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Spaghetti and Meatballs

Spaghetti and Meatballs

This Spaghetti and Meatballs recipe features tender meatballs in a rich marinara sauce, served over al dente spaghetti, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Freezing Time 3 hours
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 731 kcal

Equipment

  • baking sheet
  • Large bowl
  • large skillet
  • large pot

Ingredients
  

Meatball Ingredients

  • 1 large egg
  • 3 tablespoons fresh basil, finely chopped plus more for serving
  • 3 tablespoons fresh parsley, finely chopped
  • 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

Pasta and Sauce Ingredients

  • 1 large jar (32 oz) good quality marinara sauce such as Rao's
  • 1 pound spaghetti

Instructions
 

Preparation

  • Preheat the oven to 350°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 and mix until just combined.
  • Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet.
  • Bake for about 10 minutes, then turn the meatballs and cook for another 10 minutes until browned.
  • In the meantime, bring the marinara sauce to a simmer in a large skillet.
  • Transfer the browned meatballs to the sauce and simmer for about 10 minutes.
  • While the meatballs are cooking, bring a large pot of well-salted water to a boil.
  • Add the spaghetti and cook until al dente, then reserve some cooking water and drain.
  • Toss the pasta with the sauce and meatballs, adding reserved water if necessary.
  • Serve topped with fresh basil and more grated cheese.

Storage Instructions

  • The cooked meatballs can be frozen in their sauce for up to 3 months. Defrost overnight in the refrigerator and reheat on the stovetop.

Nutrition

Serving: 1servingCalories: 731kcalCarbohydrates: 78gProtein: 37gFat: 29gSaturated Fat: 10gCholesterol: 116mgSodium: 897mgFiber: 6gSugar: 11g
Keyword comfort food, Dinner, Italian recipe, meatballs, pasta, Spaghetti and Meatballs
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