Meatball Marinara
A rustic white ceramic bowl filled with al dente spaghetti topped with tender meatballs in rich marinara sauce, garnished with fresh basil leaves and grated Parmesan cheese, served on a wooden table with crusty Italian bread and a glass of red wine
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Make and Brown Meatballs
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined - don't overmix. Shape into 16-20 meatballs, about 1.5 inches in diameter. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 6-8 minutes total.
Pro Tip:
Don't overmix the meat mixture or the meatballs will be tough. Brown them well for maximum flavor.
Simmer in Marinara Sauce
Pour marinara sauce over the browned meatballs in the skillet. Bring to a gentle simmer, then reduce heat to medium-low. Cover and simmer for 15-18 minutes, stirring occasionally, until meatballs are cooked through (internal temperature of 160°F). Meanwhile, bring a large pot of salted water to boil for the pasta.
Pro Tip:
Keep the sauce at a gentle simmer to prevent the meatballs from breaking apart and to avoid sauce splattering.
Cook Pasta and Serve
Add spaghetti pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes. Drain pasta and divide among serving bowls. Top with meatballs and marinara sauce, then garnish with fresh basil and additional Parmesan cheese. Serve immediately while hot.
Pro Tip:
Reserve a little pasta water before draining - you can add it to the sauce if it needs thinning out.
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