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Spaghetti & Meatballs Recipe

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★★★★★

5 from 127 reviews

Classic Italian Spaghetti & Meatballs featuring tender meatballs baked to perfection, simmered in a rich marinara sauce, and served over al dente spaghetti pasta. This hearty and flavorful dish is perfect for a family meal or special occasion.

Ingredients

Scale

Meatballs

  • 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)

Other Ingredients

  • Large jar (32 oz) good quality Marinara sauce (such as Rao’s)
  • 1 pound spaghetti

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and position a rack in the middle of the oven to ensure even baking of the meatballs.
  2. Mix the Meatball Ingredients: In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the ground meat mixture, bread crumbs, and grated Parmigiano-Reggiano cheese. Gently combine using your hands until just mixed, being careful not to overwork the mixture to keep the meatballs tender.
  3. Form and Bake Meatballs: Roll the meat mixture into golf ball-sized meatballs and arrange them on an ungreased baking sheet. Bake for 10 minutes. Then, remove from the oven, gently turn the meatballs with a metal spatula to brown evenly, and bake for an additional 10 minutes until browned and almost cooked through.
  4. Simmer Meatballs in Sauce: While the meatballs bake, heat the marinara sauce in a large skillet to a gentle simmer. Taste the sauce and adjust seasoning as desired by adding a pinch of sugar and black pepper. Transfer the browned meatballs to the marinara sauce, leaving any fat behind on the baking sheet. Cover loosely and simmer for about 10 minutes until the meatballs are fully cooked and flavors meld together.
  5. Cook the Spaghetti: Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about one cup of pasta cooking water, then drain the noodles.
  6. Combine Pasta and Sauce: Toss the cooked spaghetti with the sauce and meatballs. This can be done in the pasta pot or skillet depending on pan sizes. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve hot, garnished with extra fresh basil and grated Parmigiano-Reggiano cheese.
  7. Freezer-Friendly Tip: The cooked meatballs in sauce can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator and reheat gently on the stovetop until hot throughout.

Notes

  • Use fresh herbs when possible for a brighter flavor.
  • Do not overmix meat mixture to keep meatballs tender.
  • The reserved pasta water contains starch and helps to bind the sauce to the pasta.
  • Adjust sauce seasoning with sugar to balance acidity if needed.
  • Freezing cooked meatballs with sauce preserves moisture and flavor well.
  • Ensure spaghetti is cooked al dente to avoid mushiness when combined with sauce.

Keywords: Spaghetti, Meatballs, Italian, Pasta, Marinara Sauce, Classic Recipe, Dinner, Family Meal

Find it online: https://thefoodrecipe.com/spaghetti-and-meatballs-recipe/