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Close-up of raw meatball mixture showing ground beef and small flecks of dried Italian herbs.
FL Recipes

Classic Italian Meatballs with Chunky Marinara

These classic Italian Meatballs are perfectly browned, packed with dried herbs, and generously smothered in a thick, chunky red marinara sauce. Served over cooked spaghetti for the ultimate hearty dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Classic Italian Meatballs Ingredients
  • 1 lb (450g) Ground Beef (80/20) Provides a juicy, textured surface.
  • 1/2 cup (60g) Plain Breadcrumbs
  • 1/4 cup (60ml) Whole Milk
  • 1 large Egg Acts as a binder.
  • 1 tbsp (5g) Dried Italian Herbs
  • 1 tsp (3g) Garlic Powder
  • 1 tsp (3g) Onion Powder
  • 1.5 tsp (9g) Kosher Salt
  • 0.5 tsp (1g) Black Pepper
  • 2 tbsp (30ml) Olive Oil For searing the meatballs.
  • 3 cups (720ml) Thick Chunky Red Marinara Sauce
  • 1 lb (450g) Dried Spaghetti Pasta
  • 1/2 cup (50g) Fresh Parmesan Cheese Freshly grated.
  • 1/4 cup (15g) Fresh Flat-Leaf Parsley Chopped.

Equipment

  • 1 Large Cast-Iron Skillet Essential for perfectly searing and browning the meatballs.
  • 1 Large Mixing Bowl Used to gently mix the meatball ingredients.
  • 1 Large Pasta Pot For boiling the spaghetti pasta.
  • 1 Cheese Grater For freshly grating the Parmesan cheese.

Method
 

Making the Meatballs and Spaghetti
  1. In a large mixing bowl, combine the milk and breadcrumbs, letting them sit for 5 minutes to form a paste.
  2. Add the ground beef, dried Italian herbs, egg, garlic powder, onion powder, salt, and black pepper. Use your hands to gently mix the ingredients just until combined. Do not overmix.
  3. Roll the mixture into large, 2-inch meatballs, yielding about 12-14 portions. Keep your hands slightly wet to prevent sticking.
  4. Heat the olive oil in your large skillet over medium-high heat. Carefully place the meatballs in the skillet and sear for 2-3 minutes per side until perfectly browned and slightly charred on the outside.
  5. Pour the thick, chunky red marinara sauce directly into the skillet with the meatballs. Reduce heat to medium-low and let simmer gently for 15-20 minutes.
  6. While the meatballs simmer, bring a large pot of heavily salted water to a rolling boil. Add the dried spaghetti and cook until al dente. Drain well.
  7. Arrange the cooked spaghetti in a shallow bowl. Spoon the thick red sauce and large meatballs over the pasta. Heavily garnish with freshly grated Parmesan cheese and chopped flat-leaf parsley.

Nutrition

Calories: 680kcalProtein: 34gFat: 28gFiber: 6g

Notes

Do Not Overmix: Work the beef gently to ensure a juicy texture.
Get the Pan Hot: Essential for a perfectly browned crust.
Salt Pasta Water: Heavily salt the boiling water to flavor the spaghetti.
Keyword Chunky Marinara Sauce,italian meatballs,Spaghetti and Meatballs

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