Description
This classic Spaghetti & Meatballs recipe combines juicy, herb-infused meatballs baked to perfection and simmered in a rich marinara sauce, served over perfectly cooked spaghetti. A comforting and family-friendly meal that’s quick and easy to prepare.
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 a rack in the middle. This ensures even baking of the meatballs.
- Prepare meatball mixture: In a large bowl, whisk together egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the meat, bread crumbs, and cheese, mixing gently with your hands until just combined to avoid dense meatballs.
- Form and bake meatballs: Shape the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for about 10 minutes, then flip carefully using a metal spatula to prevent sticking. Return to oven and bake an additional 10 minutes until browned and nearly cooked through.
- Simmer meatballs in sauce: While baking, bring marinara sauce to a simmer in a large skillet. Adjust seasoning with sugar and black pepper to taste. Transfer browned meatballs into the sauce, cover loosely, and simmer for 10 minutes until fully cooked and flavors meld.
- Cook spaghetti: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente, reserving about a cup of pasta water before draining.
- Toss pasta with sauce and meatballs: Combine spaghetti with meatballs and sauce in the pasta pot or skillet. Add a splash of reserved pasta water if needed to loosen the sauce. Serve garnished with fresh basil and additional grated Parmigiano-Reggiano.
- Freezer instructions: Cooked meatballs can be frozen in sauce up to 3 months. Defrost in refrigerator overnight and reheat on stovetop until heated through.
Notes
- This spaghetti and meatball recipe is the ultimate weeknight family dinner—quick, easy, and picky eater-approved!
- Use fresh herbs for the best flavor, but dried basil or parsley can be substituted in a pinch.
- Do not overmix the meatball mixture to keep them tender.
- Reserve pasta water to adjust sauce consistency for a silky finish.
- Meatballs can be made smaller or larger depending on preference; adjust baking time accordingly.
Nutrition
- Serving Size: 1 serving (approximately 1/5 of recipe)
- 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
