Description
A comforting classic featuring juicy meatballs simmered in tomato sauce and served over spaghetti. Perfect for weeknight dinners and easy to scale for guests.
Ingredients
- 12 oz (340 g) spaghetti
- 1 lb (450 g) ground beef (80/20)
- 1/2 cup (50 g) breadcrumbs (panko or fine)
- 1/3 cup (30 g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 cups marinara sauce
Instructions
- Bring a large pot of salted water to a rolling boil for the spaghetti.
- Combine ground beef, breadcrumbs, Parmesan, egg, garlic, onion, Italian seasoning, salt, and pepper in a bowl. Mix gently until just combined.
- Form into 18–20 meatballs about 1½ inches (3–4 cm) wide.
- Heat olive oil in a skillet over medium heat and add meatballs in a single layer. Brown on all sides for about 7–10 minutes total.
- Pour marinara sauce into the skillet with meatballs. Reduce heat to low, cover partially, and simmer for 15–20 minutes until meatballs are cooked through.
- Cook spaghetti according to package directions until al dente; reserve some pasta water before draining.
- Serve meatballs over spaghetti and top with extra Parmesan if desired.
Notes
For a lighter version, substitute ground turkey or chicken. To prevent meatballs from falling apart, avoid overworking the meat, use a binder, and chill formed meatballs before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian