Ingredients
1 lb ground beef (80% lean)
1/2 lb ground pork (optional, adds extra flavor and juiciness)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil (for frying)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried basil (or fresh, if available)
1 teaspoon dried oregano
Salt and pepper to taste
1/2 teaspoon sugar (optional, to balance acidity)
Red pepper flakes (optional, for a hint of spice)
12 oz spaghetti
Salt (for pasta water)
Grated Parmesan cheese
Fresh basil leaves
Extra virgin olive oil
Execution
Prepare the Meatballs
1-In a large mixing bowl, combine the ground beef, ground pork (if using), breadcrumbs, grated Parmesan, milk, egg, garlic, parsley, salt, pepper, and oregano.
2-Mix everything together gently with your hands until well combined. Be careful not to overmix, as this can make the meatballs dense.
3-Roll the mixture into 1 1/2-inch balls (about the size of a golf ball). You should get around 16-18 meatballs.
4-In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan.
5-Brown the meatballs on all sides, about 6-8 minutes total. They don’t need to be fully cooked through at this point, as they’ll finish cooking in the sauce.
6-Once browned, remove the meatballs from the skillet and set them aside.
Make the Marinara Sauce
1-In the same skillet, add 2 tablespoons of olive oil (if needed) and sauté the chopped onion over medium heat until translucent, about 5 minutes.
2-Add the minced garlic and cook for another minute until fragrant.
3-Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and sugar (if using).
4-Bring the sauce to a simmer, reduce the heat to low, and cook for 15 minutes, stirring occasionally.
Cook the Spaghetti
1-While the sauce simmers, bring a large pot of salted water to a boil.
2-Add the spaghetti and cook according to the package instructions until al dente (usually 9-11 minutes).
3-Drain the spaghetti and set aside.
Simmer the Meatballs in the Sauce
1-Add the browned meatballs to the simmering marinara sauce, making sure they are submerged.
2-Cover and let the meatballs cook in the sauce for about 15 minutes, or until they are cooked through.
1-Plate the cooked spaghetti and ladle the meatballs and sauce over the top.
2-Garnish with freshly grated Parmesan, a drizzle of extra virgin olive oil, and fresh basil leaves for an extra touch of flavor and color. 3-Serve immediately and enjoy!
Additional tips
- Using a combination of beef and pork in your meatballs adds richness and flavor. You can also try veal or chicken for a lighter version.
- Add a small cube of mozzarella in the center of each meatball before frying for a gooey surprise.
- Add red pepper flakes to the sauce or to the meatball mixture for a spicier kick.
- If you’re short on time, use a good-quality store-bought marinara sauce, but homemade always adds an extra layer of love.
