Spaghetti and meatballs—what a combo! We all know the real MVPs are those side dishes that can take this classic meal from “eh” to “wow.”
You could have garlic bread or salad, but we’re here to talk about alternatives that might just steal the show.
We remember the fuss over what to serve next to that steaming plate of pasta. Sometimes, we just want to spice things up, right? Whether you’re craving something crunchy, creamy, or downright unexpected, there are plenty of options.
Get ready to find some sidekick dishes that will make your spaghetti night truly memorable!
Top 13 Side Dishes for Spaghetti and Meatballs
Here are our top picks for side dishes to serve alongside a steaming plate of spaghetti and meatballs:
| Dish | Main Ingredients | Flavor | Difficulty | Time |
| Arancini (Risotto Balls) | Risotto, mozzarella, breadcrumbs | Cheesy, crispy | Medium | 45 mins |
| Eggplant Rollatini | Eggplant, ricotta, marinara | Savory, cheesy | Medium | 50 mins |
| Fennel and Orange Salad | Fennel, orange, olives, olive oil | Fresh, tangy | Easy | 15 mins |
| Garlic Parmesan Knots | Dough, garlic, Parmesan, butter | Garlicky, savory | Medium | 30 mins |
| Panzanella Salad | Stale bread, tomatoes, basil, olive oil | Tangy, herby | Easy | 20 mins |
| Stuffed Bell Peppers | Bell peppers, ground meat, rice | Savory, hearty | Medium | 50 mins |
| Gorgonzola and Walnut Salad | Gorgonzola, walnuts, mixed greens | Tangy, nutty | Easy | 15 mins |
| Ricotta-Stuffed Zucchini Blossoms | Zucchini blossoms, ricotta, herbs | Delicate, creamy | Medium | 25 mins |
| Polenta Fries | Polenta, Parmesan, herbs | Crispy, cheesy | Medium | 30 mins |
| Sautéed Escarole with White Beans | Escarole, white beans, garlic | Savory, hearty | Medium | 25 mins |
| Roasted Artichokes with Lemon Aioli | Artichokes, lemon, garlic, olive oil | Tangy, savory | Medium | 45 mins |
| Prosciutto-Wrapped Asparagus | Asparagus, prosciutto, olive oil | Salty, savory | Easy | 20 mins |
| Mushroom and Truffle Risotto | Arborio rice, mushrooms, truffle oil | Earthy, creamy | Medium | 40 mins |
1 – Arancini (Risotto Balls)
Ever had a ball that’s actually a risotto in disguise? Arancini are those crispy, golden delights filled with cheesy rice goodness.
They warm up well, making them great for leftovers. We can throw them in the oven for a quick snack or side.
Pair them with marinara for a double tomato treat. We’re talking a crunchy outside and creamy inside that hits the spot.
These little balls can also come with all kinds of fillings. Spinach, mushroom, even pepperoni if we’re feeling wild!
2 – Eggplant Rollatini
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Eggplant rollatini is basically eggplant on a mission.
We slice, roast, and roll those bad boys up with ricotta or mozzarella and some herbs. They’re like little cheesy burritos, but way healthier.
Great for meal prep, we can make a big batch and heat them up later. Pair with marinara for a solid combo.
Versatile, they can fit in with many meals. Really, any weeknight dinner could use some rollatini help!
3 – Fennel and Orange Salad
Fennel and orange salad? Sounds fancy, right? It’s actually super simple. We mix thinly sliced fennel with juicy orange segments.
This combo brings a fresh crunch and citrus zing to our plate. It works as a bright counterpoint to heavier dishes.
We can add some olives for a briny kick if we want. Plus, it’s perfect for meal prep. It keeps well in the fridge, and flavors only get better over time. Light, crisp, and fun!
4 – Garlic Parmesan Knots
Who doesn’t want a side of garlic knots? They’re soft, buttery, and coated in garlic and parmesan goodness. We can whip these up quickly, making them ideal for busy nights.
Dip them in marinara and make every bite count. Feel free to sprinkle extra herbs for more flavor.
These friends also reheat nicely, fitting perfectly into a leftover lunch. Grab some dough and roll them out. It’s as simple as that!
5 – Panzanella Salad
Panzanella salad—it’s not just leftover bread in a bowl. We’re talking chunks of stale bread mixed with juicy tomatoes. Sometimes, we toss in cucumbers and basil for freshness.
The dressing is key: olive oil, vinegar, and maybe some garlic. This salad works well after a hot day; it’s cool and simple.
Leave the bread to soak up those tomato juices. The longer it sits, the better it gets. Just watch out for soggy bread—nobody wants that!
6 – Stuffed Bell Peppers
Stuffed bell peppers are like edible containers, and who doesn’t enjoy that? We can fill them with rice, meat, or veggies. They’re an easy way to sneak in nutrients.
Baking can bring out sweet flavors in the peppers. Try experimenting with spices to give it a twist.
These meals are reliable for leftovers. They reheat nicely for lunch or dinner.
Mashing ingredients together can lead to unexpected combos. A little creativity makes them fun for anyone!
7 – Gorgonzola and Walnut Salad
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Ever wondered how to make salad a bit more interesting? Gorgonzola and walnut salad does it right.
This dish balances creamy cheese with crunchy nuts. The bold flavor of gorgonzola shines here.
We mix greens with walnuts and drizzle some vinegar for a quick twist. Pairing it with bright fruits makes it pop.
Perfect as a side or light lunch. Don’t forget to play with the cheese amounts. It can change the whole vibe!
8 – Ricotta-Stuffed Zucchini Blossoms
Who knew flowers could be so tasty? Frying zucchini blossoms stuffed with ricotta is a nice twist.
These beauties look fancy but are super simple. They’re delicate and light. Stuff ‘em with herbs and cheese for a fresh hit.
The crunch adds a fun texture. We’ve found that a quick dip in marinara brightens things up.
Bake ‘em for a healthier option. They still taste dreamy. Great for impressing guests or just for a snack. Keep it simple, keep it fun!
9 – Polenta Fries
Polenta fries? They’re way better than they sound. Think crispy, golden sticks of creamy corn goodness.
We can whip these up easily. They bake or fry well. Just slice our polenta and throw it in the oven.
These fries hold flavor like a champ. Season with herbs for extra flair.
Got leftovers? They hold up in the fridge. Just reheat and munch away.
Dipping sauces can add another layer. Marinara or aioli work great alongside.
10 – Sautéed Escarole with White Beans
Escarole and white beans? Sounds fancy, right? It’s actually a killer combo. The escarole’s slight bitterness balances really well with the creamy beans.
This dish is super easy to whip up. We can sauté the greens with garlic and toss in some beans for protein.
Perfect for leftovers, it keeps well in the fridge. We enjoy it with extra olive oil and a sprinkle of red pepper flakes for a pop. Great way to sneak in some veggies.
11 – Roasted Artichokes with Lemon Aioli
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Roasted artichokes? They’re like the cool kids at the veggie party.
We trim, season, and roast them until tender. A splash of lemon aioli can bring out bright flavors.
These artichokes are simple to prep but have a gourmet vibe. We find them perfect for impressing friends or just a chill night in.
Leftovers? They reheat well and stay tasty. Don’t forget to scrape out the hearts; it’s the best part!
12 – Prosciutto-Wrapped Asparagus
Prosciutto-wrapped asparagus sounds fancy, right? It’s super simple to whip up. Just take fresh asparagus, wrap it in thin prosciutto, and bake until crispy.
Pairs perfectly with a zesty dip. We can use mustard or a lemony sauce for a flavor boost.
These bites are fun for parties or a snack. They reheat nicely, too.
Watch the salt; the prosciutto adds enough. Experiment with different herbs for extra flair.
13 – Mushroom and Truffle Risotto
Last but not least, mushroom and truffle risotto. Creamy, rich, and oh so satisfying.
We can use any type of mushrooms we want or a mix for variety. A splash of truffle oil adds depth to the dish.
Stirring is key here; it makes the rice creamy and dreamy. This dish takes some time, but it’s worth every bite.
Great for impressing guests or just treating ourselves after a long day. Plus, leftovers taste even better!
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.