Ultimate Meatball Pasta Bake Recipe with Rustic Greek Flavors

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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

  1. 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.
  2. Add the meat, breadcrumbs, and cheese to the bowl. Mix everything with your hands until it’s just combined, being careful not to overmix.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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