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Classic Spaghetti Meatballs with Marinara & Parmesan in White Bowl

Spaghetti Meatballs with Marinara & Parmesan

This Spaghetti Meatballs with Marinara & Parmesan is the ultimate comfort food classic—tender, juicy meatballs nestled in a rich, slow-simmered marinara sauce, all served over al dente spaghetti and topped with plenty of freshly grated Parmesan cheese. While this beloved Italian-American dish has a reputation for being complicated, this recipe breaks it down into simple, achievable steps that any home cook can master. The secret lies in using a blend of ground beef and pork for flavor, fresh breadcrumbs and eggs for tenderness, and San Marzano tomatoes for a sweet, low-acid sauce. Whether it’s Sunday dinner, a family gathering, or just a craving for something satisfying, this recipe delivers restaurant-quality results every time. Make a double batch—the meatballs freeze beautifully for future meals.

 

  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings

Ingredients

For the Meatballs:

  • 1 pound ground beef (80/20 blend)
  • ½ pound ground pork
  • 1 cup fresh breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley, finely chopped
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ¼ cup milk (optional, for extra moisture)

For the Marinara Sauce:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 (28-ounce) cans crushed tomatoes (preferably San Marzano)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh basil leaves, torn (for finishing)

For Serving:

  • 1 pound spaghetti or other long pasta
  • Freshly grated Parmesan cheese
  • Fresh parsley or basil, chopped

Instructions

  1. Make the marinara sauce: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes, oregano, basil, red pepper flakes (if using), and bay leaf. Stir to combine. Bring to a simmer, then reduce heat to low, cover partially, and let simmer gently while you prepare the meatballs (at least 30 minutes). The longer it simmers, the deeper the flavor.
  2. Prepare the meatball mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, parsley, beaten eggs, minced garlic, salt, pepper, and oregano. Use your hands to gently mix everything together until just combined. Be careful not to overmix, which can result in tough meatballs. If the mixture seems dry, add a splash of milk.
  3. Form the meatballs: Roll the mixture into uniform meatballs about 1.5 inches in diameter. A small cookie scoop helps ensure even sizing. You should get about 20-24 meatballs. Place them on a baking sheet lined with parchment paper.
  4. Brown the meatballs (optional but recommended): Heat a large skillet over medium-high heat with a tablespoon of olive oil. Working in batches, add the meatballs in a single layer and brown on all sides, about 2-3 minutes per side. They don’t need to be cooked through—just develop a nice crust. This step adds incredible flavor, but you can skip it and bake them directly if short on time.
  5. Finish cooking the meatballs: If you browned them, transfer the meatballs directly into the simmering marinara sauce. If skipping the browning, arrange the meatballs on a parchment-lined baking sheet and bake at 375°F for 20-25 minutes until cooked through, then add to the sauce. Let the meatballs simmer gently in the sauce for at least 15-20 minutes to absorb flavor.
  6. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  7. Combine pasta and sauce: Add the drained spaghetti to the pot with the sauce and meatballs. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce. The starchy water helps the sauce cling to the pasta.
  8. Serve: Divide the pasta and meatballs among warm bowls. Sprinkle generously with freshly grated Parmesan cheese and fresh herbs. Serve immediately with extra red pepper flakes on the side.

Notes

  • Don’t Overmix: This is the number one cause of tough, dense meatballs. Mix gently until just combined—a few streaks are fine.
  • Breadcrumbs are Essential: They absorb moisture and prevent the meat from becoming dense. Fresh breadcrumbs work best, but panko can be substituted.
  • San Marzano Tomatoes: These are the gold standard for marinara—sweet, low-acid, and incredibly flavorful. Look for certified San Marzano tomatoes from Italy.
  • Make Ahead: The sauce can be made up to 3 days ahead. Meatballs can be formed and refrigerated a day ahead. Assemble and cook when ready to serve.
  • Freezing: Meatballs and sauce freeze beautifully for up to 3 months. Cool completely, then store in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. Cook fresh pasta when serving.
  • Meatball Variations: Try a mix of beef, pork, and veal for traditional Italian meatballs. Ground turkey or chicken work well for a lighter option.
  • Pasta Options: While spaghetti is classic, these meatballs are delicious with any pasta shape—fettuccine, pappardelle, rigatoni, or even polenta.
  • Wine Pairing: A medium-bodied Chianti, Sangiovese, or Montepulciano pairs beautifully with this dish.

Find it online: https://juicymeatrecipes.com/spaghetti-meatballs-with-marinara-parmesan/