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In a large mixing bowl, combine the ground beef, breadcrumbs, egg, grated Parmesan cheese, minced garlic, chopped fresh parsley, dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and milk. Mix gently with your hands until just combined; do not overmix. Form the mixture into 1 1/2-inch meatballs.

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the meatballs on all sides. They don't need to be cooked through, just nicely browned. Remove the browned meatballs to a plate and set aside.

Reduce the heat to medium. Add 2 more tablespoons of olive oil to the same pot. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, and granulated sugar. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Carefully return the browned meatballs to the simmering marinara sauce. Ensure the meatballs are mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the meatballs are cooked through and the flavors have melded. Stir occasionally to prevent sticking.

While the meatballs and sauce are simmering, cook the spaghetti according to package directions in a separate pot of salted boiling water until al dente. Drain well.

Taste the marinara sauce and adjust seasoning (salt, pepper, or a pinch more sugar) if necessary. Serve the classic beef meatballs and marinara sauce hot over the cooked spaghetti. Garnish generously with freshly grated Parmesan cheese and chopped fresh basil.


In a large mixing bowl, combine the ground beef, breadcrumbs, egg, grated Parmesan cheese, minced garlic, chopped fresh parsley, dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and milk. Mix gently with your hands until just combined; do not overmix. Form the mixture into 1 1/2-inch meatballs.

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the meatballs on all sides. They don't need to be cooked through, just nicely browned. Remove the browned meatballs to a plate and set aside.

Reduce the heat to medium. Add 2 more tablespoons of olive oil to the same pot. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, and granulated sugar. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Carefully return the browned meatballs to the simmering marinara sauce. Ensure the meatballs are mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the meatballs are cooked through and the flavors have melded. Stir occasionally to prevent sticking.

While the meatballs and sauce are simmering, cook the spaghetti according to package directions in a separate pot of salted boiling water until al dente. Drain well.

Taste the marinara sauce and adjust seasoning (salt, pepper, or a pinch more sugar) if necessary. Serve the classic beef meatballs and marinara sauce hot over the cooked spaghetti. Garnish generously with freshly grated Parmesan cheese and chopped fresh basil.
