Spaghetti and Meatballs
A comforting and nostalgic dish of spaghetti paired with juicy meatballs, simmered in rich marinara sauce and topped with fresh herbs and cheese.
Ingredients
For the Meatballs
- 1 large egg Adds moisture and binds the meatball mixture
- 3 tablespoons finely chopped fresh basil Plus more for serving
- 3 tablespoons finely chopped fresh parsley Plus more for serving
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup water
- 1.5 pounds ground 'meatloaf mix' (beef, pork, veal) Can substitute with ground turkey for a lighter option
- 3/4 cup dried Italian style bread crumbs Such as Progresso
- 1/2 cup freshly grated Parmigiano-Reggiano cheese Plus more for serving
For the Sauce and Pasta
- 1 large jar good quality Marinara sauce (32 oz) Such as Rao's
- 1 pound spaghetti Cook until al dente
Instructions
Preparation
- Preheat the oven to 350 degrees F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water.
- Add the meat, breadcrumbs, and cheese, mixing until just combined.
- Roll the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet.
Cooking Meatballs
- Bake for about 10 minutes, then turn the meatballs and bake for another 10 minutes until they’re a rich, golden brown.
- Meanwhile, simmer the marinara sauce in a skillet, adjusting the seasoning as necessary.
- Once the meatballs are nicely browned, transfer them to the sauce and let them simmer together for about 10 minutes.
Final Steps
- Cook the spaghetti in well-salted boiling water until al dente, then drain.
- Toss the pasta with the sauce and meatballs, adding a splash of reserved pasta water if necessary.
- Serve topped with fresh basil and a sprinkle of Parmigiano-Reggiano cheese.
Notes
Store leftovers in an airtight container in the fridge for up to four days. Substitute ground turkey or make meatless meatballs for variations. Adding spinach or roasted red peppers can enhance flavor and color.