Classic Marinara Spaghetti with Meatballs
Classic Marinara Spaghetti with Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, mild, casings removed
- 1/2 cup plain bread crumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for searing
For the Marinara Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon granulated sugar, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
For the Spaghetti
- 12 ounces spaghetti, dried
- 1 tablespoon salt, for pasta water
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Prepare the Meatballs: In a large bowl, combine ground beef, Italian sausage (removed from casings), bread crumbs, grated Parmesan cheese, egg, milk, minced garlic (2 cloves), chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 10 min
- 2
Form the Meatballs: Roll the mixture into 1 1/2-inch to 2-inch balls. You should get about 18-20 meatballs.
⏱️ 10 min
- 3
Sear the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Carefully add the meatballs in batches, ensuring not to overcrowd the pan. Sear until browned on all sides, about 2-3 minutes per side. They do not need to be cooked through. Remove seared meatballs and set aside on a plate.
⏱️ 10 min
- 4
Start the Marinara Sauce: In the same Dutch oven (add a little more olive oil if needed), reduce heat to medium. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Add Garlic and Tomato Paste: Stir in the remaining 3 cloves of minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.
⏱️ 3 min
- 6
Simmer the Sauce: Pour in the crushed tomatoes. Stir in dried oregano, dried basil, red pepper flakes (if using), granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 7
Cook Meatballs in Sauce: Carefully return the seared meatballs to the simmering marinara sauce. Reduce heat to low, cover, and let simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. This allows the meatballs to cook through and absorb the sauce's flavors.
⏱️ 30 min
- 8
Cook the Spaghetti: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well.
⏱️ 10 min
- 9
Serve: Taste the marinara sauce and adjust seasoning if necessary. Serve the spaghetti topped with marinara sauce and meatballs. Garnish generously with fresh chopped basil and grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Marinara Spaghetti with Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, mild, casings removed
- 1/2 cup plain bread crumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for searing
For the Marinara Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon granulated sugar, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
For the Spaghetti
- 12 ounces spaghetti, dried
- 1 tablespoon salt, for pasta water
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Prepare the Meatballs: In a large bowl, combine ground beef, Italian sausage (removed from casings), bread crumbs, grated Parmesan cheese, egg, milk, minced garlic (2 cloves), chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 10 min - 2
Form the Meatballs: Roll the mixture into 1 1/2-inch to 2-inch balls. You should get about 18-20 meatballs.
⏱️ 10 min - 3
Sear the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Carefully add the meatballs in batches, ensuring not to overcrowd the pan. Sear until browned on all sides, about 2-3 minutes per side. They do not need to be cooked through. Remove seared meatballs and set aside on a plate.
⏱️ 10 min - 4
Start the Marinara Sauce: In the same Dutch oven (add a little more olive oil if needed), reduce heat to medium. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Add Garlic and Tomato Paste: Stir in the remaining 3 cloves of minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.
⏱️ 3 min - 6
Simmer the Sauce: Pour in the crushed tomatoes. Stir in dried oregano, dried basil, red pepper flakes (if using), granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min - 7
Cook Meatballs in Sauce: Carefully return the seared meatballs to the simmering marinara sauce. Reduce heat to low, cover, and let simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. This allows the meatballs to cook through and absorb the sauce's flavors.
⏱️ 30 min - 8
Cook the Spaghetti: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well.
⏱️ 10 min - 9
Serve: Taste the marinara sauce and adjust seasoning if necessary. Serve the spaghetti topped with marinara sauce and meatballs. Garnish generously with fresh chopped basil and grated Parmesan cheese.
⏱️ 5 min