Spaghetti and Meatballs

Ingredients

• 1 lbspaghetti$1.64
• 1 lbground beef$4.19
• 0.5 lbground pork$1.82
• 0.5 cupplain breadcrumbs$0.29
• 1 eachlarge eggs$0.44
• 0.5 cupParmesan cheese, grated$2.08
• 4 cupmarinara sauce$3.86
• 3 eachgarlic cloves, minced$0.31
• 0.25 cupfresh parsley, chopped$0.35
• 1 tspkosher salt$0.01
• 0.5 tspblack pepper$0.05
• 2 eachtomatoes$0.96
• 1 tbspolive oil$0.16
• Total for 4 servings$16.16

Most of the cost is ground beef ($4.19) and marinara sauce ($3.86). With oil, spices and staples already at home, the shop drops to about $11.84. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a large bowl, combine the ground beef, ground pork, plain breadcrumbs, large eggs, minced garlic cloves, chopped fresh parsley, kosher salt, black pepper, and half of the grated Parmesan cheese. Gently mix until just combined, then shape into 16 even-sized meatballs.
2. Heat the olive oil in a deep skillet or Dutch oven over medium heat. Add the meatballs and brown on all sides until a deep golden crust forms, turning gently, about 8 to 10 minutes total.
3. Pour the marinara sauce and the tomatoes into the skillet around the meatballs. Bring the sauce to a gentle simmer, lower heat to medium-low, cover partially, and cook until the meatballs reach an internal temperature of 160°F (71°C) with no pink remaining in the center, about 15 to 20 minutes.
4. Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 8 to 10 minutes, then drain thoroughly.
5. Transfer the drained spaghetti back to the warm pot and toss with 1 cup of the warm tomato sauce to coat the strands evenly.
6. Divide the sauced spaghetti among 4 bowls, top each portion with 4 meatballs and the remaining sauce, and garnish with the remaining grated Parmesan cheese.