Indulge in the comforting embrace of a classic Italian favorite: Spaghetti and Meatballs. This timeless dish combines tender meatballs, al dente spaghetti, and rich marinara sauce for a symphony of flavors that will transport you straight to Nonna’s kitchen. Whether you’re cooking for family, friends, or simply craving a hearty meal, this recipe promises satisfaction with every forkful.
1 Large mixing bowl for combining meatball ingredients.
1 Baking sheet to bake meatballs in the oven.
1 Large skillet for simmering marinara sauce and cooking meatballs.
1 Large pot to cook the spaghetti.
1 Colander for draining the cooked spaghetti.
Ingredients
For the Meatballs:
1lbground beefor a blend of beef, veal, and pork for extra flavor
1large egg
¼cupfresh basilfinely chopped
¼cupfresh parsleyfinely chopped
1tspdried oregano
1tspsalt
½tspblack pepper
2clovesgarlicminced
½cupbreadcrumbs
2tbspWorcestershire sauce
½cupgrated Parmigiano Reggiano cheese
For the Sauce:
24ozgood-quality marinara saucestore-bought or homemade
1pinchsugarto balance acidity
Freshly ground black pepperto taste
For Serving:
12ozspaghetti
Grated parmesan cheesefor garnish
Fresh basil leavesfor garnish
Instructions
Preheat oven: Set the oven to 375°F (190°C).
Mix meatball ingredients: In a large bowl, combine egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add meat, breadcrumbs, and Parmigiano Reggiano. Mix gently.
Shape meatballs: Roll mixture into golf ball-sized meatballs and place on an ungreased baking sheet.
Bake meatballs: Bake for 10 minutes, turn them, and bake for another 10 minutes until browned and almost cooked through.
Simmer sauce: Heat marinara sauce in a large skillet. Adjust seasoning if needed.
Add meatballs to sauce: Transfer browned meatballs to the sauce, leaving fat behind. Simmer for 10 minutes.
Cook spaghetti: Boil salted water and cook spaghetti until al dente.
Combine: Toss cooked spaghetti with sauce and meatballs.