Homemade Spaghetti and Meatballs
Juicy herb-infused meatballs baked and simmered in marinara sauce, then tossed with tender spaghetti for a comforting, protein-packed meal that’s simple to make, family-friendly, and perfect for weeknight dinners or freezer prep.
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Large skillet or sauté pan
- 1 Large Pasta Pot
- 1 Metal Spatula
Ingredients
- 1 large egg
- 3 tbsp finely chopped fresh basil
- 3 tbsp finely chopped fresh parsley
- 1 tsp dried oregano
- ¾ tsp salt
- ¼ tsp ground black pepper
- 2 cloves garlic minced
- ¼ cup water
- 1½ lb ground meatloaf mix beef, pork, veal
- ¾ cup Italian-style breadcrumbs
- ½ cup freshly grated Parmigiano-Reggiano plus more for serving
- 32 oz jar marinara sauce
- 1 lb spaghetti
Instructions
- Preheat & Prepare Oven: Begin by preheating your oven to 350°F (175°C) and position the oven rack in the center so the meatballs cook evenly. While the oven heats, leave a baking sheet nearby. You don’t need to grease it — the fat from the meat will prevent sticking during baking.
- Mix Wet Ingredients & Seasonings: In a large mixing bowl, whisk together the egg, water, minced garlic, basil, parsley, oregano, salt, and black pepper until fully combined. This mixture will act as the flavor base and binder for your meatballs. Be sure the herbs are finely chopped so they distribute evenly throughout the meatball mixture.
- Add Meat, Breadcrumbs & Cheese: To the seasoned egg mixture, add the ground meatloaf mix, Italian breadcrumbs, and grated Parmigiano-Reggiano cheese. Use clean hands to gently mix until everything is just combined, making sure not to overwork the mixture. Overmixing can cause the meatballs to turn dense and tough.
- Shape Meatballs: Using your hands or a small scoop, form the meat mixture into golf ball-sized portions. Roll each ball until smooth and place them evenly spaced on the ungreased baking sheet. Keeping them uniform in size ensures even cooking and a nice presentation later when serving.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for about 10 minutes. Carefully remove the tray and use a metal spatula to scrape and flip each meatball — they may stick slightly at first, but a quick scoop underneath helps release them. Return to the oven for another 10 minutes until they are browned and mostly cooked through.
- Simmer Marinara & Finish Meatballs: While the meatballs bake, pour the marinara sauce into a large skillet or sauté pan and bring it to a gentle simmer over medium heat. Season if desired with a pinch of sugar or extra pepper to balance acidity. Once the meatballs are browned, transfer them directly into the sauce (leave excess grease behind), cover loosely, and simmer for about 10 minutes so flavors meld beautifully.
- Cook Spaghetti: Meanwhile, bring a large pot of salted water to a rolling boil — it should taste slightly like the sea for best pasta flavor. Add the spaghetti and cook according to package instructions until al dente, stirring occasionally so it doesn’t stick together. Drain the pasta well when finished, reserving a splash of pasta water if you prefer a looser sauce.
- Toss & Serve: Add the drained spaghetti back to the pot or directly into the skillet with the sauce and meatballs. Gently toss everything together so the noodles are evenly coated and the meatballs are nestled throughout. Serve hot, topped with extra grated Parmigiano-Reggiano and fresh basil for a vibrant, flavorful finish.
Notes
- Use a combination of meats for better flavor and tenderness (beef, pork, and veal).
- Avoid overmixing the meat mixture to keep meatballs soft and juicy.
- Add a pinch of sugar to marinara if it's too acidic.
- Whole wheat pasta works great if you want more fiber without losing flavor.
- Meatballs and sauce freeze wonderfully for make-ahead meals.