Description
Classic Spaghetti and Meatballs featuring tender, juicy meatballs simmered in a rich, savory marinara sauce and served over perfectly cooked spaghetti for a comforting, crowd-pleasing meal.
Ingredients
16 ounces spaghetti
2 pounds ground meat
1 cup Italian bread crumbs
½ cup chicken broth
¼ cup grated Parmesan cheese
1 large egg
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon olive oil (for sauce)
½ medium yellow onion, finely chopped
4 cloves garlic, minced
24 ounces marinara sauce
1 tablespoon Italian seasoning
2 teaspoons granulated sugar
Salt and black pepper, to taste
Instructions
- In a large bowl, gently mix the ground meat, bread crumbs, chicken broth, Parmesan cheese, egg, salt, and black pepper until just combined.
- Form the mixture into evenly sized meatballs.
- Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. Remove and set aside.
- In the same skillet, add olive oil if needed and sauté the chopped onion until soft.
- Add the minced garlic and cook briefly until fragrant.
- Stir in the marinara sauce, Italian seasoning, sugar, and salt and pepper to taste.
- Return the meatballs to the sauce, cover, and simmer until the meatballs are fully cooked and tender.
- Meanwhile, cook the spaghetti according to package instructions until al dente. Drain.
- Serve the spaghetti topped with meatballs and generous spoonfuls of sauce.
Notes
Avoid overmixing the meatball mixture to keep them tender.
Add red pepper flakes for a touch of heat.
Fresh basil or parsley adds brightness when serving.
The sauce thickens and deepens in flavor after resting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 135 mg
