Description
Transform your dinner table with this classic Spaghetti and Meatballs recipe! Juicy, flavorful meatballs simmered in rich marinara sauce are paired with perfectly cooked spaghetti for a comforting and satisfying meal. Perfect for family dinners or special occasions, this dish is bound to become a favorite in your home.
Ingredients
Scale
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus more for serving)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- ¼ cup water
- 1½ pounds ground “meatloaf mix” (approximately equal parts ground beef, pork, and veal)
- ¾ cup dried Italian-style breadcrumbs
- ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
- 1 large jar (32 oz) good-quality marinara sauce (such as Rao’s)
- 1 pound spaghetti
Instructions
- Prepare the Meatballs:
- Preheat your oven to 350°F and set the oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water.
- Add the ground meat, breadcrumbs, and grated cheese. Using your hands, mix gently until just combined. Avoid overmixing to keep the meatballs tender.
- Shape and Bake:
- Roll the meat mixture into golf ball-sized meatballs and arrange them on an ungreased baking sheet.
- Bake for 10 minutes, then carefully turn the meatballs with a metal spatula. Bake for an additional 10 minutes until browned and nearly cooked through.
- Simmer in Marinara Sauce:
- While the meatballs bake, heat the marinara sauce in a large skillet over medium heat. Taste and adjust the seasoning as needed (you can add a pinch of sugar or extra black pepper).
- Add the browned meatballs to the simmering sauce, leaving behind any excess fat. Cover loosely with foil and simmer for about 10 minutes until the meatballs are fully cooked and infused with the sauce.
- Cook the Spaghetti:
- Bring a large pot of well-salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti thoroughly.
- Combine and Serve:
- Toss the cooked spaghetti with the marinara sauce and meatballs. You can do this in the skillet or return everything to the pasta pot for easier mixing.
- Serve immediately, garnished with fresh basil and extra grated Parmigiano-Reggiano.
Notes
- Meatloaf Mix: If you can’t find pre-mixed meatloaf blend, you can mix equal parts ground beef, pork, and veal yourself. Alternatively, ground beef alone can be used.
- Breadcrumbs Substitute: Panko breadcrumbs or fresh breadcrumbs can replace the Italian-style breadcrumbs for a slightly different texture.
- Gluten-Free Option: Use gluten-free breadcrumbs and spaghetti to accommodate dietary needs.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing Tip: Cooked meatballs in marinara sauce can be frozen for up to 3 months. Defrost overnight in the refrigerator and reheat on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American