Spaghetti and Meatballs
why make this recipe
Spaghetti and meatballs is a classic dish loved by many. It’s a comforting and hearty meal that is perfect for family dinners. The combination of savory meatballs and rich marinara sauce served over pasta makes for a satisfying dinner. Plus, it’s easy to make and can be prepared ahead of time, making it a great option for busy weeknights or special occasions.
how to make Spaghetti and Meatballs
Ingredients :
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus more for serving)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup water
- 1 1/2 pounds ground meatloaf mix (approximately equal parts ground beef, pork and veal)
- 3/4 cup dried Italian-style bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
- 32 oz marinara sauce
- 1 pound spaghetti
Directions :
- Preheat the oven to 350 degrees F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the meat, breadcrumbs, and cheese, and mix until just combined. Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then turn the meatballs and bake for another 10 minutes, until browned and almost cooked through.
- In a large skillet, bring the marinara sauce to a simmer. Once the meatballs are browned, transfer them to the sauce, cover loosely, and simmer for about 10 minutes.
- While the meatballs are cooking, boil a large pot of salted water and cook the spaghetti until al dente. Reserve some cooking water, then drain and toss the pasta with the sauce and meatballs. Use reserved pasta water if needed.
- Serve topped with fresh basil and more grated cheese.
how to serve Spaghetti and Meatballs
Serve the spaghetti and meatballs hot. Top with fresh basil and extra Parmigiano-Reggiano cheese for added flavor. Pair it with garlic bread and a side salad for a complete meal. This dish is perfect for sharing with family and friends.
how to store Spaghetti and Meatballs
To store leftovers, let the spaghetti and meatballs cool down. Place them in an airtight container and store them in the refrigerator for up to three days. You can also freeze them in a freezer-safe container for up to three months. To reheat, simply microwave or warm them on the stove.
tips to make Spaghetti and Meatballs
- Use fresh herbs for better flavor. Fresh basil and parsley can make a big difference.
- Don’t overmix the meatball ingredients; this can make them tough.
- If the meatballs feel too dry, add a bit more water or egg to the mix.
- Taste the sauce and adjust seasoning as needed before serving.
variation
You can make a healthier version by using ground turkey or chicken instead of the meatloaf mix. For a vegetarian option, try using lentils or mushrooms to create meatless meatballs.
FAQs
1. Can I use store-bought meatballs?
Yes, you can use store-bought meatballs to save time. Just heat them in the marinara sauce until warmed through.
2. Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs ahead of time and freeze them. Just thaw and cook them when you’re ready to eat.
3. What should I serve with spaghetti and meatballs?
Garlic bread and a side salad work great with spaghetti and meatballs to complete the meal. You can also serve it with a glass of red wine for an enjoyable dinner.
Spaghetti and Meatballs
Ingredients
Method
- Preheat the oven to 350 degrees F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water.
- Add the meat, breadcrumbs, and cheese, and mix until just combined. Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet.
- Bake for about 10 minutes, then turn the meatballs and bake for another 10 minutes, until browned and almost cooked through.
- In a large skillet, bring the marinara sauce to a simmer.
- Once the meatballs are browned, transfer them to the sauce, cover loosely, and simmer for about 10 minutes.
- While the meatballs are cooking, boil a large pot of salted water and cook the spaghetti until al dente.
- Reserve some cooking water, then drain and toss the pasta with the sauce and meatballs. Use reserved pasta water if needed.
- Serve topped with fresh basil and more grated cheese.