Ingredients
You’ll need:
- 12 ounces spaghetti
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 8 ounces ground beef
- 8 ounces ground pork
- 1 large egg, beaten
- 1/4 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground allspice
- A pinch of nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain, toss lightly with olive oil, and set aside.
Prepare the Meatball Mixture
In a large bowl, combine ground beef, ground pork, egg, panko, Parmesan cheese, garlic powder, onion powder, allspice, nutmeg, salt, and pepper. Mix gently until just combined — avoid overmixing to keep the meatballs tender.
Form and Cook the Meatballs
Shape the mixture into small balls (about 1 inch in diameter). Heat olive oil in a large skillet over medium heat. Add the meatballs and sear until browned on all sides, about 5–7 minutes.
Add the Sauce
Pour in the marinara sauce, reduce heat to low, and simmer for 15–20 minutes until the meatballs are cooked through and the sauce is thick and rich.
Add the cooked spaghetti to the skillet or plate it separately. Sprinkle with mozzarella cheese and fresh parsley. Serve hot and enjoy the perfect harmony of sauce, pasta, and cheesy goodness.
Who Is This Recipe For?
This recipe is perfect for:
Home cooks craving a traditional, hearty Italian meal.
Families looking for a comforting dinner everyone will love.
Busy weeknight cooks who want an impressive yet easy dish.
Beginners who want to master a timeless classic.
Why It’s Great
Rich & Flavorful: The blend of beef and pork creates the juiciest meatballs.
Cheesy Perfection: Melty mozzarella and Parmesan make every bite irresistible.
Homemade Comfort: A true Italian favorite made simple.
Quick & Easy: Minimal prep with big restaurant-quality results.
Kitchen Equipment Needed
- Large pot for boiling pasta
- Mixing bowl for meatballs
- Large skillet or sauté pan
- Tongs or spatula
- Measuring cups and spoons
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooked meatballs (with sauce) for up to 2 months.
- Reheat: Warm on the stovetop or microwave until hot; add a splash of water or sauce to keep it moist.
