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Spaghetti and Meatballs

A comforting family recipe featuring homemade marinara sauce and tender meatballs served over al dente spaghetti.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 large egg Helps bind meatball ingredients; can substitute with a flaxseed egg for a vegan option.
  • 3 tablespoons finely chopped fresh basil Adds freshness; dried basil can be used in a pinch.
  • 3 tablespoons finely chopped fresh parsley Offers bright flavor; cilantro can be swapped for a twist.
  • 1 teaspoon dried oregano Imparts earthy aroma; Italian seasoning can be used as an alternative.
  • 3/4 teaspoon salt Enhances flavors; adjust to taste, especially if watching sodium intake.
  • 1/4 teaspoon freshly ground black pepper Adds a hint of spice; white pepper can also be used.
  • 2 cloves garlic, minced Essential for depth; garlic powder works if fresh isn’t available.
  • 1/4 cup water Keeps meatballs moist and tender.
  • 1 1/2 pounds ground meatloaf mix A mix of beef, pork, and veal; ground turkey or chicken can work as lighter substitutes.
  • 3/4 cup dried Italian style bread crumbs For texture; gluten-free breadcrumbs can be used.
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese Enhances savory flavor; nutritional yeast is a great dairy-free option.
For the Sauce
  • 1 large jar good quality marinara sauce (32 oz) The heart of the dish; homemade marinara elevates your dish significantly.
For the Pasta
  • 1 pound spaghetti The perfect pasta partner; can substitute with whole wheat or gluten-free noodles.

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water.
  3. Add the ground meat, breadcrumbs, and cheese, mixing until just combined.
  4. Form golf ball-sized meatballs and place them on an ungreased baking sheet.
Baking
  1. Bake the meatballs for about 10 minutes, then turn them and bake for another 10 minutes until golden brown.
Cooking
  1. Simmer the marinara sauce in a skillet. Once the meatballs are browned, transfer them to the sauce and let them simmer for about 10 minutes.
  2. Cook the spaghetti until al dente, then drain.
  3. Toss the pasta with the sauce and meatballs, and serve topped with fresh basil and Parmigiano-Reggiano cheese.

Notes

Avoid overmixing meat to prevent dense meatballs; mix until just combined. Start with meat at room temperature for better binding. Let the sauce and meatballs simmer longer for deeper flavor.