Classic Meatball Marinara Bowl

Steps

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

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

Beef and Pork Meatballs in Marinara

1. In a large bowl, combine ½ cup plain breadcrumbs and ¼ cup whole milk and let soak 2 minutes until the breadcrumbs absorb the milk. 3 min
2. Add ¾ pound ground beef, ½ pound ground pork, 1 large egg, 3 minced garlic cloves, 3 tablespoons finely chopped parsley, ⅓ cup grated Parmesan, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano to the soaked breadcrumbs and mix with your hands until just combined — do not overwork. 5 min
3. Roll the meat mixture into 16 evenly sized balls (about 1½ inches each) and set on a plate. 6 min
4. Finely dice the yellow onion and mince 2 garlic cloves for the sauce. 4 min
5. Timing-sensitive step. Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high and sear the meatballs in a single layer, turning every 2 minutes, until browned on all sides, about 8 minutes total — work in batches if needed. 8 min
6. Timing-sensitive step. Transfer the browned meatballs to a plate, reduce heat to medium, and sauté the diced onion in the remaining oil for 4 minutes until softened, then add the 2 minced garlic cloves and 2 tablespoons tomato paste and cook 1 minute more until fragrant. 6 min
7. Pour in the 28-ounce can of crushed San Marzano tomatoes, add 1 teaspoon dried basil, ½ teaspoon sugar, and ¼ teaspoon red pepper flakes (if using), stir to combine, and bring to a simmer. 4 min
8. Nestle the seared meatballs back into the sauce, reduce heat to low, cover, and simmer 18 minutes until the meatballs are cooked through and the sauce has thickened. 18 min
9. Spoon the meatballs and sauce over the spaghetti, scatter torn fresh basil leaves and extra grated Parmesan over the top, and serve immediately. 2 min

Al Dente Spaghettibase

1. Bring a large pot of water to a rolling boil over high heat. 10 min
2. Add 1 tablespoon kosher salt to the boiling water, then add 12 ounces dried spaghetti and cook, stirring occasionally, until al dente according to package directions, about 9–11 minutes. 11 min
3. Reserve ½ cup pasta water, drain the spaghetti, return it to the pot, and toss with 1 tablespoon olive oil to prevent sticking. 2 min

Simple Garlic and Herb Green Saladside

1. Chop 2 romaine lettuce hearts into bite-sized pieces, halve 1 cup cherry tomatoes, and thinly slice ½ cucumber. 6 min
2. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, ½ teaspoon minced garlic, ¼ teaspoon dried oregano, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until emulsified. 3 min
3. Just before serving, toss the romaine, cherry tomatoes, and cucumber with the dressing until evenly coated and transfer to a serving bowl. 2 min