Classic Spaghetti with Homemade Meatballs & Marinara
Comfort food at its finest—rich, savory, and totally satisfying.
Servings: 4–6
Prep Time: 20 min
Cook Time: 40 min
Total Time: ~1 hour
📝 Ingredients:
For the Meatballs:
1 lb (450g) ground beef (or a mix of beef & pork)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
2 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp Italian seasoning
Salt & pepper, to taste
1–2 tbsp milk (optional, for moisture)
Olive oil, for browning
For the Marinara Sauce:
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 tsp sugar (optional)
1 tsp dried oregano
Salt & pepper, to taste
Fresh basil, torn (for garnish)
For the Pasta:
12 oz–1 lb spaghetti
Salt, for pasta water
Grated Parmesan, for serving
👨🍳 Instructions:
1. Make the Meatballs:
In a large bowl, mix together all the meatball ingredients. Form into 1½-inch balls.
Heat a bit of olive oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to cook through yet). Remove and set aside.
2. Make the Sauce:
In the same skillet, add more olive oil if needed. Sauté onion until soft (about 5 minutes), then add garlic and cook 1 more minute.
Pour in crushed tomatoes, oregano, salt, pepper, and sugar (if using). Stir and bring to a simmer.
Add the browned meatballs to the sauce. Cover and simmer on low for 25–30 minutes, until the meatballs are cooked through and the sauce has thickened.
3. Cook the Pasta:
Meanwhile, cook the spaghetti in salted boiling water until al dente. Drain and toss lightly with olive oil or a spoonful of the sauce to prevent sticking.
4. Assemble & Serve:
Plate the spaghetti, ladle sauce and meatballs generously on top. Sprinkle with Parmesan and garnish with fresh basil.
🍷 Serving Suggestion:
Pair with garlic bread and a simple green salad. A glass of Chianti or Sangiovese completes the experience.