Spaghetti and Meatballs (Print version)
Tender homemade meatballs in rich marinara over al dente spaghetti. A classic Italian-American dinner ready in about an hour.
# Ingredients:
For the meatballs
01 -
1 lb (450 g) ground beef, 85% lean
02 -
1/2 lb (225 g) ground pork
03 -
1/2 cup (50 g) plain breadcrumbs
04 -
1/3 cup (80 ml) whole milk
05 -
1 large egg, beaten
06 -
1/4 cup (25 g) grated parmesan cheese
07 -
1/4 cup (25 g) fresh parsley, finely chopped
08 -
3 cloves garlic, minced
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
2 tablespoons olive oil, for browning
For the sauce and pasta
12 -
1 lb (450 g) spaghetti
13 -
2 (24 oz / 680 g each) jars marinara sauce, or 6 cups homemade
14 -
1/4 cup (60 ml) water, if needed
15 -
1/2 cup (50 g) grated parmesan cheese, for serving
16 -
Fresh basil leaves, for garnish
# Instructions:
01 -
Combine breadcrumbs, milk, egg, parmesan, parsley, garlic, salt and pepper in a large bowl. Let sit for 5 minutes so the crumbs fully absorb the liquid.
02 -
Add the ground beef and pork. Gently mix with your hands until just combined. Roll into 1.5-inch balls, about 24 total. Do not overwork the meat.
03 -
Heat olive oil in a Dutch oven over medium-high heat. Brown the meatballs in batches for 1-2 minutes per side, then transfer to a plate. They do not need to be cooked through yet.
04 -
Pour marinara into the same pot and add a splash of water if it looks thick. Return the meatballs to the pot, cover partially, and simmer for 30 minutes.
05 -
Cook the spaghetti in well-salted water until just al dente. Reserve 1/2 cup of the starchy water before draining.
06 -
Pile the spaghetti into a large bowl. Ladle the meatballs and sauce over the top. Toss gently and add a splash of pasta water if the sauce needs loosening. Finish with grated parmesan and fresh basil.
# Good to know:
01 -
Meatballs can be browned and frozen up to 3 months.
02 -
Simmering time deepens the sauce flavor significantly.