Beef Meatballs with Spaghetti Squash

Name: Beef Meatballs with Spaghetti Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1/2 yellow onion, minced; 1/4 cup fresh parsley, finely chopped; 2 large eggs; 1/2 cup grated parmesan cheese, plus more for garnish; 1 tbsp Italian seasoning; 1 tsp salt; 2 lbs ground beef; 1 jar (24 oz) vodka sauce; 1 spaghetti squash, cooked and shredded

These beef meatballs are simmered in a rich vodka sauce and served over tender spaghetti squash, delivering classic Italian-American flavor with a low-carb twist. The recipe uses pantry staples like parmesan, fresh parsley, and Italian seasoning for meatballs that are moist, flavorful, and easy to prepare.

🌍Italian-American 🏷️Meatballs 🏷️Spaghetti squash 🏷️Beef 🏷️Low-carb Keto

🏷️

🏷️Gluten-free

-0:00

jackiehartlaubonTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1/2 yellow onion, minced
1/4 cup fresh parsley, finely chopped
2 large eggs
1/2 cup grated parmesan cheese, plus more for garnish
1 tbsp Italian seasoning
1 tsp salt
2 lbs ground beef
1 jar (24 oz) vodka sauce
1 spaghetti squash, cooked and shredded

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Instructions

1
In a large mixing bowl, combine the minced yellow onion, finely chopped parsley, eggs, parmesan cheese, Italian seasoning, and salt. Mix well.
2
Add the ground beef to the bowl and mix with your hands until just combined. Do not overmix.
3
Form the mixture into meatballs, about 1.5 inches in diameter. The creator notes she saves half the mixture for later and cooks the other half.
4
Place the meatballs in an air fryer basket in a single layer.
5
Cook in the air fryer for 10 minutes. (Note: Temperature was not specified, 375-400°F is a common temperature for meatballs).
6
Transfer the cooked meatballs to a saucepan.
7
Pour the vodka sauce over the meatballs.
8
Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.
9
Serve the meatballs and sauce over a bed of cooked, shredded spaghetti squash.
10
Garnish with additional grated parmesan cheese and fresh parsley before serving.

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Tips & Notes

Pro tips

Brown the meatballs in a skillet before adding them to the vodka sauce for deeper flavor and better texture, rather than simmering them raw.
Cook spaghetti squash ahead and refrigerate it; shred just before serving to avoid a watery plate.
Grate the onion on a box grater rather than mincing by hand for a more uniform, moisture-releasing texture that binds the meatballs better.
Simmer the meatballs in sauce for at least 20 minutes so the flavors meld and the meatballs stay tender.

Substitutions

Yellow onion → shallots or white onion (milder flavor)
Fresh parsley → dried parsley, 1 tsp (less fresh taste, but still effective)
Parmesan cheese → Pecorino Romano (sharper, more pungent flavor)
Ground beef → ground beef blend with ground pork, 1:1 ratio (adds richness)

Storage & make-ahead

Store cooked meatballs and sauce in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months; reheat gently in a skillet or oven at 325°F until warmed through.

Common Questions

Can I make these meatballs ahead of time?

Yes. Form and refrigerate the meatballs up to 24 hours before cooking, or freeze them for up to 3 months. Cook directly from frozen, adding 5–10 minutes to the simmering time.

What's the best way to prevent dense, tough meatballs?

Don't overwork the meat mixture. Gently combine ingredients just until blended, and avoid packing the meatballs too tightly when shaping them.

Can I substitute the vodka sauce?

Yes. Use marinara, tomato-basil, or any red sauce you prefer. The vodka in store-bought vodka sauce mellows during cooking, so substitution won't significantly change the dish.

How do I know when the meatballs are cooked through?

They should reach an internal temperature of 160°F (71°C) when checked with a meat thermometer in the center of the largest meatball.

Can I use ground turkey or pork instead of beef?

Yes. Ground turkey or pork work well, though they may cook slightly faster and be leaner. Add an extra egg or a tablespoon of olive oil to keep them moist.