If you’re craving a hearty dish that combines the rich, savory essence of a classic meatball with the vibrant and rustic flavors of Greece, this Ultimate Meatball Pasta Bake is for you. It’s a comforting blend of juicy meatballs, tender pasta, and a medley of Mediterranean herbs and spices. Perfect for a family dinner or a cozy night in, this dish is sure to become a favorite in your recipe collection.
Steps
- Preheat your oven to 350°F and position a rack in the middle. In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water.
- Add the meat, breadcrumbs, and cheese to the bowl. Mix everything with your hands until it’s just combined, being careful not to overmix.
- Shape the mixture into golf ball-sized meatballs and arrange them on an ungreased baking sheet. Bake for 10 minutes, then turn them using a metal spatula, and bake for an additional 10 minutes until browned.
- While the meatballs are baking, bring the marinara sauce to a simmer in a large skillet. Adjust the seasoning if needed, then add the meatballs to the sauce, cover loosely, and simmer for about 10 minutes.
- As the meatballs finish cooking, boil a large pot of salted water. Cook the spaghetti until al dente, then drain and toss with the sauce and meatballs.
- Serve the spaghetti and meatballs in bowls, garnishing with extra basil and grated cheese for added flavor.
Ingredients
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus additional for serving)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- ¼ cup water
- 1½ pounds ground meatloaf mix (approximately equal parts beef, pork, and veal)
- ¾ cup dried Italian-style breadcrumbs
- ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for topping)
- 32 oz jar of high-quality marinara sauce
- 1 pound spaghetti
Nutritional Values
Calories: 4386 | Fat: 174 g | Saturated Fat: 60 g | Carbohydrates: 468 g | Sugar: 66 g | Fiber: 36 g | Protein: 222 g | Sodium: 5382 mg | Cholesterol: 696 mg
FAQ
- How should I cook the meatballs to avoid making a mess?
- To minimize cleanup, bake the meatballs on a sheet pan in the oven instead of frying them in a skillet.
- Can I use a different sauce instead of marinara?
- While marinara sauce is recommended for this recipe, you can substitute it with homemade tomato sauce if you prefer.
- What type of meat should I use for the meatballs?
- For the best flavor, use a mix of ground beef, pork, and veal, commonly sold as “meatloaf mix.” If unavailable, a combination of beef and pork works well too.
- What kind of cheese is best for this recipe?
- Authentic Parmigiano-Reggiano from Italy is recommended for its superior flavor compared to domestic Parmesan.
- Can I freeze the meatballs for later use?
- Yes, the cooked meatballs can be frozen in their sauce for up to three months. Defrost them overnight in the refrigerator and reheat on the stovetop before serving.
Tips
- For the best-tasting meatballs, opt for a meat blend of beef, pork, and veal, often labeled as “meatloaf mix” at supermarkets. If unavailable, a mix of half beef and half pork works well.
- To add authentic Italian flavor, use imported Parmigiano-Reggiano cheese instead of domestic Parmesan. Check the rind for the name to ensure authenticity.
- Simplify the cooking process and reduce mess by baking the meatballs in the oven on a sheet pan rather than frying them on the stovetop.
- Enhance the marinara sauce by adding a pinch of sugar and some freshly ground black pepper to balance flavors before simmering the meatballs in it.
Equipment
- Baking sheet
- Metal spatula
- Large skillet
- Large pot for boiling pasta
- Large mixing bowl
