the simmering marinara sauce and turn gently to coat for 2 minutes.
- 8
Drain the spaghetti, add the hot pasta directly into the skillet with the sauce and meatballs, and toss for 1 minute over low heat until the noodles are thoroughly glossy and sauced. Serve immediately.
Assemble the meatballs up to 24 hours in advance and keep them chilled in an airtight container until you are ready to bake. Leftovers keep well refrigerated for up to 4 days.
More recipes
90Baked Chicken Parmesan with Spaghetti
Tender chicken cutlets in an almond flour crust, baked with marinara and melted mozzarella over al dente spaghetti.
90Beef and Mushroom Stir Fry with White Rice
Tender sirloin steak and savory mushrooms are flash-seared in avocado oil and tossed with coconut aminos and ginger over fluffy white jasmine rice.
90Creamy Dijon Bacon Chicken Breast Skillet
Tender pan-seared chicken cutlets simmered in a rich French dijon mustard and sour cream reduction, ready in under 30 minutes.
90Garlic Butter Sirloin Steak with Sweet Potatoes
Seared top sirloin steaks basted in garlic and thyme butter, paired with tender roasted spiced sweet potato cubes in just 35 minutes.
An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.