Smoky Spaghetti & Meatballs

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4

Why I Love This Recipe

These meatballs are smoky, juicy, and easy to pull off on a weeknight. Everything comes together in one Dutch oven, and finishing the pasta right in the sauce makes it extra flavorful and satisfying. A little extra smoked paprika brings the whole dish to life—and yes, even your toddler will ask for seconds.

Ingredients

For the Meatballs:

• 1 lb ground beef (or a mix of beef + pork)

• 1 egg

• 1/4 cup breadcrumbs

• 2 tsp smoked paprika

• 2 garlic cloves, minced

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 cup grated parmesan (optional)

• Olive oil (for searing)

For the Sauce + Pasta:

• 1 jar (24 oz) Rao’s marinara

• 12 oz Rummo gluten-free spaghetti

• Salt (for pasta water)

• Extra smoked paprika (for sprinkling)

• Fresh basil or parsley, chopped (optional)

• Extra parmesan for topping

Instructions

1. Prep the Meatballs: In a large bowl, mix together ground meat, egg, breadcrumbs, smoked paprika, garlic, oregano, salt, pepper, and parmesan. Mix gently until just combined. Form into 1.5-inch meatballs.

2. Sear the Meatballs: Preheat oven to 375°F. Heat a drizzle of olive oil in a Dutch oven over medium heat. Sear meatballs for 2–3 minutes per side, until browned. Don’t overcrowd—work in batches if needed.

3. Add Sauce + Bake: Turn off the heat. Pour the Rao’s marinara over the meatballs. Sprinkle a little extra smoked paprika over the top of the sauce. Cover and bake in the Dutch oven for 15–20 minutes, or until meatballs are fully cooked through.

4. Cook the Pasta: While the meatballs bake, bring a large pot of salted water to a boil. Add Rummo gluten-free spaghetti and cook until just shy of al dente—about 1–2 minutes less than the package instructions. Reserve 1/4 cup of pasta water, then drain.

5. Finish It All Together: Remove the Dutch oven from the oven. Place back on the stovetop over low heat. Add the cooked pasta and a splash of pasta water (start with 2–3 tablespoons), and toss everything together for 2–3 minutes to let the flavors combine and the pasta finish cooking in the sauce.

6. Serve: Spoon into bowls and top with fresh herbs and extra parmesan. Serve warm.

Notes

• How to Keep Your Meatballs from Falling Apart: Don’t flip them too early—let them sear for a full 2–3 minutes per side. If they stick, they’re not ready. You can also chill the meatballs in the fridge for 15–20 minutes before cooking to help them hold their shape.

• If Your Meatballs Are Falling Apart Anyway: Just reshape gently, pour in the sauce, and move on. Baking them in sauce helps them set, even if they’re a little wonky.

• Pro Tip – Loosen Up the Sauce: If the sauce feels too thick after baking, stir in a few tablespoons of reserved pasta water to loosen it up. It helps coat the pasta without watering down the flavor.