Spaghetti and Meatballs

Ultra-juicy, perfectly caramelized meatballs, jam-packed with flavor and simmered in a robust marinara sauce. Truth is, these meatballs are so divine, you barely need the pasta.

Course Main Course

Cuisine American, Italian

Keyword marinara sauce, meatballs, spaghetti, spaghetti and meatballs

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 917kcal

Author Robin Miller

Ingredients

For the Meatballs

1/2 cup panko breadcrumbs
1/2 cup milk
1/2 pound ground beef
1/2 pound ground pork
1/2 cup grated parmesan cheese preferably freshly grated, plus more for serving
1/4 cup grated yellow onion
2 cloves garlic grated
1 egg
2 tablespoons chopped fresh basil or parsley or a combination
2 teaspoons Italian herb seasoning
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper

For the Marinara Sauce

28- ounce can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon Italian herb seasoning
1 teaspoon granulated sugar optional
1/2 teaspoon crushed red pepper flakes or more/less to taste

For Serving

1 pound pasta of choice cooked according to package directions
Fresh basil or parsley

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
To prepare the meatballs, in a large bowl, combine the panko breadcrumbs and milk and mix to combine. Let stand for 5 to 10 minutes.
Add the beef and pork to the breadcrumb-milk mixture, along with the parmesan cheese, onion, garlic, egg, fresh parsley/basil, Italian herbs, Worcestershire sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined, being careful not to overmix.
Using a cookie scoop or your hands, gently shape the mixture into 20 to 24 meatballs, each using about 2-tablespoons of the meat mixture. If the meat is sticking to your hands, brush your hands with a little olive oil. Transfer the meatballs to the prepared pan.
Bake for 15 to 25 minutes (timing depends on the size of your meatballs), until an instant-read thermometer reads 160 degrees. If desired, brown the meatballs under the broiler for a minute or two. Transfer the baking pan to a wire rack to cool.
Meanwhile, to make the sauce, in a large saucepan, combine the crushed tomatoes, tomato paste, Italian seasoning, sugar (if using), 1 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Set the pan over medium heat and bring to a simmer. Reduce the heat to medium-low, partially cover and simmer for 10 minutes.
When the meatballs have finished baking, add them to the sauce. Stir to coat and simmer for 2 to 3 minutes to heat through.
Spoon the meatballs and sauce over cooked pasta and top with fresh herbs. Serve with parmesan cheese on the side.

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