Description
This Spaghetti with Meatballs recipe is a quick, family-approved Italian classic. Juicy homemade meatballs, rich marinara sauce, and perfectly cooked spaghetti come together for a comforting, satisfying meal that’s ready in under an hour.
Ingredients
Scale
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus more for serving)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup water
- 1 1/2 pounds ground “meatloaf mix” (equal parts beef, pork, and veal)
- 3/4 cup dried Italian-style bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
- 32 oz good-quality marinara sauce (such as Rao’s)
- 1 pound spaghetti
Instructions
- Preheat the oven to 350°F and set the rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water.
- Add the meatloaf mix, breadcrumbs, and cheese. Gently mix with your hands until just combined.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet.
- Bake the meatballs for 10 minutes. Turn them carefully with a spatula and bake for another 10 minutes until browned and nearly cooked through.
- Meanwhile, bring the marinara sauce to a simmer in a large skillet. Taste and adjust seasoning if needed.
- Transfer the browned meatballs to the sauce, leaving the fat behind. Cover loosely and simmer for 10 minutes to finish cooking.
- While the meatballs simmer, cook the spaghetti in a large pot of salted boiling water until al dente. Drain.
- Toss the cooked spaghetti with the sauce and meatballs. Serve topped with fresh basil and extra Parmigiano-Reggiano.
Notes
- Use real Parmigiano-Reggiano for the best flavor.
- Don’t overwork the meat mixture to keep meatballs tender.
- The meatballs can be made ahead and stored in the fridge for 3 days or frozen for up to 3 months.
- For gluten-free, substitute pasta and breadcrumbs with gluten-free alternatives.
- Reserve some pasta water to adjust sauce consistency if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 731
- Sugar: 11g
- Sodium: 897mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 116mg
Keywords: Spaghetti with Meatballs, meatball pasta, Italian dinner, easy spaghetti recipe, comfort food, family dinner