Spaghetti with Meatballs
A timeless Italian-American favorite, this Spaghetti & Meatballs recipe features flavorful baked meatballs made with a blend of meats, herbs, and cheese, all simmered in marinara sauce and served over al dente spaghetti. It’s quick, delicious, and freezer-friendly, making it a go-to family meal.
Equipment
- 1 Large Mixing Bowl – For combining meatball mixture
- 1 Baking Sheet – For oven-baking the meatballs
- 1 Metal Spatula – To flip the meatballs during baking
- 1 Large Skillet or Saucepan – For heating the marinara and simmering meatballs
- 1 Large Pasta Pot – To boil spaghetti
- 1 Strainer or Colander – For draining pasta (optional if pot has strainer lid)
- 1 Cheese Grater or Zester – For grating Parmigiano-Reggiano
- Measuring Cups and Spoons – For herbs, water, and cheese
Ingredients
- 1 large egg
- 3 tablespoons fresh basil finely chopped (plus extra for garnish)
- 3 tablespoons fresh parsley finely chopped
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves minced
- ¼ cup water
- 1½ pounds ground meat mixture equal parts beef, pork, and veal
- ¾ cup Italian-style dried bread crumbs
- ½ cup freshly grated Parmigiano-Reggiano cheese plus extra for serving
- 32 ounces high-quality marinara sauce such as Rao’s
- 1 pound spaghetti
Instructions
- Prepare the Oven and Meatball Mixture: Set your oven to preheat at 350°F (175°C) and place a rack in the middle position. In a spacious mixing bowl, whisk the egg with the chopped basil, parsley, oregano, salt, pepper, minced garlic, and water until combined. Gently fold in the ground meat, bread crumbs, and grated cheese, mixing carefully by hand just until everything is evenly incorporated—avoid over-mixing to keep meatballs tender.
- Shape and Bake Meatballs: Roll the mixture into small, golf ball-sized portions and arrange them on an ungreased baking sheet, spacing them slightly apart. Place the tray in the oven and bake for about 10 minutes. After this time, remove the sheet and carefully flip each meatball with a metal spatula, scraping underneath gently to prevent sticking. Return the meatballs to the oven for another 10 minutes, until golden brown and nearly cooked through.
- Simmer Meatballs in Sauce: While the meatballs bake, pour the marinara sauce into a large skillet and bring it to a gentle simmer over medium heat. Taste and adjust seasoning with a pinch of sugar and some black pepper if needed. Transfer the browned meatballs from the baking sheet directly into the sauce, leaving any rendered fat behind. Cover loosely and allow the meatballs to simmer for about 10 minutes, letting them finish cooking and absorb the sauce’s flavors.
- Cook the Spaghetti: Bring a large pot of water to a boil, generously salted to flavor the pasta. Add the spaghetti and cook according to package directions until al dente. Drain well once cooked.
- Combine and Serve: For ease, toss the drained spaghetti with the sauce and meatballs either in the pasta pot or the skillet, depending on pan size. Plate the pasta, then garnish with extra fresh basil and a generous sprinkle of grated Parmigiano-Reggiano cheese. Serve hot and enjoy!
Notes
- Meat Choice: Using a blend of beef, pork, and veal creates a juicy, flavorful meatball. Feel free to swap with ground turkey or chicken for a leaner version.
- Breadcrumbs: Italian-style dried bread crumbs add seasoning and texture. Panko can be used but may yield a lighter, less dense meatball.
- Sauce Tip: Adding a small pinch of sugar helps balance the acidity of the marinara. Adjust seasoning to your taste.
- Freezing: Fully cooked meatballs in sauce freeze well for up to 3 months. Defrost overnight in the fridge before reheating gently on the stove.
- Serving Suggestion: Pair with a crisp green salad and crusty bread for a complete meal.
