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A close-up shot of Spaghetti and Meatballs in tomato sauce, garnished with grated Parmesan and fresh basil.

Spaghetti and Meatballs

A comforting, family-approved spaghetti and meatball dish, perfect for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Simmering Time 10 minutes
Total Time 1 hour
Servings: 5
Course: Main Course
Cuisine: Italian
Calories: 731
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 large egg binds the meatball mixture
  • 3 tablespoons finely chopped fresh basil adds aromatic flavor
  • 3 tablespoons finely chopped fresh parsley adds freshness
  • 1 teaspoon dried oregano classic Italian seasoning
  • ¾ teaspoon salt enhances flavor
  • ¼ teaspoon freshly ground black pepper adds spice
  • 2 cloves garlic minced (adds a savory depth)
  • ¼ cup water helps bind ingredients together
  • 1½ pounds ground meatloaf mix approximately equal parts ground beef pork and veal – adds richness and flavor
  • ¾ cup dried Italian style bread crumbs helps with texture and binding
  • ½ cup freshly grated Parmigiano-Reggiano cheese adds a rich nutty flavor
  • 32 oz jar marinara sauce such as Rao's – high-quality store-bought sauce
  • 1 pound spaghetti classic pasta choice for this dish

Method
 

  1. Preheat the oven to 350°F and position an oven rack in the middle.
  2. In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the ground meat, breadcrumbs, and Parmigiano-Reggiano cheese. Mix everything together gently until just combined—avoid overworking the mixture.
  3. Roll the mixture into small meatballs, about the size of golf balls, and arrange them on an ungreased baking sheet. Bake for 10 minutes, then remove and carefully turn the meatballs over using a metal spatula. Return to the oven and bake for an additional 10 minutes, or until they are browned and almost cooked through.
  4. While the meatballs bake, bring the marinara sauce to a simmer in a large skillet over medium heat. Taste and adjust seasoning if needed, adding a pinch of sugar or extra black pepper to balance the flavors.
  5. Transfer the browned meatballs into the simmering marinara sauce. Cover loosely with a lid or foil and simmer for 10 minutes, allowing the meatballs to cook through and absorb the sauce's flavors.
  6. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve about 1 cup of the cooking water, then drain the pasta.
  7. Toss the cooked spaghetti with the meatballs and marinara sauce. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it. Serve topped with fresh basil and additional grated cheese.

Nutrition

Serving: 1gCalories: 731kcalCarbohydrates: 78gProtein: 37gFat: 29gSaturated Fat: 10gCholesterol: 116mgSodium: 897mgFiber: 6gSugar: 11gCalcium: 200mgIron: 3mg

Notes

This classic dish is perfect for a cozy family meal. The meatballs are deliciously juicy and the marinara sauce ties everything together beautifully.

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