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A close-up of a bowl of The Best Italian Spaghetti and Meatballs coated in rich tomato sauce, topped with Parmesan and basil.

The Best Italian Spaghetti and Meatballs

This recipe for Italian Spaghetti and Meatballs is a classic comfort food that evokes warmth and nostalgia. It's perfect for family dinners and gatherings, bringing the taste of tradition to your table.
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Prep Time 20 minutes
Cook Time 30 minutes
Meatball Baking 10 minutes
Total Time 1 hour
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 (beef, pork, veal) approximately equal parts
  • 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
  • Metal spatula
  • Large skillet
  • Large pot

Method
 

  1. Preheat your oven to 350°F (175°C) 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 ground meat, breadcrumbs, and Parmigiano-Reggiano cheese. Mix with your hands until just combined. Do not overwork the mixture.
  3. Roll the meat mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for 10 minutes. Remove the baking sheet from the oven and use a metal spatula to turn the meatballs. Scrape under them to release any sticking. Return the meatballs to the oven and cook for another 10 minutes, until nicely browned and almost cooked through.
  4. While the meatballs are baking, bring the marinara sauce to a simmer in a large skillet. Taste and adjust seasoning if needed. Transfer the browned meatballs to the simmering marinara sauce, leaving behind any excess fat. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors meld and the meatballs are cooked through. Keep warm.
  5. Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti. Toss the pasta with the sauce and meatballs. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Serve topped with fresh basil and extra grated cheese.

Notes

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

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