Description
A timeless Italian-American favorite, this Classic Spaghetti and Meatballs recipe combines juicy, tender meatballs in a rich, flavorful marinara sauce, all served over a bed of perfectly cooked spaghetti. Itβs the ultimate comfort food for family dinners or a cozy night in!
Ingredients
Scale
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup milk (or as needed)
For the Marinara Sauce:
- 1 (28 oz) can crushed tomatoes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sugar (optional, to taste)
- 1/4 cup fresh basil, chopped (optional, for garnish)
For the Spaghetti:
- 1 lb (450g) spaghetti
- Salt (for pasta water)
Instructions
- Make the Meatballs:
- Preheat your oven to 400Β°F (200Β°C).
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, parsley, garlic, salt, pepper, oregano, and red pepper flakes. Add milk little by little until the mixture is moist but not too wet.
- Shape the mixture into meatballs, about 1-1.5 inches in diameter. Arrange them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- Prepare the Marinara Sauce:
- While the meatballs bake, heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and garlic, sautΓ©ing for 3-4 minutes, until softened and fragrant.
- Add the crushed tomatoes, basil, oregano, salt, pepper, and sugar (if using). Stir to combine, then let the sauce simmer for 10-15 minutes to thicken slightly.
- Combine the Meatballs and Sauce:
- Once the meatballs are cooked, gently add them to the simmering marinara sauce. Let them simmer in the sauce for an additional 10-15 minutes, allowing the flavors to meld and the meatballs to soak up some of the sauce.
- Cook the Spaghetti:
- Meanwhile, cook the spaghetti according to package instructions in salted water. Drain the pasta, reserving a bit of pasta water.
- Serve:
- Plate the spaghetti, topping with a generous portion of the meatballs and marinara sauce. Garnish with fresh basil and extra Parmesan, if desired. Serve hot.
Notes
- For an extra rich sauce, you can add a splash of heavy cream or a dollop of butter at the end of cooking.
- If you prefer, you can fry the meatballs in a pan instead of baking them. This will give them a slightly crispy exterior.
- Leftovers can be stored in the fridge for up to 3 days and taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 45 minutes