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Final parmesan meatballs dish with two meatballs
Anneke Silva

Easy Parmesan Meatballs with Spaghetti

5 from 1 vote
Nothing can beat a bowl of spaghetti and meatballs with bright marinara and freshly grated Parmesan cheese!
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings: 4 people
Course: dinner
Cuisine: Italian
Calories: 746
Ingredients Equipment Method

Ingredients
  

Meatballs
  • 1 lb Ground beef
  • 1 large Egg
  • 1 cup Breadcrumbs unseasoned
  • 1/2 cup Parmesan Regianno grated
  • Tsp Chili flakes optional
  • 1 tsp Kosher salt
  • Tsp Black pepper
  • 2 cloves Garlic minced
  • Tsp Onion powder
  • 3/4 cup Water lukewarm
  • 3 tbsp Extra virgin olive oil
Marinara Sauce
  • 1/4 cup Extra virgin olive oil
  • 680 ml Passata
  • 1 tsp Kosher salt
  • 4-5 Basil leaves
  • 2 Garlic cloves

Equipment

  • Heavy bottoms pan (braiser)
  • Pot (for Pasta)
  • Wooden spoon
  • Cheese grater

Method
 

Meatballs
  1. Put the ground beef, minced garlic, egg, grated Parmesean, onion powder, Kosher salt, pepper, and chili flakes (if desired) in a bowl and mix gently with your fingers.
    Put the ground beef, minced garlic, egg, grated Parmesean, onion powder, Kosher salt, pepper, and chili flakes (if desired) in a bowl and mix gently with your fingers.
  2. Add your bread crumbs to the bowl and mix gently.
  3. Slowly add the lukewarm water and combine with your fingers. Your mixture will be very moist, but should still hold it’s shape if rolled into meatballs.
    Slowly add the lukewarm water and combine with your fingers. Your mixture will be very moist, but should still hold it’s shape if rolled into meatballs.
  4. Pour 3 tablespoons of olive oil into a heavy bottomed pan. I like to use my Le Creuset braiser which browns the meat beautifully while still allowing for a clean release.
  5. Turn your stove to medium high.
  6. When the oil is glistening, portion out your meatballs and place them into the pan with some room between them. I like to make 3 tablespoon sized meatballs using a cookie scoop.
  7. Cook for about 5 minutes, until the meatball is browned and released easily from the pan, then turn them over to brown on the other side.
  8. Cook for another 3 minutes until they are browned and release easily.
Marinara Sauce
  1. Add 1/4 cup of olive oil and the rest of the minced garlic to the pan with the meatballs, then pour in the passata and the rest of the Kosher salt and mix.
    Add 1/4 cup of olive oil and the rest of the minced garlic to the pan with the meatballs, then pour in the passata and the rest of the Kosher salt and mix.
  2. Turn the heat to medium low, cover the pan, and leave the meatballs and sauce to simmer for 15 minutes.
  3. Shred the basil leaves and mix them into the meatballs and marinara before serving.
    Toss in the basil leaves and mix.