Best Ever Spaghetti and Meatballs
Classic homemade meatballs simmered in marinara and served over spaghetti for a comforting, family-friendly meal.
Equipment
- Large skillet or Dutch oven
- Mixing Bowl
- Large Pot
- Measuring cups and spoons
- Slotted spoon or tongs
- plate or tray
Ingredients
- 1 lb ground beef
- 1/2 cup Italian-seasoned bread crumbs
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour for dredging
- 1 large egg
- 3 Tbsp olive oil for browning
- 1 lb 10 oz pasta sauce
- 8 oz spaghetti
- 1/2 cup grated Parmesan cheese for serving
Instructions
- In a mixing bowl, combine the ground beef, Italian-seasoned bread crumbs, sea salt, black pepper, and egg until just combined; avoid overmixing.
- Portion the mixture into 12 equal pieces and shape each into a meatball about 1 to 1 1/4 inches in diameter.
- Place the flour on a plate and lightly dredge each meatball, shaking off excess flour.
- Heat a large skillet or Dutch oven over medium heat and add 3 tablespoons olive oil.
- Add the meatballs in batches and brown on all sides, about 6 minutes total; they should be browned but not cooked through. Remove meatballs and set aside on a plate.
- Wipe out excess grease from the skillet if desired, then pour in the pasta sauce and bring it to a gentle simmer.
- Gently add the browned meatballs to the simmering sauce, cover, and cook for about 20 minutes or until meatballs are cooked through.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain.
- Serve the meatballs and sauce over the hot spaghetti and garnish with grated Parmesan cheese.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Lightly pack and roll meatballs so they aren’t too dense.
- Brown meatballs only until sides are seared; they finish cooking in the sauce.
- Frozen meatballs can be used to save time.
- Use your favorite homemade marinara if you prefer.