Spaghetti and Meatballs
Spaghetti and Meatballs My favorite spaghetti and meatball recipe is this one. It’s ideal for hectic weeknights and will satisfy even the pickiest eaters because to its short 45-minute cooking time. Everyone keeps returning for more because of the meatballs’ succulent texture, flavorful content, and fork-tender texture. Instead of pan-frying the meatballs on the stovetop, I brown them in the oven on a sheet pan to simplify the process and reduce mess. To save time, I also use a high-quality store-bought marinara sauce, but if you have homemade tomato sauce on hand, feel free to use it.Spaghetti and Meatballs
Try my chicken parmesan, baked ziti, and filled shells for more family-friendly Italian dishes (because everyone loves Italian food!). Try my favorite turkey meatballs as an alternative to beef meatballs.Spaghetti and Meatballs
What You’ll Need To Make Spaghetti and Meatballs
I suggest combining equal parts beef, veal, and pork for the most flavorful meatballs (or meatloaf); this mixture is called “meatloaf mix” at most supermarkets. Since ground veal isn’t easily accessible, you can use half beef and half pig if local market doesn’t sell the blend.Spaghetti & Meatballs
Use authentic imported Parmigiano-Reggiano from Italy for the cheese; local Parmesan is insignificant. The rind, which is repeatedly imprinted with the name, is always a good indicator of authenticity. The cheese should be marked “Parmigiano-Reggiano” rather than “Parmesan” if it has previously been grated.Spaghetti & MeatballsSpaghetti and Meatballs
Spaghetti & Meatballs Step-by-Step Instructions
Start with the meatballs: Put the egg, water, salt, pepper, garlic, basil, parsley, oregano, and parsley in a big bowl and whisk to incorporate.Spaghetti and Meatballs
Add the breadcrumbs, Parmigiano Reggiano, and meat. Recipe for meatballs.Spaghetti and Meatballs
Using your hands, mix just till incorporated.Spaghetti and Meatballs
Place the mixture on an oiled baking sheet after rolling it into meatballs the size of golf balls.Spaghetti and Meatballs
After baking for around ten minutes, take the baking sheet out of the oven and turn the meatballs with tongs or a metal spatula; they will stick a little, but should come off easily if you scrape under them with the spatula.Spaghetti and Meatballs
Return the meatballs to the oven and continue cooking for ten more minutes, or until they are well browned and nearly done.
Meanwhile, in a large skillet, bring the marinara sauce to a simmer. If needed, taste it and adjust the spice (I generally add some freshly ground black pepper and a good pinch of sugar). Remove the oil from the browned meatballs and add them to the marinara sauce. Simmer for around ten minutes, or until the meatballs are cooked through and the flavors have melded, lightly covered with a lid or foil. When you’re ready to toss with spaghetti, keep it warm.
Bring a big pot of well-salted water to a boil while the meatballs are cooking.
Cook the spaghetti until it’s al dente. After draining, combine with the meatballs and sauce.
Top the spaghetti and meatballs with additional grated cheese and freshly chopped basil after transferring them to serving bowls.
Spaghetti & Meatballs
The perfect weekday family meal is this spaghetti and meatball recipe, which is quick, simple, and suitable for finicky eaters.
Ingredients
- 1 large egg
- 1 pound spaghetti
- Large jar (32 oz) good quality Marinara sauce (such as Rao’s)
- 3 tablespoons finely chopped fresh basil (plus more for serving)
- ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
- 3 tablespoons finely chopped fresh parsley
- ¾ cup dried Italian style bread crumbs (such as Progresso)
- 1 teaspoon dried oregano
- 1½ pounds ground “meatloaf mix” (approximately equal parts ground beef, pork and veal)
- ¾ teaspoon salt
- ¼ cup water
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
Instructions
- Set an oven rack in the middle position and preheat the oven to 350°F.
- Mix the egg, water, salt, pepper, garlic, basil, parsley, oregano, and parsley in a big basin. Using your hands—your finest tool—mix the meat, breadcrumbs, and cheese until just blended. Avoid overworking it.
- Place the mixture on an oiled baking sheet after rolling it into meatballs the size of golf balls. After about ten minutes of baking, take the baking sheet out of the oven and turn the meatballs over with a metal spatula. They will stick a little, but should come off easily if you scrape under them. Return the meatballs to the oven and continue cooking for ten more minutes, or until they are well browned and nearly done.
- Meanwhile, in a large skillet, bring the marinara sauce to a simmer. If needed, taste it and adjust the spice (I generally add some freshly ground black pepper and a good pinch of sugar). Remove the oil from the browned meatballs and add them to the marinara sauce. Simmer for around ten minutes, or until the meatballs are cooked through and the flavors have melded, lightly covered with a lid or foil. When you’re ready to toss with spaghetti, keep it warm.
- Bring a big pot of well-salted water to a boil while the meatballs are cooking. Cook the spaghetti until it’s al dente. Drain, then toss with the meatballs and sauce (depending on the size of the pans you are using, it might be easier to throw everything together in the pasta pot instead of the skillet). Garnish with additional grated cheese and fresh basil.
Freezer-Friendly Instructions
You can freeze the cooked meatballs in their sauce for up to three months. Defrost overnight in the fridge and reheat on the stovetop until the meatballs are hot in the middle before serving.
