Description
Classic spaghetti and meatballs featuring a flavorful blend of ground beef, pork, and veal seasoned with fresh herbs and Parmesan, baked to perfection and simmered in a rich marinara sauce. This comforting Italian-American dish is perfect for weeknight dinners and family gatherings.
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)
Sauce and Pasta
- Large jar (32 oz) good quality Marinara sauce (such as Rao’s)
- 1 pound spaghetti
Instructions
- Preheat Oven: Preheat the oven to 350°F and position a rack in the middle of the oven, preparing it for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, whisk together the egg, chopped basil, parsley, oregano, salt, pepper, minced garlic, and water. Add ground meat mix, Italian bread crumbs, and grated Parmesan cheese. Mix gently with your hands until just combined, being careful not to overwork the mixture.
- Form and Bake Meatballs: Roll the meat mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for 10 minutes. Remove from oven and turn meatballs using a metal spatula to loosen them. Return to oven and bake an additional 10 minutes until browned and nearly cooked through.
- Simmer Meatballs in Sauce: While the meatballs bake, bring the marinara sauce to a simmer in a large skillet. Adjust seasoning with a pinch of sugar and freshly ground black pepper as needed. Transfer the browned meatballs to the sauce, leaving fats behind on the baking sheet. Cover loosely and simmer for about 10 minutes to finish cooking and meld flavors.
- Cook Spaghetti: Bring a large pot of well-salted water to a boil. Add spaghetti and cook until al dente. Reserve about one cup of pasta cooking water and then drain the pasta.
- Toss Pasta with Sauce and Meatballs: Combine the pasta with the sauce and meatballs, ideally in the pasta pot or skillet depending on size. If the sauce feels dry, loosen it with a splash of reserved pasta water. Serve topped with fresh basil and extra grated Parmesan.
- Freezing Instructions: Cooked meatballs in sauce can be frozen for up to 3 months. Defrost overnight in the refrigerator and reheat on the stovetop until heated through before serving.
Notes
- This spaghetti and meatball recipe is ideal for quick and easy weeknight family dinners, and it’s sure to satisfy even picky eaters.
- Using a blend of beef, pork, and veal creates tender and flavorful meatballs.
- Turning the meatballs halfway through baking helps them cook evenly and develop a nice browned crust.
- Simmering meatballs in marinara sauce after baking infuses additional flavor and ensures they’re cooked through.
- Reserve pasta water to adjust sauce consistency as needed for perfect coating on the spaghetti.
- The recipe makes approximately 22 to 24 small meatballs, serving 4 to 6 people.
Nutrition
- Serving Size: 1 serving
- Calories: 731
- Sugar: 11 g
- Sodium: 897 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 6 g
- Protein: 37 g
- Cholesterol: 116 mg
