Simple, Delicious Spaghetti + Meatballs {My Favorite Recipe!}

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Has anyone ever asked you, ‘what’s your all-time favorite meal?’ I get that question frequently, + honestly, it isn’t too hard for me to answer. There are lots of meals I adore, but there isn’t a single one that I crave + love more than simple, traditional, delicious spaghetti + meatballs.

Meatballs + I have a long history together: a super picky eater as a child, my mom’s homemade meatballs were one of the few things that I would always happily eat.

And even in my 7 years as a vegetarian, I didn’t abandon my meatball love – I simply substituted soy/meatless versions, which I still like today.

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Spaghetti and Meatballs

Simple, traditional spaghetti and meatballs with jumbo beef meatballs baked until caramelized then simmered in pasta sauce. This recipe is a favorite, adapted from Martha Stewart, and the meatballs freeze wonderfully.

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Course: Main Course

Ingredients Method Notes

Ingredients

  

• olive oil or nonstick cooking spray
• 1 pound ground beef
• 1 1/2 cups finely grated pecorino romano cheese
• 1 1/2 cups fresh breadcrumbs
• 3 large eggs
• 1/4 cup milk
• 1/2 cup minced fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 1/2 small onion grated
• 3 tablespoons minced garlic
• coarse salt
• 1 pound pasta i use spaghetti, angel hair, linguine or fettuccine
• about 50 oz. pasta sauce: either 2 store-bought jars or homemade i always use this simple pasta sauce recipe
• 1/2 cup fresh basil leaves julienned
• freshly grated pecorino romano cheese for serving

Method

 

1. Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
2. In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, + garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
3. Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet.
4. Transfer to oven + bake until beef is cooked through + lightly browned, 25-30 minutes.
5. Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water + return to a boil. Add pasta + cook until al dente, according to package directions; drain.
6. Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce + cook for at least 15 minutes in sauce.
7. Transfer meatballs + 1 cup of sauce to a bowl + set aside. Remove remaining sauce from heat. Stir in basil + add drained pasta; toss to combine.
8. Transfer pasta to a large serving platter; top with meatballs + reserved sauce. Serve immediately, sprinkled with extra cheese, if desired.

Notes

Meatballs freeze wonderfully; double or triple the recipe and freeze some for quick future meals. If mixture seems too loose, add remaining 1/2 cup breadcrumbs.