Spaghetti And Meatballs (marinara Sauce) Recipe

Soak breadcrumbs

Place fresh breadcrumbs in a medium bowl and pour the milk over them. Let stand 5 minutes until absorbed.

Combine ingredients

Add the ground beef, ground pork, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper to the bowl with the soaked breadcrumbs. Gently mix with your hands or a fork until just combined; avoid overworking to keep meatballs tender.

Shape meatballs

Portion the mixture into 1 1/4-inch (about 1.5 oz) meatballs — you should get roughly 20–24. Roll gently between your palms to form smooth spheres.

Chill (optional)

For better texture and easier searing, place formed meatballs on a tray and chill 20–30 minutes. This step can be skipped if short on time.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 6–8 minutes total per batch. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In a large heavy-bottomed pot or deep skillet, warm 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds; do not let it brown.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried basil, dried oregano, red pepper flakes, sugar, bay leaf, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine.

Simmer with meatballs

Bring sauce to a gentle simmer, then carefully nestle the seared meatballs into the sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through and sauce has slightly thickened. Stir gently once or twice to prevent sticking and ensure even cooking.

Finish sauce

Taste and adjust seasoning with salt and pepper if needed. Remove and discard the bay leaf. Stir in torn fresh basil leaves (if using) just before turning off the heat.

Cook spaghetti

Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook according to package instructions until al dente (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti.

Combine pasta and sauce

Add drained spaghetti to the pot with the marinara and meatballs (or move sauce to the pasta pot). Toss gently to coat. If the sauce is too thick, add reserved pasta water 2–3 tablespoons at a time until desired consistency is reached.

Serve

Divide spaghetti and meatballs among 4 plates. Sprinkle with grated Parmesan and chopped parsley or basil. Serve immediately.