Italian Meatballs & Marinara Pasta
This is a classic I go back to whenever I want something familiar, with beef meatballs simmered in marinara and served over pasta. It's simple, but letting the meatballs finish cooking in the sauce is what keeps them from tasting dry.
Beef meatballs simmered in marinara pick up more flavor than if they were just baked and added on top, which is why I always let them finish cooking directly in the sauce. Parmesan on top is non-negotiable for me here, since it adds the salty, sharp finish the dish needs.
This is a classic for a reason, and it reheats about as well as any pasta dish can, since the marinara keeps everything moist. If you want to switch it up, swapping in a different pasta shape is the easiest way to make it feel new.
The recipe card has the full ingredient breakdown and cook times for all ten portions. Let the meatballs and pasta cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This Italian meatball pasta is one of my most reliable meal preps.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Italian Meatballs & Marinara Pasta
YIELD
10 portions
ESTIMATED NUTRITION
750 calories • 52g protein • 73g carbs • 26g fat per portion
I love this one for meal prep because every container has a satisfying mix of protein, vegetables, and a hearty base.
Ingredients
• 3 3/4 lb lean ground beef
• 2 1/2 egg
• 1 1/10 cup breadcrumbs
• 5 cloves garlic
• 30 oz pasta
• 7 1/2 cups marinara
• 5/8 cup Parmesan
Directions
1. Mix beef, egg, breadcrumbs and garlic; form meatballs and bake at 400°F for 18–20 minutes.
2. Cook pasta and toss with marinara.
3. Serve with meatballs and Parmesan.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
