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Close-up of a white bowl filled with The Best Italian Spaghetti and Meatballs, topped with Parmesan cheese and fresh basil.

The Best Italian Spaghetti and Meatballs

This recipe for Italian Spaghetti and Meatballs is a classic comfort food, perfect for a Sunday supper. It features homemade meatballs simmered in marinara sauce and tossed with spaghetti.
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Prep Time 25 minutes
Cook Time 30 minutes
Meatball Baking Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 large egg
  • 3 tablespoons fresh basil, finely chopped plus more for serving
  • 3 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1.5 pounds ground meatloaf mix (approximately equal parts ground beef, pork and veal)
  • 3/4 cup dried Italian style bread crumbs such as Progresso
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
For the Sauce and Pasta
  • 1 jar (32 oz) good quality Marinara sauce such as Rao's
  • 1 pound spaghetti

Equipment

  • Oven
  • Baking sheet
  • Large skillet
  • Large pot
  • Metal spatula

Method
 

  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. 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.
  3. Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and turn the meatballs. Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
  4. In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary. Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm.
  5. While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Reserve about a cup of the cooking water, then drain. Toss the pasta with the sauce and meatballs. If the sauce seems dry, add a splash of the reserved pasta water to loosen it. Serve topped with fresh basil and more grated cheese.

Notes

The cooked meatballs can be frozen, in their sauce, for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop until the meatballs are hot in the center.

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