Spaghetti and Crusted Meatballs

Put a crispy twist on a comfort food classic with this Spaghetti and Crusted Meatballs recipe. These deep-fried, panko-crusted meatballs are packed with bold flavor and simmered in rich marinara sauce for a Southern-style dish that hits every note. Perfect for family dinners or impressing guests!

Golden, crispy panko-crusted meatballs ready to be smothered in marinara and served with spaghetti--Southern comfort at its finest.

What you'll need:

• 8 ounces uncooked spaghetti

• 1 pound ground beef

• 1 pound Italian sausage**

• 3 tablespoons Kinder’s The Blend Salt, Pepper, Garlic Seasoning (divided)

• 1 tablespoon Badia Adobo with Sazon seasoning

• 2 teaspoons Italian seasoning (divided)

• 1 teaspoon oregano

• 1 tablespoon Slap Ya Mama seasoning (optional)

• 3 garlic cloves

• 3 eggs

• 2 cups panko breadcrumbs

• 2 bottles marinara sauce, divided

• 1 stick butter

• Peanut oil, for frying

**You can substitute this for any meat that you choose. I used chorizo because the store didn’t have Italian sausage, but Italian sausage is my personal preference for my second meat choice.

Instructions:

1. Cook the Spaghetti:

   Cook spaghetti according to the package instructions. Drain and set aside.

   
   

2. Prepare the Meatball Mixture:

   In a large bowl, combine ground beef, Italian sausage, 2 tablespoons of Kinder’s seasoning, adobo seasoning, oregano, and 1 teaspoon of Italian seasoning. Mix thoroughly using your hands.

   
   

3. Form the Meatballs:

   Shape the mixture into 1- to 2-inch meatballs.

   
   

4. Set Up Breading Stations:

   Beat eggs in a small bowl. In a separate bowl, add panko breadcrumbs.

   
   

5. Bread the Meatballs:

   Dip each meatball into the egg mixture, then roll it in breadcrumbs. Repeat by dipping again in egg and rolling in breadcrumbs a second time.

   
   

6. Fry the Meatballs:

   Heat oil in a medium skillet. Add the breaded meatballs and brown on both sides. Remove and place on a baking pan with a rack. Repeat until all meatballs are fried.

   
   

7. Simmer Meatballs in Sauce:

   In a medium saucepan, heat one bottle of marinara sauce. Add the fried meatballs and spoon sauce over them. Simmer on low until the internal temperature of the meatballs reaches 165°F.

   
   

8. Make the Spaghetti Sauce:

   In a large skillet, melt butter and sauté the pressed garlic. Add the second bottle of marinara sauce, 1 teaspoon Italian seasoning, 1 tablespoon Kinder’s seasoning, and 1 tablespoon Slap Ya Mama seasoning (optional). Stir well.

   
   

9. Combine Spaghetti and Sauce:

   Add the cooked spaghetti to the sauce and toss until the noodles are well coated.

   
   

10. Serve:

    Plate the spaghetti, top with meatballs, and spoon extra sauce over the top. Serve with salad and garlic bread—or enjoy it on its own!

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Flavor Tip from Kountry Kevin:

Substitute the Kinder's SPG by mixing the Kountryville Everyday Grub Seasoning right into your meatball blend—it’s a bold, all-purpose rub that brings out the savory goodness in every bite. For a next-level bite, roll those meatballs in breadcrumbs seasoned with Kountryville Garlic Pepper for a crispy, garlicky crust that seals the deal. Let the flavor do the talkin’—Kountryville style!

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Tried it and made it your own? We’re all ears—comment below and let us know how it turned out! Follow the blog for more soulful recipes and a glimpse into Kountry Kevin’s kitchen life.