Best Ever Spaghetti and Meatballs
Classic spaghetti with tender homemade meatballs simmered in marinara.
Servings: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup Italian seasoned bread crumbs
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour for dredging
- 1 large egg
- 3 Tbsp olive oil
- 1 lb 10 oz pasta sauce
- 8 oz spaghetti
- 1/2 cup grated Parmesan cheese
Instructions
- In a mixing bowl combine the ground beef, Italian seasoned bread crumbs, sea salt, black pepper, and egg until just mixed; avoid overworking.
- Portion the mixture into 12 equal pieces and shape each into a meatball without packing tightly.
- Spread the all-purpose flour on a plate and lightly dredge each meatball, shaking off excess flour.
- Heat 3 tablespoons olive oil in a large skillet or Dutch oven over medium heat until shimmering.
- Add the meatballs and brown on all sides, about 6 minutes total; they should be browned but not cooked through. Transfer to a plate and set aside.
- Wipe out excess grease from the skillet if desired, then add the pasta sauce and bring to a simmer over medium-low heat.
- Gently nestle the browned meatballs into the simmering sauce, cover, and simmer for about 20 minutes or until meatballs are cooked through.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain.
- Serve the meatballs and sauce over the hot spaghetti and sprinkle with grated Parmesan cheese.
Equipment
- large skillet or Dutch oven
- Large Pot
- Mixing Bowl
- Measuring cups and spoons
- spatula or tongs
- plate or tray
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- Lightly roll meatballs; avoid packing them tightly to prevent density.
- Brown meatballs only until exterior is golden; finish cooking in the sauce.
- Frozen meatballs can be substituted to save time.
- Use your favorite marinara or spaghetti sauce if preferred.