Baked meatballs a twist on classic spaghetti
This Baked Meatballs recipe never fails to satisfy and makes dinner time easy. With tender homemade meatballs in a rich marinara sauce and served over al dente spaghetti, this dish is comfort food at its finest. Perfect for family dinners or special occasions, this recipe is simple to make yet bursting with flavor. Let’s get cooking!
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Ingredients for baked meatballs:
- 2lbs medium or lean ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Marinara Sauce:
I prefer using store bought marinara like Raos is perfect for a quick dinner. If you are feeling ambitious and want to make your sauce from scratch here is a basic marinara sauce recipe below.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Pinch of sugar (optional, to balance acidity)
Prepare the Baked Meatballs:
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix until well combined.
Shape the mixture into meatballs, about the size of a golf ball and place them on baking sheet lined with parchment paper.
Cook the Meatballs:
Heat oven to 400F
Place meatballs on baking sheet lined with parchment paper. Cook for 2-3 minutes per side, or until browned and cooked through using a meat thermometer to reach an internal temperature of 170F. Transfer the cooked meatballs to a plate and set aside.
Prepare the Marinara Sauce:
In a skillet, heat 2 tablespoons of olive oil over medium heat.
Add the finely chopped onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Pour in the crushed tomatoes and add the dried basil and oregano. Season with salt and black pepper to taste. If the sauce tastes too acidic, add a pinch of sugar to balance the flavors.
This may go against the what a marinara sauce is, however I like to hide veggies like sweet peppers and zucchini. As a mom feeding littles I’m always trying to get extra veggies into their diet, you can opt out of this step as its a bit more work.
Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
Cook the Spaghetti:
While the sauce is simmering, cook the spaghetti according to the package instructions until al dente. Drain the cooked spaghetti and set aside. If you don’t have spaghetti, you can use whatever pasta you have at home.
Combine and Serve:
Once the marinara sauce has thickened slightly and the flavors have developed, return the cooked meatballs to the skillet, nestling them into the sauce.
Allow the meatballs to simmer in the sauce for an additional 5-10 minutes to heat through.
To serve, divide the cooked spaghetti among serving plates. Top with the marinara sauce and meatballs.
Garnish with grated Parmesan cheese and chopped fresh parsley before serving.
