Spaghetti & Meatballs
A classic comfort food, this dish features tender meatballs paired with al dente spaghetti, simmered in rich marinara sauce, perfect for family dinners or special occasions.
Ingredients
For the Meatballs
- 1 pound ground beef (80/20 blend for juiciness)
- 1/2 pound ground pork (for added flavor and moisture)
- 1 cup breadcrumbs (preferably Italian-style)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional) For additional heat
For the Marinara Sauce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
For Serving
- 1 pound spaghetti
- leaves Fresh basil leaves for garnish
- Additional Parmesan cheese for serving
Instructions
Preparation
- In a large bowl, combine the ground beef and ground pork. Add breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, onion powder, salt, black pepper, and red pepper flakes (if using). Mix with your hands until well combined but do not overmix.
- Form the mixture into meatballs about 1.5 inches in diameter. Place them on a parchment-lined baking sheet.
Bake the Meatballs
- Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until they are browned and cooked through.
Make the Marinara Sauce
- While the meatballs are baking, heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the crushed tomatoes, tomato paste, sugar, oregano, and basil. Season with salt and pepper to taste. Bring to a simmer and let it cook for 20-25 minutes, stirring occasionally.
Cook the Spaghetti
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Combine and Serve
- Add the cooked spaghetti to the marinara sauce. Toss the pasta in the sauce until fully coated. If the sauce is too thick, add reserved pasta water gradually.
- Gently add the baked meatballs to the pasta and sauce, allowing them to warm through for a couple of minutes.
- Plate the spaghetti and meatballs. Garnish with fresh basil and additional Parmesan cheese before serving.
Notes
Choose the right meats for flavor. Meatballs can be prepared in advance and frozen. Adjust the sauce seasonings to taste. Whole wheat or gluten-free pasta can be used as alternatives.