Description
Juicy, tender meatballs simmered in marinara and served over twirly spaghetti with a snowy parmesan finish.
Ingredients
Scale
- 1 lb Ground beef (or beef/pork mix)
- 1 cup Breadcrumbs (or panko)
- 1 Egg
- 2 cups Marinara sauce
- 1/2 cup Grated Parmesan
- 1/4 cup Milk (or water)
- 2 cloves Garlic (minced or powder)
- 1 tsp Italian seasoning or oregano
- Salt + black pepper to taste
- 2 tbsp Olive oil
- 8 oz Spaghetti
- Parsley (optional)
Instructions
- Make panade: Mix breadcrumbs + milk and let sit 2 minutes (this keeps meatballs tender).
- Mix gently: Add ground meat, egg, Parmesan, garlic, seasoning, salt, and pepper. Mix just until combined (don’t overwork).
- Shape: Roll into 16 even balls (about golf-ball size).
- Brown: Heat olive oil in a skillet; brown meatballs on all sides, 6–8 minutes total.
- Simmer: Pour in marinara, cover, and simmer 10–15 minutes until cooked through (165°F / 74°C).
- Pasta time: Boil spaghetti in salted water, drain, and toss with a little sauce.
- Serve: Nest meatballs on top, spoon extra sauce, finish with Parmesan + parsley.
Notes
- For extra flavor, add chopped onions to the meat mixture.
- Use fresh herbs for garnish if available.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg