Prepare to revolutionize your dinner game with a spaghetti and meatballs recipe that will make your taste buds dance and your family beg for seconds! This isn't your traditional grandmother's recipe - it's a modern, mouthwatering masterpiece that combines classic Italian flavors with a contemporary twist. In just one hour, you'll create a restaurant-quality meal that looks impressive but is surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 12 oz spaghetti
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Shape the meat mixture into uniform meatballs, approximately 1-
- 5 inches in diameter. Aim to create about 12-16 meatballs depending on size preference.
- Heat a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, approximately 8-10 minutes.
- While meatballs are cooking, bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente, typically 8-10 minutes.
- In a separate saucepan, warm marinara sauce over medium-low heat, stirring occasionally to prevent scorching.
- Once meatballs are fully cooked, transfer them to the marinara sauce and gently stir to coat evenly.
- Drain cooked spaghetti and return to the pot. Add a small amount of marinara sauce and toss to prevent sticking.
- Plate the spaghetti, top with meatballs and additional marinara sauce. Garnish with freshly chopped parsley and extra Parmesan cheese if desired.
Tips
- Use your hands when mixing meatball ingredients - it ensures even distribution and prevents overworking the meat.
- For extra-tender meatballs, use a mix of ground beef and ground pork, or add a splash of milk to the mixture.
- Don't overcrowd the skillet when browning meatballs - cook in batches if necessary to ensure proper browning.
- Test meatball doneness by cutting one in half - it should be no longer pink in the center.
- For al dente pasta, always set a timer and taste-test a strand a minute before the recommended cooking time.
- Reserve a little pasta water before draining - it can help create a silkier sauce if needed.
- Fresh parsley isn't just a garnish - it adds a bright, fresh flavor that elevates the entire dish.
Nutrition Facts
Calories: 486kcal
Carbohydrates: 76g
Protein: 39g
Fat: 25g
Saturated Fat: g
Cholesterol: 118mg
