Baked Meatballs with Marinara over Spaghetti

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Baked Beef and Pork Meatballs in Marinara

1. Preheat the oven to 425°F and brush a large rimmed baking sheet with 1 tablespoon olive oil. 10 min
2. In a large bowl, combine ½ cup plain breadcrumbs and ¼ cup whole milk and let soak for 2 minutes, then add 1 large egg, 3 minced garlic cloves, 3 tablespoons finely chopped parsley, ⅓ cup finely grated Parmesan, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes (optional); mix until combined. 6 min
3. Add ¾ pound ground beef and ½ pound ground pork to the bowl and mix gently with your hands just until the meat is evenly combined — do not overwork. 3 min
4. Portion and roll the mixture into 18–20 meatballs (about 1½ inches each) and arrange them on the oiled baking sheet with space between each. 5 min
5. Finely dice ½ yellow onion and thinly slice 4 garlic cloves for the marinara. 4 min
6. Bake the meatballs at 425°F for 18–20 minutes until browned and cooked through (internal temperature 165°F). 20 min
7. Timing-sensitive step. While the meatballs bake, heat 2 tablespoons olive oil in a large saucepan over medium and sauté the diced onion for 5 minutes until softened, then add the sliced garlic and cook 1 minute more. 6 min
8. Stir in 2 tablespoons tomato paste and cook 1 minute, then pour in the 28-oz can of crushed San Marzano tomatoes, add ½ teaspoon dried basil and ½ teaspoon sugar, season with ¾ teaspoon kosher salt, and simmer uncovered over medium-low for 15 minutes, stirring occasionally. 16 min
9. Nestle the baked meatballs into the marinara sauce and simmer together over low heat for 5 minutes so the meatballs absorb the sauce. 5 min
10. Tear 6 fresh basil leaves over the meatballs and sauce just before serving.

Spaghettibase

1. Bring a large pot of water to a boil over high heat and add 1 tablespoon kosher salt. 10 min
2. Add 12 oz dried spaghetti and cook according to package directions until al dente, about 9–11 minutes, reserving ½ cup pasta water before draining. 11 min
3. Drain the spaghetti and toss immediately with 1 tablespoon extra-virgin olive oil to prevent sticking. 2 min
4. Divide the spaghetti among four bowls, spoon the meatballs and marinara generously over the top, and finish each bowl with freshly grated Parmesan. 3 min