Spaghetti & Meatball Recipe

Mix and shape

In a small bowl combine ground beef, bread crumbs, grated parmesan, egg yolk, minced garlic, chopped parsley, a pinch of salt and pepper. Mix gently with a fork or your fingers until just combined; avoid overworking. Shape into one large meatball about 2.5–3 oz (or two smaller meatballs ~1.25 oz each).

Sear

Heat 1 teaspoon olive oil in a small skillet over medium heat. When shimmering, add the meatball(s). Sear on all sides, turning gently with tongs or a spatula, until browned (about 2–3 minutes per side). The goal is color — they will finish cooking in the sauce.

Sauté aromatics

In the same skillet (add 1 tsp olive oil if pan is dry) reduce heat to medium-low. Add 1/2 tsp minced garlic and sauté 20–30 seconds until fragrant, careful not to burn.

Build sauce

Stir in 1/4 cup crushed tomatoes and 1/2 tsp tomato paste. Add 1 tbsp water to loosen the sauce. Season with 1 pinch salt, 1 pinch pepper, 1/8 tsp dried oregano, 1/8 tsp dried basil and 1/8 tsp sugar if desired. Stir to combine and bring to a gentle simmer.

Finish with meatball

Nestle the seared meatball(s) into the simmering marinara. Cover and simmer gently for 8–10 minutes (for large meatball) or 6–8 minutes (for smaller ones), turning once halfway, until the internal temperature reaches 160°F (71°C) and sauce thickens slightly.

Boil pasta

Bring a small pot of water to a rolling boil (use enough to fully submerge the pasta). Add 1/4 tsp salt. Add 2 oz dry spaghetti and cook uncovered, stirring occasionally, until al dente (about 8–9 minutes — check package instructions).

Drain and finish

Reserve ~1 tablespoon pasta cooking water, then drain the spaghetti. Return to the pot or a warm bowl and toss with 1/2 tsp olive oil (optional) to prevent sticking. If desired, add a splash of reserved cooking water to loosen.

Plate

Twirl a serving of spaghetti onto a plate or in a shallow bowl, making a small nest in the center for the meatball.

Place the hot meatball(s) with some marinara on top of the spaghetti. Spoon additional sauce around the pasta. Sprinkle 1 tsp grated parmesan and 1 tsp chopped fresh basil or parsley over the dish. Serve immediately.