Doc’s Spaghetti & Meatballs

@seattlehanddoc
Orthopedic Hand Surgeon & Skincare Exec by day, Private chef to 5 kids & 3 dogs by night. Sharing our love of family, food & travel! Chaos & All
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Updated: 1/3/2026
50 minutes Prep: 20 minutes Serves 5

Ingredients (11)

  • 2 pounds ground beef
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • ¾ cup dried Italian-style bread crumbs (such as Progresso)
  • 2 eggs
  • 3 tablespoons finely chopped parsley
  • 4 cloves garlic, minced
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ¾ teaspoon salt
  • 2 quarts tomato basil sauce (homemade or store-bought)
  • 1 pound spaghetti

Directions

  1. Preheat oven to 350° Fahrenheit and set an oven rack in the middle position.
  2. Mix ground beef, Parmigiano-Reggiano cheese, bread crumbs, eggs, parsley, garlic, basil, oregano, and salt together in a bowl using your hands just until beef mixture is combined. Do not overmix.
  3. Roll beef mixture into golf ball-sized meatballs and place on an ungreased baking sheet.
  4. Bake meatballs for 10 minutes, flip every single one and bake until they are nicely browned and cooked through, 5 to 10 minutes.
  5. Bring the tomato basil sauce to a simmer in a large skillet. Adjust the seasoning.
  6. Transfer the browned meatballs to the sauce, including the juices in the skillet; mix well. Simmer on the very lowest temperature for 2 minutes and remove from heat.
  7. Cook spaghetti according to package directions; strain and toss with sauce and meatballs. Top each serving with Parmigiano-Reggiano cheese.

Dietary Information

Dairy-Free
Lactose-Free
Gluten-Free
Egg-Free
Peanut-Free
Tree Nut-Free
Soy-Free
Fish-Free
Shellfish-Free
Nightshade-Free
Vegan
Vegetarian

Nutrition Facts

1 Serving
Macro Total Goal
Protein 24% 30%
Carbs 42% 40%
Fats 34% 30%
Positive Nutrients
Negative Nutrients