How to Make Perfect Pasta and Meatballs -

Ever had one of those moments where you’re twirling pasta around your fork, and the perfect meatball is just waiting there, ready to complete your bite? That’s the magic of pasta and meatballs – a dish that somehow manages to be both humble and spectacular at the same time. Today, I’m sharing my tried-and-true recipe that’ll help you create that magic in your own kitchen. Whether you’re a seasoned cook or just starting out, these step-by-step instructions will guide you to meatball perfection.

Ingredients

For the Meatballs:

1½ pounds meatloaf mix (equal parts ground beef, pork, and veal)
1 large egg
3 tablespoons fresh basil, finely chopped (plus extra for serving)
3 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cloves garlic, minced
¼ cup water
¾ cup Italian-style breadcrumbs
½ cup freshly grated Parmigiano-Reggiano (plus extra for serving)

For the Pasta and Sauce:

1 pound spaghetti (or pasta of choice)
32 oz high-quality marinara sauce
Salt for pasta water

Instructions

Prep Your Oven

Preheat to 350°F
Position rack in the middle

Make the Meatball Mixture

In a large bowl, whisk together egg, herbs, seasonings, garlic, and water
Add meat, breadcrumbs, and cheese
Mix gently with your hands until just combined (don’t overwork!)

Form and Bake the Meatballs

Roll mixture into golf ball-sized meatballs
Place on an ungreased baking sheet
Bake for 10 minutes
Flip meatballs
Bake another 10 minutes until nicely browned

Prepare the Sauce

Bring marinara to a simmer in a large skillet
Season to taste (I add a pinch of sugar and black pepper)
Add browned meatballs to sauce
Cover loosely and simmer 10 minutes

Cook the Pasta

Bring a large pot of well-salted water to boil
Cook pasta until al dente
Drain and toss with sauce and meatballs

Frequently Asked Questions

Which pasta should I serve with meatballs?

While spaghetti is the classic choice, several pasta shapes work beautifully:

Spaghetti: Traditional and perfect for twirling
Rigatoni: Great for catching chunks of sauce
Penne: Holds sauce well in its ridges
Fettuccine: Creates a luxurious eating experience

Do Italians serve meatballs with pasta?

Actually, no! In traditional Italian cuisine, meatballs (polpette) are typically served as their own course. The combination of pasta and meatballs is an Italian-American innovation – and a delicious one at that!

What are pasta meatballs made of?

The best meatballs combine different meats for optimal flavor and texture. This recipe uses:

Equal parts beef, pork, and veal (meatloaf mix)
Fresh herbs and garlic
Breadcrumbs and Parmigiano-Reggiano for binding
Egg to hold it all together

Should meatballs be cooked before putting in sauce?

Yes, absolutely! Pre-cooking your meatballs by baking them:

Creates a flavorful brown crust
Helps them hold their shape
Allows you to drain excess fat
Prevents them from falling apart in the sauce

Storage Tips

These meatballs are perfect for meal prep! You can freeze them, sauce and all, for up to 3 months. Just defrost overnight in the refrigerator and reheat gently on the stovetop until hot throughout.

Conclusion

Making perfect pasta and meatballs isn’t just about following a recipe – it’s about understanding the little details that make a big difference. From choosing the right meat blend to knowing exactly when to flip those meatballs, each step contributes to the final result. Remember to handle the meat mixture gently, season generously, and most importantly, serve with love. There’s nothing quite like gathering around a steaming plate of pasta and meatballs to bring people together.

Top your finished dish with fresh basil and extra Parmigiano-Reggiano, and don’t forget a piece of crusty bread to soak up every last drop of that delicious sauce. Buon appetito!