Recipe: Whole-Wheat Spaghetti and Meatballs

This is one of those recipes that my whole family absolutely loves. Let’s face it…meatballs are a crowd pleaser. My youngest daughter even likes cold leftover meatballs in her lunch on occasion. These would also be good on toothpicks as an appetizer at a party or a tailgate, or you could mix them together with some warm noodles and sauce like the picture. You could also double the recipe and freeze the leftover meatballs (when they are either raw or cooked) for a quick meal on a busy day. No matter what you decide to do I promise you will not be disappointed. This recipe has been one of our family’s favorite “go-to” meals for years!

4.8 from 18 reviews
Whole-Wheat Spaghetti and Meatballs
Serves: 4-5
  • 1 lb whole-wheat noodles
  • Red pasta sauce
  • 1 lb ground beef, grass-fed
  • 1 egg, beaten
  • ⅓ cup whole-wheat bread crumbs
  • ⅓ cup freshly grated Parmesan cheese
  • ½ cup carrot bits (you can grind them in a food processor, grate then dice them, or mince them)
  • 3 cloves garlic, minced
  • 1 ½ teaspoons red wine vinegar
  • 1 ½ teaspoons soy sauce
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon salt
  • Crushed red pepper, to taste
  1. Boil pasta noodles according to package directions.
  2. Preheat oven to 425 degrees F.
  3. Mix together ground beef and next 10 ingredients. I find it easiest to use my hands.
  4. Generously grease a baking sheet with olive oil.
  5. Roll the beef mixture into meatballs the size of golf balls. Place them in rows onto the greased baking sheet.
  6. Bake for 9 – 11 minutes or until brown all the way through.
  7. Serve meatballs on top of cooked noodles and warm pasta sauce. Garnish with extra Parmesan cheese if desired.

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  • Comments

    1. Rachel |

      My kids LOVE this recipe and want me to make it every week!! I bought your cookbook and it is wonderful! Thank you for the wonderful, healthy recipes!

    2. sherri |

      I have made these several times now. This is the only way I want to eat spaghetti now! My questions is how to go about freezing the meatballs. Can you flash freeze them on a cookie sheet and then put into a ziplock bag? Or cook them before freezing? Then also what would be the best way of cooking them from frozen? I always skim through all the comments so that if someone already asked I am not asking the same question. I see where someone asked but there was never a reaponse, so I am hoping to get one for myself and others who are wondering the same thing. I love you site and I am getting ready to purchase your book.

      • Amy Taylor (comment moderator) |

        Hi there. I cook and then freeze them. You can freeze them in any airtight container. When reheating, I allow them to thaw overnight and reheat them in the oven or just add them to your sauce as it cooks until they are warm through. ~Amy

    3. Meg |

      I’m considering using 1 lb grassfed pork and 1 lb grassfed beef and am wondering if i could make part into meatballs and part into a meatloaf. Would i need to add anything to the meatloaf section? Onions?

      • Amy Taylor (comment moderator) |

        Hi Meg. That is not something we’ve tried but I can’t imagine a meatloaf with out onion. :)

    4. Marlana |

      This one isn’t one of my favorites. If I make it again, I will probably sauté my garlic first. Raw garlic (even though it does cook as the meatballs cook, clearly) is just too overpowering for us. These were also a tad dry, but perhaps I overcooked them.

    5. Joanne |

      I just made this for my family. Hands down ~ BEST SPAGHETTI AND MEATBALLS EVER!!!!!! Meatballs are so easy and very flavorful!!!!

    6. Angela |

      If you freeze these, raw or cooked, how do you go about cooking them? Let them thaw first, or just put on the baking pan frozen?


      • Amy Taylor (comment moderator) |

        Hi Angela. I usually thaw overnight in the fridge and then heat them in a covered pyrex.

    7. Aly |

      Lisa, I made this last night with your homemade pasta sauce and your kale chips. Everything was absolutely delicious. My five-year-old son said, “Mommy, I love this dinner! Can we have this dinner tomorrow night?” Talk about music to my ears! We are big fans, and we thank you for the great recipes.

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