Description
Classic Spaghetti & Meatballs made with a blend of ground beef, pork, and veal, seasoned with fresh herbs and Parmesan, baked to perfection then simmered in a rich marinara sauce. This hearty Italian-American dinner is perfect for family meals and is freezer-friendly for convenience.
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 & 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 an oven rack in the middle.
- Mix Meatball Ingredients: In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the ground meat, breadcrumbs, and grated cheese, mixing gently with your hands until just combined. Avoid overmixing to keep meatballs tender.
- Form and Bake Meatballs: Shape the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for 10 minutes, remove the sheet, and carefully turn the meatballs using a metal spatula to prevent sticking. Return to the oven and bake an additional 10 minutes until browned and nearly cooked through.
- Simmer Meatballs in Sauce: Meanwhile, bring the marinara sauce to a simmer in a large skillet. Adjust seasoning by adding a pinch of sugar and fresh black pepper if desired. Transfer the browned meatballs to the sauce, leaving any fat behind, cover loosely, and simmer for about 10 minutes until fully cooked and flavors melded. Keep warm.
- Cook Spaghetti: In a large pot of well-salted boiling water, cook spaghetti until al dente. Reserve one cup of pasta water, then drain.
- Combine and Serve: Toss the drained spaghetti into the skillet or pasta pot with the meatballs and sauce. If the sauce is too thick, add some reserved pasta water to loosen it. Serve immediately, garnished with extra fresh basil and grated Parmigiano-Reggiano cheese.
- Freezer-Friendly Tip: Cooked meatballs can be frozen in sauce for up to 3 months. To serve, thaw overnight in the refrigerator and reheat on the stovetop until hot throughout.
Notes
- This spaghetti and meatball recipe is perfect for quick weeknight dinners and is easily adaptable for picky eaters.
- Using a mix of beef, pork, and veal gives these meatballs a tender and flavorful texture.
- Be careful not to overmix meatball mixture to keep them tender.
- Turning the meatballs halfway through baking helps ensure even browning.
- If the marinara sauce tastes acidic, a pinch of sugar balances the flavor.
- Saving pasta water is useful to adjust sauce consistency when combining with pasta.
- Freezing meatballs in sauce makes for convenient make-ahead meals.
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
