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Spaghetti and Meatballs

Spaghetti and Meatballs with Ricotta, Parmesan, and Marinara Sauce

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Recipe Details


One of our kitchen proverbs: The road to happiness is paved with meatballs. These much-loved favorites are making a comeback for Valentine’s Day, so you can easily impress your date—or get them in on the meatball-rolling fun. Start with a mix of beef, shallot, garlic, and ricotta for flavorful meatballs that cook up light and fluffy. Add traditional spaghetti, ladle over a small-batch marinara sauce from our friends at Nello’s, and garnish with a dusting of Parmesan. Ready for your totally romantic “Lady and the Tramp” moment?


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Suzanne

    By Chef Suzanne

    Nutritional info

    Ingredients & Equipment

    What we send

    • parsley
      1/4 ounce
    • shallot
    • garlic
      2 cloves
    • ground beef
      12 ounces
      ground beef
    • ricotta cheese
      2 1/2 tablespoons
      ricotta cheese
    • breadcrumbs
      1 1/2 tablespoon
    • spaghetti
      6 ounces
    • 12-ounce jar Nello's marinara sauce
      12-ounce jar Nello's marinara sauce
    • grated Parmesan cheese
      2 tablespoons
      grated Parmesan cheese

    What You’ll Need

    • 12" large pot
    • 12" large high-sided pan
    • aluminum foil
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 375ºF. Bring a large pot of water to a boil over high heat. Rinse parsley and pat dry with paper towel, then roughly chop leaves, discarding stems. Peel shallot and mince. Mince garlic. Line a baking sheet with foil and set aside.

    2. Sauté Aromatics and Season Beef

      Sauté Aromatics and Season Beef

      Heat 1 teaspoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add shallot and garlic and sauté, stirring, until shallot is softened, 2-3 minutes. Transfer to a large bowl, reserving pan for marinara sauce. Add ricotta, breadcrumbs, half of parsley, 1 egg, ½ teaspoon salt and pepper as desired to bowl with aromatics. Pat beef dry with paper towel and add to bowl.

    3. Form and Bake Meatballs

      Form and Bake Meatballs

      Using your hands, mix meatball mixture to thoroughly combine, then form into 10 equal balls, about 1½-inches thick. Arrange meatballs in a single layer on prepared baking sheet, spacing apart as much as possible. Bake until slightly browned and cooked through, about 18 minutes.

    4. Cook Spaghetti

      Cook Spaghetti

      While meatballs bake, season boiling water generously with salt. Stir in spaghetti and cook until al dente, 7-9 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.

    5. Season Spaghetti

      Season Spaghetti

      Return pan from aromatics to medium heat, add marinara sauce, and bring to a simmer. Stir in cooked spaghetti. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is silky and clings to noodles. Transfer baked meatballs to pan with spaghetti and stir to coat with sauce.

    6. Plate Spaghetti and Meatballs

      Plate Spaghetti and Meatballs

      Divide spaghetti and meatballs between plates, then sprinkle over Parmesan and remaining parsley. Cue your saucy, noodle-slurping moment.

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