Ina Garten Spaghetti And Meatballs Recipe
If you love classic Italian meals, this Ina Garten Spaghetti And Meatballs Recipe is perfect.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 cups marinara sauce
- 1 lb spaghetti
- 2 tablespoons olive oil
- Fresh parsley chopped (optional for garnish)
Instructions
Preheat the Oven
- Set your oven to 400°F (200°C). Grease a baking sheet or line with parchment paper.
Prepare the Meatball Mixture
- In a large bowl, mix ground beef, pork, breadcrumbs, Parmesan, eggs, garlic, salt, pepper, oregano, and basil.
Shape the Meatballs
- Roll mixture into evenly sized balls, about 1 1/2 inches in diameter. Place them on the prepared baking sheet.
Bake the Meatballs
- Bake meatballs for 15–20 minutes until lightly browned. They will finish cooking in the sauce.
Heat the Marinara Sauce
- In a large skillet or saucepan, warm olive oil over medium heat. Add marinara sauce and bring to a simmer.
Add Meatballs to Sauce
- Gently place baked meatballs in the sauce. Cover and simmer for 10–15 minutes to absorb flavors.
Cook the Spaghetti
- Boil spaghetti in salted water according to package directions until al dente. Drain and set aside.
Combine Spaghetti and Sauce
- Add cooked spaghetti to the sauce and meatballs. Toss gently to coat evenly with sauce.
Check Seasoning
- Taste and adjust salt and pepper as needed. Stir gently to mix flavors.
Serve and Garnish
- Plate spaghetti and meatballs. Sprinkle chopped parsley and extra Parmesan on top if desired. Serve warm.
Notes
- Use a mix of beef and pork for tender, flavorful meatballs.
- Do not overmix meatball mixture; it keeps them soft.
- Baking meatballs first prevents them from falling apart in sauce.
- Use fresh Parmesan cheese for better flavor.
- Let the sauce simmer gently; avoid boiling to keep meatballs tender.