Go Back

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.
Print Recipe Pin Recipe
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.