Description
Discover the perfect recipe for classic Spaghetti & Italian Meatballs! Learn how to create flavorful meatballs and delicious pasta sauce from scratch. Master the art of this beloved Italian dish today.
Ingredients
- 1 large egg (1)
- 45 ml finely chopped fresh basil (plus more for serving) (3 tbsp)
- 45 ml finely chopped fresh parsley (3 tbsp)
- 5 ml dried oregano (1 tsp)
- 4 g salt (3/4 tsp)
- 1 g freshly ground black pepper (1/4 tsp)
- 2 cloves garlic, minced
- 60 ml water (1/4 cup)
- 680 g ground beef (1 1/2 pounds)
- 90 g dried Italian style bread crumbs (such as Progresso) (3/4 cup)
- 50 g freshly grated Parmesan cheese (plus more for serving) (1/2 cup)
- 946 ml large jar good quality Marinara sauce (such as Rao’s) (32 oz)
- 454 g spaghetti (1 pound)
Instructions
- Set your oven to 350°F and adjust the rack so it’s in the center.
- In a big mixing bowl, beat the egg and combine it with the basil, parsley, oregano, salt, pepper, garlic, and water. Add the beef, breadcrumbs, and cheese, mixing gently with your hands until just blended. Avoid overmixing.
- Shape the mixture into balls about the size of golf balls and arrange them on a baking sheet without greasing it. Bake for around 10 minutes, then take out the sheet and use a metal spatula to flip the meatballs (they might stick slightly, but should release when you slide the spatula under them). Return them to the oven for another 10 minutes until they are nicely browned and almost fully cooked.
- Meanwhile, heat the marinara sauce in a large pan until it simmers. Taste and adjust the seasoning if needed (I often add a pinch of sugar and some black pepper). Carefully move the meatballs into the sauce, leaving any fat behind. Cover loosely with a lid or foil and let simmer for about 10 minutes, allowing the flavors to meld and the meatballs to finish cooking. Keep warm until you’re ready to mix with the pasta.
- While the meatballs are simmering, boil a large pot of salted water. Cook the spaghetti until it is just tender. Save about a cup of the pasta water, then drain the rest. Combine the pasta with the sauce and meatballs (you might find it easier to do this in the pasta pot instead of the pan, depending on their size). If the sauce is too thick, add a bit of the reserved pasta water to thin it out. Serve with additional fresh basil and more grated cheese.
- **Freezer-Friendly Tip:** You can freeze the cooked meatballs in their sauce for up to 3 months. When you’re ready to eat them, let them defrost in the fridge overnight and reheat on the stove until the center of the meatballs is hot.
Notes
- Try using ground turkey or chicken instead of beef for lighter meatballs.
- Experiment with herbs like thyme or rosemary to enhance the meatball flavors.
- Blend the marinara sauce for a smoother consistency before adding the meatballs.
