Ah, spaghetti and meatballs! Just thinking about it takes me back to my grandmother’s kitchen, where the air was always filled with the comforting aroma of simmering tomato sauce and sizzling meatballs. It’s one of those dishes that feels like a warm hug on a chilly evening—simple, yet packed with flavor. And honestly, who doesn’t need a plate of classic spaghetti and meatballs every now and then, especially when it’s as easy as this?
Steps
- Preheat your oven to 350°F and position a rack in the center. In a large mixing bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water until well combined.
- Add the meat mixture, breadcrumbs, and Parmigiano-Reggiano to the bowl. Gently mix the ingredients with your hands until just combined, being careful not to overwork the mixture.
- Shape the mixture into meatballs roughly the size of a golf ball and arrange them on an ungreased baking sheet. Bake in the oven for about 10 minutes, then remove and carefully turn the meatballs using a metal spatula.
- Return the meatballs to the oven for another 10 minutes until they are browned and nearly cooked through. Meanwhile, heat marinara sauce in a large skillet, seasoning it with sugar and black pepper to taste.
- Transfer the browned meatballs to the simmering marinara sauce, leaving any excess fat behind. Cover the skillet loosely and let the meatballs simmer for about 10 minutes, allowing the flavors to meld together.
- While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti until it reaches an al dente texture, then drain the pasta and mix it with the sauce and meatballs.
- Serve the spaghetti and meatballs in bowls, garnished with fresh basil and additional grated cheese as desired.
Ingredients
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus extra for serving)
- 3 tablespoons finely chopped fresh parsley
- 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” (a blend of ground beef, pork, and veal)
- ¾ cup dried Italian style breadcrumbs
- ½ cup freshly grated Parmigiano-Reggiano cheese (plus extra for serving)
- 1 large jar (32 oz) quality marinara sauce
- 1 pound spaghetti
Nutritional Values
Calories: 4386 | Fat: 174 g | Saturated Fat: 60 g | Carbohydrates: 468 g | Sugar: 66 g | Fiber: 36 g | Protein: 222 g | Sodium: 5382 mg | Cholesterol: 696 mg
FAQ
- Can I use a different type of meat for the meatballs?
- Yes, you can. While the recipe suggests using an equal mix of beef, veal, and pork for the best flavor, you can substitute with half beef and half pork if veal is not available. Alternatively, turkey meatballs are a great option if you prefer poultry.
- Is it necessary to brown the meatballs in the oven instead of pan-frying?
- Browning the meatballs in the oven is recommended for convenience and to reduce mess. However, if you prefer the traditional method, you can pan-fry them on the stovetop.
- Can I use a different type of cheese instead of Parmigiano-Reggiano?
- While it is best to use authentic Parmigiano-Reggiano for its superior flavor, you can substitute with another grated Parmesan cheese if necessary. Just ensure it is labeled correctly to maintain the quality of the dish.
- How do I freeze the meatballs for later use?
- You can freeze the cooked meatballs in their sauce for up to 3 months. When you’re ready to eat them, defrost overnight in the refrigerator and reheat on the stovetop until they are hot throughout.
- What should I do if my marinara sauce needs more flavor?
- If your store-bought marinara sauce needs a boost, consider adding a pinch of sugar and some freshly ground black pepper to enhance its taste. Adjust the seasoning as needed to suit your preference.
Tips
- Baking Meatballs: Instead of pan-frying, bake the meatballs on a sheet pan in the oven to reduce mess and ensure even browning. This method is efficient and keeps the meatballs juicy.
- Marinara Sauce Tips: Use a high-quality store-bought marinara sauce to save time, but don’t hesitate to adjust the seasoning to your taste. A pinch of sugar and freshly ground black pepper can enhance the sauce’s flavor.
- Cheese Selection: Opt for authentic Parmigiano-Reggiano cheese for the best flavor. Check the rind for the “Parmigiano-Reggiano” marking to ensure it’s genuine, as it vastly improves the taste compared to domestic alternatives.
- Meat Mix: For the most flavorful meatballs, use a mix of beef, veal, and pork. If veal isn’t available, a combination of beef and pork will still yield delicious results.
Equipment
- Large Baking Sheet – for baking the meatballs.
- Metal Spatula – for turning the meatballs on the baking sheet.
- Large Skillet – for simmering the marinara sauce and finishing the meatballs.
- Large Pot – for boiling the spaghetti.
