Italian Meatballs & Spaghetti

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 3/25/2025
40 minutes Prep: 20 minutes Cook: 20 minutes
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Ingredients (12)

  • 2 pounds ground beef
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • ¾ cup dried Italian-style bread crumbs
  • 2 eggs
  • 3 tablespoons finely chopped parsley
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tbsp dried basil
  • ¾ teaspoon salt
  • 2 quarts tomato basil sauce (homemade or store bought)
  • salt and pepper to taste
  • 2 pounds spaghetti

Directions

  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. Mix ground beef, Parmigiano-Reggiano cheese, bread crumbs, eggs, parsley, garlic, oregano, basil, and ¾ teaspoon salt together in a bowl using your hands just until combined. Do not overwork it!
  3. Roll the meat mixture into golf ball-sized meatballs and place on an ungreased baking sheet.
  4. Bake for about 10 minutes. Flip every single one and continue baking until they are nicely browned and cooked through, another 5 to 10 minutes.
  5. Bring the tomato basil sauce to a simmer in a large skillet; add salt and pepper.
  6. Transfer the browned meatballs to the sauce, including the juices in the pan and stir until combined. Cook on the very lowest temperature for a couple of minutes and remove from heat.
  7. Cook spaghetti according to directions on package; strain and toss with sauce and meatballs. Top with grated Parmigiano-Reggiano cheese.