Ah, spaghetti and meatballs—nothing screams comfort like twirling strands of pasta around a fork, with a meatball teetering on top. Picture this: a cozy evening, the aroma of simmering tomato sauce filling the kitchen, and maybe even some soft jazz in the background. My grandmother used to say that a good meatball could fix a bad day; whether that’s true or not, I promise this recipe comes pretty darn close.
Steps
- Preheat your oven to 350°F and position an oven rack in the center. In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water until well combined.
- Add the ground meat mixture, breadcrumbs, and cheese to the bowl. Gently mix everything with your hands until just combined, being careful not to overwork the mixture.
- Shape the meat mixture into balls the size of golf balls and arrange them on an ungreased baking sheet. Bake for 10 minutes, then carefully turn the meatballs with a metal spatula and bake for another 10 minutes until browned.
- Meanwhile, in a large skillet, gently heat the marinara sauce until it simmers. Adjust the seasoning if needed by adding sugar and black pepper. Transfer the browned meatballs to the sauce and cover them loosely to simmer for another 10 minutes.
- As the meatballs continue to cook, bring a large pot of salted water to a boil. Cook the spaghetti until it is al dente, then drain it and combine with the sauce and meatballs.
- Serve the spaghetti and meatballs in bowls, garnishing with additional fresh basil and grated cheese for extra flavor.
Ingredients
- 1 large egg
- 3 tablespoons chopped fresh basil (plus extra for garnish)
- 3 tablespoons 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 (equal parts beef, pork, and veal)
- ¾ cup dried Italian-style breadcrumbs
- ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for garnish)
- 32 oz jar of high-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 meat blend for the meatballs?
- Yes, you can! While the recipe suggests using a mix of beef, veal, and pork for the most flavorful meatballs, you can substitute with equal parts beef and pork if veal is not available. Alternatively, turkey meatballs can also be a great option.
- Can I use pre-grated Parmesan cheese?
- It’s best to use authentic Parmigiano-Reggiano imported from Italy for the best flavor. If you buy pre-grated cheese, ensure it is labeled “Parmigiano-Reggiano” rather than just “Parmesan,” as there can be a significant difference in taste.
- Is it necessary to bake the meatballs instead of frying them?
- Baking the meatballs is a convenient method that reduces mess and is less labor-intensive compared to frying. However, if you prefer the texture and flavor of pan-fried meatballs, you can certainly fry them on the stovetop.
- Can I use homemade marinara sauce instead of store-bought?
- Absolutely! While the recipe uses store-bought marinara to save time, homemade tomato sauce can add a personal touch and enhance the dish’s flavor.
- How should I store and reheat leftover spaghetti and meatballs?
- You can freeze the cooked meatballs along with their sauce for up to three months. When ready to enjoy, defrost them overnight in the refrigerator and reheat on the stovetop until the meatballs are heated through.
Tips
- When forming the meatballs, avoid overmixing the ingredients to ensure they remain tender and juicy. Your hands are the best tools for gently combining the mixture.
- Utilize a baking sheet to brown the meatballs in the oven instead of frying them on the stove. This method not only saves time but also reduces mess.
- Enhance the flavor of store-bought marinara sauce by adding a pinch of sugar and freshly ground black pepper as it simmers, allowing the flavors to meld with the meatballs.
- If you plan to make extra, the cooked meatballs can be frozen with their sauce for up to three months. Simply defrost in the refrigerator overnight and reheat on the stovetop when ready to serve.
Equipment
- Baking Sheet – Used for browning the meatballs in the oven.
- Metal Spatula – Useful for turning the meatballs on the baking sheet.
- Large Skillet – Needed to simmer the marinara sauce and meatballs.
- Large Pot – Required for boiling the spaghetti.
