Name: Classic Spaghetti and Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound ground beef; 1/2 cup breadcrumbs; 1/3 cup milk; 1/4 cup grated parmesan; 1 large egg; 2 cloves garlic, minced; 2 tablespoons chopped parsley; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (24 oz) jar marinara sauce; 1 pound spaghetti

Some nights everyone has somewhere to be, and other nights I make spaghetti and meatballs and suddenly everybody is home for dinner. It is that kind of meal.

The meatballs are soft and tender, simmered right in the sauce so they soak up all that flavor, and I pile them over a tangle of spaghetti on a big platter in the middle of the table. There is a little bit of a project to rolling the meatballs, but I have come to find it calming, and the kids like to help.

We grate a mountain of parmesan over the top and pass the bread. It is my favorite kind of loud, happy dinner.

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Why You’ll Love This Spaghetti And Meatballs

Soft, tender meatballs simmered right in the sauce.
A family-style meal that brings everyone to the table.
Uses a jar of marinara or your own homemade sauce.
Makes great leftovers and meatball sandwiches.

Ingredients for Spaghetti And Meatballs

1 pound ground beef
1/2 cup breadcrumbs
1/3 cup milk
1/4 cup grated parmesan
1 large egg
2 cloves garlic, minced
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 (24 oz) jar marinara sauce
1 pound spaghetti

How to Make Spaghetti And Meatballs

In a large bowl, stir the breadcrumbs and milk together and let them soak for 5 minutes into a paste.
Add the ground beef, parmesan, egg, garlic, parsley, salt, and pepper. Mix with your hands just until combined, about 30 seconds. Overmixing makes tough meatballs.
Roll the mixture into balls about 1 1/2 inches across. You should get around 16.
Heat a large skillet over medium-high with a little oil. Brown the meatballs on all sides, about 5 minutes. They do not need to be cooked through yet.
Pour the marinara into the skillet around the meatballs and bring it to a gentle simmer.
Cover and simmer for about 20 minutes, until the meatballs are cooked through and have soaked up the sauce.
Meanwhile, cook the spaghetti in salted water until al dente, following the package. Save a little pasta water before draining.
Serve the meatballs and sauce over the spaghetti, loosening the sauce with a splash of pasta water if it needs it.

Tips

The soaked breadcrumbs, a panade, keep the meatballs moist. Do not skip that step.
Mix in some ground pork with the beef for even softer, richer meatballs.
Finishing the meatballs in the sauce keeps them tender. Frying them all the way through can dry them out.
Save a splash of pasta water to loosen the sauce at the end.

Frequently Asked Questions

Can I bake the meatballs instead? Yes. Bake at 400°F for about 15 minutes to brown, then finish them in the simmering sauce.

Can I freeze them? Yes. Freeze cooked meatballs in sauce for up to 3 months.

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