Spaghetti and Meatballs Everyone favorite
A classic spaghetti and meatballs recipe that's comforting and crowd-pleasing.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking sheet or plate
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 1 lb spaghetti or other long pasta
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg large, beaten
- 1/4 cup grated Parmesan
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground
- 2 tbsp olive oil for frying
- 24 oz marinara sauce store-bought or homemade
- 2 cloves garlic minced
- fresh basil or parsley optional, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the ground beef, breadcrumbs, beaten egg, grated Parmesan, salt, and black pepper. Mix until just combined; do not overwork.
- Form the meat mixture into evenly sized meatballs, about 1 to 1 1/2 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes depending on size. Transfer to a plate.
- In the same skillet, add the minced garlic and cook briefly until fragrant, about 30 seconds. Pour in the marinara sauce and bring to a simmer.
- Return the cooked meatballs to the sauce, cover, and simmer for 5–10 minutes so flavors meld and meatballs finish cooking.
- Toss the drained spaghetti with some of the sauce, divide among plates, top with meatballs and additional sauce, and garnish with basil or parsley if using.
Notes
- Use fresh Parmesan for best flavor.
- Do not overmix the meat for tender meatballs.
- Cook pasta to al dente to avoid mushy texture.
- Brown meatballs in batches to avoid crowding the pan.