Spaghetti and Meatballs
Perfect Your Classic Spaghetti and Meatballs!
Prepare to elevate your spaghetti and meatballs to a new level of deliciousness. I’ll guide you through making tender, flavorful meatballs and a rich, hearty sauce to top perfectly cooked spaghetti, creating a timeless meal that’s sure to please.
Ingredients (Servings 4)
- 1 large egg
- 3 tablespoons finely chopped fresh basil
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 60ml of water
- 680g ground beef
- ¾ cup dried Italian style bread crumbs
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 904g of Rao's Marinara sauce
- 453g of spaghetti
Instructions
- Preheat the oven to 175°C (350°F) and set an oven rack in the middle position.
- In a large bowl, whisk together 1 large egg, 3 tablespoons each of chopped basil and parsley, 1 teaspoon dried oregano, ¾ teaspoon salt, ¼ teaspoon black pepper, 2 minced garlic cloves, and 60 ml of water.
- Add 680 g ground beef, ¾ cup dried Italian breadcrumbs, and ½ cup grated Parmigiano-Reggiano cheese. Mix gently until just combined; avoid overworking.
- Form the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for 10 minutes. Turn meatballs with a metal spatula and bake for another 10 minutes until browned and nearly cooked through.
- Meanwhile, simmer 904 grams of marinara sauce in a large skillet. Adjust seasoning if needed, adding a pinch of sugar and freshly ground black pepper to taste.
- Transfer the browned meatballs to the marinara sauce, discarding excess fat. Cover loosely and simmer for 10 minutes until meatballs are cooked through and flavors meld.
- Cook 453 grams of spaghetti in well-salted boiling water until al dente. Drain and toss with the sauce and meatballs, ideally in the pasta pot for ease.
- Serve topped with fresh basil and additional grated cheese.