Ingredients
- 1 lb ground beef (80/20)
- 1/2 cup Italian breadcrumbs
- 1 large egg
- 1/4 cup grated parmesan, plus more to serve
- 3 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 jar (24 oz) marinara sauce
- 12 oz spaghetti
- Fresh basil, for serving
Instructions
- Mix and roll. Combine the beef, breadcrumbs, egg, parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently and roll into 1 1/2-inch meatballs — about 18.
- Brown the meatballs. Heat the oil in a large deep skillet over medium-high. Brown the meatballs 6-8 minutes, turning for color all over. They'll finish in the sauce.
- Simmer in marinara. Pour in the marinara, reduce to a gentle simmer, and cook 10-12 minutes until the meatballs are cooked through and the sauce is rich.
- Serve over spaghetti. Meanwhile, cook the spaghetti al dente in salted water. Twirl into bowls, top with meatballs and plenty of sauce, and shower with parmesan and basil.
🧆 Meatball rules
Wet your hands before rolling — the mixture won't stick and the meatballs stay smooth. Don't overcrowd the pan when browning; steam is the enemy of a good crust. Simmering the meatballs in the sauce (instead of baking separately) keeps them incredibly juicy.
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📌 Pin it for later❓ Common questions
Can I bake the meatballs instead?
Yes — bake at 400°F for 15-18 minutes, then simmer in the marinara 5 minutes.
Can I use frozen meatballs?
Yes — simmer frozen meatballs in the marinara 15-20 minutes until heated through.
How do I keep meatballs from falling apart?
The egg and breadcrumbs are the binders — don't skip them, and chill the rolled meatballs 15 minutes if your mixture feels soft.