Spaghetti & Meatballs Recipe

Prepare meatball mixture

In a large bowl, combine ground beef, ground pork, breadcrumbs, grated parmesan, chopped parsley, minced garlic, egg, salt, and pepper. Mix until just combined.

Form meatballs

Shape the mixture into evenly sized meatballs about 1.5 inches in diameter; arrange on a plate.

Brown meatballs

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides (they don't need to cook through). Transfer browned meatballs to a plate.

Alternatively, you can finish cooking the meatballs in the marinara sauce, simmering until fully cooked.

Sauté aromatics

In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes.

Add garlic

Add 2 cloves minced garlic; cook for 30 seconds until fragrant.

Simmer sauce

Stir in marinara sauce; season with salt and pepper. Bring to a gentle simmer and cook for 10-15 minutes. Tear in fresh basil leaves or stir in chopped basil near the end.

Combine meatballs

Gently add the browned meatballs to the sauce and simmer for 15-20 minutes, turning halfway, until meatballs are cooked through and flavors meld.

Cook pasta

Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions.

Finish sauce

Reserve 1/2 cup pasta water. If the sauce is too thick, loosen with a splash of pasta water. Stir in 1/4 cup grated parmesan just before serving.

Drain spaghetti and toss with the sauce and meatballs. Serve hot with extra parmesan and fresh basil as garnish.