Name: Spaghetti & Meatballs Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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 bread crumbs (such as Progresso); ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving); Large jar (32 oz) good quality Marinara sauce (such as Rao’s); 1 pound spaghetti

Introduction

Spaghetti & Meatballs is a classic Italian-American comfort dish that’s beloved for its rich flavors and satisfying textures. This recipe combines tender, herb-infused meatballs with a hearty marinara sauce served over perfectly cooked spaghetti—a meal that’s perfect for any night of the week.

The dish shows a white plate filled with several layers of spaghetti noodles coated in red tomato sauce, with strands clearly twisted and mixed together at the base. On top of the noodles sit five large, round meatballs which have a browned texture and also some sauce on them. Bright green basil leaves are scattered around, adding spots of color, and a light sprinkling of grated white cheese can be seen on the center meatballs. A silver fork rests on the left side of the plate, which is placed on a white marbled surface with a soft gray striped cloth slightly visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 bread crumbs (such as Progresso)

½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)

Large jar (32 oz) good quality Marinara sauce (such as Rao’s)

1 pound spaghetti

Instructions

Step 1: Preheat the oven to 350°F and position an oven rack in the middle.

Step 2: In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the ground meat, breadcrumbs, and cheese, mixing gently until just combined—using your hands is best. Avoid overworking the mixture.

Step 3: Shape the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for about 10 minutes, then carefully turn each meatball using a metal spatula. Return to the oven and bake for another 10 minutes, until browned and nearly cooked through.

Step 4: Meanwhile, heat the marinara sauce in a large skillet over medium heat. Adjust seasoning as needed, typically adding a pinch of sugar and fresh black pepper. Transfer the browned meatballs into the sauce, leaving any fat behind on the baking sheet. Cover loosely and simmer for about 10 minutes, allowing flavors to meld and meatballs to cook fully. Keep warm until serving.

Step 5: Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente, reserving about one cup of the pasta cooking water before draining. Toss the drained spaghetti with the sauce and meatballs. If the sauce is too thick, add some reserved pasta water to loosen it. Serve topped with additional fresh basil and grated Parmigiano-Reggiano.

Step 6: Freezer-Friendly Option: Cooked meatballs in sauce can be frozen for up to 3 months. Defrost overnight in the refrigerator and reheat gently on the stovetop until heated through.

Storage

Store leftover meatballs in marinara sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The cooked meatballs and sauce can also be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I use only one type of ground meat for the meatballs?

Yes, you can use all beef, pork, or veal if preferred, though a mix adds more depth of flavor and tenderness.

How do I ensure the meatballs stay tender and don’t dry out?

Mix the ingredients gently without overworking the meat and avoid overbaking. The brief simmer in sauce finishes cooking the meatballs and keeps them moist.