Can I make the meatballs ahead of time?

Yes! Shape the meatballs and keep them covered in the refrigerator for up to a day before cooking. You can also cook them in the sauce ahead of time, then reheat them while the spaghetti cooks.

Do I have to use homemade meatballs?

Nope. Small store-bought meatballs will work if you need a shortcut. Cook and heat them according to the package directions, then simmer them with the spaghetti sauce and taco seasoning.

How do you eat spaghetti tacos without making a mess?

Hey, we gotta have a little mess! Add a modest scoop of spaghetti and a couple of meatballs to each warm tortilla, then fold it around the filling. A fork nearby is always a good idea.😄

How should I store leftovers?

Refrigerate the spaghetti and meatballs in a covered container and keep the tortillas separate. Reheat the filling, then warm fresh tortillas when you’re ready for another round.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Spaghetti Tacos

Spaghetti Tacos!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This fun recipe for spaghetti tacos is a guaranteed kid-pleaser, and the combo of spaghetti and tiny meatballs wrapped in a soft taco works for all ages!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 tacos 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 cups fresh bread crumbs
1 pound ground beef
2 eggs, beaten
2 garlic cloves, minced
1/2 cup grated parmesan cheese
1/4 cup finely chopped parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 24 ounce bottles of your favorite spaghetti sauce
2 tablespoons taco seasoning (we recommend mild)
1 pound spaghetti
12 flour tortillas

Cook Mode Prevent your screen from going dark

Instructions

Combine the bread crumbs, beef, eggs, garlic, parmesan, parsley, salt and pepper and mix with wet hands. Form the mixture into one inch meatballs.
Bring the sauce to a simmer in a large pot. Drop in the meatballs , give it a stir and let them cook for 10 minutes.
Meanwhile, cook the pasta according to the package directions in heavily salted water and drain.
Add the pasta to the sauce in the pan and toss until completely coated and pour into large serving dish.
Warm tortillas in microwave and fill them with the spaghetti and meatballs…or let folks scoop out their own spaghetti and meatballs into tortillas. You can also assemble the tacos yourself if you want to cut down some of the fun mess!

Notes

- Fresh bread crumbs: Soft crumbs made from fresh bread help the little meatballs hold together. The recipe calls for 3 cups, so measure them loosely rather than packing them down.

- Ground beef: Use your favorite ground beef for meatballs. You’ll shape them into small, one-inch balls so they tuck easily into the tortillas.

- Parmesan and parsley: These bring plenty of flavor to the meatballs. Freshly grated Parmesan and fresh parsley are lovely here.

- Spaghetti sauce: Jarred sauce makes this easier. Pick one you already like, since its flavor comes through in the finished tacos.

- Taco seasoning: A packet of mild seasoning gives the tomato sauce its taco-night twist.

- Spaghetti and flour tortillas: Long spaghetti strands make these delightfully silly, while soft flour tortillas are easy to fold around the filling. Warm the tortillas just before serving.

Find it online: https://www.framedcooks.com/spaghetti-tacos/