Spaghetti and Meatballs with Basil Marinara and Parmesan

Why You’ll Love This Recipe

• Classic comfort done right: tender, juicy beef-pork meatballs in a bright, basil-forward marinara.
• Balanced flavors: a touch of tomato paste for depth, a hint of sugar for acidity, and fresh basil for lift.
• Weeknight-friendly technique with special-occasion results.
• Kid-approved, freezer-friendly, and endlessly customizable.

Grocery List

• Produce: Yellow onion, garlic, fresh basil, fresh parsley
• Dairy: Whole milk, Parmesan cheese, 1 large egg
• Pantry: Ground beef, ground pork, fresh breadcrumbs, olive oil, crushed tomatoes (28 oz), tomato paste, dried oregano, red pepper flakes, kosher salt, black pepper, granulated sugar (optional), spaghetti

Full Ingredients

For the Meatballs

• 8 oz (225 g) ground beef (85% lean)
• 8 oz (225 g) ground pork
• 1/2 cup (25 g) fresh breadcrumbs
• 1/4 cup (60 ml) whole milk
• 1 large egg
• 1/4 cup (25 g) finely grated Parmesan
• 2 tbsp finely chopped fresh parsley
• 2 garlic cloves, finely grated or pressed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1.5 tbsp olive oil, for browning

For the Basil Marinara

• 1.5 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup/150 g)
• 3 garlic cloves, thinly sliced
• 1 tbsp (16 g) tomato paste
• 1 can (28 oz/800 g) crushed tomatoes
• 1/2 cup (120 ml) water
• 1 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional, to balance acidity)
• 1/2 cup loosely packed fresh basil leaves, torn (about 15 g), plus extra for garnish

For the Pasta and Finishing

• 12 oz (340 g) dry spaghetti
• 4 qt (3.8 L) water + 1 tbsp kosher salt (for boiling)
• 1/3 cup (30 g) finely grated Parmesan, for serving (more to taste)
• 1 tbsp extra-virgin olive oil, for drizzling
• Red pepper flakes, for serving (optional)

Step-by-Step Instructions

Step 1: Make the panade

In a large mixing bowl, combine the breadcrumbs and milk. Stir and let stand for 5 minutes until the crumbs are thoroughly hydrated and paste-like. This panade keeps the meatballs tender and moist.

Step 2: Mix and shape the meatballs

Add the ground beef, ground pork, egg, Parmesan, parsley, grated garlic, oregano, red pepper flakes (if using), salt, and black pepper to the bowl. Using a fork or your hands, mix just until evenly combined—do not overwork. With lightly oiled hands, roll into 16 meatballs, about 1.5 inches (4 cm) wide (roughly 40 g each). For easier browning, chill the shaped meatballs in the fridge for 10 minutes.

Step 3: Brown the meatballs

Heat 1.5 tbsp olive oil in a wide, heavy 12-inch skillet or Dutch oven over medium-high heat until shimmering. Add meatballs in a single layer with space between them; brown for 6–8 minutes total, turning to color on 2–3 sides. They do not need to be cooked through. Transfer to a plate. Keep the flavorful drippings in the pan.

Step 4: Build the basil marinara

Reduce heat to medium and add 1.5 tbsp olive oil. Stir in the chopped onion and 1/2 tsp of the salt. Cook, stirring, until translucent and lightly golden at the edges, 5–7 minutes. Add the sliced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 60 seconds, letting it darken to a brick red. Pour in crushed tomatoes and water; season with remaining salt, black pepper, and sugar (if using). Bring to a lively simmer.

Step 5: Simmer meatballs in the sauce

Return meatballs (and any accumulated juices) to the pot, nestling them into the sauce. Adjust heat to maintain a gentle simmer, partially cover, and cook 20–25 minutes, turning once halfway through. The meatballs are done when the centers reach 160–165°F (71–74°C) and the sauce has thickened slightly. Stir in torn basil during the last 2 minutes. Taste and adjust salt, pepper, or a pinch more sugar to balance.

Step 6: Cook the spaghetti

While the meatballs simmer, bring 4 quarts (3.8 L) of water to a boil and season with 1 tbsp kosher salt. Cook spaghetti until al dente, usually package time minus 1 minute (about 8–10 minutes). Reserve 1/2 cup (120 ml) pasta water, then drain.

Step 7: Toss, plate, and finish

Add the drained spaghetti to a clean pot or directly into the sauce pot, along with 1–1.5 cups of the marinara (without the meatballs) and a splash of reserved pasta water. Toss over medium heat for 30–60 seconds until the sauce clings and the pasta looks glossy. Twirl servings into warm bowls, top with meatballs and spoonfuls of extra sauce, shower with Parmesan, and finish with a light drizzle of good extra-virgin olive oil. Garnish with more basil and a pinch of red pepper flakes if desired.

Pro Tips

• Panade matters: fully hydrate the breadcrumbs in milk for ultra-tender meatballs.
• Handle gently: mix just until combined and use oiled hands to shape; overmixing toughens meat.
• Brown, don’t burn: medium-high heat for color; finish cooking gently in the sauce.
• Marry the pasta and sauce: toss spaghetti with some sauce and a splash of pasta water for a glossy, restaurant-style finish.
• Warm bowls: a brief preheat keeps the dish hot and the sauce silky on the plate.

Variations

• Lighter turkey version: swap in ground turkey thigh; add 1 tbsp olive oil to the mixture for juiciness.
• Spicy arrabbiata: add 1 tsp red pepper flakes to the sauce and a splash of chili oil at the end.
• Gluten-free: use gluten-free breadcrumbs and GF spaghetti; the panade still works beautifully.

Storage & Make-Ahead

Meatballs can be shaped up to 24 hours ahead; cover and refrigerate. For longer storage, freeze raw meatballs on a sheet pan until firm, then bag for up to 3 months; thaw overnight before cooking. The sauce keeps 4 days refrigerated or 3 months frozen. Leftover meatballs in sauce keep 4 days chilled; reheat gently on the stove (10 minutes at a simmer) with a splash of water. Cook pasta fresh for best texture; if storing cooked pasta, toss with a little oil and reheat in simmering sauce with a splash of pasta water.

Nutrition (per serving)

Approximate: 860 calories; 35 g protein; 80 g carbohydrates; 38 g fat; 12 g saturated fat; 6 g fiber; 1,100 mg sodium. Values will vary based on brands and finishing amounts of oil and cheese.